Entree-

Royal Amandine Pan-fried Paddlefish

1 1/2 lb. Paddlefish streaks or fillets, cut into serving pieces not more than 1" thick.

1/4 C. all-purpose flour

1/2 tsp. salt

1 Tbsp. lemon juice

1/4 C. cornmeal

1/2 C. butter

parsley

Wipe fish pieces dry with paper toweling.  Roll pieces in a mixture of flower, cornmeal and salt.  Melt butter in a shallow fry pan or electric skillet.  Place Paddlefish pieces in the pan and cook slowly until brown on one side.  Turn carefully and brown the other side.  Cooking time will take 10 to 15 minutes.  Remove pieces to a warm platter.  Add lemon juice to the hot butter drippings, blend thoroughly and pour over Paddlefish  Garnish with parsley flakes and serve at once with Sauce.

Sauce:1/2 C. Butter

1 Tbsp lemon juice

1.2 C. slivered almonds

1/4 tsp. salt

Dash of black pepper

Melt butter in a small saucepan.  Add almonds and sauté over low heat to a delicate golden brown color.  Then add remaining ingredients and shake pan over heat for two minutes.  Serve with fried Paddlefish.

Variations:  Toast the almonds before adding to melted butter.  Do not sauté.  Add remaining ingredients, blend and heat carefully.

Soup-

Paddlefish Stew

1 lb. raw cubed paddlefish

3 bacon slices, chopped

1 medium onion, thinly sliced

1 16-oz. can whole potatoes, drained and halved

1/8 tsp. thyme leaves

1/4 C. ketchup

1 tsp. Worcestershire

1/4 tsp. pepper

1 16-oz. can tomatoes

In a 2-quart saucepan over medium heat, cook bacon until just limp; Add onion and cook until onion is browned.  Stir in potatoes, tomatoes with their liquid, ketchup, Worcestershire, pepper and thyme.  Cook 5 minutes, stirring occasionally.  Add fish and cook about 10 minutes longer or until fish flakes easily when tested with a fork, stirring often.  Makes 4 servings.

Canned-

Plain Canned paddlefish

Pack cubed fish into jars.

Add: 1/2 tsp. salt for half-pints or 1 tsp. for pints.

Can according to proper canning methods for fish.