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.

Quick and easy tartar sauce

What you need
1 cup mayonnaise
2 tablespoons pickle relish
1 teaspoon lemon juice
1 teaspoon minced onion

What to do
Blend all ingredients together in a small bowl. Refrigerate until ready to use.

Cooler corn

This simple method works well for a large party or when camping with lots of friends. The corn tastes superb, too.

What you need
Sweet corn (1-2 dozen or more ears)
Heavy duty cooler

What you do
Husk sweet corn and place in clean cooler.
Cover corn with boiling water.
Close lid and keep closed for 1 hour.
Remove corn and salt to taste.
Guests will be surprised how sweet and tender the corn tastes.

Pan-fried trout and onions

What you need
3 trout
2 medium-sized onions
2 tablespoons butter
Salt and pepper

What you do
Salt and pepper trout well and place in a frypan covered with hot melted butter.
Add sliced onion.
Turn fish once, frying 6 to 8 minutes per side.
Serve immediately.

The Old-Timer's pickled fish

(Courtesy of the late "Old-Timer")

What you need
Northern pike or any rough fish
2 cups white vinegar
3 teaspoons pickling spices
1 1/2 cup white sugar

What to do
Fillet fish and cut into small strips.
Place fish in salt water solution strong enough to hold up an egg.
Refrigerate for 48 hours.
Drain solution and rinse.
Prepare pickling solution by placing 3 teaspoons pickling spices or mixed spices in cheese cloth. Mix with 2 cups white vinegar and 1 1/2 cups white sugar. Boil solution for 5 minutes.
Layer fish with onions.
Pour solution over fish and refrigerate.
Fish are ready to eat in three days and will keep refrigerated for months.