The fall hunting seasons have arrived and from this point on well into January there should be an increasing influx of fish and wild game into sportsmen's freezers.
For many, this will be a long awaited source of tasty food, those whose wives are well versed in cooking such delicacies. But for some with young helpmates who know little or nothing about dealing with such exotics, or for bachelors who handle their own kitchen chores, I'd like to offer a few simple recipes that will make your day. Meals, too.
Fish should be simple, but for beginners with a spatula, it's often not. Many years ago when I was newly married, I brought home a couple of dozen dandy crappie, filleted them, and handed the lot to the wife. She floured them, popped the pieces into a skillet with cooking oil and turned on the heat. The result was soft and flaccid, but the dog and cat appreciated them.
The secret to frying fish is to get that skillet oil, canola or olive oil is best, good and hot, hot enough to sizzle when you drop a bit of fillet into it, add some floured or battered pieces, cook just a minute or two on each side depending on fillet thickness, and remove the crisp, brown pieces to a plate with paper towels to drain. Over cooking is a crime here, and not getting the oil hot enough is just as bad.