AND THE ANSWER IS ........
BLUEGILL POT PIE.
In a nut shell you need about 1 1/2 pounds of any pan fish Blue Gills, Crappie, Bass, ect.
A cast iron skillet if you have one, a can of cream of Broccoli soup, 1pound of mixed vegetables a pair of pie crusts and some seasoning of choice.
Grease the skillet or a pie pan and line it with a pie crust fork poke a bunch of holes then cook in the oven at 350 for about 20-25 minutes.
While the first crust is baking mix well drained vegetables, fish, and soup along with ample amounts of seasonings like Mrs. Dash or Old Bay seasoning I like to add some dill weed and what ever else I feel up to.
Mix all this together then pour it into the skillet, add the top crust cut some slots for steam to escape put a bunch of butter chip on the top crust then bake it for 40-50 minutes at 350.
The crust should be lightly browned and it should smell real good ....then you know its done.
I was blessed to have married an excellent cook/baker and so she is my biggest critic, she gives me 2 thumbs up on this recipe.
I started making this with YELLOW LAKE PERCH when they were abundant and much cheaper than they are now, I actually prefer it better with pan fish out of the pond.
REMEBER: "Anybody can deep fry a fish"!
