In medium bowl, mix dry ingredients.  Blend in beer and vegetable oil until smooth.  Dip fish into batter.  Deep-fry or panfry as desired.

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Italian Fish
1-1/2  pounds northern pike or other lean fish fillets, about 1/2-inch thick, skin removed
1 jar (16 oz.) spaghetti sauce
2 tablespoons snipped fresh parsley
1/2 teaspoon dried basil leaves
1/4 teaspoon dried orgeano leaves
1/8 teaspoon pepper
1 cup mozzarella cheese

Heat oven to 350 degrees.  Cut fish into serving size pieces.  Arrange in 13 x 9 inch baking pan.  Pour spaghetti sauce over fish.  Sprinkle with parsley, basil, oregano and pepper.  Top with cheese.  Bake until fish flakes easily at the thickest part, 20 to 25 minutes.
4 to 6 servings.

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Cheesy Bass and Rice Casserole
2 cups flaked cooked bass or other lean fish
2/3 cup uncooked long-grain rice
2/3 cup shredded cheddar cheese
1/2 cup sliced celery
1/3 cup chopped green pepper
1/4 cup chopped onion
1 can (10-3/4 oz.) condensed chicken broth
1 can (4 oz.) mushroom pieces, drained
1  jar (2 oz.) sliced pimento, drained
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup herb-seasoned croutons
1/3 cup cheddar cheese

Heat oven to 350 degrees.  In a 1-1/2 qt. casserole, mix all ingredients except croutons and 1/3 cup cheese.  Cover. Bake until rice is tender, 50 to 55 minutes.  Stir.  Sprinkle with croutons and 1/3 cup cheese.  Bake, uncovered, until cheese melts, about 5 minutes.
6 servings

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Panfish Asparagus Biscuit Bake
1 cup diced carrot
1 small onion, chopped
2 tablespoons margarine or butter
2 cups flaked cooked panfish or other lean fish
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 package (10 oz.) frozen aspapagus cuts, thawed
1/4 cup milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup buttermilk baking mix
1/3 cup milk
1 teaspoon dried parsley flakes
Dash paprika

Heat oven to 375 degrees.  In 9-inch skillet, cook and stir carrot and onion in margarine over medium heat until tender, about 11 minutes.  Remove to 1-1/2 qt. casserole.  Stir in fish, cream of mushroom soup, asparagus cuts, 1/4 cup milk. the lemon juice, salt and pepper.  Set aside.

In small bowl, combine baking mix, 1/3 cup milk, the parsley flakes and paprika.  Mix with fork.  Drop eight mounds of dough on fish mixture in casserole.

Bake until biscuits are golden brown and casserole is bubbly, about 35 minutes.  Brush biscuits with melted margarine before serving, if desired.
4 to 6 servings.

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Fish Melt
1-1/2 cups flaked cooked northern pike or other lean fish
1/2 cup finely chopped cucumber
2 tablespoons chopped radish
1 tablespoon mayonnaise or salad dressing
1 tablespoon dairy sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
4 thin tomato slices
4 slices whole wheat bread, toasted
4 slices American cheese

Set oven to broil and/or 550 degrees.  In a small bowl, mix fish, cucumber, radish, mayonnaise, sour cream, salt and pepper.  Place one tomato slice on each of four toasted bread slices.  Spread fish mixture over tomatoes; spread to edges of bread.  Top each piece with one piece of cheese.  Place sandwiches on baking sheet.  Broil 2 to 3 inches from heat until cheese melts, about 2 minutes.  Top each sandwich with another piece of toast, if desired.
2 to 4 servings.
 

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