Fish Recipes

Fish Baked in Pastry

• 2 C flour
• 2/3 C shortening (can be all butter, half butter/half lard, Crisco, etc.)
• 1/2 tsp. salt
• 3 T water

Stir together flour and salt with a fork. Use more salt if the filling will be savory and/or if your shortening is unsalted. You can add a little sugar if the filling will be sweet (a couple of tablespoons). Cut half the shortening into the flour, then rub in between your fingers until the mixture has about the texture of cornmeal. Then cut in
the remaining shortening, leaving it in roughly pea-sized lumps. (These form the "flakes" when rolled out.) Add just enough cold water to make the dough come together, chill until somewhat stiff, then roll out on a
liberally floured board. This makes enough for a 2-crust 9 inch pie, or two single crust pies, or six entree turnovers, or twelve dessert turnovers.

Pan Fried Lake Fish

• 4 8-to-10 ounce fresh or frozen pan-dressed trout, lake perch, or other white fish
• 3/4 cup finely crushed saltine crackers (21 crackers)
• 1/4 cup grated Parmesan cheese
• 1 tablespoon snipped parsley
• 1/3 cup all-purpose flour
• 1/8 teaspoon pepper
• 3 tablespoons lemon juice
• 1 beaten egg
• 3 to 4 tablespoons shortening or cooking oil
• Lemon slices, halved (optional)

Thaw fish, if frozen. In a shallow bowl, combine the crushed crackers, grated Parmesan cheese, and snipped parsley. In another shallow bowl, combine the flour and pepper. Place lemon juice and egg in separate
bowls. Dip fish in lemon juice, then in flour mixture, then in egg, and finally in the cracker mixture.

In a 12-inch skillet heat shortening or cooking oil. Add fish in a single layer. Fry over medium heat for 5 to 7 minutes or till brown. Turn fish; fry for 5 to 7 minutes more or till fish flakes easily when tested with a fork. Drain on paper towels. Serve fish with lemon. Garnish with parsley, rosemary, and dill if desired. Serves 4.