To prepare batter, slowly mix flower, milk, baking powder, eggs, salt and garlic in large bowl. More milk can be added to reduce thickness. Fillet Chinook into 2-inch chunks. Pour enough oil in to large camp skillet to reach ½ to 1-inch level. Heat to a sizzle over hot coals. When golden brown remove filets and serve with lemon and vinegar.
Cut steaks in serving size portions. Place a single layer in a shallow baking dish. Combine remaining ingredients. Pour sauce over fish and let stand for four hours in refrigerator. Turn occasionally. Remove fish, reserving sauce for basting. Place fish in well-greased, hinged wire grills. Cook about 4 inches above moderately hot coals for 8 minutes. Baste with sauce. Turn and cook for 7 to 10 minutes or until fish flakes with fork.
Blend cream, cornstarch, wine, mushrooms, salt and pepper into smooth sauce. Place fillets in greased baking pan. Cover bass with sauce. Place pan in pre-heated 350-degree oven. Bake for 15 to 20 minutes.
Mix salad dressing, garlic, and soy sauce. Cover all sides of fillets with sauce. Allow fillets to sit for 1 hour. Broil bass for 6 to 8 minutes 5 inches from source of heat. Flip fillets and wipe any remaining sauce on fish. Cook for another 4 to 5 minutes.
Heat bacon grease in frying pan. Lightly sauté chopped onions. Remove pan from heat and stir fish into onions. In a second large frying pan heat butter. Beat eggs lightly in a bowl and at the same time stir in pepper, salt, basil, garlic, beer and fish mixture from first frying pan. With heat at medium, lift edges of omelet occasionally so that uncooked portions of egg will run off and cook. Eggs are cooked when bottom of the omelet is light gold. The top of the omelet should be soft, but not runny. If eggs should start to stiffen during cooking lower heat.
This recipe is proportioned to feed about 10 people.