Preparing fresh fish lakeside
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My family likes to picnic near our favorite fishing spots. What are some good ways to cook our catch? What other foods could I bring along to eat with our fish dinner?
McMinnville, Tenn.
What fun! Fish never tastes better than when it’s fresh from the lake, river or stream. Frying fresh fish in a light, crisp batter complements its taste and texture. Here’s one of my favorite batters for pan fish:
Pour about 1-1/2 inches of vegetable oil into a heavy skillet and heat.
Lightly coat a pound of fish fillets with 3 to 4 tablespoons of Bisquick.
Mix together 1 cup Bisquick, 1/2 cup of beer, 1 egg and 1/2 teaspoon salt until smooth. If the batter’s too thick, add a little more beer until it’s the right consistency for dipping. (The alcohol in the beer cooks off as the fish fries, leaving just the flavor.)
Dip the fillets in the batter, letting the excess drip into the bowl.
Then fry the fish in the hot oil about 2 minutes on each side or until golden brown. Remove from the pan and place on a plate lined with layers of paper towel to absorb excess oil.
Round out your lakeside bank meal with:
Your favorite Cole slaw. Or toss a mixed green salad with sweet red onions, chunks of steamed red potatoes and honey-mustard dressing. (Tip: Cook the potatoes at home.)
Sliced tomatoes, wedges of cucumbers and chopped onions in a vinaigrette dressing.
A grilled veggie mix such as zucchini, onions, green peppers and mushrooms.
Thinly sliced potatoes and onions, along with butter, salt and pepper; wrapped in foil and grilled.
Grilled Dilled Fish
Create a classic flavor combination with this three-ingredient main course.
Fresh dill weed, thyme leaves or basil leaves, chopped
Tartar sauce
Fish fillets, fresh or frozen, thawed
Stir dill weed into tartar sauce (about 1/4 teaspoon dill weed to 1/2 cup tartar sauce); reserve and refrigerate some for serving.
Brush remaining tartar sauce over fish fillets (1 to 2 tablespoons tartar sauce for 1 pound fillets) before baking (see below). Serve with reserved tartar sauce.
Spray grill rack with cooking spray before heating grill. Brush fish fillets with remaining tartar sauce mixture; place on grill rack. Cover and grill 4 inches from medium heat 10 to 20 minutes, and turning once, until fish flakes easily with fork.
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