• 21/2-3 pounds fish fillets-crappie or Yellow Perch
• 2 eggs, beaten 11/2-2 cups bread crumbs 11/2 teaspoons salt
• 3 tablespoons cooking oil
• 4 tablespoons butter or margarine
• 2 tablespoons lemon juice
• 1 tablespoon capers
• 1 tablespoon minced parsley

Dry fish fillets. Cut into serving size pieces. Dip in eggs, then in crumbs and salt. Heat oil in large fry pan; add fish and saute over low heat, about five minutes on each side, or until golden brown. Keep fried fish warm in oven while remaining are frying.

• 2 tablespoons butter or margarine
• 1/4 cup slivered almonds
• 4 fillets of trout
• 1/4 cup flour
• 1/2 teaspoon salt
• i/a teaspoon pepper
• 1/4 cup cooking oil
• 2-4 lemon wedges

Heat butter and almonds in small sauce pan over medium heat until slightly browned. Keep warm. Dust both sides of fish with flour. Season fish. Heat oil in large fry pan over medium high heat. Quickly brown fillets on both sides. Arrange fish on serving platter. Sprinkle hot almonds and butter over top. Serve with lemon wedges. Serves 2-4.

• 6 perch fillets, 7 to 8 inches long 1/2 cup shredded Swiss cheese
• 1 large Kosher dill pickle
• Salt and pepper to taste
• 1/2 cup butter or margarine 1/3 cup dry white wine
• 2 tablespoons snipped parsley

Cut each perch fillet in two, making 12 pieces. Top each piece with shredded Swiss cheese. Chop Kosher dill pickle and sprinkle over each piece of perch. Sprinkle with pepper and salt. Roll up and tie with thread. In large fry pan, over medium heat, melt butter and cook perch rolls uncovered 10 minutes, turning once. Add wine; cover. Reduce heat to low and. Cook 15 minutes. Remove threads from rolls. Arrange on heated platter; pour on sauce from fry pan and sprinkle with parsley.

• 2 pounds channel catfish chunks
• 1 teaspoon caraway seed
• 1 tablespoon salt
• 11/2 cups onion,
• diced Celery leaves
• Melted butter or margarine Lemon wedges

Pour 2 quarts water in Dutch oven. Add all ingredients, except the fish. Bring mixture to boil. Remove cover and add fish. Replace cover and cook 10 to 15 minutes or until the fish flakes easily. Remove fish from water, dip in melted butter. Serve at once with wedges of lemon. Serves 4-6.

• 1/2 cup shortening
• 3 pounds fish fillets
• 1 egg, slightly beaten
• 3 tablespoons milk 1/2 cup corn meal 1/2 cup flour
• 1 teaspoon salt i/s teaspoon pepper Lemon wedges Parsley or watercress

In large fry pan, heat shortening over medium heat. Cut fish in serving pieces. Dip in mixture of egg and milk and then shake in bag containing the corn meal and flour. Brown fish in hot shortening, about 3 minutes on each side. Fish is done when it flakes easily with a fork. Remove to serving platter. Season with salt and pepper. Garnish with parsley or watercress and serve with lemon wedges. Serves 6.

• 4 strips bacon, diced
• 1 cup rice
• 1/4 cup onion, chopped
• 21/2 cups canned tomatoes
• 2 cups water
• 1/4 cup celery, cut fine
• 1/4 cup green pepper, chopped
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 1 pound Brown trout fillet

In large fry pan, over medium heat, fry bacon until brown and crisp. Remove bacon to a piece of paper to drain. Add rice and onion to bacon drippings. Cook until both are a light brown. Add tomatoes, water, celery, green pepper, salt and Worcestershire sauce. Remove skin and bone from brown trout and arrange in sauce. Cover. Reduce heat to low. Simmer for 35 minutes. Serves 4-6.

• 1 fillet of Channel Catfish
• 2 cups milk
• 1 bay leaf
• i/s teaspoon thyme
• 12 whole peppercorns
• 1/4 cup onion, sliced
• 1/4 cup butter or margarine
• 1/4 cup flour
• Dash cayenne
• 1/4 cup half and half cream
• 1 tablespoon pimiento, chopped
• 2 hard-cooked eggs, chopped
• Hot buttered toast

In large fry pan combine milk, bay leaf, thyme, peppers and onion. Add fish and soak one hour. Cover. Place over low heat. Simmer 20 minutes.

Remove fish; strain liquid and set aside. Flake fish, removing skin. Melt butter in fry pan and blend in flour. Gradually add strained milk and cook stirring, until thickened. Add fish and remaining ingredients, except toast. Heat and serve on toast. Serves 6-8.