Lorie:

Baked Northern Pike
Ingredients

• 3 to 4 pounds of boned northern pike fillets
• 1/2 to 1 pound thinly sliced carrots
• 1 or 2 large white onions
• 16 oz. sour cream
• 1 can cream of celery soup
• 2 tablespoons bread crumbs
• Paprika

Preheat oven to 350 degrees. Par-boil northern fillets wrapped in cheesecloth for about 5 minutes. Lie fillets in large baking dish. Cover with sliced carrots and then onions. Mix sour cream, celery soup and bread crumbs in separate bowl and pour over fish, carrots and onions. Sprinkle with paprika and bake for 35-45 minutes or until all liquid is bubbling through fish. Serves 4.

Beer Batter, Pan-Fried Pike
Ingredients
• 2lbs Northern fillets
• 1lb. bleached flour
• 1lb. corn meal
• 4tsp. salt
• 4 tsp. pepper
• 1 12 oz. can of beer
• 1 lb. lard or oil

Preheat lard or oil.
Combine flour, corn meal, salt, pepper, and beer to make batter. Then wash fillets under cold water, and pat dry with paper towel. Dip each fillet into the batter and carefully submerge in the hot oil. Using tongs, remove when golden brown.
Always use extreme caution when working around hot oil or lard in order to avoid severe burns.

Baked Bass w/Bacon Recipe
Ingredients

• 4 pieces of striped bass (approx 6-8 ounces)
• 1 cup of red onion sliced into 1″ thick slices
• 8 pieces of thick-cut sliced bacon
• 8 Tbsp. of butter
• 1 cup of sliced, fresh, baby-portabello mushrooms caps
• 1/4 tsp. of dried tarragon
• Hungarian paprika
• 1 quart of golden ginger ale

Soak the striped bass overnight in golden ginger ale, before you prepare the dish rinse the bass and prepare as listed below. In a pan, cook bacon; save drippings. Crumble bacon; set aside. Cook mushrooms and onion in drippings till tender. Place striped bass in a baking dish. Combine mushrooms, onion, butter and tarragon. Spread on top of the bass; sprinkle with paprika. Bake at 350 degrees F for about 20 minutes or until fish flakes easily. Garnish the bass with bacon.