Fish fillets are presumed to be boneless but never totally assume there aren’t ANY. Always be alert for stray bones when eating fish to protect against a trip to ER from swallowing one. Children’s portions should be thoroughly shredded to make certain none are in their portions. A little care insures the enjoyment of not only some of the most healthful menus ever to grace a table but the enjoyment of some of the finest gourmet meals man ever crossed his lips with!
BON APPETIT!
BAKED CRAPPIE FILLETS - ALA ITALIANO
16 crappie fillets
1/2 stick oleo - melted
2 thin slices red sweet onion - minced
Pinch of sage
Pinch of thyme
1 drop Tabasco
Parsley flakes
Garlic and parsley salts
lemon pepper
parmesan cheese
Pam spray
This is an excellent alternative to fried fish. 
Lay crappie fillets flat in a large microwave proof dish sprayed with Pam. They may touch but should not overlap each other.
Melt butter in small poached egg pan (or similar container) over moderate heat. (Careful! Don’t scorch!) Saute onion, sage, thyme and Tabasco in melted butter until onions start turning translucent. Pour butter mixture evenly over the fillets in the baking dish.
Salt (garlic and parsley salts) and pepper to
taste. Finally, sprinkle - lightly - parmesan cheese and parsley flakes evenly over the fillets.
Bake in regular oven at a preheated 350 degrees or micro wave on high for eight-ten minutes or until done. If not a carousel microwave, be sure to manually turn the dish every two minutes. Fillets should be white and flaky clear through.
DO NOT OVER COOK.
Serves four - as long as each diner eats only their share!
Recipe Courtesy Cliff Keeler from the “NRA Members’ Wild Game Cook Book.”
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Carp: A Gourmet’s Delight
Bugle mouth bass, grass trout and sewer bass are derisive
names attached to the common carp ‑ Missouri’s largest member
of the minnow family.
Lowly regarded over most of the U.S., they represent Europe’s
finest cuisine served in their most elite restaurants ‑
literally the food of royalty there.
Originating in Asia and cultivated in ponds there for more
than 2500‑years, Europe saw them introduced in the 13th
century. They entered the U.S. via Holland in 1832.
Its flesh, properly prepared, is succulent broiled, boiled,
baked, steamed, canned, chowdered or smoked. Frying is least
effective when presenting its gourmet attributes at the dining
table.
The following recipes will tantalize the discriminating
piscatorial palate.
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POOR MAN‘S LOBSTER
2 qts. boiling water commercial crab boil
2 tbls. salt scored carp fillets
Score fillets deeply to permit softening of small bones. Drop
them in salted boiling water. Return to full boil. Allow
fillets to cook three to four minutes (until they flake
easily). Remove with slotted spoon and drain in collander.
Season with salt, pepper and lemon juice. Serve with melted
butter for dipping or pour over fillets.
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CARP STEW
4 pounds of carp fillets 1 cup canned tomatoes (whole)
1/4 pound bacon 1/4 tsp. garlic salt
1/4 cup chopped onion 1/2 tsp. sugar
Fry bacon in a Dutch oven or similar utensil until crisp. Add
other ingredients and simmer for 45‑minutes.
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CARP CHOWDER
2 pounds chunked carp fillets dash of thyme
2 stalks celery ‑ chopped garlic salt (to taste)
1/4 cup butter pepper (to taste)
1/4 cup flour water
chopped onions (to taste)
Simmer carp, onions, celery, thyme, salt and pepper slowly in
water for 30‑minutes. Thicken chowder with mixture of butter
and flour.
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PARTY BALL
2 cups canned carp 1/4 tsp salt
1 8‑ounce pkg. cream cheese 1/4 tsp. liquid smoke
1 tbls. lemon juice 1/2 cup chopped pecans
2 tsp. grated onion 3 tbls. snipped parsley
1 tsp. prepared horse radish
Drain and flake fish, removing skin and bones. Combine fish,
softened cream cheese, lemon juice, onion, horseradish, salt
and liquid smake. Mix thoroughly and chill. Combine pecans and
parsley. Shape fish mixture into a ball and roll in nut
mixture. Chill thoroughly and serve with assortment of
crackers.
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Many of these recipes can substitute different fish in them.
Try crappie fillets in the “POOR MAN‘S LOBSTER” recipe. Catfish is an excellent substitute in the chowder recipe. Any fish selected makes good fish patties ‑ suckers may be the best we’ve tried. Let your imagination roll and your dining pleasure grow!
Practice catch and release on bass (I recently saw it practiced on Canadian crappie), but throw that grass “trout” (carp) in the skillet or pot. You’ll be pleasantly surprised.
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Fish Patties
10-12 hand-size crappie fillets
thyme
1 tsp. pepper
1 ea. diced onion
2 eggs
1/2 tsp. garlic salt, or to taste
1 tsp. onion salt, or to taste
fresh ground pepper to taste
(optional) Cajun seasoning to taste
1 1/2 cups seasoned bread crumbs or seasoned stuffing mix
Peanut oil
Steam fish fillets in double boiler until white and just flaky. Save water in boiler. Flake fish.
Mix flaked fish and ingredients together, form into patties. If necessary, add enough water saved from boiler till mix adheres well in a ball. Separate into patties and fry till just brown and heated through on each side in peanut oil.
Optional: place in a loaf pan, cover with tomato sauce
and bake at 350‑degrees until done.
Optional: Substitute canned salmon for fish.
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CARP CHOWDER
2 pounds chunked carp fillets dash of thyme
2 stalks celery ‑ chopped garlic salt (to taste)
1/4 cup butter pepper (to taste)
1/4 cup flour water
chopped onions (to taste)
Simmer carp, onions, celery, thyme, salt and pepper slowly in
water for 30‑minutes. Thicken chowder with mixture of butter
and flour.
Virtually any fish may be used as a substitute in this recipe.