12-11-2014, 12:03 PM
[#0000ff]Fish size and filleting efficiency vary. Go by volume of fillets if you don't have a scale. A cup is 8 oz. so about 2 cups for a pound...4 cups for a quart.
Again, the recipe is very flexible. You can change the amount of any of the ingredients...using more or less fish, bacon, soup, etc. I have made small batches with only one or two cans of soup and a few strips of bacon...and the fillets from 10 or 12 perch or bluegills. And I have made BIG batches to feed a large family gathering.
Best to start small on your first couple of attempts until you get the feel for it and can balance the flavors and textures just right.
[/#0000ff]
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Again, the recipe is very flexible. You can change the amount of any of the ingredients...using more or less fish, bacon, soup, etc. I have made small batches with only one or two cans of soup and a few strips of bacon...and the fillets from 10 or 12 perch or bluegills. And I have made BIG batches to feed a large family gathering.
Best to start small on your first couple of attempts until you get the feel for it and can balance the flavors and textures just right.
[/#0000ff]
[signature]