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Cotter Trout DockSign

Established 1954
Catch a Rainbow!




Trout (or Salmon) Bake with Pecan Crunch Coating

4 (4 to 6 oz) trout or salmon fillets            1  1/2 Tbsp honey
1/8 tsp. salt                                            1/4 cup soft breadcrumbs
1/8 tsp pepper                                        1/4 cup finely chopped pecans
2 Tbsp Dijon mustard                               2 tsp. chopped fresh parsley
2 Tbsp butter, melted                               Garnish:  parsley springs, lemon slices

SPRINKLE trout (salmon) with salt and pepper.  Place fillets, skin side down, in lightly greased 13 X 9 X 2 inch pan.

COMBINE breadcrumbs, pecans and parsley; spoon mixture evenly on top of each fillet.

BAKE at 405 for 10 minutes or until fish flakes easily when tested with fork.

Garnish, if desired.

Serves 4

Sauteed Fish
I like to use catfish filet's for this. Crappie works well as does Trout.

4 tablespoons butter in a fry pan, heat to medium high

Pat the fish dry and lightly flour them. Season with Tony Chassierie's Creole seasoning.

Place skin side up in the fry pan and cook them till the bottom is as brown as you like.

Using a spatula and a fork or 2 spatula's turn them over only once.

Cook till as dark as you like the fish.

Remove the fish from the pan and plate them. Toss about 3/4 to 1 cup peeled pistachios into the seasoned butter and when they smell done, they are.

Pour the nuts and melted seasoned butter over the fish and serve.
Donna says "yummmmmm".


Hush Pupppys

hush puppys cooking hushpuppys done

We get so many requests for the hush puppy recipe used on the shore lunches that Ron asked me to write it up for you.

First, know that this recipe is an amalgamation of everything the guides have taught me; they've been great teachers.  Almost every guide and cook has had a part of this recipe.

Second, I never actually cook them so I'll tell you what the guides tell me about the actual cooking part and hope I listened well.

Third, I apologize about not having real measurements; I don't use measuring tools, just     guesstimate.

Start with some cream style corn, roughly 1/2 cup
1 or 2 eggs
2-4 green onions, chopped including the stems
1 medium onion, chopped (not too fine).  Sweet onions or yellow onions.
Add some white, granulated sugar, about 1/4 cup.
   One of my "teachers" only uses about a tablespoon, but I believe more is better.  I'm told it's the sugar that makes them brown up so pretty. I believe the secret is sugar--the more sugar I use, the more requests I get for the recipe.
Some cooks use a little whole kernel corn; I do not.

Stir together well.  Let the mixture sit for 15 minutes or so if you can to let the onions “bleed”.

Then start adding White Corn Meal Mix.  Make sure to use the "mix" and not just corn meal.  We mostly use Aunt Jemima's corn meal mix, but there are other brands. The mix includes the right amounts of baking powder and whatever else is needed to make the hush puppies rise and look nice.  Keep adding until the mixture is the correct consistency to "slap" a teaspoonful into the hot grease and not spread out like a pancake.  Some guys use a little scoop, like a tiny ice cream scoop, to shape the mix into perfect little balls.  Remember: the grease shouldn't be so hot that the hush puppies get done on the outside but are raw inside.  (350° ?)

If the mixture sits for very long (in the refrigerator), it may begin to thin out some.  Just add a bit more Corn Meal Mix.

You can add lots of other things to this recipe.  Use green bell peppers instead of, or in addition to the green onion.  I sometimes use yellow and orange bell peppers at Halloween and red bell peppers taste great and add a Yuletime touch at Christmas.  I've used jalepenos and added garlic powder for a spicy taste rather than sugar for sweet.

Serves at least four people.  I know we always send more than you can eat, so I'm probably not the best judge of quantity.

The mix will keep in the 'fridge for a couple of days.

The guides will tell you that the real reason the food tastes so good is: 1) it's cooked outside and everything tastes better outdoors, 2) the hush puppies are cooked in the same shortening as the bacon was cooked, and 3)  somebody else is doing the cooking (oops, that's me talking.)


Contact Us

Ron and Debbie Gamble


P.O. Box 96

Cotter, Arkansas 72626

Local: 870-435-6525

Toll Free: 800-447-7538