Grilled brookies

What you need
6-8 whole brook trout.
8-ounce bottle of Caesar salad dressing.
2 tablespoons chopped parsley.

What you do
Make 3 light slashes on each side of trout.
Pour dressing into 9- by 13-inch baking pan. Stir in parsley.
Place fish in dressing and coat both sides. Cover and refrigerate for 3-4 hours, turning occasionally.
Remove fish from marinade and place in grill basket.
Cook over medium heat in covered grill, basting frequently with leftover marinade.
Grill about 10 minutes or until fish flakes easily with fork.

Catfish soup

What you need
3 pounds catfish fillets cut up
2 quarts cold water
1 sliced onion
1 chopped stalk of celery
1 cup milk
2 tablespoons butter
Salt and pepper
2 tablespoons parsley

What to do
Combine all ingredients into kettle and cook over slow heat. Stir occasionally and cook until fish flakes into pieces. Serve hot.

Fish beer batter

What you need
Any brand of pancake flour
Your favorite beer
Fish fillets

What you do
Mix pancake flour and beer together.
Dip fish fillets liberally in the beer batter and deep fry.

Oven-fried bullheads

What you need
Soft lard or cooking oil
Salt and pepper
Pam original spray

What you do
Rub cleaned bullheads with soft lard or cooking oil.
Cover with light sifting flour on all sides.
Place on a Pam greased cookie sheet.
Bake quickly at 400 degrees.

salmon pate

Salmon Pate'

What you need
8-ounce package of soft cream cheese
7-ounce package of red (preferably) or pink salmon
1-2 teaspoons prepared horseradish
1 tablespoon lemon juice
2-3 teaspoons grated onion
2 tablespoons chopped parsley (fresh is best)
1-2 teaspoons liquid smoke
Salt and pepper as desired

What to do
Mix salmon and cream cheese until smooth
Add horseradish, lemon juice, onion, parsley and liquid smoke and continue to mix until relatively smooth again
Mold onto a platter, cover and chill until ready to serve
Sprinkle more parsley on top, drizzle with liquid smoke and serve with crackers.