Print edition: 
FISH CHOWDER
1 onion, diced 1 green pepper, diced ¼ lb. bacon, diced 1-10 ¾ oc. can cream of potato soup, undiluted 1-16 oz. can diced carrots 3 small potatoes, diced 1-2 lb. fish fillets, cut in small pieces salt and black pepper to taste 1 soup can of milk
Saute onion and bell pepper with bacon until bacon is crisp. Combine bacon mixture, potato soup, corn, carrots, potatoes and fish in sauce pan. Season with salt and pepper. Simmer for 30 minutes or until fish flakes with a fork. Stir in milk just before serving.
TERRIYAKI CRAPPIE
4 crappie, filleted olive oil, to-grade soy sauce sake sugar garlic, fresh-squeezed salt pepper asparagus, fresh-steamed flour short-grain rice
Rinse rice three times, pouring off excess white water. Steam in rice maker for 20-30 minutes until done. Once rice is done, turn twice and allow to rest before dinner. Heat skillet searing hot. While warming up, stir equal parts of soy sauce and sugar in bowl and add 1/4 cup of sake and 2 cloves of garlic to sauce. Salt and pepper filets to taste. Roll in flour and drop in heated olive oil for 1 minute per side. Remove filets and drain off excess oil. Add soy-sugar-garlic (teriyaki) sauce to pan and quickly add filets. Cook 1 minute, turn and cook 1 minute more. Remove and serve with fresh-steamed asparagus, hot rice and a cool white wine.
Angler Profiles cookbook
SAUTEED TROUT WITH WILD MUSHROOMS
4 whole drawn stream trout (8 oz. each) 4 cups cold water ½-cup uncooked wild rice 1½ tsp. olive oil 2½ oz. morel mushrooms, dried 2 cups hot water ¼-cup plus 1 tsp. margarine or butter, divided
In 2-qt. saucepan, combine water, rice and oil. Bring to a boil over medium-high heat, stirring occasionally. Cover. Reduce heat to low. Simmer for 30 minutes. Turn off heat. Let stand, covered for 25 to 30 minutes, or until rice reaches desired consistency. Drain and discard water from rice. Cover to keep warm. Set aside. Place mushrooms in medium mixing bowl. Pour hot water over mushrooms. Let soak for 30 minutes, or until softened. Drain and discard liquid. Set mushrooms aside. In 12-inch skillet, melt 2 tbs. margarine over medium heat. Add mushrooms. Cook for 4 to 5 minutes, or until lightly browned, stirring constantly. Remove mushrooms from skillet. Cover to keep warm. Set aside. In same skillet, melt remaining 3 tbs. margarine over medium heat. Add trout. Fry for 8 to 10 minutes, or until trout are golden brown and fish begins to flake with a fork, turning once. Remove from heat. Spoon rice on serving platter. Arrange trout on rice. Sprinkle mushrooms evenly over fish and rice.
America's Favorite Fish Recipes
BEER BATTER FISH
1 cup flour 1 cup beer 2 tbs. baking powder 1 tsp. sugar ½ tbs. table salt ¼ tsp. paprika 1 lb. fish fillets 3 cups canola oil
Make the batter by combining flour, beer, baking powder, sugar, salt and paprika. Mix until just moistened. The batter will be very thick. Set aside. Heat oil in skillet to hot but not smoking. Dip the fish, two to three pieces at a time, in batter and then into hot oil. Cook until browned on both sides, turning once. Place on paper towel to absorb the grease and then into a 200-degree oven to keep warm. Repeat the process until all the fish are fried. Do not put all the pieces in the oil at the same time as they will cool the grease down and the fish will not cook properly. Serve with coleslaw and corn.
The Art of Wild Game Cooking
NUT-TOPPED CRAPPIE STICKS
3/4 cup cornmeal 1/2 tsp. salt 1 tsp. black pepper 2 lb.s crappie fillets, cut in one-inch strips 1/3 cup vegetable oil 1/2 cup tartar sauce 1/2 cup chopped pecans or other nuts Watercress for garnish
Combine cornmeal, salt and black pepper. Dredge fish strips in seasoned cornmeal. Fry in sizzling hot oil in 10-inch skillet for three minutes; turn and fry until fish flakes with fork. Place on serving plate and spread tartar sauce on top of fish. Sprinkle with nuts, garnish with watercress, and serve with potatoes and vegetables.
BEER BATTER FOR FISH FINGERS
3/4 cup flour 1 tsp. each, salt and pepper dash of cayenne pepper 1/4 tsp. baking soda 1 cup milk 1 egg 2 tbs. beer, your choice frying oil, about 6 cups, plus 2 tbs.s dark sesame oil
Mix ingredients until smooth, then allow batter to rest for about 15 minutes. Cut fillets into fingers, about three inches long and one inch wide and keep cold until ready to fry. Light dust fish fingers in flour, immediately submerge in batter, shake off excess and drop into hot oil. Fry each batch of fillets three to four minutes until golden brown.
Recipe courtesy of Walleye In-Sider magazine, a publication of In-Fisherman.
GRILLED CATFISH W/CAPER SAUCE
2-3 lbs. catfish fillets 1/2 cup cooking oil 1/4 cup onion, finely chopped 1/3 cup lemon juice 2 cloves garlic, finely chopped 2 tbs.s ketchup 2 tbs.s capers (and juice) 1 tbs. salt 2 tbs. sugar 2 tsp. Worcestershire sauce 1/4 tsp. pepper 4 bay leaves, crushed paprika
Mix all ingredients and let stand an hour. Put fillets in suitable container and pour sauce over them. Let stand for 30 minutes or longer, turning them at least once. Start outdoor grill and grease rack (coals should be medium hot). Remove fillets from sauce and arrange on rack. Sprinkle fish with paprika and cook for seven to eight minutes on each side. Baste with sauce and cook until fish flakes with fork.
From Outdoor Life's "Complete Fish and Game Cookbook," by A.D. Livingston
MICROWAVE FISH FLORENTINE WITH LIGHT CHEESE SAUCE
1½ lbs. fish fillets juice of one lemon salt and pepper 1 bay leaf
TANGY SPINACH 2 packages (10 oz.) frozen cut spinach ¼ cup minced onion 8 oz. plain yogurt 1 tbs. flour 2 tsp. margarine 2 tsp. celery salt ½ tsp. ground nutmeg
LIGHT CHEESE SAUCE 2 tbs. butter or margarine 2 tbs. flour 1 cup milk, plus 2 tbs. in reserve 4 slices light American cheese, cut in strips 1 tbs. chopped pimiento ¼ tsp. dry mustard
Place fillets in a single layer in a non-metal, 2 qt. casserole dish with thicket part of the fillets towards the outside. Add lemon juice, salt, pepper and bay leaf. Cover with microwave-safe plastic wrap. Turn back corner of plastic wrap to allow steam to escape. Cook on HIGH for 4-5 minutes. Remove from microwave and let stand covered 2-3 minutes to complete cooking. Drain cooking liquid and reserve 2 tbs. to use in cheese sauce. To prepare spinach, microwave according to package directions. Drain, and squeeze dry. Stir in yogurt, flour, margarine, celery salt and nutmeg. Place on microwavable platter. To make cheese sauce, microwave butter in 1 qt. measuring bowl on HIGH for 30 seconds or until melted. Blend in flour. Gradually add milk and poaching liquid, stirring constantly. Microwave 3-5 minutes or until sauce boils and thickens, mixing well after each minute. Continue microwaving one minute more. Add cheese. Microwave 30 seconds to 1 minute or until sauce is hot and smooth. Stir in pimiento and dry mustard. To serve, place fish over spinach in microwavable serving dish. Spoon cheese sauce on top. Cover with microwave safe plastic wrap, and heat on HIGH for 1 minute.
John Phillips Fish & Fixings Cookbook
WHITE BASS AND CHIPS
1 lb. white bass fillets, cut in 3-inch squares 2 eggs 2 tsp. baking powder 2 cups flour 2 tbs. milk 1 tsp. salt 1 tsp. pepper 2 tsp. lemon juice 1/2 cup cooking oil 2 tbs. apple cider vinegar
Put cider vinegar aside and then mix all ingredients in bowl to make batter. Bring oil to medium heat in deep skillet. Dip fillets in batter, then cook in hot oil about 3-4 minutes each. Sprinkle on apple cider vinegar and serve with french fries.
Adapted from Larry Streeter's "Eating Wild Game for the Health of It" and reprinted with permission from Great Blue Heron Publishing Company, Bigfork, Mont.
BEER-BATTERED BLUEGILL
1 cup beer
1 cup flour
12 medium bluegill filets
salt and pepper to taste
Mix beer and flour in bowl. Let stand at room temperature for three hours. Preheat deep fat fryer to 400 degrees. Dredge filets in batter. Salt and pepper, then deep fry to golden brown.
Courtesy of "Kansas Wildlife Chef," by Marie Johnson and Dave Case, reprinted with permission of Falcon Press of Helena, Mont.
POACHED CRAPPIE
1 1/2 cups water
4 crappie filets
1 tbs. butter
1/4 tsp. paprika
salt and pepper to taste
Pour water in medium-sized skillet. Add filets, butter, salt and pepper. Cover. Simmer on medium heat for five minutes or until meat begins to flake. Carefully remove from skillet. Sprinkle with paprika and serve hot.
Option: pour lemon juice over fish.
Courtesy of "Kansas Wildlife Chef" by Marie Johnson and Dave Case, reprinted with permission of Falcon Press of Helena, Mont.
WALLEYE NEWBURG WITH ANGEL HAIR PASTA
2 1/2 lb.s walleye fillets cut into 1-inch cubes
4 tbs.s unsalted butter
1 tbs. paprika
1 tbs. dried tarragon
2 tbs.s finely chopped shallots or red onions
1/2 cup dry sherry
1 1/2 cups heavy cream
2 large egg yolks
salt to taste
cayenne pepper to taste
1 lb. capellini, d'angelo, or very thin noodles
Melt butter over medium heat in large saute pan. Add walleye, paprika, tarragon and shallots and cook walleye for one minute. Stir and add sherry. Cook for another minute. Remove walleye with slotted spoon to warming platter and keep it warm in 200 degree oven. Over high heat, reduce pan juices by half. Add cream and cook over medium heat for five minutes. Cook pasta in boiling water for three to four minutes. Remove saute pan from heat and add one yolk at a time, whisking to avoid curdling. Place pan on low heat (do not bring to a boil). Add salt and pepper to taste and return walleye to pan. Drain pasta and serve Newburg over the pasta.
Courtesy of In-Fisherman, "Walleye In-Sider" magazine published in Brainard, Minn.
QUICK-BROILED WALLEYE FILLETS
6 fillets, about 6 to 8 ounces each
6 tbs.s unsalted butter
1 tsp. paprika
1 tbs. vegetable oil
3/4 cup bread crumbs
lemon wedges
salt and pepper to taste
Preheat broiler to 500 degrees. In small bowl, blend soft butter, paprika and juice from several lemon wedges. Oil bottom of baking dish and add fillets side by side without layering. Brush butter mixture over each fillet and sprinkle with salt and pepper. Add light dusting of bread crumbs. Place pan four inches from broiler and cook fillets until golden brown, about six minutes. Serve with lemon wedges and melted butter.
Reprinted with permission from In-Fisherman, "Walleye-Insider" magazine published in Brainerd, Minn.
CRAPPIE QUICHE
1 baked pie crust shell
1/2 lb. sausage
1/2 lb. crappie fillets
4 eggs
1 green pepper, diced
1 cup milk
1/2 cup shredded Swiss cheese
1 cup mild cheddar cheese
1/4 cup onion, diced
pinch of salt and pepper
Dice crappie fillets and sausage. Fry together and drain excess grease. Place in pie shell. Sprinkle Swiss cheese on top of mixture. Add diced green pepper and onion to form third layer, then sprinkle on cheddar cheese. In separate bowl, whisk together eggs, milk, salt and pepper. Pour into shell over other ingredients. Place in 350-degree oven for 30 to 35 minutes.
Courtesy of Crappie World magazine, a Natcom Publication, of Bixby, Okla.
CERVICHE 1 lb. fish fillets 1 cup lime juice 1 onion 2 tomatoes 4 tbs. vegetable oil 1 tbs. vinegar (red wine) ¼-½ diced Ortega pepper 1 ½ tsp. oregano 1 avocado salt and pepper
Cut fish into cubes about ½-inch and place in lime juice. Soak until fish loses translucent look. (The juice is “cooking” the fish.) Pour off juice. Finely dice half of the onion. Dice tomatoes and add fish. Sprinkle mixture with oil, vinegar, chiles, oregano, salt and pepper. Refrigerate 3-4 hours. Garnish with other onion half, add cubed avocado. Serve with crackers or tortilla chips as a dip.
