Longleaf™ Grill

Flake the fish with a fork. Combine the fish, lemon juice, Worcestershire sauce, cream cheese, and onion in a bowl and mix well. Shape the mixture into a ball. Roll in the pecans, then parsley. Serve as a spread for crackers. You may substitute smoked bass for crappie. Makes 32 servings.

Ingredients

1 pound smoked crappie
1 tablespoon …[Read More]

Season one side of each fish with salt and cayenne pepper. Place seasoned side down in a greased baking dish. Score the top of the fish. Cut the lemon into halves and squeeze about 1 tablespoon lemon juice over the scored side. Broil for 8 minutes. Juice the lemon and combine remaining juice with 2 …[Read More]

Combine the fish and sour cream in a bowl and refrigerate for 1 hour. Combine the baking mix, black pepper, cayenne pepper, salt and garlic salt in a bowl and mix well. Coat the fish with the mixture. Fry in hot oil in a skillet until golden brown. Drain on paper towels. Makes 6 to …[Read More]

Combine the fish and sour creme in a bowl and refrigerate for  1 hour. Combine the baking mix, bleack pepper, cayenne pepper, salt, and garlic salt na bowl and mix well. Coat the fish with the mixture. Fry in hot oil in a skillet until golden brown. Drain paper towels. Make 6 to 8 servings.

Ingredients:

8 …[Read More]