AETN > Programs > Cooking on the Wild Side > s07 > Cooking on the Wild Side July 2018

Cooking on the Wild Side July 2018


Loaded Baked Potatoes Salad

  • 4 lb. baking potatoes
  • 1 lb. bacon, diced, cooked and drained
  • 2 cups grated cheese
  • 1½ cups sour cream
  • ½ stick butter, softened
  • ½ cup red onion, finely chopped
  • ½ cup fresh chives, chopped
  • Salt & pepper to taste

Scrub and bake potatoes in a 400° oven about one hour or until done. Remove from oven and let cool. Meanwhile, cook bacon and drain on paper towel. In large bowl, cube potatoes and mix in remaining ingredients. Stir gently as not to break up the potatoes. Serve at room temperature or cold. Great camping recipe as no mayonnaise to worry about spoiling.

Streamside Fried Perch

  • Perch, cleaned and scaled
  • ½ c. white cornmeal
  • 2 c. fish fry mix
  • Oil for frying

Heat about 1-inch of cooking oil in skillet to about 350°. Place fish fry coating mix and cornmeal in brown paper bag. Add fish. Shake to coat well. Remove fish from bag and place in hot oil. Cook until golden brown on one side; turn and cook other side. Serve with sliced lemon, tartar sauce and catsup.

Fish Gumbo

  • 2 lbs. white bass, hybrid bass or striped bass fillets, cubed
  • 2 qt. water
  • 2 Tbsp salt
  • 2 bay leaves
  • 2 can dices tomatoes and green peppers
  • 2 (10 oz.) pkg. okra
  • ½ tsp. hot sauce
  • Salt and pepper
  • 4 beef bouillon cubes
  • 2 cups water
  • ¼ cup oil
  • 1 cup celery, chopped
  • 1 cup green peppers, chopped
  • 1 onion, chopped
  • 3 large cloves garlic, sliced

Sauté celery, green peppers, onion and garlic in oil until soft. In a kettle, bring water, salt and by leaves to a soft boil. Gently add chunks of fish. Boil for 2 to 3 minutes, until done, but firm. Combine sauté onion, green pepper, celery and garlic with diced tomatoes and green peppers, okra, hot sauce, salt, pepper and beef bouillon cubes dissolved in water. Simmer for 45 minutes. Add fish the last 15 minutes. Serve over rice.

Baked Bass Parmesan

  • 1 lb. bass fillets
  • ½ cup corn meal
  • ½ cup Parmesan cheese
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tsp. dill weed

Preheat oven to 400°. Spray baking pan with vegetable spray. Mix corn meal, Parmesan cheese, salt, pepper, and dill weed in shallow bowl. Coat bass fillets well in mixture. Place on baking pan so fillets do not touch. Place in oven and bake 10 to 15 minutes. The fish should be crusty on bottom. This tastes very much like fried fish but is much healthier.