08/14/14 recipe -Taste USA

Baked Walleye with Lemon and Cream

How to make Baked Walleye with Lemon and Cream Recipe - Use a pair of pliers to pluck out the small bones that stick out on the ridge of the fillets before assembling this dish.

Makes 4 servings

Method:
1 medium (1-1/2-pound) walleye, trout, or whitefish, filleted
3 bacon slices, chopped
1 small onion, minced
1/2 cup whipping cream
3 tablespoons fresh lemon juice
1/2 teaspoon Dijon-style mustard
1 tablespoon chopped fresh parsley
1/2 cup (2 ounces) shredded sharp Cheddar cheese
2 tablespoons fine dry bread crumbs

Method:
Lightly grease a shallow baking dish.

Preheat oven to 375F (190C). Rinse fish in cold water and pat dry with paper towels. Place 1 fillet, skin-side down, in greased baking dish.

In a heavy skillet, cook bacon until crisp. Add onion. Saute 2 minutes. Drain excess fat from skillet.

Add cream. Bring to a rolling boil; boil 1 minute. Add lemon juice, mustard and parsley. Spoon half of mixture over fish in baking dish. Top with second fillet, skin-side up.

Spoon remaining mixture over top of fish. Sprinkle with cheese and bread crumbs.

Bake 25 minutes or until fish flakes. Serve hot.

Fried Catfish

How to make Fried Catfish Recipe - Along the Great River Road, which runs beside the Mississippi river from northern Minnesota to Southern Louisiana, there are restaurants that specialize in crusty, deep-fried catfish. Serve with Hush Puppies

Ingredients:
1 pound catfish fillets
1 egg, beaten
1 cup milk
1/2 cup water
1/2 cup prepared mustard
1 garlic clove, minced or pressed
Salt and red (cayenne) pepper to taste
1 cup yellow cornmeal
1 cup yellow corn flour (masa is suitable)
Vegetable oil

Method:
Rinse catfish in cold water and pat dry with paper towels. With a sharp knife, cut fillets lengthwise along center to make long thin pieces.

In a shallow bowl, mix egg, milk and water. Add fish to milk mixture. In another bowl, blend mustard and garlic. Drain fish.

Roll in mustard mixture. Sprinkle with salt and red pepper. In another bowl, combine cornmeal and corn flour. Roll fish in cornmeal mixture until well-coated.

Heat oil to 375F (190C) or until a 1-inch cube of bread turns golden brown in 50 seconds.

Deep-fry fish in oil until golden, 3 to 5 minutes, depending on size of fish. Drain on paper towels and serve immediately. Makes about 4 servings.