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Fish & Fixings

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Saltwater Fish


1 cup flaked, cooked fish fillets
2-1/2 cups potato chips, crushed
1/4 cup margarine, melted
1 can (6 1/2 ounce size) crabmeat, drained and flaked
2 cans (4 1/2 ounce size) medium shrimp, drained
1 cup celery, chopped
1/2 cup bell pepper, chopped
1 Tbs. onion, grated
2 Tbs. lemon juice
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup pimiento, chopped
1/4 tsp. Worcestershire sauce
1 cup mayonnaise
1/2 cup cheddar cheese, shredded

Combine 1-1/2 cups crushed potato chips and margarine. Press into a 9 inch pie plate. Bake at 375 degrees for 5 minutes. Cool. Combine fish, crabmeat, shrimp, celery, bell pepper, onion, lemon juice, seasonings, pimiento, Worcestershire and mayonnaise in a large bowl. Stir well. Spoon mixture into potato chip crust. Combine remaining crushed potato chips and cheese, sprinkle over top. Bake at 375 degrees for 15 minutes.

1 cup saltwater fish, cooked and flaked
4 Tbs. unsalted butter or margarine
1 cup milk
2 Tbs. lemon juice
6 eggs, separated at room temperature
1 recipe dill sauce mix

1 recipe fill sauce mix
1/2 stick butter
1/2 cup water
1/2 cup milk
1 pound shrimp, peeled and deveined

To begin souffle', preheat oven to 375 degrees. In a saucepan, melt butter. Blend in dry dill sauce mix and milk. Simmer 5 minutes. Add fish, lemon juice, and let cool a few minutes. Add egg yolks one at a time, mixing well after each addition. Beat egg whites until they hold firm peaks. Fold them into the fish mixture. Pour mixture into a buttered souffle' dish. Bake 35-45 minutes or until nicely browned and a knife, inserted into the center, comes out clean. To make shrimp filling, melt butter, and add water and milk slowly to make a cream sauce. Then add dill sauce mix to cream sauce. Add shrimp. Cook 3 to 5 minutes or until shrimp is done. At serving time, open souffle' with a spoon, and pour in shrimp filling.

Fish and Fixings is $15.50

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Night Hawk Publications
4112 Camp Horner Road
Birmingham, AL 35243

prices include S&H

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