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Here is a bit of heaven wrapped up in the disguise of a fish. I'm not talking trout, salmon or walleye. Instead, there are a couple of overlooked fish that really are a treat no matter how you cook them.

You can heat this recipe up as much as you like. My favorite way is to make it really spicy.

That’s why I call it Fire Battered Sturgeon or Paddlefish.

You will want to have plenty of your favorite cold beverage on hand as well as a side dish of fresh, cold crisp slaw.

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Fire Battered Sturgeon or PaddlefishWhat you need:

Two pounds sturgeon or paddlefish – cut into chunks – remove all the yellow or dark flesh

One and a half cups flour

One jalapeno pepper – minced – with or without seed and membrane. If you want mild, do not use the seeds or membrane.

Quarter teaspoon ground red pepper

Half teaspoon sugar

One bottle of beer – do not use light beer

What you do:

Mix the beer and all other ingredients well. Dip the chunks of fish into the batter and coat well. Deep fry the fish until golden brown. Drain the excess vegetable oil and enjoy.

Be careful not to burn the fish and keep a cool drink handy so you don't overheat your palate.

“Chef Vince” Pernicano, of Lolo, Mont., writes the Cooking With Vince column for The Billings Gazette. Copies of his wild game and fish cookbook, “Cooking With Vince,” are available for $9.95 by calling: 1-800-597-7147, Ext. 7, or over the Internet at: www.montanaoutdoor.com/store.php3. If you have a question, or want to share a recipe, he can be contacted by e-mail at: padlfsh2@aol.com

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