Pop Crackle Crappie
Jeff "CrappieMagnet" Heaslip

2 pounds crappie fillets
2 cups crushed Rice Krispies
1 cup of beer
crushed red pepper to taste
salt and pepper to taste

Crush Rice Krispies in a sealable plastic bag,then pour crumbs onto
a plate, or cutting board. Dip fillets in beer, and than roll them in the
Rice Krispies crumbs. Season to taste with the crushed red pepper,
and salt and pepper. Fry until golden brown.


These are very tastey cooked this way!



Grilled Fish
Philip Landby

1 Sheet Aluminum Foil, large enough to cover the fish in a pouch

Spices:
Rosemary
Parsley
Thyme
Salt and Pepper
Dried Onion Flakes
Garlic
Original Ms. Dash
½ to 1 Medium Lemon
Olive Oil

On a clean surface lay out the sheet of aluminum foil place a small
amount of olive oil, about ¼ tsp, on it.  Using a spoon or clean hand
coat aluminum foil lightly to prevent the fish from sticking.  Cut
medium lemon in half and squeeze lightly over the oil.  Place cleaned
fish skin side down in center of aluminum foil.  Sprinkle and lightly
rub spices onto the fish to personal taste.  Lightly coat with olive oil
and lemon juice.  Zest with lemon peel.  Wrap fish in aluminum foil so
a pouch is formed.  Place on cookie sheet and bake in 350 degree
oven or place aluminum foil pouch on prepared grill.  Cook until fish
is done taste.  A large trout or 2 large salmon fillets take about ½ hr
in the oven.  Serve hot, with remaining lemon juice for taste.

This recipe has been tested with both salmon and fresh trout, but
can be applied for other types of fish.


Pike's Peak
Shari Johnson

PIKE MIXTURE:

1/4 cup butter (softened)
1/4 cup crumbled blue cheese
3  oz. pkg. cream cheese softened
2 T. chopped green onion
1 T. chopped parsley
1 tsp. dried chives or fresh chopped chives
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp garlic powder
1 T. lemon juice
1 T. milk
1/8 tsp. hot pepper sauce
8 fresh skinless walleyed pike fillets (about 2 lbs)

SAUCE:

1/4 cup butter
2 cups sliced fresh mushrooms
1 T. chopped fresh parsley

Preheat Oven to 350.

In 1 1/2 qt mixer bowl combine all Pike ingredients except pike fillets.
 Beat at medium speed  until well mixed 1 to 2 minutes.  Divide butter
mixture even between pike fillets.  Wrap each pike fillet around each
portion of butter mixture; secure with wooded  picks.  Place seam
side down in ungreased 13x9" baking dish.  Bake at 350 for 25 to 35
minutes until fish flakes with fork.  Meanwhile, in heavy 2 qt.
saucepan melt 1/4 cup butter over medium heat for 2 to 4 minutes.  
Add mushrooms and parsley, stir to blend.  Continue cooking over
medium heat stirring occasionally until mushrooms are tender (4 to 6
minutes).  To serve, pour hot butter sauce over pike fillets.


Smoked Salmon and Spinach Quiche
Jeff "CrappieMagnet" Heaslip

4 cups cream
8 eggs
2 egg yolks
Salt and pepper
Cayenne pepper
Ground nutmeg
2 tablespoons Dijon mustard
3/4 pound smoked salmon,crumbled
1 pound frozen chopped spinach,thawed,drained and squeezed dry
1 (9-inch) unbaked pie shell

Preheat oven to 350 degrees.In a mixing bowl,mix cream,eggs and
egg yolks. Season lightly with salt and pepper,cayenne pepper and
nutmeg. Add Dijon mustard,smoked salmon and the spinach. Pour
mixture into the pie shell. Bake for 45 minutes,or until set.


Overnight Salmon Casserole
Shari Johnson

4 cups bread cubes (6 slices)
1 can ( 7 3/4 oz) salmon
3/4 cup chopped onion
1 cup diced celery
1/2 cup chopped green pepper
1/2 cup mayonnaise
4 eggs
2 cups milk
1 can cream of mushroom soup
1/2 cup grated sharp cheddar cheese

Place half of the bread cubes in bottom of a buttered 2 1/2 qt.
casserole. Mix together salmon, onion, celery, green pepper and
mayonnaise.  Spread over bread cubes. Beat eggs and blend with
milk and soup.  Pour over salmon and bread mixture.  Cover and
refrigerate overnight.  Top with grated cheese and bake at 350
degrees for 1 hour and 15 minutes - 6 servings.



Baked Fish Fillets
Shari Johnson

2 pounds of fresh fish fillets
1/4 t salt
1/4 t paprika
dash pepper
juice of 1 lemon
2 T butter or margarine
2 T flour
salt and pepper
1 T dry mustard
1 cup milk
1/2 cup buttered bread crumbs
1 T minced parsley

Cut fillets into serving pieces.  Place in greased shallow baking dish;
sprinkle with salt, pepper, paprika, and lemon juice.

Make a white sauce with butter, flour, seasonings and milk; pour
over fillets. Sprinkle with crumbs and parsley.  Bake at 350 degrees
for 35 minutes. Makes 6 servings.



Grilled Salmon Steaks with Mustard Dill Sauce
Tom Johnson


Salmon Steaks
2 T. white wine or cider vinegar
2 T. sugar
1 T. dill weed
3/4 t. salt
1/8 to 1/4 t. pepper
4 salmon steaks (1 inch thick)

Mustard Dill Sauce
3 T. mayonnaise
3 T. Dijon mustard
3 T. dill weed
1 T. sugar
4 t. white wine or cider vinegar
1/4 t. pepper (optional)

In a large resealable plastic bag combine first five ingredients.  Add
salmon; seal bag and turn to coat.  Refrigerate for 1 hour, turning
occasionally.  In a small bowl combine the sauce ingredients; cover
and refrigerate.

Drain salmon, discarding marinade. Grill salmon, covered, over
medium-hot heat for 5 minutes. Turn; grill 7-9 minutes longer or until
fish flakes easily with a fork.  Serve with Mustard Dill Sauce.



Crappie Fritters
Jeff "CrappieMagnet" Heaslip

1/2 cup white wine
1/2 cup water
1 pound crappie
1 cup crushed soda crackers
1/4 cup thinly sliced green onions
1/4 cup unseasoned dry bread crumbs
2 eggs,beaten
2 tablespoons finely chopped onion
2 tablespoons tarter sauce
1 tablespoon snipped fresh parsley
1/2 teaspoon salt 1/4 teaspoon pepper
7-10 drops red pepper sauce
vegetable oil


In a skillet,heat wine and water over medium heat until boiling,then
add fillets. Cover and reduce heat to low. Simmer for five to seven
minutes or until fish is firm and just begins to flake. Drain and discard
liquid from fish.In deep fryer or frying pan,heat oil.In large mixing
bowl,combine all ingredients,except cracker crumbs. Add fish and
mix well. Form fish mixture into 1/2 inch balls. Roll crappie balls in
cracker crumbs to coat,then fry two to three minutes or until golden
brown.


Spicy Quick-Fry Panfish
Matt Johnson

Shorelunch (Cajun or Original)
Ground Red Pepper
1 egg
2 cups milk
Cranola Oil
Fish fillets

Put the 2 cups of milk in a bowl and mix in the one egg. Pour
Shorelunch into an ice cream bucket or container with a lid. Add red
pepper to the Shorelunch. Place fish fillets in the milk/egg mix and
let them sit for about a minute. Then put fillets in the container with
the Shorelunch and shake it up. Place fillets into the pan with the
Cranola oil (already heated to about 350-375). Cook until both sides
are golden brown.


Poached Oven Walleye
Jeff "CrappieMagnet" Heaslip

2 1/2 lbs. walleye fillets,skin removed
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
2 cups milk
lemon wedges
1/2 cup sliced green onions

Heat oven to 350 degrees. Place fillets in a 13x9 inch baking dish.
Sprinkle with salt,pepper,and paprika. Pour milk over fish slowly.
Cover with foil. Bake for 30-35 minutes,or until fish is firm.

Lift fillets from the poaching liquid. Place on a serving platter. Drain
and get rid of poaching liquid. Sprinkle fish with lemon juice(wedges)
and onions and serve with either crust bread or a salad.


Seviche (pickled fish )
Jeff "Crappiemagnet" Heaslip

1 pound any fresh fish (walleye,crappies,sunfish,northern pike works
best)
1/2 teaspoon salt
1 medium onion sliced
1/8 teaspoon dried oregano leaves
1 small green pepper,cut into strips
5 drops hot pepper sauce
1 clove garlic,minced
4 peppercorns
FRESH lime juice

Cut fillets into bite sized chunks( 1 1/2 inches square ) Place fish and
the rest of the ingredients in a glass bowl. Add enough lime juice so
the fish is completely covered. Cover with plastic wrap. Refrigerate
24-36 hours. The fish will lose it's transparency and become firm.
Drain fish and vegetables before serving.

Recipe ingredients may be changed according to your tastes.
Interesting flavors like,hot peppers,oregano,bay leaves,orange
juice,soy sauce and freshly ground black pepper can be added.
Seviche can be safely stored in a covered glass container for no
longer than 2 weeks.
Matt Johnson Outdoors
Fish
Matt Johnson Outdoors
Fishing Reports