BAKED FISH
HUNTING & FISHING COOKBOOK
LYNN MATHIEU
GREAT MILLS,
MARYLAND
I created this
quick recipe after
enjoying a seafood
dish with Parmesan
cheese sprinkled on
top at a restaurant.
The cheese added
extra zip and gave
me the idea to try
it at home.
baked fish
1⁄ 2 pound panfish fillets (perch,
trout or other whitefish)
4 teaspoons grated Parmesan
cheese
1⁄ 2 teaspoon dill weed
Place fish in a 10-in. pie plate that has been
coated with nonstick cooking spray. Sprinkle
with Parmesan cheese and dill weed. Bake,
uncovered, at 350° for 8-10 minutes or until the fish flakes easily with a fork. Yield: 2
servings.
savory cajun-style
catfish
DOLORES BARNAS
BLASDELL, NEW YORK
These nicely spiced fillets are sure to win you a
boatload of compliments! I got the original recipe
from a chef in the culinary arts department of a col-
lege where I used to work.
41⁄ 2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon pepper
1⁄ 2 teaspoon white pepper
1⁄ 2 teaspoon dried thyme
1⁄ 4 teaspoon cayenne pepper
4 catfish fillets ( 6 ounces each)
Refrigerated butter-flavored spray
[ 1] In a shallow bowl, combine the first seven
ingredients. Spritz both sides of fish with butter-flavored spray. Dip one side of each fillet
in spice mixture; place spice side down in a
large skillet coated with butter-flavored spray.
[ 2] Cook over medium-high heat for 8-10
minutes or until fish flakes easily with a fork,
turning once. Yield: 4 servings.
Editor’s Note: This recipe was tested with I
Can’t Believe It’s Not Butter Spray.
fisherman’s
specialty
BRUCE HEADLEY
GREENWOOD, MISSOURI
A friend at work shared some of his fresh catch prepared in this simple way. After one bite, I knew it
was the best fried fish I’d ever tasted. Whenever I
catch bass, crappie or bluegill, my wife uses this
recipe. The fillets come out moist and not at all fishy-tasting. Our family won’t eat fish any other way.
2 eggs
2 teaspoons lemon-pepper
seasoning, divided
6 bluegill or perch fillets
( 2 to 3 ounces each)
1 cup crushed saltines
(about 30 crackers)
Vegetable oil
tip HUNTING & FISHING
Cooking fish on the road in an
RV, or if you are camping in a
tent, can be smelly and a mess to clean up. If
you’ve caught fresh fish, this cooking method is
hard to beat. Wrap seasoned, fresh fish fillets in
two layers of regular aluminum foil or one layer
of heavy-duty foil and carefully seal all the seams.
Refrigerate the fish for an hour or two. Place the
foil packet right on the hot coals. A 2-pound fish
will take about 20 to 25 minutes to cook. Platter
the fish, toss the foil, pour the wine and enjoy!
BECKY, GEORGIA
