I first found out as a freshman in college that a white fish filet can be pretty tasty when cheese is added to the final product. I was working my first kitchen job as a dishwasher in a fine seafood restaurant in York, PA. The older gal who worked the broiler would bring me that special treat even though the owner frowned on feeding the help in such an extravagant manner.

That fish was flounder but later on I found that this recipe works on any white-meated fish, including some that normally are considered inferior eating, like White Bass or Striped Bass. In Texas, anglers loved pursuing “Sand Bass” the colloquial name for White Bass but consider them inedible. The following style certainly proved them wrong. Hope you will give it a try.

- Larry Copenhaver

INGREDIENTS

• Boneless, Skinless White Fish Filets (Yellow Perch, White Bass, Crappie, Flounder, Walleye, Bluegills, Lake Whitefish, or any light fleshed fillet)
• Butter
• Lemon Juice
• Celery Salt
• Lemon Pepper
• Paprika
• Sliced American Cheese
• Shredded Sharp Cheddar Cheese
• Italian Bread Crumbs
  (Note: ingredient portions are variable)

PREPARATIONS

• In a glass baking-dish, place fillets in one layer
• Almost cover with fresh or bottled lemon juice; turn after 1 hour. Filets can be marinated as little as 2 hours or overnight, extra time doesn’t harm the flavor.
• Preheat broiler.
• Pour off excess lemon juice and lightly sprinkle fillets with Celery Salt and Lemon Pepper; add several butter pats across fillet top and lightly sprinkle paprika across all, which acts as a browning agent. Place under broiler.
• Broil until browned fillets flake under slight pressure from a fork or your fingers. If the flakes are opaque white throughout, the fillets are ready. Time will vary depending on the thickness of the fillet; as little as 10 minutes for perch or up to 25 minutes or more for thick fish like Striped Bass.
• When done pull from broiler, lightly cover with shredded Cheddar and bread crumbs, top with American slices so that they drape over sides of fillet.
• Replace under broiler until cheese is thoroughly melted and beginning to brown, being careful not to burn the top. Sometimes it is impossible not to burn the American cheese topping. If this happens, simply remove with a fork and try again, watching carefully.
• Serve with rice, green vegetable and a fine German White Wine!!