Sunfish

Once you have skinned and filleted Sunfish, try this recipe.

You’ll need:

1 lb. sunfish fillets 2 scallionis sliced thin 1 green pepper sliced thin 1 small jar of spaghetti sauce 1 chopped tomato ½ cup water ½ cup white wine Pinch salt

Combine scallions, pepper and sauce. Cover and simmer for r10 minutes. Add fish, salt, tomato nad wine. Simmer, covered, for six minutes. Ladle over rice and rim with parsley.

When you are all done skimming and filleting your sunfish, plant carcasses deep in your tomato patch or rose bed. They make excellent fertilizer.

Fish Loaf

After you fillet your fish, don’t throw away bones. There is still meat attached to them, and you can make a tasty dish with leftovers. Begin by either baking backbone scrapings in a 350 degree Fahrenheit oven or steaming them over boiling water until they are cooked. While fish is cooking, gather following ingredients:

1 cup toasted break cubes 1 small onion, diced 2 stalks celery, diced 1 tsp. salt 1 egg, beaten ½ cup tomato sauce ¾ cup grated cheddar cheese Paprika 1 ¼ cups cooked, flaked fish (from scrapings)

Mix all ingredients except paprika and one-quarter cup of grated cheese in a large bowl. Work in flaked fish until a uniform texture is attained. Spoon mixture into a 9X5-inch bread pan and shape it into a loaf. Spread remaining grated cheese over loaf and sprinkle paprika on top. Bake loaf at 350 degrees Fahrenheit for one hour. Let it cool five to 10 minutes before cutting.

Add chili peppers or hot pepper sauce as desired.

Baked Ciscoes

10 ciscoes, filleted 1 ½ tbsps. Lemon juice 2 cups heavy cream 1 cup light cream 1 ½ tsps. Flour 1 tbsp. butter Salt and pepper Buttered toast

Quarter fiillets. Place fish pieces in a buttered flat baking dish. Sprinkle with lemon juice. Heat butter and flour in saucepan. Add two cups heavy cream and cup of light cream slowly. Bring to boiling point, stirring constantly. Pour sauce over fish and sp rinkle with salt and pepper. Bake at 325 degrees Fahrenheit for about one hour. Serve fish and sauce on (or with) buttered toast.

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