SIX WAYS TO FRY FISH
1. Season generously with Creole seasoning or salt and pepper, 2 cups corn meal and 1 cup flour. Place in paper bag. Cut perch lengthwise, or into bite-size fillets. Add to corn meal mixture in paper bag and shake. Remove from bag, shake off the excess mixture, and drop in deep fat (at 375 degrees.) Fry until brown and turn over once when they float. Remove and drain on absorbent paper.
2. For a change, spread mustard on fish before dipping in flour and meal mixture. Fry as directed above.
3. Soak in rich milk for 1 hour. Drain, add to bag and shake. Remove and fry as directed above.
4. Soak fish in beer (use good beer!) for 10 minutes before placing in paper bag. Fry as directed above.
5. Cut lengthwise slit in perch and place in dishpan. Season all over generously with Creole seasoning, and a dash Worcestershire sauce and Louisiana red hot sauce. (Mix the sauce all over fish inside and out.) Dip in mixture of 2 cups corn meal and 1 cup flour. Shake, and fry in deep fat the same way as above.
6. Instead of dipping in corn meal and flour, try pancake batter with milk added to soften it. Dip seasoned fish and fry as directed above.
MUSHROOM-STUFFED BAKED RED SNAPPER
2 oven-ready whole red snappers, 2 and 1\2 pounds each
Rinse, pat dry and finely chop 1\4 pound mushrooms. Quarter the remaining mushrooms or drain canned mushrooms. Set aside.
In a small skillet, melt 1 tablespoon margarine, add celery and 3 tablespoons of onions. Sauté 5 minutes. Combine sautéed celery mixture with mushrooms, water chestnuts, bread crumbs, egg, soy sauce, parsley and seasoning. Mix well and spoon into fish cavity. Secure openings with skewer or toothpicks. Sprinkle both sides of fish with Creole Seasoning.
Place in a large baking pan; dot with the remaining 2 tablespoons of margarine, 2 tablespoons onion, the wine, and water. Bake, uncovered, in a pre-heated moderate oven (350 degrees.) for 45 to 50 minutes. Baste occasionally. Test with fork - when fish flakes, it is done.
8 bass fillets (or other fish)
Marinate fillets in mixture of lemon juice, Worcestershire sauce, Creole seasoning (to taste) and olive oil, for 1 hour. Place fillets on wire rack in barbecue pit over low coals and hickory chips. Cook 15 minutes per pound of fish.
When fillets are about half-done, place basil leaves and thyme under them and smoke until done. Baste often with butter and dry mustard mixture. Serves 4.
As always, in order to make it just right, while cooking you must listen to some high steppin' ZYDECO and Cajun music!
Listen to the Bayou Boogie Dance Party (the best of Southwest Louisiana ZYDECO, Cajun and Swamp-pop.)
Small bronzéd penny spinning so,
Add five more kin, why, you would be a whole quarter
And from one buck to five is but a small jump,
What's this? You look tired, saddened and glum;