Wild game recipe: Deep-fried walleyewalleye fillet, boned, skinned and cut into 2-inch pieces 1 c. flour 2 c. Shore Lunch, divided
walleye fillet, boned, skinned and cut into 2-inch pieces
1 c. flour
2 c. Shore Lunch, divided
1 T. parsley flakes
2 T. lemon pepper, divided
2 tsp. cayenne pepper,
1 c. Bisquick
Be sure to remove the lateral line to get rid of the small bones. Pat the fillet dry and cut into pieces. In a baggie, combine the flour, 1 cup of Shore Lunch, parsley flakes, 1 tablespoon of lemon pepper and 1 teaspoon of cayenne pepper. Put the pieces of walleye in the baggie. Make a batter with the Bisquick, the rest of the Shore Lunch, lemon pepper, cayenne pepper, and add the egg. Add enough beer to make the mixture very thin. Heat the peanut oil in a deep fryer to 375 degrees. Dip the floured fish pieces into the batter and place in the fryer. Cook until the chunks are just starting to bubble. Serve with tartar sauce.
EDITOR’S NOTE: This week’s recipe for deep-fried walleye will be our last for the summer season. We’ll reinstate the recipe feature this fall. Meanwhile, if you have wild game recipes to share, send them to outdoors@ duluthnews.com.