Departments | Recipes
Great Catch
Lake Erie is one of the most viable fisheries in the world and surrenders millions of pounds of walleye, yellow perch, bass and other species to vast numbers of anglers each year.
Folks traveling in the Euclid, Ohio, area anytime from spring through autumn may catch the delicious smell of baking, broiling or frying fish. Lots of anglers in this area ply the fertile waters of Lake Erie searching for a wide variety of game fish that include bass, walleye, perch, catfish and others.
Fred Race, who lives in Euclid, is not only a great fisherman; he also counts his culinary abilities for fish preparation right up there with the best of ’em.
He could fill a book with his fish cooking procedures, and here’s the recipe his friends ask him to prepare a lot of the time.
Euphoria-On-A-Fork Fish Bake
1 cup self-rising cornmeal
1⁄2 cup self-rising flour
1 tsp. salt
1⁄2 tsp. black pepper
1⁄8 tsp. cayenne pepper
1⁄4 tsp. garlic salt
2 lbs. bass, yellow perch, crappie or walleye—about four-ounce pieces
2 tbsp. peanut oil
1 egg beaten with one tsp. water for egg wash
Combine all dry ingredients (cornmeal, flour, salt, pepper, cayenne pepper and garlic salt) and set aside.
Rinse fish fillets and pat dry with paper towels. Place fillets in refrigerator for 30 minutes to chill.
Grease cookie sheet with peanut oil and place in oven preheated to 375 degrees for five minutes.
Remove fish from refrigerator, dip in egg wash, and coat with dry ingredients.
Place fillets on hot baking sheet (carefully!) and bake at 375 degrees for five minutes on each side or until lightly browned.
Serve on platter garnished with lemon slices and fresh greenery.
Serves four.
Fred’s Tartar Sauce To Die For
1 cup real mayonnaise
2 shallots, about three ounces, finely minced
1 tbsp. mixed fresh chives
2 tsp. yellow mustard
Combine all ingredients, mixing well.
Makes 1-1/2 cups. Two tablespoons equals one serving.