REC TOPPER: Fish recipes

If you’ve got some fillets on hand from a successful fishing trip, these recipes from Kris Winkelman, host of the “Kris’ Kitchen” segment on husband Babe’s outdoors TV show, are worth a try. The recipes call for walleyes and bluegills, but any white-fleshed fish would work.

Oven Crispy Walleye

Sometimes the most delicious main courses are also the easiest ones to make. Here is a perfect example of this. “I promise you’ll love it as much as my family does,” Winkelman writes.

6 walleye fillets

¼ cup butter, softened

¼ cup fresh parsley (chopped)

1 egg

¼ cup milk

Pinch garlic powder

¾ cup bread crumbs

½ cup shredded Swiss cheese

Salt and pepper to taste

Sprinkle walleye fillets with salt, pepper and garlic powder. Combine the softened butter and parsley, then spread the mixture on your fish. Beat egg with milk. In another bowl, combine bread crumbs with cheese. Dip the fillets in egg, then into bread crumbs, and place the coated fish in buttered baking pan. Bake on high heat (450 degrees) for 10 to 15 minutes until fish flakes.

Beer Cheese Gills

“OK, coming from Wisconsin I am required to like beer, cheese and fish,” Winkelman says. “I admit it, I do. So here’s a dish that combines that trio into one fantastic experience!”

1 pound bluegill fillets

¼ cup sliced green onions

2 tablespoons butter

1 tablespoon flour

½ teaspoon dry mustard

¼ teaspoon caraway seeds

½ cup milk

½ cup shredded cheese

4 tablespoons beer

In a greased baking dish, arrange fish and bake in a 450 degree oven until fish flakes. Meanwhile, saute onion in butter until tender. Stir in flour, mustard and caraway seeds. Add milk, then stir until thick and bubbly. Add cheese and beer and cook until the cheese melts. Pour the cheesy goodness over your fish and serve.

- Babe Winkelman Productions