In a shallow bowl, beat eggs. Dip fillets in
eggs, then dredge in the Parmesan cheese.
Shake off excess. Heat oil in a large skillet
over high heat; brown fillets lightly on both
sides until fish flakes easily with a fork, about
5-7 minutes. Yield: 4 servings.
each side or until fish flakes with a fork. Drain
on paper towels. Yield: 4 servings.
perch fillets
CONNIE TIBBETTS
WILTON, MAINE
Guests will never guess that lemon-lime soda and
pancake mix are the secret ingredients behind
these tasty perch fillets in a golden coating.
11⁄ 2 cups lemon-lime soda
1 pound perch fillets
2 cups pancake mix
1⁄ 4 teaspoon pepper
Oil for frying
[ 1] Pour soda into a shallow bowl; add fish
fillets; let stand for 15 minutes. In another
shallow bowl, combine pancake mix and pepper. Remove fish from soda and coat with mix.
[ 2] In a large skillet, heat 1⁄ 4 in. of oil over
medium-high heat. Fry fish for 2-3 minutes on
feta tomato-basil
fish
1⁄ 3 cup chopped onion
1 garlic clove, minced
2 teaspoons olive oil
1 can ( 141⁄ 2 ounces) Italian diced
tomatoes, drained
11⁄ 2 teaspoons minced fresh basil
or 1⁄ 2 teaspoon dried basil
1 pound walleye, bass or other
whitefish fillets
4 ounces crumbled feta cheese
[ 1] In a saucepan, saute onion and garlic in oil
until tender. Add tomatoes and basil. Bring to
a boil. Reduce heat; simmer, uncovered, for 5
minutes.
[ 2] Meanwhile, broil fish 4-6 in. from the heat
for 5-6 minutes. Top each fillet with tomato
mixture and cheese. Broil 5-7 minutes longer
or until fish flakes easily with a fork. Yield: 4
servings.
ALICIA SZESZOL
LINDENHURST,
ILLINOIS
I rely on my
husband for the
main ingredient in
this fuss-free dish.
He fills our freezer
after his summer
fishing trip.
FETA TOMATO-BASIL FISH
HUNTING & FISHING COOKBOOK
