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HUNTER'S TORCH
DAY LILY GARDEN

CREATIVE CONCEPTS

 

Welcome to Night Hawk's
Free Freshwater Fish Recipes

Crappie Croquettes

2 cups flaked, cooked crappie*
1 cup bread crumbs
1 Tbs. parsley dash of pepper and paprika
1 Tbs. lemon juice
4 tablespoons shortening
tsp salt
4 Tbs. flour
1 cup milk
2 eggs
4 Tbs. milk
cracker crumbs

To make croquettes, mix first 5 ingredients until well-blended. Make white sauce by melting shortening. Add salt and flour to make a paste. Then add 1 cup milk, cooking on simmer until the mixture is thickened. Cool. Next combine white sauce and fish mixture. Then chill mixture.

Beat 2 eggs with 4 tablespoons of milk. Make croquettes or balls with hands, and dip the meat mixture into the egg/milk mixture. Roll the croquette in cracker crumbs, dip it back in the egg/milk mixture and roll it once more in the cracker crumbs. Drop the croquette into hot oil in a Dutch oven or deep skillet, and cook until brown. Then dry on paper toweling.

*This recipe is good made with bream, bass, catfish, walleye and crappie.

Fish Cocktail

1 pound freshwater fish fillets
2 cups chicken broth
1 bottle (8 ounce) lime juice
1/3 cup celery, thinly sliced
1/3 cup purple onion, chopped
2 Tbs. green pepper, chopped
1 Tbs. fresh parsley, chopped
1 cup chili sauce
2 tsp. prepared horseradish
3 to 4 drops hot sauce
1 avocado, peeled and cut into inch cubes
lettuce leaves
garnishes: parsley sprigs and lime slices

Cut fish into one-inch pieces; set aside. Bring chicken broth to a boil in a medium saucepan. Add fish; cover, reduce heat, and simmer 5 minutes or until fish flakes easily when tested with a fork. Drain. Place fish in a glass or ceramic bowl; pour lime juice over fish. Cover and refrigerate 30 minutes. Drain. Combine celery and next 6 ingredients in a large bowl, mixing well. Add fish and avocado; toss gently. Serve on lettuce leaves, and garnish.

Fish Creole

2 pounds freshwater fish fillets
2 cups of stewed tomatoes
1 cup of water
3 cloves
1 sliced lemon
1 sliced small onion
2 Tbs. of butter
1 Tbs. of flour
dash of salt and pepper

Place the tomatoes, water, cloves and onion in a pan, and heat. Mix the butter and flour together. Stir the butter/flour mixture into the tomato sauce when it boils, and add salt and pepper. Cook for about 10 minutes, and pour into a bowl.

Poach the fish in boiling water for about a minute. Remove the fish, season it with salt and pepper, and place it in a casserole dish. Put the lemon on top of the fish. Pour half of the tomato sauce around the fish and bake at 400 degrees for 30 to 40 minutes. Baste the fish several times as it bakes. Serve the fish covered with the remaining sauce on a hot platter with rice.

Western Country Style Fish

6 freshwater fish fillets, about 6 ounces each
2 eggs, beaten
cup water
1Tbs. Taco seasoning mix
cup all purpose flour
1 package (10 ounce) tortilla chips, finely crushed
6 slices Monterey Jack cheese
cup sour cream
cup salsa
2 Tbs. Fresh cilantro, chopped (optional)

Combine first three ingredients; set aside. Dredge fillets in flour, and dip in egg mixture; dredge in crushed tortilla chips. Arrange fillets in a lightly greased 14X11 X 3 inch baking dish. Bake at 375 degrees for 30 minutes. Top with cheese slices, and bake an additional 5 minutes. Dollop with sour cream and salsa. Sprinkle with cilantro, if desired.

 

 

 

 

 

Cookbooks:

Looking for a great gift idea, or do you just like to cook? Get these two great outdoor cookbooks, Deer & Fixings or Fish & Fixings, for only $12.50 each (includes shipping and handling), a savings of up to 20%.

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