l-l/2 cups of smoked Striper fillets, flaked
6 ounces cream cheese
1 clove garlic, finely minced
3 T minced onions
l/4 tsp. salt
2 T Worcestershire sauce
1 T lemon juice
Mash smoked fish with cheese and mix in seasonings.
Chill for several hours to give flavors time to blend. Use as a dip for
crackers, potato chips or corn chips.
Makes about 2 l/4 cups.
Cut fillets horizontally into strips 203 inches wide.
combine 2 cups buttermilk, one beaten egg, and 2 tsp soy sauce in a bowl
large enough to contain fillets. Soak fillets approximately 30 minutes.
Combine 2 parts cracker meal, one part corn meal,
seasoned salt and pepper in a plastic bag.
Shake fillets to coat and pan fry in modest amount of hot oil.
Turn once, until golden brown--enjoy.
Susie Baker August 2003
Ingredients:
4 to 6 crappie fillets
2 tablespoons chopped green onions
1/4 cup butter or margarine, melted
3 tablespoons flour
3/4 cup water
3/4 cup milk (2% or whole)
1 tablespoon parsley
dash of black pepper
1/8 teaspoon garlic salt
dash of basil
cooked rice or cooked noodles
3 tablespoons dry white wine (optional)
2 tablespoons parmesan cheese (optional but recommended)
cut crappie into 1-inch cubes. In a large saucepan, sauté green onions
and crappie cubes in butter until fish is flaky (about 10 minutes) on medium
high. Add flour and stir until smooth. Gradually add milk and water, blend
well. Reduce heat to medium, stirring constantly until thickened and bubbly.
Stir in parsley, pepper, garlic salt, basil, wine and parmesan cheese. Cook
1 minute. Serve over bed of rice or noodles. Serves four.
1 bowl of finely crushed salsa or
bar-b-q potato chips
1 bowl with 1/2-cup Mayonnaise and 1 tbsp. lemon juice
Mix up the Mayonnaise/lemon juice. Dip fillets in the Mayonnaise stuff, and then roll in the chips. Bake at 400 for about 15-20 minutes.
This stuff is great! Going to try it next with sour cream chips.
About 30 minutes before you cook the crappie...soak the fillets in Teriyaki sauce.
Then just put in pan with some butter and cook about 4 minutes on each side.
They will taste like crappie candy!
3-4 pounds
striped bass, cut into two fillets
Salt and freshly ground black pepper
3 or more tablespoons butter
1/2 cup chopped shallots or green onions (use some of green stems)
1 clove garlic, minced fine
1/2 cup finely chopped celery
1/2 cup coarsely chopped fresh mushrooms
1 tablespoon chopped fresh chervil (or 1 teaspoon dried)
1/2 teaspoon chopped fresh sage leaves (or 1/4 teaspoon dried)
1/2 teaspoon minced fresh summer savory (or 1/4 teaspoon dried)
1/2 teaspoon minced fresh basil (or 1/4 teaspoon dried)
1/4 Cup chopped fresh parsley (the Italian type is best)
1 cup dry white wine
5 slices whole-wheat bread, toasted and coarsely crumbled
1/4 Cup grated Parmesan cheese
1/4 Cup Olive Oil
4 slices salt pork, thinly sliced (optional)
1 teaspoon lemon juice
Lemon wedges
Parsley sprigs
Preheat oven to 400 degrees F.
Rinse fish well under cold water, dry with paper towels, rub with salt and
pepper inside and out.
Over moderate heat melt butter in a heavy skillet;
when butter foam subsides, add shallots or onions, garlic, and celery.
Reduce heat and sauté about 5 minutes, or until vegetables are wilted. Stir occasionally.
Add a little more butter if indicated. Turn heat to high, add mushrooms and cook 3 or 4 minutes more.
Add chervil, sage, savory, basil, parsley, and 1/2 cup of the wine; stir well, reduce heat,
and let simmer for several minutes.
Remove skillet from heat, stir in bread crumbs and grated cheese,
lifting lightly with a fork to combine all ingredients.
Additional salt and pepper may
be added, if required. Allow mixture to cool slightly.
Place one fillet on shallow baking pan lined with greased foil.
If fish slabs are thick and it looks as though the dish would be unwieldy when assembled,
lay two pieces of twine on pan first and use to tie stuffed fillets together.
Use larger piece of fish for bottom, if they differ.
Arrange stuffing neatly on top of fish, then lay second fillet on that.
Press stuffing inward if needed to help hold it in place.
Rub top of fish with olive oil and dust lightly with salt and pepper if desired.
Optional salt-pork slices should be added at this point. Tie
with twine if needed.
In a small saucepan heat remaining wine and olive oil and the lemon juice.
Pour it over fish and bake, uncovered, about 30 to 45 minutes,
or until fish flakes easily when pierced with a fork. While the fish is baking,
baste it three or four times with the liquids in the baking pan.
Transfer fish to a heated platter
and discard twine.
Serve the fish very hot, garnished with lemon wedges and sprigs of parsley.
Note: For fewer diners, the stuffing can be carefully piled on a single bass fillet,
the salt-pork slices (if used) placed on the stuffing, a dusting of salt and pepper added if desired,
and the mixture of wine, olive oil, and lemon juice poured over the top.
Adjust proportions and baking time accordingly.
If salt pork is not used, a piece of foil placed over the fish during
final 10 minutes or so of baking will help keep stuffing from drying out too much.Makes 6 to 8 portions.
