| |
Spring ='s
Crappies &
smelt
='s
Pan ='s
Good Eatin'
The piers, small minnows, jigs, bits of white pork rind (cut to make a
fluttering tail) are the locations and baits to use for spring crappie
catching.
Once you have the fish caught, give the following recipe a trial. If the
fish are freshly caught, enjoy a shore lunch. Dip your filets into an egg
wash and then into crushed saltine crackers. Season the cracker crumbs with
your favorite seasonings. Fry in a pan with a little olive oil and
orn oil mix until golden brown. Turn once.
Enjoy!
Long Lake Fishing Club's Vice President, John Koerble, sends
an
original fish recipe that his dad, Don, collected while in Honduras.
Look under Recipes Section , then Freshwater, Panfish,
and finally Servatchi.Club thanks, John.
BONELESS SMELT
Serves 4
1# frozen smelt
8 cherry tomatoes
8 canned pineapple chunks
8 pieces mild onion
8 slices green pepper
Defrost in refrigerator 4-6 hours. They should still be firm and icy.
Working with one fish at a time, cut off the tail, head,and fins. Slit
from belly to tail end. Flatten the fish which will release one line of
bones, then holding both sides of the fish from underneath with your
left hand, use the right hand gently to lift out the backbone and
attached bones, starting at the head end.
They say that this method is well worth the trouble of deboning
to introduce this fish to children.
Divide smelts and vegetables into groups of four. Roll the boned smelts
and arrange wih the other ingredients on 4 skewers. Brush with BBQ
sauce or oleo and broil 4" above burned down coals 6-10 minutes or
until fish flakes are beginning to separate when gently probed
with the tines of a fork. Turn frequently, brushing with sauce.
|
-
