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Keep fish moist while baking, and add great flavor.
Directions: Immerse fish in Toady's Tartar Sauce and wrap completely in foil. Bake on 350 to 400 degrees. Time will vary, but don't overcook! Fish is done when "flesh" turns opaque.

Use for broiling or BBQ!
Directions: Slather fish with Toady's on both sides. Sear fish over high heat, skin side up first, then turn over to repeat the process. Reduce heat or flame to finish, be careful not to over cook

SALMON PATTIES WITH TARTAR SAUCE
1 (15 1/2 oz.) can salmon, drained and flaked
1 c. cold mashed potatoes
1 egg
1 med.-size onion, chopped fine (about 1/2 c.)
1/2 c. dry bread crumbs
3/4 tsp. salt
1/4 tsp. pepper
1/4 c. vegetable oil
Toady's Tartar Sauce

In medium-size bowl mix salmon, potatoes, egg, onion, 1/4 cup bread crumbs, salt and pepper. Shape mixture into 4 patties. Coat with remaining 1/4 cup bread crumbs.

Heat oil in large heavy skillet. Add patties and cook over medium heat, turning once, 10 minutes or until heated through and golden brown. Serve with Toady's Tartar Sauce. Makes 4 servings.

FRIED TROUT WITH TARTAR SAUCE
10-12 boneles trout fillets
2-3 cups of seasoned seafood flour
1 1/2 cups of milk
1 tablespoon of garic powder
1 tablespoon onion powder
1 tablespoon cayenne pepper
2 cups of sunflower oil
Toady's Tartar Sauce

Heat oil in deep fryer or large, deep heavy pan until very hot (375-400); combine seasoned flour with garlic powder, onion powder and pepper; set aside; soak fish in milk for abot 10-15 minutes; coat fish with seasoned flour, shaking off excess; Fry in oil for about 5-10 minutes (depending on the thickness o the fis)until golden brown; drain on paper towels and serve with Toady's Tartar Sauce.

CRAB COCKTAIL
1 (8 oz.) block of cream cheese
6 to 8 oz. crab meat
1 (12 oz.) jar of Toady's Cocktail Sauce
Rice crackers

Place cheese on bed of lettuce. Place crab meat on top and sides of cream cheese. Pour Toady's Cocktail Sauce over crab and cheese making sure to keep outline of cream cheese block.

Serve with rice crackers.

SHRIMP AND CRAB COCKTAIL
1 can med. to lg. shrimp, cleaned
1 can crab, cleaned
1 bottle Toady's Cocktail Sauce
1 tbsp. lemon juice
1 tbsp. Toady's Hardy Horseradish Sauce
1 tbsp. Worcestershire sauce

Mix Toady's Cocktail Sauce, lemon juice, Toady's Hardy Horseradish Sauce, and Worcestershire sauce, add shrimp and crab. Refrigerate overnight before serving. Very spicy.

CRAB DIP & COCKTAIL SAUCE
1 can crab meat
2 (8 oz.) cream cheese (box)
1 bottle Toady's Cocktail Sauce
Crackers, Triscuits preferred

Drain crab meat. Let cream cheese get soft. Mix with cream cheese. Roll into a ball. Pour Toady's Cocktail Sauce over ball. Serve with crackers. Excellent!