Over the years we have heard op people using many different things to bread their walleye. We currently use seasoned bread crumbs, crushed potato chips and Ritz cracker crumbs. We dip the filets in milk/egg and then shake them in the batter and fry in 1/2 inch of oil in the frying pan until golden brown. Nobody usually complains so we haven't changed. On a recent trip to Louisiana we tried lots of other options which were more tasty and this has me thinking that there are better options for us to try.
Is anybody willing to part with their fish fry secrets??
Thanks!
It seems no matter how many different people come to a fish fry, what age, or what different tastes they have, and what different breading receipes I try, the requests are consistent - stick with "Fish Crisp - Beer Batter". So I only buy that one now and only bring that to Kipawa.
I change the recipe as I go along. My favorite is a beer batter- flour, baking powder, salt & pepper, garlic powder and sometimes whatever seasoning is around. O/W it's flour mixed with corn meal/flour. Italian herb mix and garlic powder. Often thrown in is lemon pepper, paprika, Tumeric, Cayenne, chile powder. Fry it all up in olive oil and butter til crisp. :P ;D
The last few trip ,I was forced to use my new coating which is a big hit.
Roll fillets in flour
Dredge in egg wash
Roll in a mixture of Panko and unsweetened coconut( 50-50 )or less coconut than Panko.
Fry to a golden brown.
Use Sweet Chili Thai Sauce for dipping.
We prefer using Canadian Fisherman's breading over Fish Crisp (too salty). While we've done beer batter many many times (more work and a lot more messy), now we just dip the fillets in an egg/milk wash and then shake in a zip lok bag of Canadian Fisherman breading. We deep fry and enjoy our walleye with coleslaw.
Jay
I usually do as puckster does, mix it up on the fly. But I like your simple method Jay.
Not that I'll be doing eating fried after I've been told no more.
Shh! No one tell, but I'm having fried fish once this year.
@SgtCrabby What goes on in Canada stays in Canada sooooooo what you eat in Canada doesn't count when you get back to this country. Works for me, after my heart attack 7 years ago I was told NO fat, NO fried food, NO salt, I'm still here! Enjoy ;D ;D.
John
I didn't have a heart attack, but I did have open heart surgery for a heart valve replacement this past winter, so yes, I'm on that same diet: "If it tastes good, spit it out!".
It took me a lifetime to get here, after the overhauled valve job, I should be good for a number of decades more, right?
Quote from: SgtCrabby on July 21, 2015, 06:31:26 PM
I usually do as puckster does, mix it up on the fly. But I like your simple method Jay.
Not that I'll be doing eating fried after I've been told no more.
Shh! No one tell, but I'm having fried fish once this year.
My wife doesn't want to eat deep fried walleye either for health reasons. Consequently, here at home, I prepare the same way only I fry the fillets on the stove top in some butter. Alternatively, bake the walleye after preparation. I also have a recipe for poached walleye on the grill that Captain Crappie raved about.
Jay
Buried beneath this fine mess of peppers, onions, and other tasty veggies lies some walleye and laker fillets. Compliments of Chef JAY!
C.C.
100_2192(http://i58.tinypic.com/99e0wo.jpg)
I don't eat it. Nasty. :-\
(Bring on the chorus)
If you like the fish crispy, try this one:
1.25 cups flour
2 tps baking powder
.50 tsp salt
1 can cold beer
Shake fish in dry flour (seasoned w salt/pepper). Dip a batter. Ice cubes in batter.
Oil 375 degrees.
Lots of great ideas on here. some I think I will have to put to use. One I have used for awhile is dredge in egg wash and then a mixture of about 2/3 Italian bread crumbs and 1/3 parmesan cheese with a dash of garlic powder.
My favorite healthy version (although John not crazy about it) : I like to use grilling planks(alder), but they are pricey since they are not a reusable item. Have to soak the planks for a few hours in water and lay filets on top with butter, lemon,pepper and garlic seasoning topped with onions. Similar to Captain Crappies photo only on top of a plank.
Thanks for digging up that photo Captain Crappie. Brings back a flood of good memories.
Jay
that captain treat looks mighty tasty.
I agree - captains red-pepper, onion and tomato looks great - do you put anything else on that? (spices, garlic butter?, etc.) BBQ for 10 or 12 minutes?
More details would be appreciated!
Hi Greg,
Here's the recipe for poached Walleye on the grill (as seen in the photo provided by Captain Crappie)
Fold heavy duty tinfoil (18†wide X 36†long) in half to form square (18 inches X 18 inches)
Fold another piece of tinfoil exactly the same size
Dice two large vidalia (or some other sweet) onions
Dice two peppers (any colour)
Mix the diced onion and diced pepper
Spread a 5/8 inch layer of diced onion/pepper mixture on tinfoil
Add 4 tablespoons of butter (1 in each quadrant)
Place boneless walleye fillets on top of onion/pepper mixture
Salt and pepper to taste (can add dill or garlic or whatever if desired)
Pour remaining onion/pepper mixture over fillets
Can add 4 tablespoons cream of mushroom soup right from the can (the kind you have to add water to to make soup) if mushroom gravy desired
Cover with second piece of tinfoil
Carefully fold all edges of tinfoil together at least twice to close
Cook on BBQ at medium high for 20 minutes (don't be alarmed when heated air expands causing tin foil to balloon)
I’ve cooked lake trout right beside walleye in the same tinfoil package without any difficulties and both were delicious.
This is a great walleye meal preparation during hot weather because by cooking the complete meal on the grill, the cabin doesn't heat up.
Jay
Thanks Jay! Looks great, I showed my wife and daughter and they are at the grocery store now getting the ingredients to try it tonight.
Not sure where you are in Ottawa, but I am in Orleans - you might smell it from here!!!
My favorite for all fish is:
Aunt Jamaima pancake mix
Garlic Salt
Pepper
Tender flake
4-6 beer
Put Aunt Jamaima pancake mix in a ziplock bag, with garlic salt and pepper. Batter the fillets in the mix and fry in the Tender flake on top the stove. The beer has no significance in the recipe other than to make sure I don't dehydrate.
Greg,
We could be close to one another. I live in Orleans as well, in Convent Glen North. Enjoy your meal.
Jay
Under the veggies!
C.C.(http://i60.tinypic.com/29f5ptv.jpg)
I live off Trim road, at the top of the hill.
I use to live in Convent Glenn, my parents still do (just off furtune).
Greg
Thanks everyone for sharing your recipes. There are a couple that I will certainly try.
First we have to catch a couple. Heading up to Kipawa next week-end.
Hey Captain Crabbie and Greg, I grew up in Ottawa and spent over 30 years there. We lived in the west end but had many friends who lived in Orleans. Great place.
I've done the poached tinfoil fillets before as well using pike or bass with 1 added twist.......add in a mixture of sauce of cream of mushroom soup, few tbsps of worchestershire sauce, and melted butter. Seal it all up and cook over campfire for 15min. Yummy.