Lemon Batter Fish

fish

fish

Fishing is a popular recreational activity where we live, so folks are always looking for ways to prepare their catches. My husband ranks this as one of his favorite fish fry batters. —Jackie Hannahs, Cedar Springs, Michigan

Ingredients

  • 1-1/2 cups all-purpose flour, divided
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 large egg, lightly beaten
  • 2/3 cup water
  • 2/3 cup lemon juice, divided
  • 2 pounds perch or walleye fillets, cut into serving-sized pieces
  • Oil for frying
  • Lemon wedges, optional

Directions

  1. Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth. Place remaining 1/3 cup lemon juice and remaining 1/2 cup flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture.
  2. In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.

Lime-Batter Fish: Can substitute lime juice for lemon juice.

Photo by Taste of Home

Best Fried Walleye

walleye

This is the recipe my dad has been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome delicacy! No tartar sauce needed!

Ingredients

Ingredient Checklist

  • 4 walleye fillets
  • 2 eggs, beaten
  • ½ cup all-purpose flour
  • ½ teaspoon garlic powder
  • 1 pinch salt (Optional) walleye
  • ½ teaspoon ground black pepper
  • 2 cups crushed saltine crackers
  • vegetable oil for frying
  • 1 lemon, cut into wedges
  • Add 1 tsp baking soda for crispness

Directions

Instructions Checklist

  • Step 1

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

  • Step 2

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

  • Step 3

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

  • Step 4

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

Pan-Fried Breaded Trout

Trout

Here’s another trout recipe in case you hook one while fishing in the waters of Lake of the Woods. 

Ingredients

  • 4 lake trout fillets (about 8 ounces each)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup bacon-flavored crackers, crushed
  • 1/2 cup cornmeal
  • 1/4 to 1/2 teaspoon garlic salt
    Trout
    Photo by Taste of Home
  • Pinch pepper
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup canola oil
  • Lemon wedges and/or minced chives or parsley, optional

Directions

  1. Rinse fish in cold water; pat dry. In a shallow bowl, combine the cheese, cracker crumbs, cornmeal, garlic salt and pepper. In another bowl, beat eggs and milk. Dip fish in the egg mixture, then gently roll in the crumb mixture.
  2. In a large skillet, fry fish in oil for 3-4 minutes on each side or until it flakes easily with a fork. Garnish with lemon, chives and/or parsley if desired.

Grilled Campfire Trout Dinner

trout

Fresh Water Trout are abundant in the northern part of Lake of the Woods, however, very often anglers are surprised when a trout shows up on the south side of the lake also even though they’re fishing for walleye. Then they get another taste treat!

Ingredients

  • 4 bacon strips
  • 2 dressed trout (1 pound each)
  • 4 lemon slices
  • 1 small onion, halved and sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
    trout
    Photo by Taste of Home
  •  
  • CARROTS:
  • 4 medium carrots, thinly sliced
  • 1/8 teaspoon salt
  • Dash pepper
  • 1 tablespoon butter
  • Lemon wedges

Directions

  1. Cook bacon until partially cooked but not crisp; drain. Place each trout on a double thickness of heavy-duty foil (about 20×18 in.). Place lemon and onion in the trout cavities; sprinkle with salt and pepper. Wrap trout with bacon. Fold foil around trout and seal tightly.
  2. Place carrots on a double thickness of heavy-duty foil (about 20×18 in.); sprinkle with salt and pepper. Dot with butter. Fold foil around carrots and seal tightly.
  3. Grill carrots, covered, over medium heat for 10 minutes. Add trout packets to grill; cook 20-25 minutes longer or until fish flakes easily with a fork and carrots are tender. Serve with lemon wedges.

Crispy Fish Batter

fish

Make it yourself!!

Key Ingredients:

  1. All-purpose flour: Provides structure and texture.
  2. Cornstarch: Adds extra crispiness
  3. Baking Powder: Helps batter rise and ecome lighter.
  4. Cold sparkling water: Creates a light, airy texture
  5. Vegetable oil: for Frying
    fish
    photo by Taste of Home
  6. Seasoning to taste. Paprika adds to the color of the fried fish.Crispy Fish Batter

Preparation

  1. Mix dry ingredients: Combine flour, cornstarch, baking powder, salt, pepper and garlic powder (if using)
  2. Gradually add liquid: Whisk in cold sparkling water or beer until the batter is smooth and slightly thick. Avoid overmixing
  3. Rest the batter: Let it sit for a few minutes.
  4. Dip dried fish in batter
  5. Fry in oil that is about 350 degrees.

Fried Fish Sandwich Meal

fried fish sandwich

Ingredients

Oil for deep-fat frying

1 cup all-purpose flour

1-1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon pepper

1 cup very cold beer or nonalcoholic beer

fried fish sandwich
Photo by Taste of Home

1 large egg, lightly beaten

4 walleye fillets

TARTAR SAUCE:

2/3 cup chopped dill pickles

1/2 cup mayonnaise

3 tablespoons finely chopped onion

Dash pepper

COLESLAW:

3 cups coleslaw mix

1/3 cup coleslaw salad dressing

4 brioche hamburger buns, split and toasted

Lemon wedges, optional

Directions

  1. In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off.
  2. Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
  3. Meanwhile, in a small bowl, combine all tartar sauce ingredients. Cover and refrigerate until serving.
  4. In another bowl, combine coleslaw mix and dressing.
  5. On each bun bottom, layer fish, prepared coleslaw and tartar sauce. Replace tops; serve with lemon wedges, if desired.

Lemon Batter Walleyes

walleye recipe

Ingredients

  • 1 ½ cups

All-Purpose Flour  (divided)

  • 1 teaspoon

Baking Powder

  • ¾ teaspoon

Salt

  • ½ teaspoon

Sugar

  • 1 walleye

Large Egg  (lightly beaten)

  • â…” cup

Water

  • â…” cup

Lemon Juice  (divided)

  • 2 pounds

Walleye Fillets  (or perch, cut into serving-sized pieces)

  • add

Oil  (for frying)

  • add

Lemon Wedges  (optional)

Directions

  1. Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth.
  2. Place remaining 1/3 cup lemon juice and remaining 1/2 cup flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture.
  3. In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.

Lemon-Batter Fish Tips

How do you get batter to stick to fish?

Battered fish is made through a dipping process called dredging, which alternates between wet and dry ingredients. In this recipe, the fish is first dipped in lemon juice, then a flour mixture and finally coated in egg. These three steps provide layers for the batter to properly adhere to the fish, protect the fish from the hot oil and and seals in moisture.

Grilled Northern Pike

spring fishing Lake of the Woods, MN

Pike is a freshwater fish that are more commonly found in Northern parts of America. Pike dish texture is firm, flaky and it also offers a mild flavor, comparable to that of salmon and chicken. The key to having a perfect and enjoyable pike slab is cooking it well.  Treating it with spices and herbs brings out its full flavor. 

Ingredients

2 pounds of northern pike fillets

1/4 cup of lemon juice northern pike

1 dash of bottled hot pepper sauce

1/2 cup salad oil

2 tbsp parsley cut up

1/2 tsp Worcestershire sauce

1 tsp paprika

1 tsp salt

Instructions

Step 1. Cut pike into 6 pieces.

Step 2. Combine lemon juice, salt, hot sauce, oil, parsley, and Worcestershire sauce in a bowl then mix for 15-20 seconds.

Step 3. Place the 6 pieces of northern pike in a shallow dish and cover with mixture. Marinate at room temperature for 30 minutes. Turn once and marinate for another 30 minutes.

northern pike
Grilled Northern Pike

Step 4. Once done marinating, take out pike fillets and set aside. (Do not throw out the remains of the marinade. This will be used later on.)

Step 5. Place fish in a well-greased broiler basket and sprinkle with salt. 

Step 6. Grill over medium-hot coals or grill setting Now use the leftover marinade for basting the pike fillets and turn.

Step 7. Grill for 5-8 minutes until the pike flakes easily with a fork.

Step 8. Sprinkle paprika, and enjoy your tasty pike!

 

Stuffed Walleye

walleye recipe

Walleye is the No. 1 game fish in the Midwest. It’s a thrill to catch and tastes fantastic, too. This recipe, created by my husband, is a favorite of my family. Recipe by Kim Leonard. Photo by Taste of Home.

Prep Time 20 min

Cook Time 20 min

Yield 4 servings

Ingredients

  • 4 bacon strips, halved
  • 1/4 cup chopped onion
  • 2 celery ribs, finely chopped
    walleye
    Stuffed Walleye
    Photo by Taste of Home
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked
  • 1/4 cup butter, cubed
  • 4 cups crushed seasoned stuffing
  • 1-1/2 cups boiling water
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 4 walleye fillets (about 8 ounces each)

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. In the same skillet, saute the onion, celery and crab in butter until vegetables are tender. Transfer to a large bowl. Add the stuffing, water, salt, pepper and cayenne; toss to moisten.
  2. Place fillets in a greased 15x10x1-in. baking pan. Spoon stuffing mixture over fillets; top each with 2 pieces of bacon. Bake, uncovered, at 425° for 20-25 minutes or until fish flakes easily with a fork.

Walleye Dinner with Seasoned Red Potatoes

potatoes recipe

Ingredients

  • 12 to 14 small red potatoes, quartered
  • 1/4 cup butter, melted
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powderpotatoes
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper

Directions

  1. Preheat oven to 375°. Place potatoes in an ungreased 15x10x1-in. baking pan. In a small bowl, combine butter, oil and seasonings. Drizzle over potatoes; stir to coat.
  2. Bake until tender, 55-60 minutes, stirring every 15 minutes.

Nutrition Facts

about 8 pieces: 216 calories, 17g fat (6g saturated fat), 20mg cholesterol, 460mg sodium, 15g carbohydrate (1g sugars, 2g fiber), 2g protein.