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Fillet bluegill, perch, or pike. You want a fairly straight strip of flesh, do not fillet past the centerline of the fish
Wash all fish strips thoroughly, then place the strips into a bowl or pan of heavily salted water to soak, refrigerated, for at least 1/2 hour
Rinse fish strips in fresh water and place on the steaming rack of a large pan. Do not crowd the fish. Steam until just barely done .. you do not want the fish to fall apart. While steaming, the fish strips will curl to a shape resembling that of a shrimp. Lift fish strips carefully to a serving plate, cover loosely with plastic wrap and refrigerate until ready to serve. Serve with a prepared cocktail sauce for dipping, or you may make your own dipping sauce by mixing 2/3 ketchup to 1/3 horseradish.
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