You’ll think you’re on Cape Cod when you taste this thick, wholesome chowder made from a recipe I’ve treasured for many years. It’s one of my husband’s favorites. He likes it more and more because over the years I’ve “customized” the basic recipe by including ingredients he enjoys. —Linda Lazaroff, Hebron, Connecticut

Ingredients

• 1 cup chopped onion
• 4 bacon strips, chopped
• 3 cans (12 ounces each) evaporated milk
• 1 can (15-1/4 ounces) whole kernel corn, undrained

  

• 1 can (6-1/2 ounces) chopped clams, undrained
• 3 medium potatoes, peeled and cubed
• 3 tablespoons butter
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 1 pound fish fillets (perch, walleye, northern), cooked and broken into pieces
• Crumbled cooked bacon, optional
• Minced chives, optional

Directions

1. In a large saucepan, cook onion and bacon over medium heat until bacon is crisp; drain. Add milk, corn, clams, potatoes, butter, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes.
2. Stir in fish and heat through. Ladle into bowls. If desired, top with bacon and chives.

Ingredients

• 1/2 cup dry bread crumbs
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried parsley flakes
• 4 cod fillets (6 ounces each)
• 4 whole wheat hamburger buns, split
• 1/4 cup plain yogurt
• 1/4 cup fat-free mayonnaise
• 2 teaspoons lemon juice
• 2 teaspoons sweet pickle relish
• 1/4 teaspoon dried minced onion
• 4 lettuce leaves
• 4 slices tomato
• 4 slices sweet onion

Directions

• In a shallow bowl, combine the bread crumbs, garlic powder, cayenne and parsley. Coat fillets with bread crumb mixture.
• On a lightly oiled grill rack, grill cod, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Grill buns over medium heat for 30-60 seconds or until toasted.
• Meanwhile, in a small bowl, combine the yogurt, mayonnaise, lemon juice, relish and minced onion; spread over bun bottoms. Top with cod, lettuce, tomato and onion; replace bun tops.

I love to eat fish and I think this is a great way to make it. The coating adheres nicely and cooks to a lovely golden brown. With the homemade tartar sauce this meal is as good as when you eat out.—Carolyn Turner, Reno, Nevada

Ingredients

• 1 cup mayonnaise
• 1/3 cup sweet pickle relish
• 4-1/2 teaspoons lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

• • fish:

• 2 cups all-purpose flour
• 2 teaspoons lemon-pepper seasoning
• 1 teaspoon baking powder
• 1 teaspoon garlic salt
• 1/2 teaspoon dried parsley flakes
• 1-1/2 cups ice water
• 2 tablespoons canola oil
• Oil for deep-fat frying
• 2 pounds walleye fillets, cut into 6 pieces
• Lemon wedges

Directions

1. In a small bowl, combine first 5 ingredients; cover and refrigerate until serving.
2. For fish, in a shallow bowl, combine flour, lemon pepper, baking powder, garlic salt and parsley flakes. Combine ice water and 2 tablespoons oil; whisk into dry ingredients just until smooth.
3. In an electric skillet or deep fryer, heat oil to 375°. Dip fillets in batter, turning to coat; allow excess batter to drip off. Fry fillets, a few at a time, until golden brown and fish just begins to flake easily with a fork, 5-7 minutes on each side. Drain on paper towels. Serve with sauce and lemon.

Photo by Taste of Home

My husband and I really like fish and chips, but not all the grease that typically comes along with it. I decided to give the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot better—who knew? —Michelle Lucas, Cold Spring, Kentucky

Ingredients

• 1/2 cup reduced-fat sour cream
• 2 tablespoons chopped dill pickle
• 1 tablespoon dill pickle juice
• 1/8 teaspoon pepper

• • fries:

• 4 large potatoes (about 2 pounds)

  

• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• • fish:

• 1-1/2 cups panko bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large egg whites, beaten
• 4 fish fillets (4 ounces each)
• Cooking spray
• Lemon wedges

Directions

1. Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 425°. In a small bowl, mix sour cream, chopped pickle, pickle juice and pepper. Refrigerate, covered, until serving.
2. Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry. In a large bowl, toss with oil, salt and pepper; transfer to a baking sheet coated with cooking spray. Bake on bottom oven rack until golden brown and tender, 30-35 minutes, turning once.
3. For fish, in a shallow bowl, mix bread crumbs, garlic powder, onion powder, salt and pepper. Place egg whites in a separate shallow bowl. Dip fish in egg whites, then in crumb mixture, patting to help coating adhere.
4. Transfer to a baking sheet coated with cooking spray. Spritz fish with cooking spray. Bake on top oven rack 14-16 minutes or until fish just begins to flake easily with a fork. Serve with fries, sour cream mixture and lemon wedges.

 

 

• 3/4 cup reduced-fat sour cream
• 1 can (4 ounces) chopped green chiles
• 1 tablespoon fresh cilantro leaves
• 1 tablespoon lime juice
• 4 tilapia fillets (4 ounces each)
• 1/2 cup all-purpose flour
• 1 large egg white, beaten
• 1/2 cup panko bread crumbs
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon each white pepper, cayenne pepper and paprika
• 8 corn tortillas (6 inches), warmed
• 1 large tomato, finely chopped
• Additional fresh cilantro leaves, optional

Directions

1. Place the sour cream, chiles, cilantro and lime juice in a food processor; cover and process until blended. Set aside.
2. Cut each tilapia fillet lengthwise into 2 portions. Place the flour, egg white and bread crumbs in separate shallow bowls. Dip tilapia in flour, then egg white, then crumbs.
3. In a large skillet over medium heat, cook tilapia in oil in batches until fish flakes easily with a fork, 4-5 minutes on each side. Combine the seasonings; sprinkle over fish.
4. Place a portion of fish on each tortilla; top with about 2 tablespoons of sour cream mixture. Sprinkle with tomato. If desired, top with additional cilantro.

 

Ingredients

• 1 large egg white, beaten
• 1/2 cup pistachios, finely chopped
• 1/3 cup dry bread crumbs
• 1/4 cup minced fresh parsley
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 4 walleye fillets (6 ounces each)
• 4 teaspoons butter, melted

Directions

1. Place egg white in a shallow bowl. Combine the pistachios, bread crumbs, parsley, pepper and salt in another shallow bowl. Dip fillets in egg white, then pistachio mixture.
2. Place fish on a baking sheet coated with cooking spray. Drizzle with butter. Bake at 450° for 8-10 minutes or until fish flakes easily with a fork.

 

Nothing is more rewarding than celebrating the day’s catch with friends when you share this fresh dish. Alesha Oster

Ingredients

• 1 cup biscuit/baking mix
• 1 tablespoon garlic powder

  

• 1 tablespoon onion powder
• 1 tablespoon Cajun seasoning
• 1-1/2 teaspoons pepper
• 1 teaspoon salt
• 1/2 cup 2% milk
• Oil for frying
• 1 pound walleye fillets, skin removed
• Lemon wedges

Directions

1. In a shallow bowl, mix the first 6 ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4 in. of oil to 375°.
2. In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges.

Our state is known as the Land of 10,000 Lakes, so fishing is a favorite hobby here. This recipe is my quick way to prepare all the fresh walleye hooked by the anglers in my family. —Kitty McCue, St. Louis Park, Minnesota

Ingredients

• 1 large egg
• 2 teaspoons honey
• 2 cups crushed Ritz crackers (about 45 to 50)
• 1/2 teaspoon salt
• 1-1/2 pounds walleye fillets
• 1/3 to 1/2 cup canola oil
• Optional: Minced fresh parsley and lemon wedges

 

Directions

1. In a shallow bowl, beat egg; add honey. In a shallow dish, combine crackers and salt. Dip fish in egg mixture, then in cracker mixture; turn until coated.
2. In a cast-iron or other heavy skillet, cook fillets in oil over medium heat until golden and fish flakes easily with a fork, 3-5 minutes on each side. If desired, top with parsley and serve with lemon wedges.

Photo by Taste of Home

When you don’t want the mess of frying fish, try this recipe from Taste of Home

Ingredients
• 1/3 cup mayonnaise
• 2 tablespoons dill pickle relish or chopped dill pickle
• 2 teaspoons grated lemon zest
• fish and potatoes:
• 1-1/2 pounds baking potatoes (about 3 medium)
• 2 teaspoons olive oil
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon coarsely ground pepper, divided
• 1/2 cup panko bread crumbs
• 1/4 cup seasoned bread crumbs
• 4 fish fillets (4 ounces each)
• 2 tablespoons mayonnaise
• 2 tablespoons grated Parmesan cheese
• 2 teaspoons chopped fresh parsley
• Malt vinegar, optional
Directions
1. For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving.
2. Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes.
3. Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs.
4. Sprinkle fish with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
5. Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.

Photo by Taste of Home

Even though this recipe calls for shrimp, I’m suggesting that you use Lake of the Woods Walleye, Perch, Northern or even Suckers from these fresh waters. MLG

Ingredients

• 1/2 cup chopped onion
• 2 teaspoons butter
• 2 cans (12 ounces each) evaporated milk
• 2 cans (10-3/4 ounces each) condensed cream of potato soup, undiluted
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

  

• 1 can (7 ounces) white or shoe peg corn, drained
• 1 teaspoon Creole seasoning
• 1/2 teaspoon garlic powder
• 2 pounds peeled and deveined cooked small shrimp
• 3 ounces cream cheese, cubed

Directions

1. In a small skillet, saute onion in butter until tender. In a 5-qt. slow cooker, combine the onion, milk, soups, corn, Creole seasoning and garlic powder.
2. Cover and cook on low for 3 hours. Stir in shrimp and cream cheese. Cook 30 minutes longer or until shrimp are heated through and cheese is melted. Stir to blend.

Creole Seasoning

If you don’t have Creole seasoning in your cupboard, you can make your own using 1/4 tsp. each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.

Photo by Taste of Home