Air-Fryer Fish and Chips

fish recipe
fish
Air-Fryer Fish and Chips Photo by Taste of Home

Prep Time15 min

Cook Time25 min

Yield4 servings

Ingredients

  • 1 pound potatoes (about 2 medium)
  • 2 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • FISH:
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon pepper
  • 1 large egg
  • 2 tablespoons water
  • 2/3 cup crushed cornflakes
  • 1 tablespoon grated Parmesan cheese
  • 1/8 teaspoon cayenne pepper
  • 1 pound haddock or cod fillets
  • 1/4 teaspoon salt
  • Tartar sauce, optional

Directions

  1. Preheat air fryer to 400°. Peel and cut potatoes lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks.
  2. In a large bowl, toss potatoes with oil, pepper and salt. Working in batches, place potatoes in a single layer on tray in air-fryer basket; cook until just tender, 5-10 minutes Toss potatoes to redistribute; cook until lightly browned and crisp, 5-10 minutes longer.
  3. Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Sprinkle fish with salt. Dip into flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere.
  4. Remove fries from basket; keep warm. Place fish in a single layer on tray in air-fryer basket. Cook until fish is lightly browned and just beginning to flake easily with a fork, 8-10 minutes, turning halfway through cooking. Do not overcook. Return fries to basket to heat through. Serve immediately. If desired, serve with tartar sauce.

Crispy Fish Batter

fish recipe

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
  6. Seasoning to taste. Paprika adds to the color of the fried fish.
    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.

Cornmeal Crusted Walleye

recipe

Ingredients

  • 2 large sweet red peppers
  • 4 large ears sweet corn, husks removed
  • 3 tablespoons canola oil, divided
  • 1/2 cup yellow cornmeal
  • 1-3/4 teaspoons salt, divided
  • 1/2 teaspoon white pepper
  • Dash cayenne pepper
  • 4 walleye fillets (6 ounces each)
  • 1/2 pound sliced fresh mushrooms
  • 3 tablespoons butter

Directions

  1. Broil red peppers 4 in. from the heat until skins blister, about 15 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
  2. Meanwhile, brush corn with 1 tablespoon oil. Transfer to an ungreased 13×9-in. baking dish. Cover and bake at 350° until tender, 30-40 minutes. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers. Cut corn from cobs.
  3. In a shallow bowl, combine the cornmeal, 1 teaspoon salt, pepper and cayenne. Coat walleye in cornmeal mixture.
  4. In a large skillet, saute mushrooms in butter until tender. Add peppers, corn and remaining salt; saute 2-3 minutes longer.
  5. In another large skillet, fry fillets in remaining oil for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with corn salsa

Baked Walleye with Vegetables

walleye recipe

Ingredients

  • 1 small onion, thinly sliced
  • 1 tablespoon olive oil
  • 2 small zucchini, julienned
  • 1 cup sliced fresh mushrooms
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • 2 tablespoons grated Parmesan cheese, divided
  • 4 walleye fillets (about 6 ounces each)
  • 1 tablespoon butter, melted

Directions

  1. In a nonstick skillet, cook onion in oil over medium heat for about 2 minutes. Stir in zucchini and mushrooms; cook and stir 2 minutes longer. Sprinkle with pepper and garlic powder; stir in lemon juice. Cook and stir 30 seconds longer. Remove from heat; stir in 1 teaspoon cheese.
  2. Place fillets in a 13-in. x 9-in. baking dish coated with cooking spray. Top each fillet with about 1/4 cup onion mixture. Drizzle with butter and sprinkle with remaining Parmesan cheese.
  3. Bake, uncovered, at 375° for 18-22 minutes or until fish flakes easily with a fork.
walleye recipe

Stuffed 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
  • 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.
recipe

Oven Baked Fish and Chips

recipe

Oven Baked Fish and Chips

recipe
General info… Lake of the Woods Area
Lodging and Fishing Options
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Ingredients

  • 1/3 cup mayonnaise
  • 2 tablespoons dill pickle relish or chopped dill pickle
  • 2 teaspoons grated lemon zest
    • fish and potatoes:
  • 1-1/2 pounds baking potatoes (about 3 medium)
  • 2 teaspoons olive oil
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon coarsely ground pepper, divided
  • 1/2 cup panko bread crumbs
  • 1/4 cup seasoned bread crumbs
  • 4 fish fillets (4 ounces each)
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons chopped fresh parsley
  • Malt vinegar, optional

Directions

  1. For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving.
  2. Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes.
  3. Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs.
  4. Sprinkle fish with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes.
  5. Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.

 

Walleye Delight

recipe

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Walleye Delight

recipe
General info… Lake of the Woods Area
Lodging and Fishing Options
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Ingredients

  • 1 pound walleye, pike, perch or trout fillets
  • 2 teaspoons butter, softened walleye
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh basil or 1/2 to 1 teaspoon dried basil
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon garlic salt
  • 1-3/4 cups sliced fresh mushrooms

Directions

  1. Coat an 18-in. square piece of heavy-duty foil with cooking spray Place fillets on foil. Spread with butter. Sprinkle with lemon juice, basil, lemon-pepper and garlic salt. Top with mushrooms.
  2. Seal foil tightly. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until fish flakes easily with a fork. Carefully remove foil to allow steam to escape.

Nutrition Facts

1 each: 183 calories, 9g fat (0 saturated fat), 70mg cholesterol, 199mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat.

 

Venison Steaks

recipe
recipe

Ingredients

  • 1/2 cup olive oil
  • 2 tablespoons Worcestershire sauce
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 boneless venison steak (6 to 8 ounces each)

 

Directions

  1. In a large bowl, combine olive oil, Worcestershire, garlic, salt and pepper. Add venison; turn to coat. Cover and refrigerate 1 hour or overnight.
  2. Preheat grill to 350°. Drain venison, discarding marinade. Grill, covered, over medium-high heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let steak stand 5 minutes.

 

Venison Meatballs

recipe

“I learned to cook game while my husband was a forestry student,” recalls Sheila Reed from Fredericton, New Brunswick. “We lived off the land as much as possible. I still enjoy these savory meatballs in a slightly sweet barbecue sauce. I make a big batch for an annual pool party and there are never any left.”

Ingredients

  • 1 medium onion, finely chopped
  • 1/2 cup uncooked instant rice
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

    venison
    PHoto by Taste of Home
  • 1 pound ground venison
  • 3/4 cup water
  • 1/3 cup packed brown sugar
  • 1/3 cup ketchup
  • 1/3 cup condensed tomato soup, undiluted
  • 1 tablespoon ground mustard
  • 2 teaspoons paprika

Directions

  1. In a large bowl, combine the first four ingredients. Crumble venison over mixture and mix well. Shape into 1-1/2-in. balls. Place in a greased 8-in. square baking dish. Combine the remaining ingredients; pour over meatballs.
  2. Bake, uncovered, at 375° for 35-45 minutes or until meat is no longer pink.

Nutrition Facts

4 each: 314 calories, 4g fat (1g saturated fat), 96mg cholesterol, 1016mg sodium, 41g carbohydrate (24g sugars, 2g fiber), 29g protein.

Venison Stew

recipe

Ingredients

  • 2 tablespoons canola oil
  • 2 pounds venison stew meat
  • 3 large onions, coarsely chopped
  • 2 garlic cloves, crushed venison
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 3 cups water
  • 7 potatoes, peeled and quartered
  • 1 pound carrots, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 1/4 cup cold water
  • Browning sauce, optional

Directions

  1. In a Dutch oven, heat oil over medium heat. Brown meat on all sides. Remove from pan. Add onions to the same pan; cook and stir until crisp-tender, 5-7 minutes. Add garlic; cook and stir 1 minute longer. Add water, stirring to loosen browned bits from pan. Stir in Worcestershire sauce, bay leaf, oregano, salt and pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer until meat is tender, 1-1/2 to 2 hours.
  2. Add potatoes and carrots. Continue to cook until vegetables are tender, 30-45 minutes. Remove and discard bay leaf. In a small bowl, mix flour and cold water until smooth; stir into Dutch oven. Bring to a boil; cook and stir until thickened, 1-2 minutes. If desired, stir in browning sauce.