Bacon-Barbecued Fish

Perch or other small fish Bacon strips
Salt

Clean and scale fish. Cut off heads. Salt inside of each fish.
Wrap each fish in enough bacon strips to cover. Fasten with
toothpicks if necessary. Place directly on grill of barbecue above
hot coals. Cook, turning to cook both sides evenly, until fish
flakes easily when tested with a fork, about 15 minutes.

Fish Fry
6 perch or other small fish % cup flour
% cup cornmeal 1 tablespoon salt

Clean and scale perch. Cut off heads. Dip in water, then coat
with mixture of cornmeal, flour and salt. Fry in about 4 inch
hot fat until cooked, turning to brown both sides. Cook for
about 6 minutes or until fish flakes easily when tested with
a fork.

Makes 6 servings.

Grilled Fish Foldovers

1 pound perch or pickerel fillets 3 tablespoons melted butter or
Sliced processed cheese other fat
2 tablespoons lemon juice %4 teaspoon salt

Few grains pepper

Fold each fillet in half, tucking a thin slice of processed cheese
into each fold. Brush outside with lemon juice and melted fat.
Season with salt and pepper. Place foldovers in a close-meshed
wire toaster and broil over coals until cooked, turning frequently
and brushing with fat. Grill for about 5 minutes or until fish
flakes easily when tested with a fork. An alternate cooking method
is to place the foldovers in a greased baking pan and bake in
a hot oven (450°F.) for about 10 minutes or until done.

Makes 3 servings.

12