Legend                            May 2010

pg 6

Fish Minute
By Sharon Porfilio (Long Lake Fishing Club Website) 

Featured Supporters
of the LLFC

2 lbs bluegills or fish fillets
1 t salt
1/4 t pepper
2 T scallions, finely chopped
2 T parsley, minced
3/4 to 1 c dry white wine
2 - 3 T fresh bread crumbs

Place fillets in 2 quart baking dish. Sprinkle with seasonings, scallions and parsley. Add enough wine to almost cover the fish. Top with crumbs and dot with butter. Bake at 450 degrees for 15 minutes until crumbs are browned and the fish flakes easily with a fork. Serve hot in the baking dish.

Perch Perfection

1/2 c flour
1 t salt
1/2 t baking soda
1/3 c white vinegar
1/4 c water

Combine the dry ingredients. Add water and stir until blended. Add vinegar and stir vigorously. Coat the fillets and fry in oil.

To Pan Fry

Heat 1/8 to 1/4 inch oil over medium-high heat until bread cube dropped into oil sizzles. Then fry a few fillets or whole dressed fish at a time, 3 to 5 minutes on the first side; then turn. Fry the second side until golden brown and fish flakes in the center. Drain on paper towels. Keep warm in 175 degree oven and keep frying. This is good eating.