FISH BATTER
1/4 c. flour
1/4 c. cornstarch
1/4 c. beer
3 tbsp. butter, melted
1 egg

            Salt and pepper to taste and coat fish.  Fry until golden brown.

CHEESY FISH ROLL - UPS
1 1/2 c. mild cheddar cheese, shredded
1 1/4 c. fresh bread crumbs
2 tbsp. mayonnaise
2 tsp. prepared horseradish
2 tbsp. margarine, melted
1 lb. fish fillets

  Set oven to 350 degrees. Combine 1 cup cheese, crumbs, mayonnaise and horseradish. Mix lightly. Spoon mixture evenly over the fish fillets.  Roll up, starting from the narrow end of the fillet.  Secure with wooden toothpick. Place fish, seam side down, in 10x6 greased baking dish. Drizzle with margarine.  Bake for 30 minutes or until fish flakes easily with fork.

Sprinkle with remaining cheese.  Continue baking until cheese is melted. Remove wooden toothpick before serving.  Serves 4.

BARBECUED  FISH
1 lb. fish fillets
1/4 c. catsup
3 tbsp. lemon juice
1 tbsp. worcestershire sauce
2 tsp. sugar
2 tsp. instant minced onion
1/4 tsp. salt
Dash red pepper sauce
Lemon wedges

          Place fish fillets in ungreased 13x9x2  baking pan. Mix catsup, lemon juice, worcestershire sauce, sugar, onion, salt and pepper sauce. Pour on fish; turn until both sides are coated. Cover and refrigerate 30 minutes. Heat oven to 400 degrees.  Bake, uncovered, until fish flakes  are easily removed with fork, 15 to 20 minutes.  Garnish with lemon wedges.  Serve with pan juices.  Serves 3 or 4. 

CHEESY FISH ROLL - UPS
1 1/2 c. mild cheddar cheese, shredded
1 1/4 c. fresh bread crumbs
2 tbsp. mayonnaise
2 tsp. prepared horseradish
2 tbsp. margarine, melted
1 lb. fish fillets

  Set oven to 350 degrees. Combine 1 cup cheese, crumbs, mayonnaise and horseradish. Mix lightly. Spoon mixture evenly over the fish fillets.  Roll up, starting from the narrow end of the fillet.  Secure with wooden toothpick. Place fish, seam side down, in 10x6 greased baking dish. Drizzle with margarine.  Bake for 30 minutes or until fish flakes easily with fork.

Sprinkle with remaining cheese.  Continue baking until cheese is melted. Remove wooden toothpick before serving.  Serves 4.

TROUT  ALMONDINE
8 to 12 trout fillets
Milk to cover
2 tsp. salt
4 drops tabasco
1 1/2 c. flour
1 tsp. pepper
1/2 c. butter
2 tbsp. olive oil--SAUCE:--1 c. butter
1/2 c. almonds, sliced
2 tbsp. lemon juice
2 tsp. worcestershire sauce
1 tsp. salt
1/4 c. parsley, chopped

  Soak fillets in a mixture of milk and tabasco sauce for several hours. Season flour with 1 teaspoon salt and pepper. Remove fillets from milk as needed and dip in flour, shaking off excess flour.  In an electric skillet at 375 degrees, fry fillets until golden brown in the butter and oil.  Do a few at a time, and as cooked place on a warm platter  and keep warm in the oven until ready to serve.  These may be kept in a warm oven up to 3 hours. Prepare sauce by melting butter and lightly browning almonds in butter.  Add lemon juice, worcestershire, salt and parsley. Mix and heat well. Just before serving, pour some sauce over trout and serve remaining sauce separately.  If the sauce is made ahead of time, add the almonds at the last minute so they will remain crunchy.

Salmon Patties

1-pint fresh salmon flakes (store bought canned fish will
also work)
1/2- cup Italian seasoned bread crumbs
1 egg
one tablespoon of finely chopped onion
salt & pepper

Mix salmon in bowl with all ingredients.
Form into patties, fry in vegetable oil until golden brown
Serve on a bun with your favourite toppings 
(ketchup, mustard, hot sauce etc.)

Try melted Swiss cheese and a slice of onion on the patties.

CAJUN  TROUT STEW

2 lbs. trout
2 onions, diced
1 green pepper, diced
1 (10.5 oz.) can tomato puree
1 (16 oz.) can tomatoes, diced
Salt to taste
Worcestershire sauce to taste
2 slices bacon, diced
1 garlic clove, minced
2 med. potatoes, diced
1 carrot, diced
Sweet basil to taste
Tabasco sauce to taste
1/4 c. parsley, chopped

  Place fish in soup pot.  Cover with water; add a little salt.  Simmer until fish is just done (about 20 minutes).  Strain, reserving liquid. Flake fish off bones and set aside. Lightly saute onion and garlic with bacon until lightly browned. Add fish broth, green peppers, carrots, potatoes, tomatoes and seasoning to taste. Simmer for at least one hour.  Add fish and cook a few minutes longer. Serve in bowls; sprinkle parsley on top.

Orange Cream Dory
1 kilogram smooth dory fillets (or any firm thin white fish  fillets)
2 oranges
500 millilitres of cream
1 teaspoon crushed garlic (1 clove)
1 tablespoon melted butter

Method
Place fish in frying pan with butter and seal both sides of  fillets. Add the juice of both oranges and the zest 1 orange and the  garlic. Poach for 3 minutes both sides or until cooked (do not over  cook) Remove fillets and add cream to frying pan and reduce for 5  minutes. Arrange fillets on plate and pour over sauce. Serve with boiled jacket potatoes and some steamed  vegetables. 

Welsh recipes ~ Fish recipes ~ Brithyll a Chig Moch (Trout and Bacon)

          Ingredients

• 1 trout per person
• fresh rosemary
• fresh thyme
• fresh parsley
• fresh sage
• 1 rasher of bacon per fish
• butter
  

Preparation & cooking instructions

1. Clean trout, head and tail left on.
2. Stuff with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon.
3. Enclose in foil and bake in a hot oven for around 25-30 minutes.
4. Open top of foil and shape like a boat, baste with a little butter and serve.
5. Serve with boiled potatoes and plain fresh vegetables. This dish used to be baked in an open fire with the fish encased in mud.

Wood-Roasted Trout with Chervil Vinaigrette

           Serves 4

             Ingredients: 
                  1 cup chopped chervil
                  3/4 cup chopped flat leaf parsley
                  3 tablespoons roughly chopped shallot
                  2 tablespoons Champagne or white wine vinegar
                  1 cup olive oil
                  2 teaspoons kosher salt
                  4 boned trout, skin on heads removed

    1) Light grill, using plenty of charcoal. If using firewood, add it, and let wood
and charcoal burn for about an hour, or until most of the firewood is burned up. If using wood
chips, soak them at least 20 minutes; then, add to the coals after they are completely gray. Let
chips burn for 10 minutes. Move charcoal and wood to one side of grill for indirect grilling.

    2) Meanwhile, prepare vinaigrette. In a blender, puree chervill, parsley, shallot,
lemon juice, and vinegar with 1/2 cup olive oil. Transfer mixture to a small bowl, and stir in
remaining oil, 1 teaspoon salt and pepper to taste.

    3) Sprinkle inside of trout with remaining salt and pepper to taste. Spoon about
half of the vinaigrette on trout, inside and out. Rub vinaigrette into fish. Cover trout, and
refrigerate for 15 to 30 minutes.

    4) Spray one side of a 15 inch-spare piece of foil with cooking spray. Cover the side
the side of grill that has no charcoal underneath with the foil, sprayed side up. Place fish on foil,
and cover grill. Check fish after 10 minutes. (It does not have to be turned.) It's done when flesh is
opaque and skin is crisp. Serve immediately, with remaining vinaigrette as sauce.