Cooking Game: Game Meat & Fishing Recipes for Hunters

Kris Winkelman's Recipe of the Week

Oven Crispy Panfish

By Kris Winkelman

There are as many ways to prepare panfish as there are fish in the sea. This is definitely one of my favorites... because like most people, I'm crazy about fish that has a good crunch to it.

Ingredients:

panfish fillets (recipe amounts should cover 12 to 18 panfish fillets, depending on size.)
1/4 cup butter, softened
1/4 cup fresh parsley (chopped)
1 egg
1/4 cup milk
Pinch garlic powder
3/4 cup bread crumbs
1/2 cup shredded Swiss cheese
Salt and pepper to taste

Sprinkle panfish fillets with salt, pepper and garlic powder. Combine the softened butter and parsley, spread mixture on fillets. Beat egg with milk. Combine bread crumbs and cheese. Dip fillets in egg, then into bread crumbs. Place fish in buttered baking pan. Bake on a very high heat (500 degrees) for 10-15 minutes until fish flakes.

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Featured Recipe

Baked Walleye with Vegetable Dressing

Ingredients:
3 to 4 lbs. fresh walleye fillets
2 2/3 cups dry bread or croutons
1/2 cup chopped fresh mushrooms
3/4 cup shredded carrots
1 Tbsp. snipped or dried parsley
1 1/2 Tbsp. lemon juice
1 egg, beaten
1/4 tsp. pepper
Salt
Vegetable Dressing Mix
1 medium onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1/4 cup butter, melted
Heat oven to 350° F. In large mixing bowl, combine bread crumbs, parsley, lemon juice, egg and pepper; mix until well blended. Dip fillets in mixture; drain excess. Arrange fillets in well-greased baking dish. Top with mushrooms and shredded carrots. Sprinkle with salt. Cook 30 minutes or until fish flakes with fork.
Meanwhile, in another mixing bowl combine onion, green pepper, celery and butter. Set aside. Pour over baked walleye.
John Pelrine
Chicago, IL

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