Quinte Fishing

how do you cook your fish?

I usually use cronzys fish batter and sprinkle with garlic salt OR fish crisp roasted garlic and butter flavoured

yum yum

hahaha i just batter sheldon about the head arms and knees until he gets cooking ............ he isnt worth alot but the man can cook fish on the ice fooooooooooooo sure!!!!!

All-Purpose Deep Frying Batter

Ingredients:

1 cup all-purpose Flour
1 tsp Baking Powder
1/2 cup Cornstarch
1 cup Water
2 tsp Salt
1 tsp Sugar
1 tsp Oil


Directions:



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Mix all of the ingredients together and blend until there are no lumps. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish with a paper towel and dip into the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. Serving size: enough for about 2 pounds of fish.

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FISHING'S NOT A MATTER OF LIFE OR DEATH,ITS MUCH MORE IMPORTANT

I like the Cajun Fish Crisp.
When I get fancy, it's easy beer batter.

3/4 cup Bisquick
1/2 tsp garlic powder
pinch of salt and pepper
1 egg white, beaten until frothy
add beer to desired consistancy, about 1/2 bottle

Maple

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So many fish. So little time.

Maple

Someone last year posted a recipe with pancake mix being used. I tried it and it turned out first class. I think this is how I mixed it.

1/2 cup pancake mix
1/2 cup flour
salt & pepper
garlic salt
1 egg
beer to desired consistency

I hope whoever it was that posted last year will check this for me and confirm I got it right.

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Shorelunch

hey you cant beat wrapping them with a good smoked bacon then bbq them

This will destroy your New Year's resolution but it will be the best walleye you ever had. Buy a chicken, remove all skin and cut up chicken to be eaten when you have no fish. Remove all fat from chicken skin and wrap your boneless walleye fillets cut into 3" chunks and wrap the fillets in the chicken skin and deep fry for about six minutes!!!!!

A good fish batter is like a sourdough, ya gotta keep it alive. I personally do a dry batter, although I can use it as a wet 1 if needed.The base I have is at least 25 years old. Always in the freezer, if it starts getting low or thin then I add some flour , spices, or whatever. Used Shake-and-Bake(sieved),dry seasoning,extra spices on the counter, it doesn't matter.If I don't throw it out it goes in the seasoning bag in the freezer. I haven't died from it yet, and I think it ROCKS!!
Oh ya, another big key is bacon fat. A 12" cast iron fry pan on high heat with 1-2" of fat on high heat just about to start a flash fire will do what you need with your walleye SEAR AND SEAL . It doesn't get any better.
John

My favorite is coat in flour, then put the fish in egg and then into the corn flake bread crumbs and fry. Nothing fancy but delicious.

Don't you dip it in egg first - then the flour?


Tracker (Don)

They all sound good !!!!

Let me know when the fish is ready !!!!!!!

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Live to fish

If u want a liter batter try switching ur all purpose flour to rice flour. Use whichever garlic ,onion, bbq spice,salt and pepper ya like in the flour. I like to use an egg wash prior to dipping in the flour. Also paper towel dry ur fillets first.

lighter batter..............kids interupted me..lol