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• 8 medium sized potatoes
• 6 carrots
• 6 onions
• 1/2 cup of salt
• 5 lbs of fillets, trout or salmon.
• drawn butter, parsley and lemon pepper

1. Fill pot with approximately 1 gallon of water. Add 1/2 cup of salt and bring to a rolling boil. Quarter potatoes, slice the onions and slice the carrots to about a inch. Turn your heat source on high.
2. After water comes to a rolling boil, place in your onions, potatoes and carrots continue cooking for another 10 minutes after boiling resumes. Remember to regulate your heat as to keep a rolling boil going at all times. Failure to do this will result in a might salty tasting fish boil.
3. Take your fillets and cut them up into golf ball size hunks. Now after 10 minutes of boiling the potatoes, onions and carrots put your fish into the pot. The boiling action of the water may subside when the fish are first placed into the kettle. If this happens, turn the heat up so as to get the water boiling again quickly. After the water again comes to a rolling boil, cook your fish for about 10 minutes. Cooking time may vary a couple of minutes depending on amount of fish. Cook fish only until it can be flaked easily with a fork. Over cooking will result in soft mushy fish.
4. Remove the basket from the kettle and let drain in the sink. Turn heat off.
5. Serve on platter with hot drawn butter ladled over your fish, potatoes, onions and carrots. Sprinkle with lemon pepper, add some parsley if desired. WOW!

• Fillets, with skins off
• Butter, parsley and lemon pepper
• Onions(vidalia if available)

Tip: If you like a sweet apple flavor, marinate fillet’s in apple juice overnight while in the fridge.

1. Start grill and regulate to medium heat.
2. Place washed and patted dry fillets on aluminum foil that is sprayed with pam or lightly coated in oil. Sprinkle lemon pepper and dash of salt over fillets then slice thin strips of butter or margarine and place on fillets.
3. Thinly slice up some onions and place on top of the fillets. Loosely place foil over the top of the fillets and place on grill.
4. About 20 minutes on the grill, give or take a few minutes depending on temperature or thickness of fillets. Fish is done when it easily flakes with a fork. Remove from heat.
5. Using a spatula, place fillets on platter. Garnish with parsley and add hot drawn butter ladled over your fish. WOW!

Trimmings: Cole slaw, pickles, garlic bread and potatoes. Don’t forget the apple pie with a scoop of vanilla ice cream for desert!

• Fillets
• Garlic Salt
• Drakes fish mix
• Cajun Spice (Uncle Bucks)
• Seasoning salt

Preparation:

Take a fillet and slice down the middle so that no part of fillet is wider than 1/2 inch. Then cut up thin fillet into smaller serving size pieces. If you want a real mild flavor, marinate cut-up fillets in a bowl of milk and leave in fridge over night.

1. Put Drakes mix, several tablespoons of Cajun Spice, dash of garlic salt, seasoning salt, pepper in a zip lock bag.
2. Heat skillet on medium heat, add butter.
3. Put sized up fillets in bag and shake bag so that all fillets are coated.
4. Place coated fish in skillet and fry till crispy on both sides.

Trimmings: Cole slaw, potato salad and corn on the cob. Mmmmm….good!

• 4 Cups of Cooked Fish, lightly chopped in food processor or by hand
• 1 Cup of Onions, lightly chopped
• 1 Cup of Celery, lightly chopped
• 1 Hard Boiled Egg, lightly chopped
• 1 Cup of Miracle Whip salad dressing
• Seasoning salt, salt and pepper (season to taste)

Preparation:

Boil a cut up fillet in water in a rolling boil for about 12-15 minutes or until fish flakes easily with a fork. You could use left over fish cooked by any method.

1. Mix above together and refrigerate.
2. Add garnish and serve cold with crackers. This is Gooooood!

• 1 pound Fish fillets
• 1 teaspoon Salt
• 1/8 teaspoon Pepper
• 1/2 Cup Butter
• 1/2 Cup Parsley
• 1 Tablespoon Lemon juice
• 1/2 Cup Cracker crumbs (butter flavored)
• 1/2 teaspoon Paprika
• dash Garlic powder

1. In 12x8x2 inch dish, arrange fillets with thickest meat areas to outside edges of dish. Sprinkle with salt and pepper then other ingredients.
2. Microwave at HIGH 9-11 minutes, rotating dish 1/2 turn after 5 minutes, until fish flakes easily with fork.

1. In a large soup pot, heat oil over medium heat. Add onions and celery, cookstirring occasionally, until the onions are soft and translucent (about 5 minutes). Add clam juice, potatoes and thyme.
2. Cook covered over low heat until the potatoes are tender, about 15 minutes. Remove pan from heat.
3. With a slotted spoon, transfer about 3/4 of the vegetables to a blender and puree.
4. Return puree to soup and bring back to a simmer over medium-low heat. Add vermouth, milk, trout and green onions and heat through.
5. Season with lemon juice, salt and pepper. Ladle into bowls and serve.

2 egg yolks 2 cups milk dash of pepper

2 tablespoons quick cooking tapioca 1 1/2 teaspoons salt 1/2 cup chopped celery

1 1/2 teaspoons chopped onion 2 cups flaked fish (cooked) 2 Egg Whites

2 tablespoons parsley flakes 1/2 cup crushed corn flakes, potato chips, or crackers

1. Mix egg yolks with a 1/3 cup of the milk. Add the rest of the milk, tapioca, salt, pepper, celery, and onion. Cook and stir over medium heat, bring to boil. Remove from heat, add fish and parsley, mix well. Beat egg whites until they form stiff peaks. Very gradually add milk mixture, blending well. Spoon into greased 1 1/2 quart casserole dish. Sprinkle with corn flake or cracker crumbs. Bake at 350 deg. for 50 min. or until firm and browned.

1. Drain and flake 1 lb. cooked or canned fish.

2. Combine and beat egg, evaporated milk, bread crumbs, salt, lemon juice, paprika, butter, parsley, celery, onion or green pepper.
3. Add fish, shape into a loaf and place in greased baking dish.
4. Bake at 400 deg. for 30 min.

1. Marinate fish in all of above for at least one hour.
2. Grill or bake 4 – 6 minutes per 1/2 inch of thickness. Brush with more marinade. If Salmon is one inch or more in thickness, turn half way through grilling or baking.

1. Remove skin from Rainbow Trout fillet. Rinse fish very good with cold water, pat dry.
2. Make a tray or pan out of a sheet of tin foil. Place fish on tin foil, add butter, onion, pepper, Lawry’s, paprika, lemon juice and lemon slices.
3. Loosely cover fish with another piece of foil, sealing edges good. With a knife or fork poke a few small holes in top piece of foil. This will let the fish steam in the butter and lemon juice.
4. Cook on grill for about 10 to 15 min. or until fish flakes.

1. Bone fish, and place into non-reactive pan or dish.
2. Cover fish with sautéed onions, celery, green pepper, garlic, and Italian stewed tomatoes.
3. Place in oven for 15 min. at 350 deg.

1. Clean and wash fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal.
2. In a frying pan melt 1/4 – 1/2 inch of shortening on high heat, add fish, and fry for about 4 min. Turn fish and cook for 3 min. more. Fish should be nicely browned. Put fish on hot serving platter.
3. Pour off the fat from pan and replace with butter, add the sour cream.
4. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout.