Fish Salad….. Use as a dip
with our favorite cracker or make a sandwich. Courtesy of Audrey Agin
DIRECTIONS
Use white bass or catfish and
be sure to remove blood-mud lines
Boil-simmer fish until it can
be crumbled – drain in colander. Then crumble it up in large mixing bowl.
Assemble as you would when
making a potato or tuna fish salad.
INGREDIENTS-----I just love
Audrey’s measurements---Glob, some, dash, shake, “to see a little yellow” and
to taste!
Crumbled fish
Glob of mayo
Ranch dressing to taste– a
must
Yellow mustard – use just
enough to see a little yellow in the mix, but don’t over do it.
Some grated onion &
celery – fine
Salt & pepper
Dash of real lemon – half or
whole lemon
Pickle relish-sweet
Dill weed
A shake of
Stir and then add 1 – 2 chopped boiled eggs.