beer Fried 'Gills
beer
1C four
1/2 C cornmeal
1tsp salt
1/2 tsp pepper
frying oil (4 Cups)
1. marinate fish in beer for at least two hours (in the fridge)
2. mix flour, meal, salt and pepper.
3. remove fish from beer dredge in flour mixture. dip back in beer then more flour mixture.
4. deep fry until golden brown.
or...
panfish chowder
1 bay leaf
1 tsp thyme
6-8 blabk pepper corns
1 tsp dried dill
1 1/2 qt water
1 1/2 lb bonless skinless fish(save bones throw away head, guts and skin)
2 lemon slices
1 1/2 lb peeled and diced potatoes
3 strips bacon diced
2 medium onions
2 1/2 C light cream
2 tbsp butter
salt
pepper
1. Make an herb sack out of cheesecloth and put in bay leaf, thyme, pappercorns and dried dill. tie tight with twine so the herbs dont get out.
2. make a fish stock by simmering the fish bones in salted water, with lemon slices, and herb sack for 45-60 minutes.
3. remove bones and lemon slices.
4. poach the fish in the stock until done.
5. remove fish to a plate, throw away the herb sack. bring stock to a rolling boil.
6. add potatoes, cook until just tender. (if needed, add water to keep potatoes covered)
7. In a soup pot brown the bacon then saute' the onions until transparant.
8. if you like your chouder thick add a few tbsp flour to the onions/bacon continue cooking 8 more minutes.(this makes a rue)
9 add the stock and cooked potatoes to your bacon/onion rue. combine completely.
10 add cooked fish and cream and bring to a boil then reduce heat to a simmer.
11 add the butter, season to taste with salt and pepper.
yum
