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simmer 2 to 3 minutes. Stir in wine and cream. Pour some sauce over fish and serve rest in a gravy dish. (Allow 1 fish per person)
Beer Batter Fillets
1 pound fish fillets, skinned
Vegetable oil
3 to 4 tablespoons biscuit baking mix
1 cup biscuit baking mix
1 egg
Vi teaspoon salt
Vi cup beer
Heat oil (IVi inches) in heavy saucepan or deep-fat fryer to 350 degrees. Lightly coat fish with 3 to 4 tablespoons baking mix. Mix 1 cup baking mix, egg, salt and beer until smooth. Dip fish into batter, letting excess drip into bowl. Fry fish until golden brown, about 2 minutes on each side; drain. Serve with soy sauce or vinegar if desired. (Serves 3)
Saucy Broccoli n Fish Bake
1 pound skinned fish fillets from a largemouth bass, striped bass, large catfish or similar fish
1 package (10 ounces) frozen broccoli spears
1 tablespoon lemon iuice
Dill Sauce (below)
1 cup biscuit baking mix
V* cup cold water
1 tablespoon butter or margarine, softened
1 tablespoon grated Parmesan cheese
Heat oven to 350 degrees. Cook broccoli as directed on package; drain. Pat fish fillets dry; arrange lengthwise in ungreased rectangular baking dish, 12” x 7Vi" x 2”. Sprinkle with lemon juice. Arrange broccoli spears crosswise on fish. Prepare Dill Sauce; pour over broccoli. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 8" x 5”. Cut crosswise into 4 equal parts. Place lengthwise on broccoli. Brush with butter; sprinkle with cheese. Bake until fish flakes easily with fork, about 25 minutes. (Serves 4)
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