if you prefer.
Place fish coating on a large plate.
Combine first 6 ingredients. This may be stored in an airtight container in the freezer. Mix before using to redistribute the seasonings.
To make fried fish; dip fish in buttermilk, then roll in coating mix. Heat approximately 3\" oil in a large skillet to 375\u00b0F Fry one piece at a time until golden brown, 4-6 minutes.
excess water in the fish, the recipe will come out runny
Preheat oven to 500.
Let fish thaw if it's frozen.
After thawing, rinse and pat dry.
Spray baking pan with nonstick spray.
Mix together bread crumbs, cornmeal and lemon pepper.
Add the oil, tossing mixture to combine.
Dip ONE side of fish fillet into the beaten egg white, then dredge through the bread crumb mixture (just the one side).
Place fish, coating side up, on the baking pan.
Bake, uncovered for 6 to 8 minutes for each 1/2 inch thickness of fish, or until it flakes easily with a fork.
Heat 1 inch or more of oil in a cast iron skillet on camp stove or fire.
Put a wooden match into oil.
When it ignites, the oil is ready.
Shake walleye fillets in plastic bag of fish coating. Fry in hot oil.
Put fish fillets in buttermilk and a slice of lemon. Refrigerate for 2 hours. Remove fish from the buttermilk and discard lemon. Combine pancake mix and club soda to consistency of buttermilk. Heat oil in skillet until hot. Dip fish in batter; let excess drop off. Fry fish 4 minutes on each side. Drain on paper towels and keep warm until eating!
Melt butter in baking dish and roll cut up fish, coating all sides.
Mix seasonings with crackers and roll fish.
Place in baking dish and top with remaining crackers.
Bake at 400\u00b0 for 20 minutes until fish flakes.
Serves 4 to 6.
Mix all ingredients very well until sugar is disolved.
Split the fish into halves and soak them for about 12 hours (more or less) in the refrigerator.
Prepare your fire using charcoal and a mix of old birch (with bark removed) or apple wood or you can use just charcoal.
Place fish in smoker and allow to smoke for about 6-8 hours for smoking, depending on the outside temperature and how hot your smoker gets of course.
all end of the fish, pierce the knife through
>fish or chicken filets. (not too thick or thin on the coating
cooking: Prepare the fish by cutting it into fillets
reamy.
Next, take the fish, one fillet at a time
/4 cup of the coating mix; toss to coat. Arrange
thaw the fish if frozen - rinse it under
ike melba toast.
For Coating: Combine all ingredients in s
br>Brush both sides of fish fillets with 2 tbsps of
In a saucepan, cook carrots, covered, in a small amount of boiling water for 2 minutes; add zucchini and cook 2 minutes more or until vegetables are crisp-tender.
Drain.
Cover; keep warm. Spray nonstick coating onto the cold rack of broiler pan.
Place fish on an unheated rack.
Season with salt and pepper.
Measure thickness of fish.
Broil fish 4 inches from heat, just until it flakes easily when tested with a fork.
Allow 4 to 6 minutes per 1/2 inch of thickness.
Place fish in cold water and lemon juice for a few minutes. Place fish in a baking dish.
Pour sauce (recipe to follow) over fish coating very well.
Bake at 500\u00b0 for 10
minutes or until flaky.
br>Have the fish store person fillet the fish and save the
Heat shortening in Dutch oven or deep fryer.
Beat together first four ingredients in a small bowl.
Mix the remaining ingredients in a pie pan.
Dip your fish or veggies in the wet mixture then dredge through dry mixture. (for thicker coating, do this step twice.).
Place coated pieces into hot grease and cook until done. I used a fry basket in a stew pot.
When thoroughly cooked, remove pieces to a wire rack to drain before serving.