Buy your fishing license on-line!
( Wisconsin D.N.R.)

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Take either Salmon or Trout and either steak or fillet. Place directly on charcoal grill. You can baste with melted butter and lemon. It will only take about 10 minutes on each side. Serve with melted butter.

Cut fish in steaks about 2 inches thick. Remove skin. Bring water with salt, caraway and dill seed to a boil. When boiling add fish. Bring water back to a boil. When boiling put lid on pot, turn heat off and let sit for 30 minutes. It is ready to serve. Serve with melted butter and lemon just like lobster.

2 cups all-purpose flour
2 tsp Baking Powder
1 tsp Dried Basil crushed
1/2 tsp. Salt
1/8 tsp. Pepper
1 Egg
1 12 oz Can of Beer
2 lbs fish fillets cut into serving pieces
Cooking Oil

In mixing bowl combine flour, baking powder, basil, salt and pepper. In mixer bowl beat egg; blend in beer. Sprinkle flour mixture over liquid; beat until flour is moist and large lumps disappear. Do not stir batter after it is mixed. Wash fish; pat dry. Dip into batter. Fry a few at a time, in deep 375° oil for 3 to 4 minutes. Drain. Serves 4 to 6.

1/2 cup Milk
2 Eggs beaten
2 cups of finely crushed Ritz Crackers
1/2 tsp. Garlic Salt
1/4 tsp. Oregano
1/4 tsp. Tarragon
1/4 tsp. Pepper
2 lbs fish fillets cut into pieces

Fry in pan with vegetable oil about a 1/4 full heat to about 365°.

In a small bowl thoroughly stir milk and eggs. Combine cracker crumbs and all seasonings in shallow plate. Dip fish pieces into milk mixture, then into crumbs, pressing lightly. Fry several pieces of fish at a time until golden brown. Drain and Serve immediately. Serves 4 to 6.

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