4 Tbs.  Vegetable oil
1 large onion - diced
2 Tbs.  Flour
1  1/2 cup Beer
2 Tbs.  Brown sugar
1/4 tsp.  Pepper
2 tsp.  Worcestershire sauce
3 lb Bass (6 pieces)

In a large skillet, sauté diced onion in hot oil until it becomes translucent. Add flour to onions and, stirring constantly, cook for 2 minutes. Add beer, brown sugar, pepper, and Worcestershire sauce to skillet and heat until sauce thickens. Stir constantly. Carefully place fish pieces in skillet. Cook until fish flakes easily with a fork.

4 lb Bass - whole
1 Tbs.  Salt
1 tsp.  Pepper
6 slices Bacon
1 Onion - chopped
1 cup  Apple - diced 
2 Lemons - thinly sliced
1 Green pepper - chopped
1 tsp.  Garlic powder
1 tsp.  Celery salt
1/4 cup Butter
3/4 cup Worcestershire sauce
2 Tbs.  Soy sauce

Clean fish. (Do not skin.) Remove head and empty cavity. Place 3 strips bacon in bottom of shallow baking tin. Mix onion, apple, lemon and green pepper. Layer 1/3 of mixture on bacon strips. Sprinkle both sides of fish with salt and pepper and place fish on vegetable mixture. Put 1/3 mixture in fish cavity and remaining 1/3 on top of fish. Place 3 strips bacon on top of fish and vegetable bed. Melt butter in saucepan. Add Worcestershire and soy sauce. Add remaining ingredients and bring to boil. Baste fish regularly. Do not turn. Bake until meat separates from bones. Bake at 375°F for approximately 1 hour.

1 lb. Bass fillets
2 Tbs. cracker crumbs
1 cup canned tomatoes
2 Tbs. onion, chopped
1/4 tsp. salt
1/8 tsp. pepper
1 Tbs. butter
1/4 cup cheddar cheese, grated

Sprinkle cracker crumbs in a greased 1-qt. shallow baking dish. Place fillets on crumbs. Combine tomatoes, onion, salt, and pepper. Pour over fillets. Dot with butter, sprinkle with cheese. Bake at 350 degrees for 35 minutes or until fish flakes easily with fork.

 1/3  cup   Dijon mustard -- or prepared mustard
1/4  cup  water -- plus 1 Tbs.
1   tsp.  lemon juice
 1   tsp.  Worcestershire sauce
1/8  tsp.    cayenne pepper
 1  1/2  cups  seasoned coating mix
 2  1/4  pounds     bass fillets -- cut in 1  1/2" pieces canola oil            

In small mixing bowl, combine mustard, water, juice, Worcestershire sauce and cayenne.  Place coating mix in shallow dish.  Dip fish first in mustard mixture and then dredge in coating mix to coat. In 10-inch skillet, heat 1/2 inch oil over medium heat.  Add fish.  Fry three to four minutes or until golden brown. Turn once.  Drain on plate with a paper towel.

Black Bass With Cucumbers & Mushrooms

4 Black Bass fillets
2 Cucumbers, peeled, cut in halves, seeded and sliced
1/2 lb. mushrooms, washed
 and sliced
3 tablespoons butter
1 large onion, peeled and diced
1 cup sour cream
2 tablespoons cooking Sherry
1/3 cup water
1 clove of garlic finely diced
1 pinch Dill weed
Salt and Pepper to taste
 

Stuffed Bass

4 bass fillets, skinned
2 Tbsp. butter
juice of 1 lemon
1/4 tsp. salt
1/4 tsp. pepper
1 white bread slice, crumbled
1 cup bread crumbs
dash of onion powder
1/2 tsp. parsley
1 egg, beaten
 

Lay the bass fillets in shallow baking dish and dot with butter. Drizzle lemon juice over the bass. Then season lightly with salt and pepper. Combine white bread, bread crumbs, onion powder, salt, pepper, and parsley for stuffing. Add egg and mix. Mound mixture on each of the bass fillets. cover with aluminum foil. Bake in preheated oven at 350 degrees for about 10-15 minutes or until fish flakes

Black Bass With Eggplant and Tomatoes

1 lb. Bluegill fillets
1/3 cup olive oil
2 Tbs. lemon juice
1 garlic clove, minced
3 Tbs. fresh rosemary leaves
1/4 tsp. Worcestershire sauce
1/2 tsp. pepper

Rinse fillets and pat dry. In a small bowl, mix olive oil, lemon juice, garlic, rosemary, Worcestershire sauce, and pepper. Over charcoal-gray coals, grill fish while basting with marinade until brown, about 5 minutes a side or until fish flakes with a fork.

1 pound Panfish fillets cut into 1-inch chunks
6 slices of Bacon (cut into 1 inch)
2/3 cup chopped Onion
1/2 cup chopped Celery
3 medium size Potatoes -- peeled and cubed
2 cups Water
1/2 cup chopped Carrots
2 tablespoons minced parsley (Fresh)
1 tablespoon Lemon juice
1/2 teaspoon Dill weed
1/4 teaspoon Garlic salt
1/8 teaspoon Pepper
1 cup Half-&-Half cream

In a 3-quart saucepan, cook the bacon until crisp. Remove bacon, and set aside; discard all but 2 tablespoons of drippings. Sauté onion and celery in drippings until tender. Add the next 8 ingredients. Simmer until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes, or JUST until fish flakes with a fork. Add cream, and heat thoroughly.

1  1/2 lbs. Bluegill fillets, not over 1/2 inch thick
1 Tbs. butter or margarine
1 cup plain yogurt
1 garlic clove, minced
2 green onions, chopped
1/2 cup mushrooms, sliced
1/2 tsp. paprika
1 tsp. dry dillweed
1 lemon, thinly sliced
salt and pepper

Rinse fillets and pat dry. Arrange in a single layer in a buttered baking dish. Top with mushrooms. Salt and pepper to taste. In a small bowl combine yogurt, garlic, onions, paprika, and dillweed.  Spread mixture over each fillet and top each fillet with a lemon slice. Bake 30 minutes in a 350 degree oven.

1 lb. Bluegill fillets
5 Tbs. Dijon mustard
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 tsp. Onion powder
Salt
Yellow cornmeal

Pat fillets with paper towels to remove excess moisture and then cut into bite -sized pieces. In a bowl, mix mustard and seasonings. Add fish nuggets and stir, covering each piece well. Roll in cornmeal to coat. Fry in hot oil until golden brown. You can serve this with a Dijon mustard dipping sauce to top it off.

Bluegill and 'Kraut Sandwiches

     1 cup cooked, flaked Bluegill
     ½ cup well drained Sauerkraut
     ¼ cup chopped Dill Pickles
     ¼ cup Mayonnaise
     1 Tablespoon Horseradish
     12 slices Party Rye Bread
     4-1 ounce slices Swiss Cheese
     2 Tablespoons Margarine

In mixing bowl, combine fish, sauerkraut, pickles,
mayonnaise, and horseradish.
Mix well.
Portion mixture evenly on half the bread.
Top with cheese.
Top with remaining bread. Melt margarine in skillet.
Place sandwiches in skillet and grill on each side until golden brown.
Serve with chips or relishes and a cold drink.

Makes 4 servings

Cream Cheese Bluegill Bake

Preheat oven to 375°F. Allow cream cheese to soften at room temperature. Prepare macaroni according to package directions. Drain. Blend soup and cream cheese with an electric mixer. Stir in macaroni and remaining ingredients, except cornflake crumbs. Place mixture in a 1 1/2 quart dish. Sprinkle with cornflake crumbs. Bake for 20 to 25 minutes. Serves 4.

Mustard Fried Bluegill

 1 16-oz. carton sour cream
 1 cup prepared mustard
 12 bluegill
 3 cups yellow cornmeal
 salt and pepper to taste
 peanut oil

Clean and scale the bluegill, remove the entrails and clean with cold water. Coat fish with first two ingredients and let stand for 20 minutes in refrigerator.  Season cornmeal with salt and pepper, before dredging the fish in the mixture. Deep fry in hot peanut oil, using either a cast iron skillet or fish fryer.

1 1/2 lb Bullhead fillets
2 Egg whites
1 Tbs. Grated onion
1/4 tsp. Dry mustard
2 Tbs. Butter or margarine
1 cup Milk
1 Tbs. Lemon juice
2 Tbs. Sour cream
1 Clove garlic
1/4 tsp. White pepper
2 Tbs.. Flour
4 tsp. Prepared horseradish

Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375°F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.

4 Bullhead fillets
1/2 tsp. cayenne pepper
1 oz. wheat flakes cereal
1/2 tsp. black pepper
1 Tbs. paprika
1/2 tsp. white pepper
1/4 tsp. salt
1/2 tsp. thyme
1/4 tsp. onion powder
1 Tbs.. oil
1/4 tsp. garlic powder

Wash the fish fillets and pat dry. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil.

4 to 6 Bullhead fillets
1 bottle zesty Italian dressing

Line a deep pan with aluminum foil. Put fish in pan. Pour dressing over fish fillets until it comes half way up the fish. Bake, uncovered, at 250 degrees about 15 minutes. Turn and bake another 15 minutes until meat comes apart. Salt and pepper to taste.

6  8 oz. Bullhead fillets
1/2 cup barbecue sauce
1/4 cup reduced-calorie mayonnaise
3 cloves garlic, minced
1 tsp. chili sauce

In a medium bowl, combine barbecue sauce, mayonnaise, garlic, and chili sauce. Brush over fish fillets. Refrigerate, covered, at least 1 hour or overnight. On a hot grill, place grill rack 5" from coals. Set a large skillet with a flame-proof handle on rack. Heat skillet and add fish. Cook, turning once, until fish flakes easily with a fork.

Creamy Baked Bullhead

For every six fillets:
½ cup yogurt or mayonnaise
1/8 teaspoon garlic powder
1 teaspoon Chinese oyster sauce
2 drops hot sauce

Barbecued Bullhead

Dot bullhead fillets with butter and place on foil on a barbecue grill about 12 inches from hot coals. Cook fillets about four minutes covered and baste with barbecue sauce. Cook another two minutes until the fish is done and flakes. Remove fish to a serving platter and serve with remaining sauce on the side. Excellent served with steamed rice and steamed green vegetables. Serves 2-3.

Bullhead Patties

Directions
Grind fillets coarsely, grind potato and onion. Mix with remaining ingredients. Drop by tablespoon into 1/2 inch hot fat. Bacon fat is very good as it adds to the flavor. Fry until golden brown on both sides, or make in patties and dip in pancake flour.

2 lbs. Crappie Fillets
1 1/2 cups of sour cream
1  12 ounce bottle of Lawry's
 Herb and Garlic Marinade
 with lemon juice
3/4 cup real mayonnaise
3/4 cup onion, finely chopped
1 cup Italian Bread Crumbs
Lawry's Seasoned Salt, to taste
Dash of paprika

Put the fillets in a bowl or re-sealable plastic bag and add the Lawry's Herb & Garlic Marinade. Refrigerate for at least 2 hours (overnight is ok). Remove and drain, pat excess marinade from the fillets with a paper towel; then roll them in Italian Bread crumbs. Arrange the fillets in a single layer in a lightly buttered baking dish and sprinkle with Lawry's Seasoned Salt. Combine sour cream, onion and mayonnaise and cover fish with a thick layer of the mixture. Sprinkle with paprika and bake at 500 degrees for 15 to 20 minutes, or until light brown and bubbly. Serve immediately for best results.

12 Crappie fillets
2 large potatoes, sliced
2 tomatoes, sliced thin
1 green pepper, sliced thin
1 Tbs. oil
1/2 cup bread crumbs or crushed potato chips

Lightly grease a 2-Quart casserole dish. Layer ingredients in the following order: potatoes, tomatoes, green pepper, fish. Repeat layers, finishing with fish. Brush oil over fish and cover with bread crumbs or crushed potato chips. Bake, covered, for 45 minutes at 350 degrees. Remove cover and bake another 10 minutes.

8 large Crappie fillets
1/2 cup flour
1 tsp. salt
1/2 tsp. pepper
2 eggs
1 cup crushed potato chips

Combine flour, salt and pepper in a bowl. Beat eggs in a different bowl. Put chips in a third bowl. Lightly coat both sides of the fillets with the flour mixture. Then dip in eggs, allowing excess to drip off. Next, dredge in the crushed chips, pressing coating into the fillets. Fry fillets in hot oil until golden brown.

2 lbs. Crappie fillets
1 cube of butter
1 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. pepper
3 cups Rice Krispies cereal, finely crushed

Rinse fillets and pat dry. Melt butter in a saucepan over low heat, stir in garlic powder, salt and pepper. Dip fillets into butter mixture; then roll in the Rice Krispies. Bake on a foil-lined cookie sheet for 25 minutes in a 375 degree oven or until brown and fish flakes with a fork.

The sweet taste of Miracle Whip and the flavor of Dill combined with butter makes these delicate crappie filets disappear F-A-S-T!

FILLETED CRAPPIE, CRAWFISH EOUTFFIE

Saucy Cheesy Crappie

2  lbs. Catfish Fillets
Salt
Black Pepper
2  oz. Hot Pepper Sauce
1   1/2 cups Strawberry Preserves
1/2 cup Red Wine Vinegar*
1 Tbs. Soy Sauce
1/4 cup Seafood Cocktail Sauce
1  Clove Garlic, minced
2  tsp. Horseradish
3/4  cup Cornmeal
3/4  cup Flour
1/2  cup Safflower Oil
Fresh Strawberries
Parsley Sprigs, optional

Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and sauté' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired.

1 tsp. Paprika
1/2 tsp. crumbled dried sage
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. granulated sugar
1/2 tsp. Salt
1/4 tsp. Ground red pepper (cayenne)
1/4 tsp. Onion powder
4 large catfish fillets (4 to 5 oz. each)
Nonstick cooking spray
1 tsp. Olive oil
Lemon oil

1. Put paprika, sage, cumin, garlic powder, sugar, salt, red pepper and onion powder in a 1-gallon food-storage bag. Close bag and shake until well blended.
2. Put 1 fillet in bag at a time and shake until lightly coated.
3. Coat large nonstick skillet with cooking spray. Add oil and heat over medium-low heat until hot.
4. Add catfish fillets, skinned side up, and cook 4 to 5 minutes until lightly blackened. Carefully turn with spatula. Cook 4 to 5 minutes longer, or until fish feels firm and is opaque at the thickest part. Serve with lemon slices.

6 lbs. Catfish fillets
2 qts. water
2 tsp. salt
1  1/2 pints milk
2 potatoes, cut into small cubes
2 Tbs. butter
1/4 cup onion, chopped
2 Tbs. parsley or chives
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper

Boil fish in salted water for 5 minutes. Remove from heat and drain water. Add all other ingredients. Cook over low heat until potatoes are done. Do not boil!

3 to 4 lbs. Catfish fillets
2 cups Ritz crackers, crushed
3 tsp. fish seasoning mix, more or less to taste
1 tsp. ground black pepper
1 egg
1/2 tsp. Tabasco sauce
Canola oil for frying
2 cups medium to hot salsa

Poach Catfish fillets until fish flakes easily with a fork. Let cool. Chop into bite sized pieces. In a large bowl, mix catfish  and remaining ingredients thoroughly. Heat 1/4" canola oil in skillet until hot. Form cakes and fry until they are well browned, about 4 minutes on each side. Remove cakes from skillet and place on paper towels to absorb excess oil. Cover with salsa and serve.

Catfish with Dijon Sauce

4 catfish fillets
3 tablespoons Butter or Margarine, melted
 1 teaspoon Worcestershire Sauce
1 teaspoon Lemon Pepper
1 cup Dijon Mustard

Pecan Coated Catfish

Stuffed Baked Catfish

INGREDIENTS:
4 catfish fillets, fresh or frozen and thawed, about 1 1/2 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon lemon juice .

Stuffing
1 cup fresh soft bread crumbs
3 tablespoons light cream cheese
2 teaspoons lemon juice
1 tablespoon chopped celery
1 tablespoon chopped onion
1 teaspoon dried parsley
1 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices bacon

PREPARATION:
Season fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then sprinkle with 1 teaspoon lemon juice. In a bowl, combine bread crumbs with cream cheese, 2 teaspoons lemon juice, celery, onion, parsley, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Divide stuffing into 4 portions. Place 1 portion of stuffing on end of each fillet. Roll fish fillets around stuffing. Fry bacon until cooked, but not crispy. Wrap 2 slices of bacon around each catfish fillet. Use toothpicks to secure rolls. Place catfish rolls in a lightly greased baking dish. Bake at 350° for 15 to 20 minutes, or until fish flakes easily when pricked with a fork. Serve with lemon wedges, if desired.
Serves 4.

1 lb. Perch fillets, diced
1 clove garlic, minced
1  1/2 Tbs.. oil
2 shallots, minced
1/4 cup extra-dry Vermouth
1  1/2 Tbs. rice wine vinegar
4 oz. mushrooms, sliced
1 green pepper, sliced thin
1 cup frozen peas, thawed
1/2 cup heavy cream
4 oz. thin spaghetti, cooked
1 plum tomato, diced
1 tsp. dried sweet Basil
1 tsp. dried dillweed
1 tsp. dried leaf Tarragon
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup grated Parmesan cheese

Heat oil to medium-hot in a medium skillet, and sauté the garlic and shallots until soft. Raise the heat to high, and add the vermouth and vinegar. Bring to a simmer. Add the perch, mushrooms, and green pepper. Cook, stirring often, until the perch is opaque, about 3 to 4 minutes. Stir in the peas and cream, and simmer until the cream thickens, about 3 minutes. Remove from heat, and add the spaghetti, tomato, herbs, salt, pepper, and Parmesan cheese. Toss well and serve with hard-crusted bread.

2 lbs. Perch fillets
2 egg yolks
1 whole egg
1 cup cold water
3/4 cup salsa
1 tsp. ground cumin
1/4 tsp. pepper
1 cup flour

In a blender or food processor, combine egg yolks, egg, water and salsa, and puree 5 seconds. Pour into a large mixing bowl, and add the cumin and pepper. With a fork, gradually stir in the flour, but do not over stir, there should even be a little flour floating on the top, in order to make a light batter. Cut the perch into bite-sized chunks no larger than 1  1/2 in. long and wide. Pat dry with a paper towel. Dip the fish in the Tempura batter, then lower gently into a deep fryer and fry for 5 minutes or until golden brown. Remove and let drain on a paper towel before serving.

1 to 2 lbs. Perch fillets
2 to 3 eggs, beaten
2 tsp. lemon juice
2 cups yellow or white cornmeal
1/4 cup flour
1 tsp. lemon pepper

Wash Perch and dry with a paper towel. Dip in mixture of beaten eggs and lemon juice. Roll in cornmeal mixed with flour. Sprinkle with lemon pepper seasoning and fry until golden brown.

2 lbs. Perch fillets
2 Tbs. butter per fillet
1 tsp. lemon juice per fillet
1/2 tsp. paprika
1 /2 tsp. lemon pepper
1 cup bread crumbs, very fine
1/2 cup almond slices

Arrange perch fillets in a baking dish. Melt butter and add lemon juice to the butter. Pour over fillets covering them completely with the lemon butter mixture. Sprinkle with paprika, lemon pepper, and bread crumbs. Bake at 450 degrees for 8 to 15 minutes or until fish flakes easily. Add almonds in the last 2 minutes of baking and watch carefully.

Fried Yellow Perch With Cucumber Butter

Asparagus & Perch Biscuit Bake

French Style Roasted Perch With Fennel, Tomatoes and Wine

Ingredients

Directions
Pre-heat oven to 250C/495F/Gas 9.
Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12" x 9" in size.
Wash and pat the fillets of perch dry - set to one side.
Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper.
Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.
Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5.
Place the fillets of perch on top of the vegetables.
Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking.
Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.
Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in color.
Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.

5 to 6 pounds northern pike fillets
1 to 2 pounds smoked bacon strips
Steak grilling basket 12"x12"
Open air campfire

Place layer of bacon on inside flat surface of basket. Place solid 1-inch layer of pike fillets on top of bacon. Place another layer of bacon on top of pike fillets. Close basket SECURELY and TIGHTLY, sandwiching together layers of bacon and pike. Bring campfire to flame. Support and stand basket perpendicular to the ground, raised 6 inches, with bacon side facing blazing fire approximately 12" to 18" from flames. Rotate grilling basket every 5 to 8 minutes with a flat bacon surface facing flames at all times. Cook 45 to 55 minutes (bacon should be crisp when done).
Note: Allow bacon drippings to drip off the bottom to ground.
Remove from flames when done. Then with a fork, gently separate bacon from grill wires prior to opening basket. Carefully remove bacon/pike sandwich from grilling basket and place on a flat surface. Cut into squares and serve. Also great cold as an appetizer.

1 pike, whole, cleaned
1/2 cup salt
1 cup brown sugar
2 Tbs.. lemon or lime juice
1 Tbs. garlic powder
1 Tbs. seafood seasoning
1 qt. hot water
1 qt. cold water

Do not skin or scale fish!
Soak some apple or hickory chips overnight.
Mix salt, brown sugar, lemon or lime juice, garlic powder, and seafood seasoning in hot water until sugar is dissolved. Add cold water. Marinate fish in this mixture at least 12 hours (doesn't matter if you marinate longer). Prepare smoker. After charcoal has reached the cooking point, add soaked wood chips. Place fish on top rack of smoker. Pour marinade in water pan of smoker. Smoke fish 2 hours, leaving lid on smoker.
NOTE: Charcoal impregnated with hickory or mesquite works even better than soaked wood chips.

4 to 8 large Pike fillets
1 can cream of mushroom soup
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 cup French white wine
( or California in a pinch)
2 Tbs. butter
1 Tbs. Parsley
1/2 cup milk
1 can mushrooms or 1/2 lb. fresh sliced
1 Tbs. hot sauce

Lay out fillets in a baking dish or deep pot. Mix soup, mushrooms, wine, milk, and seasonings. Pour over fish and spread evenly. Place butter and green stuff evenly over fish. Put in oven and cook for 25 to 30 minutes at 325 to 350 degrees.

2 lbs. Northern Pike fillets cut into 1 inch pieces
1 cup pickling salt
4 cups water
4 cups white vinegar

Place fish in a glass bowl. Prepare brine by combining pickling salt and water. Pour over fish and refrigerate overnight. Fish will be  "firmed-up"  from the salt. Wash fish and soak in white vinegar
3 to 4 days  (this virtually dissolves the "Y"  bones). Drain, rinse, and place in jars along with pickling solution give below:

PICKLING SOLUTION
2 cups vinegar
1  3/4 cups sugar

In each jar, along with fish, add:

1/3  onion, chopped or sliced
1/3 lemon, thinly sliced
1 Tbs. whole mustard seed
4 bay leaves
5 to 6 whole cloves
1 Tbs. whole peppercorns
5 to 6 small red peppers, fresh or dried

Pour pickling solution over all, cover and store in refrigerator for at least a week to allow flavors to blend.   (Prepared for 1 pint Mason jars with lids, number of jars needed depends on amount of fish.

Grand Marnier Pike

Northern Pike Fish Melt