stuffed
mountain trout
LORETTA WALTERS
OGDEN, UTAH
You can substitute any whole fish in this recipe, but
I like it best when it’s made with fresh-caught trout
from our local mountain streams.
[ 1] Place taco seasoning in a large resealable
bag; add perch fillets, one at a time, and
shake to coat. In a shallow bowl, lightly beat
the egg. Combine cornmeal and flour in another shallow bowl. Dip fillets in egg, then
coat with cornmeal mixture. Place in a single
layer on a plate; refrigerate for 15 minutes.
[ 2] In a large skillet, heat oil over medium-high heat. Fry fillets for 2-3 minutes on each
side or until fish flakes easily with a fork.
Yield: 4 servings.
2 trout ( 10 to 11 ounces each)
4 tablespoons plus 11⁄ 2 teaspoons
lemon juice, divided
3 teaspoons dill weed, divided baked
2 teaspoons lemon-pepper seasoning, divided parmesan fish
1 small onion, chopped ⁄ 3 cup grated Parmesan cheese
1 tablespoon butter 2 tablespoons all-purpose flour
1 1 ⁄ 2 cup minced fresh parsley ⁄ 2 teaspoon paprika
1 2 cups soft bread crumbs ⁄ 4 teaspoon salt
1⁄ 8 teaspoon pepper
[ 1] Place trout in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. 1 egg
Sprinkle 3 tablespoons lemon juice, 11⁄ 2 tea- 2 tablespoons milk
spoons dill and 11⁄ 2 teaspoons lemon-pepper 4 orange roughy or catfish fillets
in the fish cavities and over outside of fish; set ( 4 ounces each)
aside.
In a shallow bowl, combine the Parmesan
[ 2] In a nonstick skillet, saute onion in butter cheese, flour, paprika, salt and pepper. In an-
until tender. Add the parsley and remaining other bowl, beat egg and milk. Dip fish fillets
dill and lemon-pepper. Stir in bread crumbs; into egg mixture, then coat with the Parme-
heat through. Sprinkle with remaining lemon san mixture. Arrange in a greased 13-in. x 9-
juice; stir gently until moistened. Stuff into in. x 2-in. baking dish. Bake, uncovered, at
fish cavities. Bake, uncovered, at 400° for 350° for 25-30 minutes or until fish flakes eas-
25-30 minutes or until fish flakes easily with ily with a fork. Yield: 4 servings.
a fork. Yield: 4 servings.
southwestern
fried perch
JIM LORD
MANCHESTER, NEW HAMPSHIRE
This is one of my favorite ways to prepare perch.
Taco seasoning and cornmeal make the coating
zesty and unique.
1 envelope taco seasoning
1 pound lake perch fillets
1 egg
1⁄ 2 cup yellow cornmeal
1⁄ 4 cup all-purpose flour
3 tablespoons vegetable oil
CAROLYN
BRINKMEYER
CENTENNIAL,
COLORADO
Here’s an easy way
to work an elegant
fish dish into your
menu. I sometimes
sprinkle the golden
fillets with slivered
or sliced almonds
before baking. My
husband, daughter
and I love this tasty
way to eat fish.
HUNTING & FISHING COOKBOOK
BAKED PARMESAN FISH
