Fried coot fillets

What you need
Four coot fillets
1 egg
2 tablespoons milk
Dry bread crumbs
1/4 teaspoon poultry seasoning

What to do
Pound coot fillets into 1/4-inch thickness with a meat hammer. Beat egg in a shallow bowl. Stir in milk. Blend seasoning and bread crumbs in another bowl. Dip coot fillets in egg and roll in bread crumbs. Cook fillets slowly in fry pan, turning once.


Oven-steamed walleye in parchment paper

What you need
2 pounds walleye fillets
1 teaspoon lemon juice
1/4 teaspoon salt
Dash of pepper

What to do
Wrap fish loosely in parchment paper. Place in shallow baking pan and bake at 350-degree oven for 15-20 minutes. Serve immediately.

Sour cream and corn meal crappies

What you need
Fresh crappie fillets
16-ounce tub of sour cream
Corn meal
Cooking oil
Salt and pepper

What you do
Coat crappies in sour cream with spatula.
Roll fillets in corn meal.
Salt and pepper both sides of fillets.
Fry in cooking oil in electric fry pan until golden brown.


Pan-fried breakfast trout

What you need
4 trout
2 eggs
1 cup milk
1 3/4 cup corn meal
Salt and pepper to taste.
Butter or oleo

What you do
Mix eggs and milk in a bowl.
Place cornmeal, salt and pepper in a plastic bag.
Soak trout in eggs and milk wash and then shake in the bag.
Fry in butter or oleo until skin turns golden brown and crispy and fish flake easily.
Serve with eggs, potatoes, toast and coffee.

Snapping turtle soup

What you need
1 1/2 cups diced snapping turtle meat
2 quarts beef stock
1 bay leaf
1 clove mace
1 1/2 tablespoons lemon juice
3 drops Tabasco sauce
1 hard-cooked egg white, diced
Salt and pepper
1/2 cup sherry

What you do
Combine turtle meat, beef stock, bay leaf, mace, lemon juice and Tabasco sauce in a kettle.
Bring to boiling and cook turtle meat until tender.
Remove bay leaf and mace.
Add egg white and season with salt and pepper.
Add sherry after removing from heat.
Serves 8.