Hometown Focus Recipes – Hometown Focus


Even though the chances of icing for the fishery opener are vague at this point, at some point people will still catch fish, so I’ll be focusing this week’s recipe column on fish recipes, as I usually do around this time every year.

Some of these recipes are from an old book I got from my late mother-in-law’s house. Unfortunately, the cover of the book is missing, so I cannot consult the book.

However, I recognize the names of many of the recipe providers as residents of the Cook area and, as you may be able to tell from the somewhat scant directions, it was probably printed many years ago when people just threw ingredients together and a recipe made it work. .

Good luck to everyone who does or doesn’t want to go fishing this opening season. Due to thick ice it may be a little later this year, but eventually we will have open water and hopefully an abundance of fresh fish.

fried fish

Recipe by: Maree Skorich

• 6 pieces of crappies, walleye or Northern
• 3 eggs, beaten
• Flour for coating fish
• Salt and pepper
• 1/2 c. oil-

Place flour, salt and pepper in a bag. Add the fish and shake the bag until well coated. Dip the fish in the beaten eggs. Heat oil in a heavy pan. Add fish and brown on both sides. Place the fish in a baking dish after browning. Bake in a 375 degree oven for 20 minutes. Add 1/4 cup of water to the pan to make steaming easier.

Walleye with Mushroom Cheese Sauce

Minnesota winning recipes with love

• 6 walleye fillets (about 1 1/2 lb., diced)
1/2-inch pieces)
• 1 1/2 c. fresh mushrooms, sliced

• 1/2 c. green onions, sliced
• 1/4 tsp. pepper
• 1 c. cheddar cheese, grated
• 1 can of mushroom soup
• 1 (8 oz.) container of sour cream

Pat the fish dry and arrange in a shallow 8×12-inch baking dish. Top with mushrooms, onions and pepper. Sprinkle with cheese. In a small bowl, combine the soup and sour cream, stirring to mix completely. Spoon over the fish. Bake, uncovered at 350 degrees for 30 minutes. (This can be served with egg noodles or rice and garnished with chopped green onion.) (Yield: 6 servings)

Beer batter for fish

Recipe by: Hulda Peterson

• 1 c. flour
• 1 teaspoon. baking powder
• 1 teaspoon. salt
• 1 teaspoon. Bell pepper
• 1 egg
• 1 c. beer
• Oil

Combine dry ingredients, stir in egg and beer (more beer as batter sets and thickens. Heat oil (hot enough to brown a cube of bread in a minute). Dip fish fillets in batter and cook fish brown and crispy, not overcooked.

Baked fish

Recipe by: Mary Leah Stenbeck

• 1 small jar of sweet pickles
• 1 bottle of chili sauce
• 1/4 tsp. pepper
• 1 c. finely chopped onion
• 2 tablespoons. Worcestershire sauce
• 1 teaspoon. salt
• 2 tablespoons. butter

Use fresh fish. Leave the skin on. Grind sweet pickles. Fill the cavity of the fish with pickles and juice, onions, salt and pepper. Dot with butter. Pour chili sauce over the fish. Bake in a 350 degree oven for 1 hour. Can cover with foil.

Tator Submerged Oven Baked Fish

Recipe by: Georgene Wilson

• 2 eggs, lightly beaten
• 1/4 c. water
• 2 lb. sliced ​​fish
• Salt and pepper
• 2 c. mashed potatoes flakes
• 1/2 c. butter
• 2 tablespoons. lemon juice

Combine eggs and water. Dip the fish in egg and water. Season with salt and pepper. Roll in dry potato flakes. Melt butter in large cake pan. Stir in the lemon juice. Add fish. Bake (uncovered) at 400 degrees for 25 to 30 minutes, turning after 15 minutes.

Fish Stew (Mojakka)

Recipe by: Elma Enzmann

• 5 – 6 potato cubes
• 1 medium pike (fish)
• 1 c. mild
• Butter
• Salty
• Pepper
• Onion, (small, sliced)
• 2 tablespoons. flour
• 1/2 c. or so water

Peel and boil potatoes, just submerged in water. Arrange the sliced ​​fish and onions over the potatoes. Add salt and pepper. Whole pepper and whole allspice optional. Cook until the potatoes are cooked. Add milk or cream and as much butter as you like. Make a thin paste of flour and water and add to thicken the juice a bit. Do not stir, just shake the kettle to mix the flour and water mixture. Serve on bread or hard tack.

Northern delight

Recipe by: Mehl Banta Crane Lake Chapel cookbook

• 2 pounds filleted pike
• 1 medium onion, chopped
• Salt and pepper to taste
• 1 egg

Deliver and install fillets and onion

blender. When the puree is good, stop the blender and add an egg. Blender on, blend gently until egg is evenly distributed with puree (isn’t this nice?). Now we can make and fry small flat patties. Amazing – no bones and absolutely delicious. PS Only fillet of the north – no substitutes.

Grilled Fish

Recipe by: Sophia Peterson Crane Lake Chapel cookbook

• 1 1/2 lb. fish fillets
• 2 tablespoons. onion, chopped
• 1 tbsp. butter
• 3/4 c. ketchup (or small tomato sauce)
• 1/4 c. vinegar
• 1 tbsp. Worcestershire sauce
• 2 tablespoons. Brown sugar
• 1/2 tsp. salt

Place the fish fillets or pieces in a greased baking pan. In skillet or pan, brown onions in butter. Add other ingredients; Simmer for 5 minutes. Pour over fish. Bake at 350 degrees for 45 minutes to an hour, or until fish is cooked through.

Baked Walleye fillets

Recipe by: Jean Bowser Crane Lake Chapel cookbook

• 1 c. butter
• 1/4 tsp. garlic salt
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 tablespoons. lemon juice
• 2 tablespoons. parsley, chopped
• 1 c. breadcrumbs
• 1/2 c. boiling wine or water
• Bell pepper

Melt the butter in a frying pan and add the garlic salt, salt, pepper, lemon juice and parsley. Add the breadcrumbs and cooking wine or water. Pour the mixture over 6 or 8 fillets. Arrange in a flat baking dish. Sprinkle with paprika and bake for 1 hour at 350 degrees.