Freshwater Pan-Fried Fish Recipe

Ever wonder what to do with all those broken potato or tortilla chips that fall to the bottom of the bag? They're too small to eat and usually they just get thrown away. Well, here's a way to keep from wasting them, especially if you're on a camping or fishing trip.

Fried Northern Pike with Clam Chowder

It's an incredibly easy way to prepare fresh fish. It takes very little prep work and the result is a great tasting fillet that can be used either for a main dish or for something as easy as a fish sandwich.


  • Fresh fillets (walleye, perch, bass, bluegills or northern)
  • Chip "remnants" (about 2 cups crushed)
  • Flour (optional)
  • 1 raw egg, beaten
  • Pepper to taste (the chips have adequate salt in them)
  • 3-4 Tablespoons cooking oil


Dip the fillets in egg, then coat them with the crushed chips.

Fry them in hot oil - peanut oil works best - for 2-3 minutes per side.


If you are using the fillets for a sandwich, just add mayonnaise, a thin slice of raw onion and tomato and large leaf of fresh lettuce. Pop 'em on a hamburger bun and you've got a great lunch!

If you'd like to dress up the fillets for a main course, obtain a package of Hollandaise sauce and follow the directions on the package. Add to the sauce about a teaspoon or so of Dijon mustard, an ounce of dry white wine and a teaspoon of fresh lemon juice. Spoon the sauce over the crisp fillets and watch how quickly they disappear!

An easy but elegant lunch on the lake!

Make a fish sandwich by frying some perch, bluegill or bass fillets. Add a couple pieces of toast, some tartar sauce, a slice of Vidalia onion, bread & butter pickles and a slice of cheddar cheese and a crisp leaf of lettuce. Serve with a glass of wine (or a bottle of beer), Old Dutch potato chips and some pasta salad or cole slaw.

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