Everything Old is New Again

By Lois Wiirre

Special to the Dispatch

Looking for something to make for supper? I came across a baggie of pan fish that Pastor had given us. He and my grandpa have the same way of filleting fish: skin on. It is the best. If you go to the senior center, you could win a baggie of fillets as a prize when they play cards.

Everyone has their own way of filleting fish, it is still an ongoing debate – to fillet or not to fillet. I prefer the skin on, scaled and gutted. Most fisherpersons are on my side, but there are a few who like no skin-on fillets, but I do not enjoy a fish bone caught in my throat. We have all had that happen at one time or another. Only one fish that I enjoy bone-in is smelt.

This recipe is basic, you can add what you like. Our grandsons like their fish with hot sauce. This recipe works well with cod or salmon.

‘till we meet in the kitchen again, coffee is on… Lois

Fillet Recipe

1 egg (beaten)

1 cup milk

½ cup soda crackers (crushed)

¼ tsp garlic powder

12-15 small sunnies, crappie, perch, etc.

½ cup of canola oil

Salt and pepper to taste


To Make Fillet Batter:

In a shallow bowl, beat the egg until foamy – add milk and mix well. In another shallow bowl, combine crackers and garlic powder, salt and pepper and mix. 

Dip fillets in milk and egg mixture coat well, then coat in cracker mixture. Heat ¼ inch of oil in a large skillet. 

Fry fish over medium – high heat for 3-4 minutes on each side. Place fried fillets on paper towels and fry the rest. Serve with your favorite potatoes.