and honey. Sprinkle with salt and pepper.
[ 2] Grill, covered, over medium heat for 12-
15 minutes or until fish flakes easily with a
fork. Cut fillets in half; serve each with two
bacon strips. Yield: 8 servings.
honey-fried walleye
(PICTURED ON PAGE 59)
SHARON COLLIS
COLONA, ILLINOIS
We fish on most summer weekends, so we have
lots of fresh fillets. Everyone who tries this crisp,
golden fish loves it. It’s my husband’s favorite. Hon-
ey gives the coating a deliciously different twist.
1 egg
1 teaspoon honey
1 cup coarsely crushed saltines
(about 22 crackers)
1⁄ 3 cup all-purpose flour
1⁄ 4 teaspoon salt
1⁄ 4 teaspoon pepper
4 to 6 walleye fillets (about 11⁄ 2
pounds), skin removed
Vegetable oil
Additional honey
Lemon or lime slices, optional
[ 1] In a shallow bowl, beat egg and honey. In
another bowl, combine the cracker crumbs,
flour, salt and pepper. Dip fillets into egg mixture, then coat with crumb mixture.
[ 2] In a large skillet, heat 1⁄ 4 in. of oil; fry fish
over medium-high heat for 3-4 minutes on
each side or until fish flakes easily with a fork.
Drizzle with honey; garnish with lemon or
lime slices if desired. Yield: 4-6 servings.
catfish with
shrimp salsa
2 tablespoons Cajun or blackened
seasoning
1⁄ 2 teaspoon ground cumin
1⁄ 2 teaspoon ground coriander
4 catfish fillets ( 6 ounces each)
2 to 3 tablespoons vegetable oil
SALSA:
1 medium green pepper, diced
3⁄ 4 cup diced onion
CATFISH WITH SHRIMP SALSA
1 celery rib, diced
1 jalapeno pepper, seeded and
chopped
2 garlic cloves, minced
1 tablespoon butter
11⁄ 2 cups fresh or frozen corn
3 plum tomatoes, seeded and
chopped
2 packages ( 5 ounces each) frozen
cooked salad shrimp, thawed
1⁄ 2 teaspoon Cajun or blackened
seasoning
Dash hot pepper sauce
[ 1] Combine the Cajun seasoning, cumin and
coriander; rub over catfish fillets. In a large
skillet, fry fillets in oil over medium-high
heat for 4-5 minutes on each side or until
fish flakes easily with a fork. Remove and
keep warm.
[ 2] In the same skillet, saute the green pepper, onion, celery, jalapeno and garlic in butter until tender. Add the corn, tomatoes and
shrimp; cook and stir for 4-5 minutes or until
corn is tender. Stir in Cajun seasoning and hot
pepper sauce. Serve with catfish. Yield: 4
servings.
Editor’s Note: When cutting or seeding hot
peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
DENISE WALL
RIDGEWAY,
SOUTH
CAROLINA
Catfish are plentiful
in the freshwater
lake by my house.
This is one of my
favorite recipes.
Cajun seasoning,
cumin and
coriander spice up
the fillets nicely.
The colorful corn
and shrimp salsa
makes an excellent
accompaniment.
HUNTING & FISHING COOKBOOK
