BB recipie

Merry Christmas everyone,

Have the bad in Laws in for 3 weeks. Have 6 walleye filets to make for the old man. He didn’t like my old beer batter. He won’t eat em unless they are deep fried. Shoot me a few ideas.

Thanks Guys

Let him cook

egg/milk wash, roll in crushed crackers or potato chips. If he don’t like that, send him to Old Chicago for the fishermans platter

Big G- That goes right in the fryer?

Sounds good, and trust me I should send the to the resturant.

John

Yup, a bath in the egg/milk wash, let drip off, then into a bag with crushed cracker or potato chips, right out of there and into 375′ oil bath until they float

Don’s Chuck Wagon Fish Batter, you can find it at most grocery stores. Best wet fish bater I have ever eaten. Very light but ooohhh so good, just follow the instructions on the box. I also add some pepper and garlic power to give it a little more flavor.

http://www.hodgsonmillstore.com/en/Dons-Chuck-Wagon-Fish-Mix/70766-00066-001_Group.aspx

Cub carries the Chuck Wagon. I have gotten alot of compliments when I use it.

Chappy and Nuts,

Thanks for the help and that has gone in the vault. Should I soak the fillets in milk before frying them?

Merry Christmas, If anyone want to come stay at my house for the next 3 weeks I will pay top dollar to keep the klan fed. I am out of walleye after tonight, and got blown of the local lake today.

HAPPY NEW YEAR

John

If you cleaned those fish right away should be no need to soak them in milk.

I second G’s cracker recipe, though I use ritz or townhouse cracker… About the same amount of milk volume to the egg volume. I add some fresh ground pepper to the crackers, then salt them lightly when they come out of the grease, squeeze fresh lemon and eat like a king!!!

Mark

Thanks Mark,

I should be able to make this work. I am Going to switch to the crackers, as I can’t keep an open bag of chips away from mom in law. If they only knew I am making them walleye, which they love. And the ribs have been on the smoker for 13 hours are off limits.

HAPPY NEW YEAR EVERYONE

Andy’s Red not Cajun. Even makes carrots better.

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Yup, a bath in the egg/milk wash, let drip off, then into a bag with crushed cracker or potato chips, right out of there and into 375′ oil bath until they float

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X2…and throw a dash of cajun shore lunch or lawrys in for a tad of extra flavor!

You’re welcome!!! Let us know how it worked out!!!

Mark

Thanks Guys,

I am going to feed the herd. They still don’t know about the ribs. Maybe an early night.

John

I soak mine either in milk or butter milk for 1 hour or so then in the hot tub till golden. The fw thinks she has always had fresh caught fish no matter how long they had been in the freezer or how hot of a day the stinking ole cats come out out of the river, heh BK?

Shore Lunch Beer Batter – bomb. Get some good beer, I like to use Leinenkugel’s Red Amber.

http://www.soupsonline.com/p-1192-beer-batter-fish-batter-mix.aspx?

Mix some pancake batter with beer until it’s thick but not lumpy. Through the fillets in the batter. Crush up either club crackers or corn flakes, I prefer corn flakes. Take the battered fillet out and roll in what you crushed then drop in the fryer till done.

First shake dry fillets in seasoned flour (makes the egg wash stick) then roll in potato buds ….cook till golden Tastes like french fries on the outside

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First shake dry fillets in seasoned flour (makes the egg wash stick) then roll in potato buds ….cook till golden Tastes like french fries on the outside

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I use this recipe a lot. Good options are the flavored potato packs like garlic/chives. They crisp up quickly and don’t over cook the fish. Plus the potato bud mix sticks like glue to the filet. No worries about flaking off like a flour mix opten does.

-J.

I’ll respond to other side of your msg. Tell your FIL to stop complaining about everything or hit the road. Do so in private away from the woman…

HELLO!!! Shore lunch

In my humble opinion, any batter that comes from a box is a starting point. the best box I’ve found is shore lunch in corn bread formula. You can make a pretty good fish meal by following the directions on the box. However, you can really blow the doors off by properly seasoning the batter you use and also the flour. another thing is to properly trim the fish before preparation.

1, trim your fish and cut into chunks of a bite or three. Wash it good and then place on paper towels to make them dry as a bone.

2. Dredge into flour, I like to season my flour with Paprika.

3. Shake excess flour from the fillets and place in egg wash. Now make sure your eggs warm up on the counter to room temperature before using them.

4. Take your cornbread formula into a shallow bowl. Add to one box one half cup of Corriander / Cumin powder, a few table spoons of garlic powder, salt and pepper to taste, Add Cayenne or other pepper if you like a bite to it.

5. Get your oil to 350 degrees. I like to throw a head of garlic in the oil to flavor it for a few minutes and then remove. Oil is generally flavorless but it can add great flavor to anything really. Place your fillets in the oil. They are done when they float but I give them an extra minute or two for crunch.

Serve with tartar sauce. I make my own. Equal parts mayo and miracle whip, couple table spoons of dill pickle relish, juice of a lemon, salt and pepper just a tad.

I’ve served this to fish heads all over and everyone raves about it and demands the recipe so have it fellows. Works with any fish species I’ve found. Although I’d go a different route for salmon. You can get the cornbread formula at Farm and Fleet, but I find some grocery stores carry everything but that. You can substitute with any corn bread based batter or just use corn meal in a pinch.

I just dust with seasoned flour, egg wash, lemon pepper panko (Progresso). Easy and really good. I usually have a couple fish frys during football games. Had a buddy over who doesn’t eat fish, so I told him it was chicken. He came back for seconds so I broke the news he had eaten fish, he came back two more times.

I crush a sleeve of crackers, that makes about a cup. Add about 2/3 of a cup of parmesean cheese. Season as you wish. Put fillets in milk then roll them in flour. Put back into the milk and get flour wet. Then roll them in the cracker mix. Give them a bath and they are ready to eat. My family thinks this is better than any box batter.