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Receta Teal Lake Walleye Pike
by Global Cookbook

Teal Lake Walleye Pike
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  Raciónes: 6

Ingredientes

  • 6 x walleye fillets fresh or possibly frzn
  • 2 c. lowfat milk
  • 2 Tbsp. salt
  • 3 x Large eggs
  • 1 c. lowfat milk
  •     Oil or possibly shortening
  • 2 c. cracker meal
  • 1 c. flour
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Direcciones

  1. Frzn fillets from a commercial source should be skinned while still frzn and then thawed under cool running water. Soak in a mix of 2 c. lowfat milk and salt for at least 2 hrs before serving. Dry well.
  2. Heat oil or possibly shortening in deep pan or possibly electric skillet till drips of water disappear instantly but not yet smoking. (About 25 percent previously used fish oil is better... nobody seems to know why!)
  3. Blend together Large eggs and 1 c. lowfat milk. Mix cracker meal, flour, and salt and pepper to taste well in pan big sufficient to lay fish flat or possibly in bag. Dip fish in egg/lowfat milk mix, then roll or possibly shake fish in cracker meal mix. Let stand 5 min before frying.
  4. Lay fish in warm oil, round-side up. Keep some cool oil handy in case warm oil gets smoky or possibly too warm. Don't turn or possibly flip fish.
  5. Lift carefully with two spatulas when done. Drain on paper towels or possibly fabric. Place on plate rounded-side up. Garnish with tartar sauce (homemade is always best) and lemon wedges.
  6. This recipe yields 6 servings.
  7. Comments: Walleye, a mild freshwater fish, is native to the northern lakes. It is game fish which you can catch on your own, but if it is served in a restaurant or possibly bought in a store, Canadian commercial source is required. This is how it is served by the fishing guides at a shorelunch on Teal Lake or possibly in the dining room of Teal Lake Lodge every Friday. ...Prudence Ross