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KATHY'S KORNER: Judy's Fish

Posted February 10th, 2011 @ 03:02pm

 

When Lisa mentioned she was featuring ice fishing in the newsletter...I was all over that. I LOVE ice fishing. My husband and brother-in-law built us a custom fish house a few years ago, which I call my cabin on the ice. It is that nice. One of my favorite recipes for walleye, perch, or crappies was given to me by my friend Judy.

Judy's Fish

Flour

Beaten eggs, with a splash of milk

Very finely crushed saltines

Oil

Wash filets, dredge in flour, then egg, then cracker crumbs. I usually coat most of the fish and set on paper grocery bags. Heat oil to 350 degrees (this is VERY important) in a deep fry pan. Carefully drop filets into hot oil and cook until brown on one side, flip and cook on the other side. It usually takes just a few minutes per side unless you have large filets. Remove from oil and drain on paper towels. A slight variation from Judy's original recipe is to soak the rinsed filets in Louisiana or Frank's hot sauce for a ½ hour before coating (longer if you like really spicy). Enjoy!

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