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FRIED


SALMON BURGERS

1 lb. Leftover salmon
½ cup chopped onion
1 tsp. Powdered mustard
½ cup dry bread crumbs
1 tbsp. Chopped sweet pickle
1/3 cup dry bread crumbs
½ tsp. Salt
¼ cup oil
1/3 cup liquid
2 eggs, beaten
¼ cup chopped parsley
1/3 cup mayonnaise
6 buttered hamburger rolls

Flake salmon, cook onion in fat until tender. Add liquid, crumbs, eggs, parsley, mustard, salt and salmon;
mix well. Shape into 6 burgers. Roll in crumbs.

Fry in hot oil in heavy fry pan about 4 inches from hot coals or stove top for 3 minutes. Turn carefully and
fry for 3-4 minutes longer or until brown. Drain on absorbent paper.

Combine mayonnaise and pickle. Place burgers on bottom half on each roll. Top with 1 tbsp. Mayonnaise mixture and top half of roll.

SALMON CROQUETTES

1 pint canned salmon
3 tbsp. Chopped parsley
1 tbsp. Lemon juice
1 tsp. Worcestershire
1 cup bread crumbs
¼ tsp. Salt - dash pepper
1 egg
1 cup milk
3 tbsp. Flour
3 tbsp. Butter

Melt butter, blending in flour; add milk and heat slowly, stirring until mixture thickens.

Drain salmon and flake. Add parsley, lemon juice, Worcestershire sauces, salt, pepper, and previous
mixture. Blend well. Chill. Shape into croquettes, roll in bread crumbs, dip in slightly beaten egg to which
a little water has been added, and roll in crumbs again. Fry in deep hot oil 3-5 minutes. Drain on absorbent paper.

TROUT AMADINE

4 small trout (or salmon)
2 tbsp. Silvered almonds
½ cup butter
¼ cup lemon juice
Seasoned flour
2 tbsp. Chopped parsley

After cleaning fish, dip in seasoned flour. Melt ¼ cup butter; add fish and fry 12-15 minutes till browned
and fish flakes; turn once. Remove from pan and keep warm. Melt remaining butter in skillet, mixing
crusty bits. Add almonds; brown, stirring occasionally. Stir in lemon juice and parsley. Season to taste
and pour over fish.

FRIED SALMON

Salmon or trout fillets
Salt and pepper to taste
Bread crumbs
2 eggs
Or combine:
½ cup medium-fine yellow corn meal; ½ cup flour; 2 tsp. Seasoned salt and ¼ tsp. Pepper

Use any clean fat such as vegetable fat, lard or oil. Vegetable fats are preferred as they do not smoke
and burn as readily as animal fats do. Butter is not favored for frying fish as it smokes at too low a
temperature.

Put just enough oil into a frying pan to keep fish sticking. Clean fish, wipe dry, season with salt and
pepper and roll in bread crumbs or dip fish in slightly beaten egg, then roll fish in corn meal, flour,
seasoned salt & pepper mixture.

Heat oil until it begins to smoke, lay in salmon steaks, and brown thoroughly on one side. Turn over
on other side. DO NOT OVERCOOK. This mixture can also be used for deep frying.

BEER BATTER FRIED LAKE PERCH / WALLEYED PIKE / CRAPPIE

1 ½ cups of buttermilk pancake mix
1 egg
1 tsp. Salt - ½ tsp. White pepper
½ tsp. Thyme
1 ½ cups of beer

Mix all ingredients together. Season fish fillets with salt and pepper and cut fillets finger size. Dip into
batter and let the excess batter drip off. Put fish fillets one at a time in the cooking oil - 375 degree -
fry until golden brown; drain on paper towels and serve with lemon wedges.

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