BLUEGILL OR CRAPPIE
3/4 cup milk, 1 egg, 2 teaspoons salt, 1 teaspoon pepper, 1 cup flour, 1 cup cracker crumbs, 1/2 cup cornflake crumbs, 1/2 inch thick fish fillets
Put milk, egg, salt and pepper in blender, turn on low speed to combine. Slowly add flour and blend until batter is smooth. Pour batter into a bowl.
Combine cracker and cornflake crumbs in a separate bowl.
Rinse fillets in cold water, drain, pat dry with paper towels. Dip fillets in batter, coat with crumbs. Deep fry at 370-375 degrees until fillets are floating and golden brown (3 or 4 minutes). Do not over load cooker. Turn fillets a couple of times as they rise to the top. Remove to a rack to drain. Place on paper towels in a single layer.
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LARGEMOUTH BASS
1/2 lbs. bass fillets, 3 eggs, 1/4 cup milk, salt and pepper, sweet basil, lemon peel,-grated, flour or cornmeal, butter
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.
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OTHER FISH RECIPIES
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