Serves 4-6
8 medium sized potatoes
6 carrots
6 onions
1/2 cup of salt
5 lbs of fillets, trout or salmon.
drawn butter, parsley and lemon pepper
1. Fill pot with approximately 1 gallon of water. Add 1/2 cup of salt and bring to a rolling boil. Quarter potatoes, slice the onions and slice the carrots to about a inch. Turn your heat source on high.
2. After water comes to a rolling boil, place in your onions, potatoes and carrots continue cooking for another 10 minutes after boiling resumes. Remember to regulate your heat as to keep a rolling boil going at all times. Failure to do this will result in a might salty tasting fish boil.
3. Take your fillets and cut them up into golf ball size hunks. Now after 10 minutes of boiling the potatoes, onions and carrots put your fish into the pot. The boiling action of the water may subside when the fish are first placed into the kettle. If this happens, turn the heat up so as to get the water boiling again quickly. After the water again comes to a rolling boil, cook your fish for about 10 minutes. Cooking time may vary a couple of minutes depending on amount of fish. Cook fish only until it can be flaked easily with a fork. Over cooking will result in soft mushy fish.
4. Remove the basket from the kettle and let drain in the sink. Turn heat off.
5. Serve on platter with hot drawn butter laddled over your fish, potatoes, onions and carrots. Sprinkle with lemon pepper, add some parsley if desired. WOW!

fillets with skins off
onions(vidalia if available)
butter, parsley and lemon pepper
Tip: If you like a sweet apple flavor, marinate fillet(s) in apple juice overnight while in the fridge.
1. Start grill and regulate to medium heat.
2. Place washed and patted dry fillets on aluminum foil that is sprayed with pam or lightly coated in oil. Sprinkle lemon pepper and dash of salt over fillets then slice thin strips of butter or margarine and place on fillets.
3. Thinly slice up some onions and place on top of the fillets. Loosely place foil over the top of the fillets and place on grill.
4. About 20 minutes on the grill, give or take a few minutes depending on temperature or thickness of fillets. Fish is done when it easily flakes with a fork. Remove from heat.
5. Using a spatula, place fillets on platter. Garnish with parsley and add hot drawn butter laddled over your fish. WOW!

Trimmings: Cole slaw, pickles, garlic bread and potatoes. Don't forget the apple pie with a scoop of vanilla ice cream for desert!

Serves: About 1/2 lb. of fish per person

Garlic Salt, Drakes fish mix, Cajun Spice (Uncle Bucks), Seasoning salt.

Preparation: Take a fillet and slice down the middle so that no part of fillet is wider than 1/2 inch. Then cut up thin fillet into smaller serving size pieces. If you want a real mild flavor, marinate cut-up fillets in a bowl of milk and leave in fridge overnite.

1. Put Drakes mix, Several tablespoons of Cajun Spice, dash of garlic salt, seasoning salt, pepper in a zip lock bag. 
2. Heat skillet on medium heat, add butter.
3. Put sized up fillets in bag and shake bag so that all fillets are coated.
4. Place coated fish in skillet and fry till crispy on both sides.

Trimmings: Cole slaw, potato salad and corn on the cob. Mmmmm....good!

4 cups of cooked fish lightly chopped in food processor or by hand.
1 cup of onions, lightly chopped.
1 cup of celery, lightly chopped.
1 hard boiled egg, lightly chopped.
1cup of Miracle Whip salad dressing.
Seasoning salt, salt and pepper (season to taste)

Preparation: Boil a cut up fillet in water in a rolling boil for about 12-15 minutes or until fish flakes easily with a fork. You could use left over fish cooked by any method. 

1. Mix above together and refrigerate. 
2. Add garnish and serve cold with crackers. This is 
Gooooood!