* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Beer Batter Fish Fry
 Categories: Fish
      Yield: 1 Servings
 
      1 c  Bisquick
    1/3 c  Corn meal
      1 ts Salt
    1/4 ts Pepper
      4    -6 oz of beer
      2 lb Of fish fillets
 
  Combine dry ingredients and add beer to get a sticky consistency for
  dipping. Salt fish and dip in batter. Deep fry at 375 degrees until
  fish is golden brown. Note: Fillets of most fish including striped
  bass, flounder, catfish, walleye, white bass, black bass, snapper,
  red fish, grouper, and white perch will work. From the files of Al
  Rice, North Pole Alaska. Feb 1994
 
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Bermuda Fish Chowder
 Categories: Fish
      Yield: 6 Servings
 
      3 lb Fish heads from non-oily
           -fish, cut into 2" pieces
      2 md Celery stalks, chopped
      2 md Carrots, chopped
      1 sm Onion, sliced
    1/2    Lemon, sliced
      1 ts Salt
    1/2 ts Whole black peppercorns
  1 1/2    Bay leaves
  5 1/3 c  Water
      1 lb Red snapper
      2 tb Butter
      2 md Celery stalks, chopped
      1 md Carrot, chopped
      1 md Onion, chopped
      9 oz Tomatoes, peeled,
           -seeded and chopped
  1 1/4 c  Dry white wine
      2 ts Fresh lemon juice
  1 1/3 ts Tomato paste
    1/2 ts Paprika
    1/2 ts Ground thyme
    1/4 ts Freshly ground white pepper
    1/4 ts Hot pepper sauce
      1    Bay leaf
      1 pn Cinnamon
      1 pn Freshly grated nutmeg
      2 tb Dry sherry
      1 tb Dark rum
 
  1. Combine first 8 ingredients in large pot.  Add water. Bring to
  boil, skimming surface occasionally. Reduce heat and simmer 20
  minutes, skimming surface occasionally. Add fish fillets and cook
  until opaque, about 5 minutes.  Remove fish fillets using slotted
  spoon and flake slightly, then set aside.  Strain stock through fine
  sieve; do not press on solids. Return stock to pot and simmer gently
  until reduced to
        5    cups, about 5 minutes.
  
  2. Meanwhile, melt butter in heavy large saucepan over medium-high
  heat. Add 2 celery stalks, 1 carrot and 1 chopped onion and cook
  until vegetables begin to soften, stirring frequently, about 8
  minutes. Mix in all remaining ingredients except sherry and rum. Add
  stock and bring to boil. Reduce heat and simmer 20 minutes.
  
  3.  Discard bay leaf.  Mix in sherry and rum  (or use sherry pepper
  sauce). Add fish, and serve immediately. (Note: The Bermudians add
  sherry peppers at the table.)
 
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... Sincerely yours Gigi
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