I think that most people will agree that there is nothing better than freshly caught fish, caught and cooked on the spot.  Some of my fondest memories with my husband, son and friends are a day of fishing followed by dinner and fellowship.  Perhaps it is the fresh air, and the thrill of having caught the fish yourself that adds extra zest to the meal, but the finest of seafood restaurants just can’t compete as far as I am concerned.

There are times when a larger catch could be brought home to share with friends and family.  If you want to preserve the fresh caught flavor, treat the fish in the same careful manner that you would with game.  Clean them thoroughly and carefully as soon as feasible, remove any excess moisture after the cleaning process and then keep the fish cool.  Ice, of course is fine and dandy, as long as the fish are not swimming in the water as the ice melts.  Plastic bags are alright, too, as long as they are not punctured. The main thing is to be prepared. 

Fish may be broiled, fried, baked in sauce, stuffed, poached, or grilled.  What ever suits your fancy and the situation at hand.  There is only one rule to be followed without exception, DO NOT OVER COOK!  Even with a large fish to be baked whole, compute your cooking time carefully and have everything else ready, so the meal can be served the minute the fish is done.

Fish rich in fat, such as striped bass, halibut, mackerel, pompano, salmon, tuna, and whitefish, respond well to vinegar, wine, or lemon juice when they are baked or broiled.  The lean fish are often baked, in or served with, a rich sauce.  When broiled, they should be basted frequently to prevent dryness. 

It is almost impossible to cover this subject extensively in one chapter.  I can only set down a few guidelines and let you take it from there, adding your own personal touches, experimenting and substituting as you wish.  Remember HAVE FUN!!!!
The recipes listed in this section are  interchangeable for various fish, both fresh and saltwater.  They are intended only to serve as guides for the fat and lean fish-change and adapt them as you wish-use your imagination.

BAKED:

CAMP BAKED BASS

Trout and Perch are also delicious prepared this way..

BASS
CANNED TOMATOES
SLICED ONION
BASIL AND OREGANO

Grease shallow pan.  Place in it seasoned fish and cover with canned tomatoes, sliced onions and sprinkle basil and oregano, if you have it along. Place in hot reflector oven and bake it until fish flakes easily, basting once in a while with the liquid in the pan.

BROILED:

BROILED FILETS

FISH FILETS
MELTED BUTTER
LEMON JUICE
DILL, MARJORAM, OR CHIVES

Preheat broiler, grease rack or aluminum foil before putting fish in it to broil.  With filets up to 1-inch thick, it is not necessary to turn filets, so place skin side down on the rack and broil 6-10 minutes, basting with melted butter and lemon juice plus seasonings of your choice.  Dill, marjoram, or chives are all good.  When the fish is delicately browned and flakes easily with a fork, rush it to the table.  

FRIED:

This seems to be the favorite method of cooking fish, indoors or even over a campfire.  You have a great deal of latitude within the basic recipe, as well as in the various sauces and garnishes, so that even fried fish need never become monotonous.  Filets, steaks or whole fish are done this way-the cooking time is always brief, but does depend to some extent on the thickness of the fish.  Don’t overcook and don’t let it wait!!  From the frying pan to the plates, with everything else ready and waiting, including the hungry guests.

Fry or saute the fish without any adornment, lightly dredged in seasoned flour or prepared in this way.

Dip the fish first into: (pick one)

MILK
EVAPORATED MILK
EGG BEATEN WITH 2 TABLESPOONS LEMON JUICE OR WHITE WINE
THIN PANCAKE BATTER
SAVORY BOTTLE SALAD DRESSING

Season with salt and pepper.  Dredge in crumbs such as:

DRY BREAD CRUMBS SEASONED
CRACKER MEAL
CORN MEAL
ANY DRY CEREAL, CRUSHED TO FINE CRUMBS
CRUMBLED POTATO CHIPS
PLAIN FLOUR
BISCUIT MIX

Heat oil, shortening or butter in skillet until hot, but not smoking.  If using butter, it should be bubbling but not browned.  Saute quickly over a medium flame until golden on underside 1-2 minutes, turn carefully and repeat.  Place fish on heated platter, quickly add a dash of lemon to the butter in the pan, stir for seconds and pour over the fish.  Garnish with parsley, chipped chives or serve with your favorite tartar sauce in lemon cups.  A number of sauces mentioned in Chapter 10 would be appropriate.

If done properly with a minimum of fat in the pan, there should be no greasiness to the fish, just a lovely crisp crust.  However, in deep-fat frying, fish must be drained thoroughly on paper towels or some such before serving.  If you deep fry, be sure the fat or oil has reached 365 degree F to 370 degree F, before you begin.  Fry only a small amount of fish at one time so the temperature of the fat remains constant.  Otherwise, the crust will not be sealed quickly and the greasy results will have you searching for the bicarbonate of soda.
 

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