• 1 1/2 lbs largemouth bass fillets
  
• 3/4 teaspoon salt
  
• 2 tablespoons lemon juice
  
• 1/2 teaspoon dried thyme leaves
  
• 1/4 teaspoon dijon-style mustard
  
• 1/2 cup sour cream or yogurt
  
• 2 tablespoons chopped pimiento
  
• 1 tablespoon minced green onions

1. Preheat oven to 400 degrees.
   
2. Sprinkle filliets with salt, lemon juice and thyme.
   
3. Place in a lightly greased baking dish.
   
4. Cover tightly.
   
5. Bake at 400 degrees for approx. 8 to 10 minutes.
   
6. Uncover and glaze with a mixture of sour cream, mustard, green onion and pimiento.
   
7. Return to oven for 2 to 3 more minutes.
   
8. Serve on platter.

• 1/4 cup butter
  
• 1/2 cup blanched slivered almonds
  
• 3/4 teaspoon salt, divided
  
• 1 tablespoon fresh lemon juice
  
• 3/4 cup all-purpose flour
  
• 1/2 teaspoon pepper
  
• 1/2 teaspoon chopped fresh thyme
  
• 3/4 cup vegetable oil
  
• 6 trout fillets or bass fillets
• milk
  
• 2 tablespoons chopped fresh parsley

1. Melt butter in a saucepan over medium heat.
   
2. Saute almonds in butter until golden.
   
3. Add 1/4 teaspoons salt and lemon juice; remove from heat. Set aside.
   
4. Combine remaining 1/2 teaspoons salt, flour, pepper, and thyme.
   
5. Heat oil in a large skillet over medium-high heat.
   
6. Dip fillets in milk; dredge in flour mixture.
   
7. Fry fillets, 2 at a time until browned on both sides; drain in paper towels.
   
8. Remove to a serving dish; drizzle with almond butter sauce, and sprinkle with parsley.

• walleye filets
  
• drakes flour
  
• salt
  
• pepper
  
• 1lb.butter cut into small pieces
  
• 1c.heavy cream
  
• 1c.white wine
  
• 1 oz.tarragon(fresh)
  
• 1 gr.onion
  
• 1 oz.parsley
  
• 1 oz.basil

Sauce-reduce white wine to about 3tbls. add cream reduce to about 6tbls. add butter piece by piece while whisking briskly (be careful not to use to much heat this sauce breaks easily) after finished adding butter add the herbs (onion, tarragon, basil, parsley) salt, white pepper, and about a teaspoon lemon juice. Then dredge the walleye in the drakes (you may use egg wash if you wish) saute until golden brown on both sides and place in 350 degree oven until cooked thoroughly plate the walleye and top with sauce.

Spice mix
• 2 Tablespoons sweet paprika
  
• 2 1/2 tablespoons salt
  
• 1 teaspoon onion powder
  
• 1 1/2 teaspoons garlic powder
  
• 1 1/2 teaspoons cayenne pepper
  
• 2 teaspoons lemon pepper
  
• 1 teaspoon whole thyme leaves
  
• 1 1/2 teaspoons whole basil leaves
  
  Other
• 4 lbs. catfish fillets(total weight about 3 lbs.)
  
• 1/2 stick butter
  
• 1/4 cup olive oil

Mix together spice mix ingredients and store in a lidded jar. You will probably not need all of this mix for this particular recipe. Use it on other meats as well.

Heat a black iron frying pan for at least 10 minutes over very high heat. Cut each of the fillets in half. Melt the butter and mix with the olive oil. Place the spice mix on a plate. Dip the fish into the butter and oil and then dredge on both sides in the spice mix. Fry in a very hot pan just a few minutes on each side. Serve this with a great deal of beer.

• 4 Carp Fillets
  
• 4 Shallots, finely sliced
  
• 1 Tbs butter
  
• 2 Lemons
  
• 1/2 Cup of sour cream
  
• 2 Tbs fresh dill, chopped

Preheat the oven to 450 F.

Wash the fish fillets gently in cold water, then dry in paper towels. Season with salt and freshly ground black pepper.

Place the fillets in a buttered baking dish, lay on the sliced shallots and chopped dill, and cover each with sour cream. Pour on the juice from one lemon. Put the fish in the oven and roast for about 10 minutes till tender. Serve with lemon wedges.