---------- Recipe via Meal-Master (tm) v7.02
Title: TWO BRINES FOR SMOKING FISH
Categories: Fish
Servings: 1
----------------------------------BRINE #1----------------------------------
4 c Water Plus your choice of
1/2 c Salt Flavorings
1/2 c Sugar
----------------------------------BRINE #2----------------------------------
4 c Water 1 c Salt, regular or curing
1 c Rock salt Plus your choice of
2 c Brown sugar Flavorings
It is recommended that you rub in flavorings just before putting the fish
into the smoker, although you can also put flavorings into either of the
above brines; in other words you can prepare a brine marinade flavored with
garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After
brining in the flavored brine, fish should washed off and dried before
smoking.
Smoked fish will keep for a solid year, at least if they are frozen in
airtight plastic bags from which the air has been exhaled.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: TROUT SAUTEED IN BUTTER
Categories: Fish
Servings: 4
Salt and pepper 6 tb Unsalted butter
4 Fresh trout, dressed Parsley sprigs
A few Tbsp. flour Lemon wedges
As every angler knows, skillet-size brook, brown, and rainbow trout are
never more tasty than when prepared this way. Can there be any tastier
dish than the one that comes from this happy marriage of fresh trout and
butter? But for best results, a few words of warning: a basic rule of fish
cookery is that fish, unless deep fried, should be cooked slowly. Yet, at
the same time, one wants the flesh moist but with the outside golden brown.
Furthermore one wants to be able to serve trout whole, not in broken
chunks, the result of sticking. One other word: since trout are delicately
flavored, I do not "flour" trout with cornmeal but with flour. However,
either way, the trout will be delicious.
Salt, pepper and coat the trout by rolling them in the flour.
Melt the butter in a big iron skillet.
When the butter is hot (over medium heat) but has not yet shown color,
lay in the trout and turn the fire low. A steady, low heat will do two
things: cook the trout slowly and at the same time brown the trout.
You must police the process continuously, and it will take 15-20
minutes, depending on the size of the trout.
Just as soon as the flour coating has set on the down side, loosen each
trout from the skillet, shaking the skillet gently to keep the slow
browning trout free.
After 10 minutes of slow browning, turn each trout carefully and repeat
the above process.
When you serve the trout, pour a bit of the butter over each and garnish
with a sprig of parsley and a wedge of lemon.
SAUTEED QUICK MEUNIERE 컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴
If you wish, add a couple of pats of butter to the skillet after the
trout has been served, melt them, squeeze in a tablespoon of lemon juice,
turn up the heat, and stir. Then pour this lemon-butter sauce over each
trout.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: TRUITE AU BLEU (BLUE TROUT)
Categories: Fish
Servings: 4
2 tb Butter 1/2 ts Thyme
1 Shallot of scallion, minced 2 tb Minced fresh parsley
1 Rib celery w/leaves/chopped 1 Bay leaf
1 Carrot, thinly sliced 3 c Water
1 Dressed trout, head and all 1 c White wine or dry vermouth
But cut into chunks 3 tb Tarragon vinegar
1 tb Salt 5 Whole 10" trout
6 Peppercorns
This dish is basically trout poached in a vegetable court bouillon flavored
with a cut-up trout. It is a lovely way to offer the delicacy of trout,
and can be either a fish course, if the trout are 6-8 inchers, or a main
course if the trout are 10-11 inchers. As a fish course for a game dinner
serve the trout cold ( in an aspic if you wish-see below).
In a big saucepan or deep skillet with lid melt the butter and saute' the
vegetables until the shallot is just soft.
Add the single cut-up trout and the remaining ingredients (except whole
trout), bring to a bubble, and simmer for ten minutes or so.
Add the dressed whole trout, cover, and simmer slowly for about
20-minutes.
If the dish is a main course, remove the fish, drain, and serve
immediately with melted butter and lemon juice or herb butter.
If the dish is just a fish course, allow the fish to cool in the liquor
and serve the drained trout with a slice of lemon.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: TROUT SERVED COLD IN ASPIC
Categories: Fish
Servings: 4
1 Poached trout Parsley
1 c Tomato sauce Lemon slices
4 ts Gelatin
If you'd like to serve the trout as a fish course in aspic, let the trout
cool in the liquor, then remove and drain the trout.
Strain the liquor the trout were simmered in, add to it the tomato
sauce, and over fire stir in the gelatin. Stir over low heat just until
the gelatin melts. Set gelatin liquid in refrigerator until it cools but
is not as yet "set."
Arrange trout in a flat dish, pour over them the aspic, and allow to
set.
Arrange parsley and then lemon slices around the trout and serve.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: TROUT AND VEGETABLES IN FOIL
Categories: Fish
Servings: 4
4 10" trout Salt and pepper
2 Carrots 3 Ribs celery
Juice of 1/2 lemon 1/2 ts Thyme
2 sm Onions 4 ts Butter
This delicious dish can be prepared for a noon campfire if the camp itself
has a blender or food processor in its kitchen or prepare before the trip
at home. If the fish is to be a sizable one, be sure to take enough foil
in one piece; if the servings are to be individual for each guest, then cut
the foil accordingly.
Clean the trout and sprinkle inside and out with lemon juice, salt, pepper
and herbs.
Put vegetables through the food processor, mix well and strain.
Saute vegetables in butter until they are soft, and stuff each fish
before wrapping loosely in foil.
Place in ashes or on cookie sheet in 450 degree oven for 15-20 minutes.
Serve.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: FILLETED TROUT WITH MACADAMIA NUTS AND FRIED CAPERS
Categories: Fish
Servings: 2
4 tb Butter 1/4 c Macadamia nuts, sliced
Splash of dry white wine 3 tb Heavy cream
2 Trout filleted Oil for deep frying
1/4 c Fish stock, OR half clam 1/8 ts Tomato sauce
Juice, half water 2 tb Capers
Salt and fresh pepper
A very special way a doing trout fillets, inspired by a dish created by
chef Seppi Renngli at the Four Seasons.
In a skillet large enough to hold the fillets melt about 3 tablespoons
butter and, when almost sizzling, add trout. Saute on one side for about
3-minutes, turn, cover for a minute, and then saute the other side. A total
of 6-7 minutes should do it.
Salt and pepper the fish and remove to a warm place, add nuts for a
moment to the pan to toast, then toss over the trout fillets.
Meanwhile, in a separate small, sturdy pan, heat enough oil so that a
small strainer can be lowered into it.
Let capers drain in the strainer.
Returning to the trout pan, splash in tablespoon or two of wine, then add
stock and cream and boil down rapidly, stirring in just a taste of the
tomato paste and a little more butter. When reduced and slightly thickened,
spoon this little bit of pan sauce over the fillets.
Now quickly lower the capers into the almost smoking oil. Let them
sputter and sizzle a few seconds, then remove the strainer and shake free
of oil. Distribute fried capers in neat piles at either end of the fillets
and serve immediately.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: SPRING TROUT AND FIDDLEHEAD
Categories: Fish
Servings: 4
4 10" freshly caught trout 4 qt Boiling water
1/4 c Salad oil Salt and pepper
1/4 c White flour Butter
Fiddlehead ferns Dash of garlic powder
1/4 c Cornmeal
Clean the fish well in cold water. Dredge in both flours to which salt,
pepper and garlic powder has been added. Fry in hot oil, turning once when
skin is crisp.
Cook the fiddleheads in boiling water. Boil for 3 minutes only.
Fiddleheads will be cooked, yet very crisp. Remove from water and drain.
Dot with pats of butter.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: TROUT CREPES
Categories: Fish
Servings: 20
-----------------------------------CREPEES-----------------------------------
4 Eggs 1 c Flour
1 c Water
----------------------------------FILLINNG----------------------------------
1/3 Minced onion 2/3 c Sauterne
1/4 ts Pepper 1/4 c Flour
1 Clove garlic, minced 4 c Cooked, skinned, deboned
1 1/3 c Milk Trout
1/3 c Butter 1/2 ts Salt
In cooking the crepes, before filling and rolling up with the trout
mixture, a 6-inch skillet is handy. Makes 20 crepes.
NOTE: To make crepes, mix the ingredients for the batter together
thoroughly and let rest for at least 1 hour. Brush skillet with a little
butter, heat until almost smoking, and pour enough batter to thinly cover
bottom of pan after it is tipped to spread evenly to edges. Cook over
medium heat, turning when bubbles appear on surface; cook other side until
lightly browned. Repeat, making 20 crepes in all, set aside.
Cook and stir onion and garlic in butter until onion is tender. Remove from
heat. Blend in flour, salt, and pepper. Cook over low heat, stirring,
until mixture is bubbly. Remove from heat. Stir in milk and wine. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Stir in trout pieces.
Fill each crepe with 2 tablespoons filling. Heat crepes at 350 degree oven
for 10 minutes. Serve crepes topped with remaining filling.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: FILLET OF STEELHEAD BONNE FEMME
Categories: Fish
Servings: 4
Head, tail, backbone of fish 1/3 c White wine
4 tb Butter Salt and pepper
6 Peppercorns 2 lb Fillets of steelhead
1 c Hollandaise sauce ** Cucumber and lemon slices
2 Shallots, sliced 1 Bouquet garni
1 1/2 tb Flour 1/4 ts Thyme,
1 c Water 1/2 ts Tarragon
4 tb Milk 1/2 lb Mushrooms
-----------------------------HOLLANDAISEE SAUCE-----------------------------
2 Egg yokes 1 pn Cayenne
Salt 1/4 lb Cold butter, 8 pieces
Fresh lemon juice
This lordly French dish is prepared in a variety of ways, but basically it
is fish fillets served with two sauces and mushrooms in between. The
fillets from small salmon, walleye, lake trout, and channel cat are all
superb prepared in this fashion.
If the two sauces seem too time-consuming just note that this dish is
excellent if only the wine sauce is used.
Put the fish head, etc., peppercorns, and shallots into the water and wine,
bring to a boil, then simmer gently for 30 minutes. Strain and set aside.
Arrange the fillets in a shallow glass or earthenware fireproof dish that
has been liberally buttered. Add the bouquet garni.
Pour in the reserved fish stock and poach in a 325 degree oven for 20
minutes.
Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes,
coating and stirring a couple of times. Reserve.
Prepare the hollandaise and hold it by covering with a lid.
Make the wine sauce by melting 2 tablespoons of butter in pan, then stir
in the flour and cook a few minutes. Turn off heat, pour in the liquor
from the poached fillets, then stir and thicken over the fire. Add the
milk, then stir until it bubbles. Season to taste.
To assemble: lay the fillets on a fireproof dish and cover with the wine
sauce. Now dot the top with mushrooms. Ladle the hollandaise sauce over
all and glaze under the broiler.
Garnish with cucumber and lemon slices or with watercress.
HOLLANDAISE SAUCE
In a very heavy pot set over a flame tamer, whisk the eggs until they are
well blended, turn lemon-colored, and start to thicken. Be sure heat is
low. Add 1 tablespoon of lemon juice when thickening starts.
Start adding butter one piece at a time, whisking each piece until is
absorbed with the eggs. Continue until all the butter is used up. It
should take about 2 minutes, at which point the sauce will be thick. If at
any point you sense that the is about to separate, quickly add a teaspoon
of cold milk or cream.
Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and
optional cayenne. Taste to see that the sauce is lemony enough for your
taste.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: TROUT STUFFED JAPANESE STYLE
Categories: Fish
Servings: 4
1/4 lb Mushrooms, sliced Skin, head and tail
2 tb Vegetable oil 3 Scallions, cut in 1/2"
1 c Seeded, sliced in 1/4" Including greens
4 Eggs, lightly beaten 8 Strips of bacon
Strips, red or green pepper 1 c Bean sprouts
2 ts Soy sauce 2 Ribs celery, sliced
4 Trout, 8-10 oz. boned with
Mix the vegetables together. In a large skillet or wok heat oil, then toss
in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce
and continue to toss and cook for another minute until eggs begin to
coagulate.
Stuff each of the 4 trout with one-fourth of the vegetable mixture--the
filling will expand the opening by about an inch. Wrap 2 slices of bacon
around each trout, tucking the ends under the trout.
Bake in a large baking dish so trout are not touching in preheated 500
degree oven about 15 minutes, until skin is crisp and the fish is opaque to
the bone. Test after 12 minutes. Vegetables will remain crisp.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: BAKED STUFFED LAKE TROUT, SALMON, OR WALLEYED PIKE
Categories: Fish
Servings: 6
1 ts Salt 1 Stuffing recipe
1 Carrot, thinly sliced 1 Bay leaf
White pepper 1 1/2 c White wine
1 Rib celery, thinly sliced 1 Lemon, sliced very thin
6 lb Fish, dressed 4 tb Butter, melted
3/4 ts Dried marjoram 2 Shallots, thinly sliced
------------------------------CELERY STUUFFING------------------------------
3/4 c (4 ribs) 1/2 Chopped onions
1/2 c Bread crumbs 1/4 ts Savory
Chopped celery 4 tb Butter
Salt and fresh black pepper 1/4 c Chopped celery tops
-------------------------FENNEL / TARRAGGON STUFFING-------------------------
2 tb Chopped parsley 6 tb Butter, melted
1/2 ts Fennel seed 1 1/2 c Roughly torn fresh
2 tb Chopped fresh tarragon Bread crumbs
Salt and fresh pepper
Marjoram goes well with fish, and here's a recipe that uses it both in and
on the fish. Neither lake trout nor salmon need be scaled, but do scale
the pike. A whole baked fish on a garnished platter always looks good to
guests.
Salt and pepper the fish inside and out, then stuff it and sew up or skewer
the opening.
Place in a buttered pan and lay lemon slices along its length. Stick a
toothpick in each slice.
Add the vegetables, marjoram, bay leaf, and white wine and bake,
uncovered, for about 35 minutes in a 400 degree oven, basting first with
the melted butter and then with the liquid in the pan. CELERY STUFFING
Saute the chopped celery and onions in butter in a small skillet for 15
minutes, until tender but still with a little bite.
Add the chopped celery tops and the bread crumbs. Season to taste with
salt, pepper, and savory. Makes 1 cup.
FENNEL SEED AND TARRAGON STUFFING
Mix all ingredients together and stuff fish.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: FRIED LAKE TROUT
Categories: Fish
Servings: 1
1 Lake trout 1 c Sour cream
1/2 ts Salt 1/2 ts Lemon juice
2 tb Butter Cornmeal for dredging
1/4 ts Lemon pepper Shotening for frying
Clean and wash the fish and cut into serving pieces, leaving the skin on.
Salt and pepper and coat throughout with cornmeal.
In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and
fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should
be nicely browned. Put fish on hot serving platter.
Pour off the fat from the pan and replace with butter, add the sour
cream, and stir with a spoon to loosen any greables. Cook several minutes,
but do not boil.
Remove from heat, add lemon juice, stir, and pour over trout.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: PAN FRIED BLACK BASS WITH MAITRE D'HOTEL SAUCE
Categories: Fish
Servings: 4
----------------------------MAITRE D"HOTTEL SAUCE----------------------------
1/2 Clove garlic, smashed 1 tb Lemon juice
1/4 c Butter 1/8 ts Pepper
1/2 ts Salt 1 tb Finely minced parsley
----------------------------------THE FIISH----------------------------------
1/4 c Yellow cornmeal 1/4 c Flour
4 1-lb. bass, dressed and 4 tb Butter
And skinned Salt and fresh pepper
This recipe includes a very simple sauce that enhances sauteed, broiled or
baked fish. It can be made in camp if you brought parsley and usually
impresses any old "fried fish angler."
Make the sauce first.
In a bowl set the butter out to soften. Then cream it with a fork and
then a spoon until it is light and fluffy. Work in the salt and pepper.
Mix the smashed garlic and the lemon juice, then work this liquid into
the butter. Take a bit of time to do this.
Mix in the parsley and serve in a gravy boat with a spoon.
Pan fry the bass remembering to brown the fish on both sides but not to
over cook.
Serve hot on hot plates and pass the sauce.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: SMALLMOUTH A LA SPEDNIK SAUTEED BASS MEUNIER
Categories: Fish
Servings: 2
2 1 1/2-lb. bass, dressed, 1/3 c Yellow cornmeal
Heads and tail removed, 1/3 c Flour
Skinned 1 tb Vinegar
5 tb Butter Parsley for garnish
Salt and pepper
Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and
pepper, and saute slowly in the melted butter over medium heat until well
browned.
Turn carefully with a spatula and brown the other side. When the fish has
turned opaque, remove to a warm platter and garnish with parsley.
Stir vinegar into the fat and "greables." Heat and pour over fish.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: BAKED WALLEYE IN SOUR CREAM
Categories: Fish
Servings: 5
Salt and pepper 2 tb Finely minced onion
1 c Sour cream 1/2 c Bread crumbs
1 3-lb. walleye, scaled and 2 tb Soft butter
Dressed 2 tb Lemon juice
1/4 ts Thyme 5 Strips bacon
1/2 c Grated Parmesan cheese
Scale but don't skin the walleye and pick a 3-3 1/2-pounder.
Salt and pepper the fish. Mix the minced onions with soft butter and
spread inside and outside the fish.
Lay the bacon strips on the bottom of a shallow baking dish and lay in
the fish.
In a bowl mix the sour cream, thyme, grated cheese, bread crumbs, and
lemon juice and spread the mixture over the fish. Bake at 325 degrees for
about 30 minutes. Serve with tossed salad and baked potato.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: FILLETS (OR STEAKS) OF WALLEYE MORNAY
Categories: Fish
Servings: 5
2 1/2 lb Fillets or steaks Of hot sauce
4 tb Butter Marjoram
Salt 2 Egg yolks, beaten
1 Onion, minced 1 c Cream
Juice from 1/2 lemon 1 c Fish broth
1/2 ts Tarragon OR 6 tb Grated cheese
Pinch of cayenne OR dash
Place fillets or steaks in a saucepan, just cover with cold water, add
salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and
simmer for 10-12 minutes. Remove fish, but retain the fish broth. Place
fish in buttered baking dish.
Stir together 1 cup fish broth and the cream.
Melt 3 tablespoons of the butter and add minced onion, tarragon or
marjoram. Cook just until onions are soft. Stir in flour and cook a
minute or two. Then off hat, stir in 2 cups of the fish broth until
smooth. Return to low heat, stirring until sauce begins to thicken.
Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the
beaten eggs slowly into sauce. Add the cheese, stirring all the while and
cook until uniform.
Pour the sauce over the fish, dot with remaining butter, and bake in
preheated oven at 375 degrees for about 10-minutes to brown the sauce.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: WALLEYES IN RED WINE SAUCE
Categories: Fish
Servings: 4
Salt and fresh pepper 1 tb Tomate pureee
1 c Boiling water 6 tb Olive oil
4 Walleyes, cleaned 2 tb Capers
2 Bay leaves 2 Cloves garlic, minced
2 tb Flour for dredging 3 tb Chopped parsley
1/2 ts Thyme 1 c Red wine
1 Onion, minced
Salt and pepper the fish and dredge in flour. Shake off excess.
In a heavy saucepan saute the onion in 2 Tbs. olive oil. When
translucent, add the garlic and slowly saute another minute. Stir in 2
tablespoons flour, blend well, and cook, stirring for a minute or two. Off
heat pour in the wine and boiling water; whisk thoroughly. Return to heat,
whisking as the sauce thickens. Add bay leaves, thyme, and tomato puree.
Let simmer while you sear the fish.
In a pan large enough to hold the 4 walleyes in one layer, heat the
remaining oil and when hot, but nor smoking, sear the fish quickly on each
side.
Now, pour the red wine sauce over the fish. Bring to a boil, then
quickly lower the heat. Cover and let simmer for about 15 minutes.
Just before serving remove the bay leaves, adjust the seasoning (the
sauce will probably need salt and pepper), toss the capers in, and sprinkle
with chopped parsley on top.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: DEVILED WALLEYE FILLETS
Categories: Fish
Servings: 6
1 sm Onion, very finely diced 1 1/2 tb Dijon mustard
3 tb Lemon juice 1 ts Soy sauce
1/2 sm Green pepper, chopped Salt and pepper
1/2 c Bread crumbs 1 pn Cayenne or dash of
1/4 lb Butter (1 stick) Tabasco
1/2 c Grated provolone 2 lb Walleye fillets
OR Parmesan
Saute the onion and green pepper in the butter until soft, then add
mustard, soy sauce, cayenne, and lemon juice. Stir in crumbs and cheese.
Salt and pepper the fillets, lay them on foil broiler liner, and broil
for 5 minutes about 4 inches from the flame.
Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and
broil another 6-8 minutes. Serve.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: GRATIN OF WALLEYE
Categories: Fish
Servings: 4
2 lb Walleye fillets 5 tb Cooking oil
2 tb Parsley, minced 1/2 c Bread crumbs
Salt and pepper 2 Cloves garlic, chopped fine
2 tb Capers (W/juice) 1/2 ts Powdered thyme
2 Green peppers
Roasted peppers lend a wonderful flavor to fish dishes. Prepare this dish
in a shallow baking dish or baked in individual gratin dishes if available.
Wash and pat the fillets dry, then dice into 1-inch squares. Season with
salt and pepper.
Wash, then dry the green peppers and roast them under the broiler,
turning them as the skin blackens. Place the peppers in a paper bag, seal
by twisting the top, and set aside for 5 minutes or so. Then remove and,
with finger, push and pinch off most of the blackened skin. Cut in half,
remove the seeds and stems and slice into thin strips.
Put the oil in a big skillet and saute the garlic until it is
translucent. Then scrape in the fillet squares from your cutting board,
turn up the heat, and cook, stirring constantly for about 5 minutes.
Off heat, add and mix thoroughly the peppers, parsley, capers, and half
the bread crumbs into which you have mixed the thyme. Spoon into baking
dish and sprinkle the rest of the crumb-thyme mixture over all, and place
under the broiler for a minute or two to brown. Serve with tossed salad and
baked potatoes.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: WHITE PERCH IN BEER BATTER
Categories: Fish
Servings: 4
6 tb Flour With lemon juice
1/4 Can (3 oz.) beer 1/2 ts Dill weed or tarragon
2 tb Yellow cornmeal 1 ts Salt
4 White perch scaled and 1 tb Paprika
Sprinkled inside and out 4 tb Lard or cooking oil
The original "best of Denver" Candlelight recipe.
Mix the flour, cornmeal, dill or tarragon, salt, and paprika in a bowl,
then add the beer and beat until smooth.
Dip the fish in the beer batter one at a time.
Heat the lard in an iron skillet and saute the fish 8-9 minutes to the
side.
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---------- Recipe via Meal-Master (tm) vv7.02
Title: PAN FRIED OR SAUTEED YELLOW PERCH
Categories: Fish
Servings: 4
6 sm Yellow perch 4 tb Butter
7-9 " long Cornmeal
4 tb Bacon fat or lard 1 Lemon (opt.)
Salt and pepper
Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them
in the meal or meal-flour combination.
Heat the fat until it is hot enough to cook at once, but not burning,
sputtering hot. Lay in the fish, turn heat down to barely a medium flame,
and begin to brown the fish. Keep the fish loose from the pan bottom with a
thin metal spatula.
Taking 8-10 minutes to a side (turn heat low if it seems to fry too
fast), brown the fish slowly until crisp. Do not overcook. When the flesh
is opaque the fish is done; one hopes it's all browned by then.
Add 4 Tbs. butter to the skillet after removing the fish and squeeze in
the juice of a lemon, stir the fat and juices to loosen the dredgings, and
pour over the browned fish.
VARIATION: After removing the fish from the skillet, toss about 1/3 cup of
chopped black walnuts. Brown lightly with the remaining butter and
sprinkle over the fish before serving.
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