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Specially devoted to sea lovers... 

Choose your fish:
Pan fish
Trout and Salmon


Largemouth Delight Serves: 4 
Prep Time: 35 minutes 
5 1/2 lbs. bass fillets
3 eggs
1/4 cup milk 
salt and pepper 
sweet basil 
lemon peel, grated 
flour or cornmeal 
In medium-sized bowl, mix eggs, milk, salt and pepper, basil and lemon peel. Place flour on plate. Dip fillets in mixture and submerge. Roll fillets in flour and place in hot skillet with melted butter. Cover and cook on low heat for 10 minutes; turn and cook 5 more minutes. 


Walleye Fish Sticks

Serves: 4 
Prep Time: 35 minutes 

1 1/2 walleye fillets, cut into 1-inch strips
3 1-oz. French bread slices, cubed
1/2 tsp. pepper
3 T. mayonnaise
1 tsp. lemon juice
2 tsp. water
1/2 tsp. lemon rind, grated

Put bread cubes and pepper into food processor for 30 seconds, until crumbs are fine. Sprinkle crumbs in an ungreased baking sheet and bake at 350 degrees for 10 minutes or until browned. Put in bowl and set aside. Combine mayonnaise, lemon juice, water and rind in separate bowl. Stir well. Dip fish strips in mixture of mayonnaise, then in bread crumbs. Place on baking sheet coated with cooking spray. Bake at 400 degrees for 25 minutes, or until outside is crispy. 

Beer Batter Walleye Fillets 

Serves: 4-6 
Prep Time: 5 minutes 

8 medium walleye fillets 
2 egg whites 
1 cup flour 
½ tsp. baking soda 
¾ tsp. salt 
2 egg yolks 
1 cup beer 
½ cup shortening

Whip egg whites. Combine flour, soda, salt, egg yolks and beer. (Mixture can be thinned to taste by adding more beer or thickened by adding more flour.) Fold in egg whites. Dip fish fillets in batter and fry in shortening until golden brown. 


Bluegill With Zucchini 

Serves: 4 
Prep Time: 20 minutes

12 bluegills, pan-fried 
3-4 zucchini, 4-6 inches long 
1 can pimiento, drained and cut into strips 
1 T. cider vinegar

After frying fish, put in warm covered bowl. Drain all but a light film of oil from the skillet. Trim ends and wash zucchini. Slice at a very sharp angle, almost lengthwise, into slices +1/4-+1/2 inch thick. Sauté zucchini in remaining oil in skillet. Cook about 1 minute per slice over medium-high heat. Add pimiento strips and fish; stir. Cover pan, retaining heat to keep fish warm. Remove and serve. (Lemon juice can be used in place of vinegar if you prefer.)
New York

Pan fish Marinade

Serves: varies 
Prep Time: 10 minutes 

bluegill fillets 
2 cups milk 
¼ cup mustard 
2 ½ T. liquid crab boil
4 T. Creole seasoning 
½ cup mayonnaise

Mix ingredients (except fish) in large bowl and stir thoroughly. Add pan fish and marinate for approximately 1 hour. Bread fillets, fry and serve.

Fried Pan fish

Serves: 4 
Prep Time: 25-35 minutes

pan fish fillets 
1 cup cornflake crumbs 
½ cup flour 
¼ cup yellow cornmeal 
1 large egg 
1 tsp. milk 
cooking oil

Mix cornflake crumbs, flour and cornmeal together and put in plastic bag. Combine egg and milk. Dip fish in egg and milk mixture. Shake fillets in plastic bag with coating mixture. To pan-fry, use 2 tsp. cooking oil and cook slow. To fry in deep-fryer, heat oil to 360 degrees and fry fillets for about 2-3 minutes.

Crispy Perch 

Serves: 1-2 
Prep Time: 5-10 minutes 

6 perch fillets 
1/2 tsp. black pepper 
1/2 cup flour 
1/2 vegetable oil 
1 lemon herb seasoning 
1 cup butter 
1 T. celery, finely minced 
½ tsp. garlic, finely minced 
T. lime juice 
tsp. salt 

Season fish lightly with salt. Dip fish into mixture of pepper and flour. Heat oil to 375 degrees in heavy cast-iron skillet. Fry fish for 2-3 minutes on each side. Pat fish dry on paper towels and keep warm. Season fish lightly with lemon herb seasoning. In separate skillet, melt butter. Add celery, garlic, lime juice and salt. Cook mixture for about 2 minutes. Mixture also makes a great dipping sauce. 

Elmer Jensen
Eagle River, Wisconsin 

Ginger Ale Perch 

perch fillets 
1 can flat ginger ale 
1 cup flour 
1 large egg 
tsp. Salt

Mix ingredients in large bowl to make light batter. Using deep fryer with hot oil or bacon grease, fry fillets for 3 minutes. Turn and cook until golden brown. Do not overcook.

Trout and Salmon

Baked Stuffed Trout 

Serves: 4 
Prep Time: 1 hour, 15 minutes 

4 trout (2 large, 2 small)
1 onion, sliced
2 T. vinegar
1 lemon 
1 can crabmeat
1/2 cup celery, grated
1/2 cup carrots, grated
1/4 cup onion, grated
2 eggs
1 T. mayonnaise
2 salt and pepper
2 bacon strips 
T. butter or margarine

Put small trout in pot of water. Add sliced onion and vinegar and half of lemon. Cook until skin comes off easily and remove bones. In large bowl, add cooked trout and crabmeat. Then, add grated celery, carrots, onion, eggs and mayonnaise. Season to taste with salt and pepper. Mix well and stuff into large trout. Wrap 1 bacon strip around each trout, place on aluminum foil, adding butter or margarine to each. Then wrap trout individually. Bake at 350 degrees for approximately 1 hour.

Grilled Trout 

Serves: varies 
Prep Time: 15 minutes 

trout fillets 
lemon pepper seasoning to taste 
bacon strips (optional) Clean fillets and pat dry. Butter both sides of fillets and sprinkle with lemon pepper seasoning. Wrap bacon strips around fillets. Then, wrap in aluminum foil and cook on grill for 5-6 minutes per side. New Mexico 

Baked Salmon 

Serves: 4 
Prep Time: 30 minutes 

4 salmon steaks
1 cup milk
1 cup mayonnaise
4 medium potatoes, cubed
1 small onion, sliced
salt and pepper to taste
Combine milk and mayonnaise. Put salmon steaks, potatoes and onion slices in casserole dish. Cover with milk and mayonnaise mixture. Season with salt and pepper. Bake at 350 degrees for 1 hour, 30 minutes. 

Milbert Schaffer 
Pierre, South Dakota 

Saltwater Fish

Rosemary's Halibut 

Serves: 4-6 
Prep Time: 15-20 minutes 

2 lbs. halibut steaks
salt and pepper to taste
1/3 cup olive oil
1/4 cup white wine vinegar 
1/2 garlic cloves, peeled and washed
T. water
tsp. Rosemary

Cut fish into 3x5-inch pieces and coat with flour. Season with salt and pepper. Heat oil to medium-hot. Cook fish for 5 minutes per side. Remove and keep warm. Combine vinegar, water, garlic and rosemary. Boil until volume is reduced by half. Remove garlic. Spoon over fish. Serve over hot rice

Baked Striped Bass With Clams

Serves: 8 
Prep Time: 40-50 minutes 

4 lbs. striped bass
12 hard-shelled clams 
tsp. salt 
tsp. basil
1/4 dash of pepper
1/2 cup parsley sprigs 
1 medium onion, thinly sliced
2 celery stalks with leaves, chopped
1 garlic clove, halved
2 bay leaves 
1/2 cup dry white wine
1/2 cup butter or margarine, melted

Dress and bone fish leaving head on. Preheat oven to 350 degrees 1 hour prior to serving. Grease large, shallow baking pan or ovenproof serving dish. Scrub clams under running cold water; set aside. Season inside of fish with salt, basil and pepper. Arrange parsley and half of onion slices inside fish; place fish in pan. Arrange clams, remaining onion, celery, garlic and bay leaves around fish. Pour wine and butter over fish. Cover pan with aluminum foil and bake for 40-50 minutes until fish flakes easily with fork and clam shells open. Discard garlic and bay leaves. Carve fish into portions and serve.
New York 

Grilled Hawaiian Fish

Serves: 4 
Prep Time: 10 minutes 

4 5-oz. mahi mahi fillets 
1 cup pineapple with juice, fresh or canned 
1 tsp. cornstarch 
½ tsp. crushed red pepper flakes 
1 T. fresh cilantro, chopped 
1 T. parsley, chopped

Combine pineapple, cornstarch and red pepper flakes in pan and bring to a boil. Add cilantro and parsley. Grill or broil fish for 3 minutes on each side. Place fish on platter and top with warm sauce. Serve with rice

Redfish In Orange 

Serves: 4 
Prep Time: 40 minutes 

4 redfish fillets 
1 egg, beaten 
pancake mix 
1/2 cup orange juice, fresh-squeezed 
1 orange, sliced

Dip fillets into egg, then into pancake mix. Coat lightly. Fry in margarine until lightly browned. Place fried fillets into baking dish. Dribble orange juice over fillets and lay orange slices on top. Cover baking dish and bake at 300 degrees for 30 minutes. Check occasionally, adding more juice as it cooks. Remove cover for last 10 minutes of baking,

Miscellaneous Fish

Beer Batter Sturgeon 

Serves: varies 
Prep Time: 8-12 minutes 

salt and pepper to taste
your favorite beer

Heat oil in deep-fat fryer. Cut sturgeon into bite-sized chunks. Season chunks with salt and pepper. Mix beer and flour. Dredge fish in mixture, covering thoroughly. Place battered fish into oil and deep-fry until golden brown; remove. Serve with lemon wedges