This is a popular recipe at Lucia's, one of the Twin Cities' favorite restaurants. The sweet pepper, corn, and bacon relish is a classic with any fried fish.

A simple dish for the fall when the water is ice-cold and the walleye tastes really fresh. It is just as good made with catfish or any firm, white-fleshed fish. But then I also like it with trout.

This recipe's an easy winner that works superbly with catfish, but also is a nice change of pace for walleye, pike, bass, and large crappies. Substitute sweet peppers for the jalapenos for a less fiery taste.

The dipping sauce is the key to this simple and distinctive way to accent your fish with Asian flavors. Works with any white-fleshed fish--walleye, perch, pike, crappie--and is so delicious!

Make this hearty, delicious chowder using the best of your own local ingredients, given the season, what you catch, and what you can find at the market. Any common winter-caught fish will do including walleye, pike, burbot, crappies, bluegills, or perch.