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3 TBS melted butter
1/4-cup domestic beer
1/4 cup flour
1 egg
1/4-cup cornstarch
salt to taste
Beat egg yolk. Add beer and melted butter, mix. Add flour, salt, and cornstarch. Beat egg whites until peaks form, but not dry. Add to mixture. Dip fish in batter and fry in hot oil. This batter may also be used for shrimp and chicken. If batter comes out to thin, add a dash more cornstarch and flour. If to thick, add more beer. Believe it or not, the best beers for this batter are the cheap domestic brands like Papst, Old Milwaukee, Blatz, Old Style and others like them. (What else would you use Old Style for anyway!
2 to 3 boneless walleye fillets
cut into 2" piece's
1 large green, red, orange and yellow bell pepper
(4 total)
1 medium onion
1 jar of your favorite salsa
Chop peppers and onion. Spray glass baking dish and add peppers and onion. Broil on low for approximately 15 minutes. Remove and pour into another bowl. Add fish to bottom of glass baking dish. Pour broiled peppers and onions over the fish. Pour salsa over the top evenly. Broil on low for another 10 to 15 minutes. Turn off broiler and finish by baking at 400 degrees until the juice's are bubbling in the bottom of the glass baking dish. Serve over rice or noodles!
Axl puts this stew in a crock-pot.
This is a stew that must cook for hours. It's best to start in morning and let cook all day long.
ADUST AMOUNTS TO HOW MANY YOU ARE SERVING.
Ingredients
3 pounds venison, cut in cubes
6 potatoes, peeled and cubed
6 carrots, peeled and cut in chunks
fresh or frozen peas
chopped celery
chopped green,red and/or yellow peppers (optional)
any other vegetable that your family likes
1 large onion, largely chopped
2 cloves garlic, chopped or crushed (can add more or less as desired.)
1 can tomatoes, whole or chopped
1 pickle, diced
thyme, oregano, salt, pepper, basil leaf paprika. (add to your own taste)
1/4 cup Worcestershire sauce
1/4 cup steak sauce, more if you want a thicker gravy
Brown meat in butter with onions and garlic. Add salt, pepper and paprika. Add remaining ingredients and cook on low heat all day or in your crock pot. Add water if necessary. Serve over noodles or by itself.
Now salmon usually does quite well cooked all alone, but try this hot and sassy marinade which will make this grilled salmon even more delicious. With its zippy ingredients like balsamic vinegar, crushed red peppers, ginger and soy sauce, you can't go wrong. This is one of our favorite recipes, and I hope you enjoy it as well.
INGREDIENTS :
8 fillets of Salmon about 4 ounces each
1/2 cup oil
4 TBSP soy sauce
4 TBSP balsamic vinegar
4 TBSP green onions, chopped
3 tsp brown sugar
2 cloves garlic, minced
1 1/2 tsp ground ginger
2 tsp crushed red pepper flakes
1 tsp sesame oil 1/2 tsp salt
1. Place salmon filets in a medium, glass dish. In a separate medium bowl, combine your oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the salmon. Cover and marinate in the refrigerator for 4 to 6 hours.
2. Fire up your outdoor grill with the coals about 5 inches from the grate, and lightly oil the grate.
3. Grill the fillets 5 inches from coals about 10 minutes per inch of thickness, measured at the thickest part, turn your fillets over and cook 10 minutes or until the fish flakes with a fork. Serve with the cucumber sauce below!!
This is a very quick and easy perch recipe,
which will serve 4 to 6 people
What you will need is:
1 LB of fresh perch fillets 1 cup crushed tortilla chips
1 tablespoon oregano 1/2 teaspoon of garlic powder
1 egg
1/4 cup milk
1 cup shredded cheddar cheese
1 package of romaine lettuce
1 cup salsa
Preheat oven to 450°F. Combine chips, oregano and garlic powder in a small baking pan. Mix together the egg and milk in a mixing bowl. Dip the perch fillets in the milk/egg mixture; then roll filets in the crushed tortilla chips. Place the perch fillets in a lightly greased baking dish and sprinkle with remaining crushed chips. Bake for about 7-8 minutes or until the perch flakes with a fork. Take out of the oven and sprinkle cheese on top of the perch fillets. Continue baking the perch for another 2 to 3 minutes until the cheese is melted. Remove from oven, and place the fillets on top of the romaine lettuce and cover with a little salsa.
This recipe will serve 2-4 guests Ingredients
10-15 bluegills· 1/2 Tbsp Salt
1/4 Tbsp Pepper·
1/4 Tbsp Paprika·
1 Cup Flour· 4 Cups Peanut oil
One can of Miller Lite Beer·
Start by filleting your bluegills and then washing the cleaned fish in cold water. Now In a bowl add the flour, salt, pepper, paprika and 1/2 cup of beer. For the beer I recommend using something light like Miller Lite. Mix the ingredients and add more of the beer until you have a pancake like batter. Pour the peanut oil in a deep well pan, and heat on high. Dip the fillets in the batter until they are coated evenly, and drop the coated fillets into the hot oil, which is at least 375 degrees. Cook for 3-4 minutes a side.
This recipe Serves 4 anglers.
INGREDIENTS:
2 lbs. skinless sturgeon fillets
3/4 Cup flour
3/4 Cup flour
1/4 Cup cornmeal
2 tsp. McCormick old bay seasonings
1/2 Cup milk
2 red onions, peeled, halved & sliced 2-3 large shallots, peeled & sliced
1 Tbsp. minced Italian parsley
1 tsp. Fresh minced thyme
1 tsp. capers
4 tsp. Balsamic vinegar
1/8 tsp each of cayenne & garlic powder
Salt & pepper to taste
1/3 Cup chicken bouillon or broth
2 Tbsp. butter
Olive oil for fryingOptional: 2 Tbsp. crumbled blue cheese
Heat a skillet to medium and add butter to melt. Then, add onions, shallots, thyme, vinegar, and chicken bouillon or broth. Cover and cook on low for 20 minutes. Uncover, add capers, cayenne, garlic powder, salt and pepper, and cook for 10 more minutes. While onions are cooking, prepare sturgeon. First, combine flour, cornmeal, & old bay seasoning. Dip fish fillets in milk. Then, dip fillets in flour mixture. Heat another skillet to medium-high and add olive oil & 1/4" deep in pan. When oil is heated, add sturgeon fillets. Brown fillets on each side for 3 1/2 to 4 minutes. If pan starts cooking too hot, turn heat down to medium. Remove fish & dab off oil with paper towels. Keep fish warm. Add chives and parsley to the onions. If you like, stir in the blue cheese as well. Serve sturgeon fillets surrounded with onions.
1 pound walleye fillets
Now you can use whatever type of fish fillets you prefer
1/2 cup of butter
2/3 cup of crushed saltines or now I use the herb seasoned bread crumbs
1/4 cup of grated Parmesan cheese
1/2 tsp of each basil, oregano and salt
1/4 teaspoon of garlic powder
Be sure to preheat your oven to 350 degrees F. Then in a 9 x 13-inch glass baking dish melt the butter in the oven for about 10 mins. Then while the butter is melting in the oven you will want to combine your crushed saltines or the herb bread crumbs, the parmesan cheese, oregano, basil, salt, garlic powder, and mix those well. Now remove your baking dish with the melted butter and dip the walleye fillets in the melted butter, then cover with the crumbs and arrange the fillets in the buttered baking dish. Place baking dish back in the oven and bake for about 20 to 30 minutes until your fillets flakes with the fork.
Ingredients:
Corn Cake Batter: Cheese Filling:
• 1 1/2 Cups Biscuit • Package Cream Cheese, Softened • 1 Egg • 1/2 Tsp. Cajun Spice
• 1 1/3 Cup Milk • 1 Cup Finely Shredded Sharp • 2 Cups Fresh or Frozen Sweet Corn Cheddar • 2 Cups Fresh or Frozen Sweet Corn • 1 Tsp. Dried Basil • 1/2 Cup Seasoned Corn Meal Breading Mix
Set aside your walleye filletsFor the batter, combine ingredients in blender. Process, but stop while corn is still lumpy.Then make the cheese filling. Mix together all ingredients. Chill until mixture begins to firm up again somewhat.Thinly slice pike fillets to cook quickly. Place a couple of generous spoonfuls of filling in middle of each piece of fish, and fold fish over filling. Keep ready beside stove. Heat heavy pan on stove. Add some oil for frying. Pour a portion of batter in hot pan. Place filled fillet on batter, and top with more batter. Cook until batter begins to brown. Turn very gently and cook other side. Fish inside cakes should be cooked, if sliced thinly enough.
Hi! This is Sheila and welcome to the Winnebago Fishing recipes which are featured on the radio show, "Lets Go Fishin' " From our kitchen to yours, this is a collection of our recipes with great cooking ideas and unique tastes for
all of you to enjoy!
(web page may take a minute to load.......... but its worth the wait!!)
To print your favorite recipe click on the title
You can also listen to the recent recorded recipe
I thought I would kick it up a bit for you and share Axl’s world famous pickled eggs.
The jar always comes home from a party, a fishing trip , or deer camp empty!!
His pickled eggs are a great dish served anywhere,
and this is a great recipe for you to try and to savor.
For this authentic recipe you will need the following ingredients:
1 gallon glass jar
3 - dozen of medium eggs preferably about a week old
8 cups of vinegar 2 cups of water 4-8 TBS sugar depends on how sweet you like it 2 TBS of salt (optional) Medium yellow onions sliced to taste Pickling spice optionalBoil your eggs
1. Put the eggs in a LG pot that will hold 3 doz. eggs. Or boil a dozen at a time.
2. Fill pot with water. Make sure that the tops of the eggs are covered by at least one inch and are not stacked too deep.
3. Bring eggs in water to a rolling boil.
4. Reduce heat to med to low heat and boil for about 15 minutes or boil to your favorite method.
5. Drain the pot.
6. Cool eggs immediately by running cold water over them or putting eggs in iced water.
7. Crack and peel the eggs under very cold running water, starting by cracking the large (air pocket) end, then taking off the largest pieces first. Lowering the eggs' temperature keeps the shells from sticking, and prevents the greenish tinge sometimes seen on hard-boiled eggs. (The greenish tinge doesn't affect taste or safety.)
8. In another Lg pot combine the vinegar, water, salt, pickling spice, and sugar then bring the brine to a boil . Approx 10 -15 mins. and then shut off. Cool the brine completely.
9. Now you will want to place a layer of sliced onions on the bottom of the jar, and then a layer of eggs. Repeat this process until you run out of eggs and finish it with a layer of onions.Now you’ll want to pour the cooled brine over the eggs right to the top of the jar. Place lid on jar and refrigerate for at least 3 days, and your eggs will now be pickled.
10. You will not be able to eat JUST ONE!!!
11. Serve with salt/pepper and even your favorite hot sauce for an added kick.
Here’s a tip………for added flavor throughout the pickled egg. ……. Place a toothpick through the center of the egg ………this will absorb the brine and give the center a pickled tasted!!!
You can use this method at home to get a prime rib roast that is nearly perfect medium-rare roast, which is tender, juicy, and full of flavor just like your supper club. This is one of our favorites served at home. You can also make it your surf and turf night. Check out the recipes for some ideas on your favorite surf….
You will need the following ingredients:
Beef Rib Roast, bones in, any size (I generally use a 4-6 pound roast).
Chopped Garlic, dried thyme
fresh ground pepper, Sliced yellow onions
dried rosemary,
Start by Rubbing the fresh chopped garlic, fresh ground pepper, dried rosemary and dried thyme to taste into the fat at the top of the roast. Lay sliced onions on top. Let stand at room temperature 1 hour. Preheat oven to 375 degrees F. Place roast, fat side up, in a shallow roasting pan. Do not cover and do not add liquid. Put your roast in the oven for one hour. Turn the oven off. Now this is IMPORTANT. Do not open the oven, not even for 1 second. Wait 30-60 minutes then Turn oven on again to 375 degrees and roast the beef for an additional 30-40 minutes. Remove the roast from the oven and let rest 15-20 minutes before carving. Slice into the roast’s thick slabs slice to your desired thickness. Serve with sauteed mushrooms, baked potato, your favorite soup and salad, and homemade bread for a true Wisconsin gourmet feast.
An easy cucumber sauce for your salmon
INGREDIENTS:
1 cucumber, peeled 1/4 teaspoon salt
dash pepper 1/2 cup heavy cream
2 tablespoons vinegar
Chop cucumber; place in colander to drain thoroughly and sprinkle with salt and pepper. Whip cream until stiff; fold in vinegar and chopped cucumber mixture. Serve this cucumber sauce with your salmon.
Grandma’s Shrimp Scampi Recipe is awesome with garlic and butter.
I will show you how easy it really is and will make your guests wanting more!
Here are the ingredients you will need
1 pound of large raw shrimp, peeled and deveined
or the pre cooked shrimp peeled and deveined
3 tablespoons of unsalted butter, softened
1/8 cup of olive oil
4-6 cloves of garlic, chopped
1 tablespoon of lemon juice
1/4 cup of white wine
salt and pepper to taste
1/4 cup of parmesan cheese
Now in a med pot with a quart of boiling water place a 1 LB of raw shrimp, 3 tbsp of salt and reduce the heat. Cover your pot of shrimp and let simmer until the shrimp has lost its glossy color and is opaque in color about 5-7 minutes. If you are using the precooked shrimp, cook the shrimp on med heat just long enough to heat them and then you can add the shrimp to this awesome garlic butter sauce as follows…
Place the butter and oil into a large sauté pan and heat to melt the butter. Add garlic and sauté for 1 minute. Next add the white wine, lemon juice, salt and pepper, and the shrimp. Cook until the shrimp turns opaque or pink, stirring occasionally. Finally stir in the Parmesan cheese before serving. This is great served over some angel hair pasta or steamed rice if you prefer.
With the start of turkey season around the corner,
Here’s a great family tradition recipe to try
You will need
1 Wild turkey, whole, dressed
2 1/2 Gallon Peanut oil
1 Cup Italian salad dressing
1/2 Cup Lemon juice, fresh
3 TBSP Onion juice
3 TBS Garlic juice
2 TBSP Worcestershire sauce
1 TBSP Liquid smoke
1 1/3 oz Cayenne
1/4 Cup Salt
Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat-injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.
You will want to follow your safety instructions while using your fryer.
Interchangeable
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Artificial Lure &
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Over 1,000 Unique Presentations
Ideal for trolling, casting ,or for bottom bouncing fishing.
Campers for rent stop on by
This is an excellent campfire recipe that AXL
enjoys when we go camping and we are sharing this recipe with you .This works Good for any fish.
What you will need Your Catch of the day fish fillets
(Its walleye fillets for the Axl outing)
Mayonnaise to cover /coat fish fillets
Stick of butter
Sliced green pepper
Sliced Onion
Tomato
Salt pepper
Squeeze of lemon or lime
Heavy-duty aluminum foil
Place a layer of fillets on the foil, spread with mayonnaise, add a pat of butter to each fillet, sliced green pepper, tomato, onion, salt and pepper, squeeze a lemon or lime over the fillets. Fold foil to seal. Wrap it in a second sheet of foil to prevent burning. Throw foiled packaged fillets on the grill rack for about 20 minutes. You have to try it!!
You wont be able to get enough of these crappies.
Fillet your crappies then cutting your fillets in
half long ways into finger size width
(unless your crappie is too small!)
The Marinade
1 can of your favorite beer (12oz)
and save a “pull “ for yourself….
2 heaping TBS regular mustard
Mix 1 can of beer with 2 heaping TBS of regular mustard in a bowl for marinating.
Marinade fillets approx.
1/2 hour in mustard and beer
For the Fillet Mix coating:
Yellow corn meal
Parmesan cheese
1 TBS of Dill Weed (freeze-dried or fresh)
Salt and Pepper to taste
Fresh lemon for sprinkling on your deep fried fillet
In a plastic bag take equal parts of yellow corn meal and parmesan cheese. Mix the above ingredients according to how much you'll need to cover your fillets and add a TBS of dill weed, salt and pepper to taste. Take a few pieces of the crappie from beer/mustard (make sure you shake off excess liquid) and place your fillets in the plastic bag mixture and shake until the fillets are coated with the mix. Heat your frying oil to at least 350 degrees; drop your fillets in the hot oil. Deep fry until golden brown. Take the fillets out and squeeze some fresh lemon on them then LIGHTLY sprinkle with salt.
Ingredients:
6 trout -- (8 to 10 oz. each)
-- dressed
1/2 cup teriyaki glaze
4 teaspoons fresh lime juice
1 tablespoon finely chopped dill weed
-- (fresh)
non-stick cooking spray
3 fresh limes -- cut into wedges
Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart. Combine next 3 ingredients and brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork. Brush occasionally with baste and glaze mixture; serve with lime wedges.
Now Northern Pike is a bony fish and this recipe
because of the vinegar will dissolve the bones.
Six pounds Pike fillets
White Vinegar to cover fillets in a bowl,
(plus one quart vinegar)
2/3 cup salt
2 1/2 cups sugar
2 TBS pickling spice, (tied into a cheese cloth)
Sliced onions
In a glass bowl or a container place the six pounds of fish fillets inside Add salt and mix. Next add enough white vinegar to cover fish fillets. Cover container or bowl and place in refrigerator. Now you will want to stir each day, for seven days. After the he seven days pour off liquid and rinse the fish. Now to make the brine using a large pot, boil the sugar, vinegar, and pickling spice for five minutes. Set your brine aside until cooled. Remove spice bag. Pack your pike in jars, alternating with sliced onions. Now pour the cooled brine over the pike and onions. You will want to keep this pickled pike in the refrigerator. You can eat you pickled pike with crackers.
On The Lake, Inc.Family Restaurant
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons lemon juice
1 teaspoon curry powder
1/2 teaspoon salt
Combine first 5 ingredients; stir well. Place fillets in a 13 x 9-inch baking dish; brush with half of honey mixture. Turn fillets; brush with remaining honey mixture. Cover and marinate in refrigerator for 15 minutes.Remove fillets from marinade, reserving marinade. Place fillets on a lightly greased rack in a roasting pan. Broil 4 inches from heat 10 to 12 minutes or until fish flakes easily when tested with a fork, basting occasionally with reserved marinade
1 tablespoon lemon juice
1 tablespoon minced chives
1-1/2 tablespoons butter
Salt and pepper to taste
In a small pan, combine lemon juice, chives, butter,
salt, and pepper to taste. Simmer, stirring until butter melts.
Recipe makes about 1/2-cup sauce
Serve with your favorite fish entree.
Here’s something the kids will enjoy making
along with family and friends.
These are the Ingredients for your fish Kebabs
1-1/2 pounds lean fish fillets cubed
16 mushroom caps
2 green peppers cut in chunks
16 chunks pineapple
3 onions cut in chunks
3 firm tomatoes cut in wedges
1 Pk of Skewers
Now for the marinade you will need
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup oil
1/8 teaspoon cayenne optional
1/4 teaspoon powdered mustard
You will want to combine marinade ingredients in a zip lock bag and shake well. Marinate fish cubes for at least 1 hour. Thread fish cubes onto skewers alternating fish with fruit and vegetables. Brush kebabs with remaining marinade. Place skewers on grill or campfire rack about 4 inches above coals. Cook only until edges of fish begin to curl.
with
Red Pepper Butter Sauce or our Chive Butter Sauce
You Will need:
4 Trout (12 to 14 ounces each), dressed only
4 teaspoons unsalted butter, softened, for broiling
Salt and freshly ground black pepper
1 lemon, quartered
or serve with the
Red Pepper Butter sauce
or the Chive Butter Sauce found on our recipe page.
Preheat the broiler. Butterfly the trout by splitting each fish through the belly from head to tail. Cut through the bones, but do not cut through the fish completely. Open your cut trout like a book, and using a small sharp knife, trim away the bones on both halves. Pull out any pin bones you find. Rub the trout with the butter and season with the salt and pepper. Place as many fish on your broiler as it can hold without crowding. Broil 3 to 4 inches from the heat source until the trout is cooked through, about 4 minutes. Serve immediately with lemon wedges or the flavored butter sauce found on our recipe page.
Now generally we have our guest bring the vegetables and we supply the fish.
We use a 4-gallon stockpot and an outdoor propane cooker as
you want plenty of room to really get your water boiling.
This will serve 4 to 6 people
Ingredients:
3 to 4 pounds boneless Pike Fillets also bass or trout works well also.
4 pounds Potatoes, We like to use the smaller size red spuds with the skin on.
2 pounds Onions
3 gallons Water
1 Cup Salt (about 1/3 cup per gallon), optional
If you like vegetables with your boil, you will need
½ lb sliced carrots (if you like them)
3 corn on the cob broke in havles
1 cup sliced celery,
or any other vege you like
3 Tablespoons Old Bay Seasoning,
Lemon
Butter as needed. .
Make sure You Cut and peel the Potatoes and Onions into halves or quarters depending on size. Add to your Lg pot 3 gallons of water along with the Old Bay Seasoning then bring water to a rolling boil. Once water is boiling, be careful and drop in chunks of potatoes (since they take longer to cook), then add the onions, If you like veggies add carrots, corn on the cob, cauliflower, celery or any other vegtable you like. Boil for about 20 minutes and let the onions and potatoes and vegetables boil together, then add the fish and boil all of the ingredients together for the final 12 minutes. Squeeze some lemon juice in your boiling pot. Drain the fish, potatoes, onions, and vegetables into a colander and serve hot with melted butter or the lemon butter sauce on the recipe page.
8 to 10 servings,
Serve as a garnish or make into a sauce
Ingredients
2 large red bell peppers, roasted and peeled
1/2 pound (2 sticks) unsalted butter
1/2 teaspoon fresh lemon juice
Salt
3 dashes of Tabasco Sauce, or to taste
Puree the red peppers in a food processor for 45 seconds. Add the remaining ingredients. Remove the butter to a sheet of foil; wrap, and refrigerate. Or shape the softened butter into 2 logs by placing equal portions of butter along the center of 2 sheets of foil. Use the foil to shape the butter into log like rolls. Seal the foil and refrigerate.
8 to 10 servings,
Serve as a garnish or make into a sauce
Ingredients
2 small bunches chives
1/3 bunch fresh Italian (flat-leaf) parsley, coarsely chopped
1/2 pound (2 sticks) unsalted butter
1/2 teaspoon fresh lemon juice
Salt
Follow the instructions for making Red Pepper Butter, processing the combined ingredients for 45 seconds to 1 minute, scraping down the sides of the bowl as necessary. Form the butter into logs.
This is a great tasting recipe for your walleye, perch, and even crappies!!
Here is what you will need
1 1/4 c. of either ranch dressing/
Italian dressing or even yogurt
crushed potato chips,
(Now you can use BBQ, plain, sour cream and onion,
cheese potato chips or your favorite chip!
Vinegar and salt is a great taste!)
¾ cup of cheese (Cheddar or Colby), shredded
1 1/2 lbs. of walleyes fillets
(You can even use some perch fillets or crappies
are a very good choice too)
Now pour ranch dressing in a 9 x 13-inch pan so you can roll the fillets in dressing and coat well. Next cover the fillets with shredded cheese and then top with your favorite crushed potato chips. Place your dish of fillets in the oven and bake at 375 degrees for about 20 to 25 minutes or until the fillets are flaky.
Now next broil 2 to 3 minutes until topping is crunchy,
Here is what you will need for this delicious recipe
4 about 4-ounce fish fillets, about 1/4 inch thick
1 cup frozen cut broccoli, thawed
1 beaten egg
1 8-ounce container of soft-style cream cheese
with chives and onion
1/4 cup of grated Parmesan cheese
3/4 cup of herb-seasoned stuffing mix
2 tablespoons of milk
2 tablespoons of dry white wine
Now Rinse the fish and pat dry with paper towels. For the stuffing, drain the broccoli, pressing out any extra liquid. Next Combine 1 beaten egg, half of the cream cheese, and the ¼ cup of Parmesan cheese. Stir in your broccoli and stuffing mix. Now Spoon the stuffing mixture on each end of the fillet and Roll up, securing rolls with wooden toothpicks. Place the fish in a greased 2-quart covered baking dish. You will want to Bake, in a 350-degree oven for 30 to 35 minutes or until the fish flakes easily with a fork and the stuffing is hot. Meanwhile, for the sauce, cook remaining cream cheese, milk, and wine in a small saucepan and heat , stirring often. Pour The sauce over your baked fish.
This is a great recipe for Kids and they will love this homemade fish sticks recipe,
as it’s also an easy recipe for them to assist you in preparing.
Here are the ingredients you will need to
Serve 4
1-pound of fresh fish fillets
Salt and pepper, to taste
A dash of season salt optional (I like to add this to the bread crumbs)
1 cup Ranch dressing, plus extra for dipping
1-cup of flour
3 eggs, beaten
1-cup of breadcrumbs
2-tablespoon of oil
Start by Cutting the fillets into 2-inch sticks and season with salt and pepper. You will need separate bowls for the Ranch dressing, flour, egg, and breadcrumbs. If you like add a dash of season salt to the breadcrumbs. Now lightly coat each fish stick with dressing then dip in flour next dip the fish stick in the egg and finally dip the fish sticks in the breadcrumbs until they are completely covered. Begin to heat the oil in a large sauté pan and carefully place the fish into the pan and sauté until the coated fish sticks are golden brown on all sides, about 10 minutes. Serve with Ranch dressing for dipping.
Your family will love this tasty meal!
For a south of the border taste for all to enjoy especially with your favorite friends and family.
Your guests will defiantly be back to party with you again soon! You could even have your guests bring their favorite taco fixings!!
This is absolutely the best fish taco ever.
Here are the Ingredients
2 cups of buttermilk
1/2 cup of chopped fresh cilantro for those who love the taste of cilantro
3 tablespoons of hot pepper sauce
3 teaspoons of coarse kosher salt, divided
1 tablespoon of fresh lime juice
2 pounds of fish fillets, cut into 1/2-inch strips
16 corn tortillas
2 cups of self-rising flour or add 3 tsp of baking powder and
1 tsp of salt to your 2 cups of all-purpose flour.
Vegetable oil or peanut oil for frying
Some Fresh salsa / Guacamole and your favorite taco fixings, along with,
the pickled onions and jalapenos, lime cream, and salsa Verde
that is found on the Winnebago Fishing Recipe page below .
Start by mixing the buttermilk, cilantro, pepper sauce, 1-teaspoon salt, and limejuice in a large bowl. Add the fish fillets and toss. Cover and chill 1 to 3 hours. Now preheat oven to 300°F. Wrap tortillas in foil and place in the oven to warm. In a medium bowl whisk the flour and the remaining 2 teaspoons of salt.
Heat oil to 350°F in a large skillet .Be sure to add enough oil to about 1 inch deep. Remove fish from the marinade and dip fillets into flour and coat well then carefully add fillets to the hot oil in the skillet and fry until golden brown, about 4 minutes while turning occasionally. Place the fried fillets on a paper-towel-lined baking sheet to drain, and then place in oven to keep warm. Set up your buffet with all taco fixings and maybe serve Margaritas and some Key Lime Pie for dessert!!
1 - 16 oz bottle of Kraft House Italian Dressing
1/2 - 1 Cup Soy Sauce
1 Tbsp Worcestershire Sauce
A little pepper, either white or black
Mix together and pour over goose breasts in a glass baking dish
Pierce meat so marinade works works through covered for at least 4 hours
___________________________________________________________
Cola / Dr Pepper Marinade
The coke tenderizes the meat
1-Cup Cola/Dr Pepper
¼ cup dark soy sauce
¼ cup limejuice
1 – 1½-cup vegetable oil
Optional….
1tsp hot sauce
Whisk together Cola/Dr. Pepper, soy sauce, limejuice, vegetable oil, and hot sauce.
Place the meat in a heavy-duty freezer zip-top bag. Pour in marinade and squeeze out the air, seal tight, and refrigerate 8 to 12 hours. Fix your marinated meat as desired or remove meat from marinade reserving marinade. Boil marinade for at least 5 minutes. Grill or roast meat to desired tenderness, using cooled marinade as a basting sauce.
Makes 3 cups of marinade.
Here’s a recipe for your lunch box from our kitchen at Winnebago Fishing featuring
This will serve 2-4 hungry appetites
Here is what you will need for this mouth watering melt
1-1/2 cups of flaked cooked walleye
1/2 cup of finely chopped cucumber
2 tablespoons of chopped radish
1 tablespoon of mayonnaise or salad dressing
you can add more to your liking
1 TBS of dairy sour cream
1/2 teaspoon of salt
1/8 teaspoon of pepper
Optional garnishments for your melt
(tomato, pickle, lettuce, onion, ect)
4 slices of bread that is toasted (rye is a great taste for this)
4 slices American cheese or your favorite cheese
You will want to set your oven to broil or 550 degrees. Now in a small bowl, mix the chopped fish, chopped cucumber, and chopped radish, add the mayonnaise, sour cream, salt and pepper. Place your garnishments on 2 of your toasted bread slices Next spread the fish mixture evenly over your garnishments and top each piece with one piece of cheese. Now go ahead place your sandwiches on a baking sheet and broil 2 to 3 inches from heat about 1 minute just until the cheese melts. Finally top each sandwich with another piece of toast, if desired.
With the youth waterfowl hunts coming up here’s a great recipe for their successful hunt they can help make.You can use duck breast instead of goose also. This is so simple!!!
You will need
Goose breast, number depends on how many you are feeding
Your favorite marinade
Or our Winnebago Fishing recipe meat marinade below
Cream cheese or pepper cheese
Bacon
Toothpicks
Flatten the breast out between plastic wrap with a meat mallet. Place in large bowl and cover with the marinade. Cover and refrigerate for at least an hour or to your marinade recipe directions. Remove from marinade. Place cream cheese, or a slice of pepper cheese in the middle of breast, and wrap the breast around the filling. Wrap goose breasts with a slice of bacon and secure with toothpicks.
Grill over medium heat or place in oven at 300 degrees for 25 - 30 minutes.
Serve and Enjoy!
4 - 6 goose breast fillets
1 apple, chopped
1 medium sweet onion, chopped
2 tbsp seasoning salt
6 cups water
1/2 bottle red wine
honey
Place the apple, onion and seasoning salt in a large pan. Bring to a boil. Add the goose fillets and boil for 10 minutes. Remove the filets and place in a baking dish. Pour enough wine in to half submerge the fillets. Spread a heavy coat of honey on each fillet.
Bake at 350 degrees for 20 - 30 minutes.
Serve with fresh green beans, rice and of course the rest of the wine.
Enjoy.
With the start waterfowl and regular season Canada goose hunts, here’s our delicious family recipe to try. Also with the youth waterfowl hunts coming up be sure to checkout our recipe found below for their successful hunt that they can make!!
You will need
1 large Canada goose
1 lg oven-cooking bag
2 envelopes of brown gravy mix
4 Tbs of brown sugar
2 6 oz. cans of frozen orange juice, pulp-free concentrate
2 cups of hot water
1/2-cup of flour
4 Tbs of orange marmalade or plum jelly
2 to 3 cloves of garlic, finely chopped
Make sure your goose is thawed. Rinse and clean your Goose thoroughly. Place the goose breast down in the oven-cooking bag, seal and bake in a covered roasting pan for approximately 1 to 1-1/2 hours in a 325-degree oven. You will want to pour the fat and drippings from the goose and discard. Next Mix the above ingredients together and pour over the goose and into cooking bag, seal the bag back up and return the goose to the roasting pan and continue cooking 2 - 4 more hours, or until your goose is falling off the bones or appears to be tender.
Pour the sauce into a gravy boat and serve with your sliced goose.
4 to 6 boneless walleye fillets
(about 1-1/2 pounds)
1- 15oz can of tomato sauce
2 TBSP of chopped fresh parsley
1 tsp of Italian seasoning
1/2 tsp of dried basil
1/4 tsp of salt
1/8tsp of pepper
1 cup or 4 ounces of
shredded mozzarella cheese
Place the walleye fillets in a greased shallow 3-qt. or 13-in. x 9-in baking dish. Combine the tomato sauce, parsley, Italian seasoning, basil, salt and pepper, and pour over fish fillets. Bake, uncovered at 350 degrees for
15 minutes then sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork.
This makes 4 to 6 servings.
What a great combo.
Another fantastic deer camp recipe from Winnebago Fishing
And it cooks while you are out hunting.
Now I also use this method for beef. Here’s a tip…
Soak the venison in buttermilk for 24 hrs. Now by marinating your venison in buttermilk overnight will tenderizes the meat as well as remove the gaminess of the flavor.
And here are the ingredients you will need….
2 Large Red Onions diced
8 Tbsp. Of Butter
3 lbs of venison cut into cubes
Flour
Salt & pepper
3 cloves of garlic
1 bottle or can of your favorite deer camp beer
Now Melt 4 tbsp. of butter in a skillet and add the diced onions. After browning the onions, remove onions to a crock-pot or Dutch oven. Add another 4 tbsp. of butter to the skillet. Roll the venison in flour then brown meat in skillet. Place the browned venison in crock-pot and be sure to pour your drippings also in the crock-pot or Dutch oven for that browned flavor!! You may need to add a little water to bring up the fried drippings. Season with salt & pepper and then add some garlic and a bottle or a can of beer and go ahead and take a pull for yourself!! Bring the venison and beer to a boil while in the crock-pot or Dutch -oven, and then lower heat to simmer. Cook the venison about 5 hours or until the meat is tender.
Down Home Style
And it isn't jambalaya unless it’s cooked in a cast iron pot or Dutch oven.
Here are the ingredients you will need
for this very flavorful entrée which
Serves 6
1 lb. of walleye fillets skinned
1/2 cup of chopped bacon
1 cup of chopped onion
1/2 cup of chopped green pepper
1 clove garlic, finely chopped
1 chicken bouillon cube
1 cup boiling water
1- can (1 lb.) tomatoes
1 (8 oz) can of tomato sauce
1 cup of uncooked rice
1/4 cup of chopped parsley
1 tsp. of salt
1/4-teaspoon of thyme
1 dash of ground cloves
1 dash of nutmeg
1 dash of cayenne pepper
Take your walleye fillets and cut into 1-inch pieces. In a cast iron pot cook the bacon until crisp then add your onion, green pepper, garlic, and cook until tender. Dissolve the bouillon cube in 1 cup of boiling water or you can add your chicken stock and then next combine all ingredients together then pour mixture into a well-greased 2-quart Dutch oven. Cover and bake at 350 degrees, for 50 to 60 minutes or until the rice is tender and the fish flakes easily with a fork. You can add a little more chicken stock if needed during cooking time if your jambalaya seems a little dry.
Call Bob and Wanda Schabow 920-989-1233
N586 Military RD (County M) Sherwood, WI
Makes 2 servings; can be doubled
This is an excellent, easy soup you can make with canned or fresh smoked sturgeon, smoked trout or salmon. Just perfect with oyster crackers sprinkled on top and maybe even some bacon bites!
What an easy soup to make and still so delicious!
1 TBSP of butter
2 cups of chopped onions
1 8-ounce of bottle clam juice
Or you can substitute mushroom broth for
the clam juice for the shellfish-allergic,
8 ounces of red-skinned potatoes, sliced into 1/4-inch-thick rounds
1 TBSP of chopped fresh thyme
2 cups of half and half
1 4.5-ounce package of smoked trout,
or fresh smoked fish torn into small pieces
Throw in some corn for the full "chowder" effect.
Melt butter in heavy medium saucepan over medium heat. Add onions; sauté until soft, about 5 minutes. Add clam juice, potatoes, and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add half and half and trout. Simmer 10 minutes. Careful when simmering the half and half, do not let it boil.
Season with salt and pepper and serve.
¾ cup of ketchup
½ cup of prepared horseradish
½ lemon, juiced
Tabasco to taste
Cayenne to taste
Mix the ketchup, horseradish and lemon juice in a bowl. Add Tabasco and cayenne pepper to taste.
Your guests will love this unusual appetizer
and watch out they are so addictive.
This is a simple appetizer for your next party
1 pound of perch fillets, cut into bite sized pieces
Water
Salt
1/4 of a lemon, sliced
Seafood cocktail sauce or
make your own tasty cocktail sauce
with our Winnebago fishing recipe
(Now this is Optional: 1 pk of shrimp boil seasoning and or
A dash of Cajun seasoning)
Start by boiling some water with some salt and lemon in a 3-quart pan. Then add to your boil, now this is optional you can also add a pk of shrimp seasoning and or Cajun seasoning to your boiling water. After the water reaches a boil you will want to reduce the heat to about medium and add the perch pieces. Cook until the perch is opaque in color and they begin to curl up maybe about 7-8 minutes. Remove the perch and drop the perch pieces into some iced water. Now when your perch has cooled completely, drain and serve with cocktail sauce, as you would shrimp.
Scheiners Dinner - Enjoy some home-style cooking
As you know Bluegills are an easy meal to prepare and fishing for Bluegills are so easy to catch
which makes fishing for them a fun family time as the action of bluegills
will get your kids hooked on fishing.
This casserole will serve 6 to 8 guests
Here are the ingredients you will need
4 cups of boneless Bluegill fillets 3 TBS of butter
1 cup of soft Bread crumbs 3 TBS of chopped fresh Parsley
Salt and Pepper to taste 2 TBS of Lemon juice
1 (10 oz.) Cream of Celery soup 1/2 soup can of Milk
1 stick of melted butter 2 tsp of grated Onion
1 tsp of dry Mustard 1 TBS of chopped Pimento
3 TBS of Worcestershire Sauce 1 Green Pepper, chopped
1 (6 oz.) can of Creamed Corn 1 1/2 cups of crushed Corn Flakes 1 cup of grated Cheddar Cheese
You will want to use a large skillet, melt 3 TBLS of butter and add your bluegill fillets, cook gently, turning once for 5 minutes then add just enough water to cover fillets. Place a cover over the skillet and simmer about 5 minutes longer. After simmering for 5 minutes, drain the liquid and set the bluegills fillets aside. Next in a large bowl, combine the Bread crumbs, Parsley, Salt and Pepper to taste, Lemon juice, Cream of Celery soup, Milk, 1 stick of melted butter, grated Onion, dry Mustard, chopped Pimento, Worcestershire Sauce, chopped Green Pepper, Creamed Corn, and mix well. Fold in your cooked bluegill fillets and place the mixture into a buttered casserole dish. You can top with an even layer of corn flake crumbs and sprinkle with cheese, place a cover, and bake at 350° for 25 minutes. Remove the cover after 25 mins and bake about 5 minutes longer until the cheese is golden brown.
(715) 824-5635
422 South Main Street,
Amherst, Wisconsin 54406
Whether you make this in a skillet or on the grill this Caribbean style Walleye is absolutely delicious
Here are the ingredients you will need
3 LBS of walleye fillets about 3/4" thick
4 shallots chopped 4 cloves of garlic minced
1 cup of orange juice 1 cup of white wine
1/4 cup of dark rum The Juice of 2 fresh limes
1/4 cup of soy sauce 1/4 cup of parsley chopped
1/4 tsp of white pepper 1/4 tsp of salt
2 Tablespoons of chopped rosemary Now you could even kick it up a notch with some some cayenne or hot sauce added to the mixture. Now to start off you will want to make sure the skin and any bones have been removed from your walleye fillet and rinse your walleye fillets with cool water then pat dry. Now In a skillet over medium high heat mix and heat the shallots, garlic, orange juice, white wine, dark rum, the juice of 2 limes, soy sauce, parsley, white pepper, salt and rosemary. You will want to stir this gently while cooking until the mixture reduces by half. Now you can fire up your grill or cook your fillets in a skillet. Here’s a great way to prevent your fillets form sticking to the grill grate, spray your grate with coking spray before placing your fillets on the grate. Place the walleye fillets on the grill for 3 to 4 minutes on each side at a medium high temperature and be sure to turn the fillets gently. Spoon a few TBS of your cooked Caribbean Style sauce over each portion of the walleye fillets. Grill for about a minute or 2 and serve immediately.
This easy delicious meal will serve 4 and
Here is what you will need:
1 pound of fish fillets,
1/4-cup of mayonnaise
2 large baking potatoes
1/4 cup of Zesty Italian Dressing
1 packet of SHAKE 'N BAKE I use the Extra Crispy Seasoned Coating Mix,
you’ll want to divide the mix in half
Preheat your oven to 400 degrees. Start by Cutting each of your potatoes lengthwise into eight wedges. Place the cut potatoes ina large bowl. Next add Italian dressing to the potatoes and toss. Now add 1/4cup of the shake n bake mix to potatoes, toss to coat. You will want to spray a baking sheet with cooking spray and arrange the coated potato wedges on the baking sheet.
Bake wedges for about 20 min. Next spread the remaining coating mix onto a large plate. Spread the mayonnaise on the tops and sides of the fish fillets evenly and then press the fillets, dressing-sides down, into the remaining coating mix place on broiler pan. Bake your potatoes an additional 15 min. along with the coated fish fillets until the fish flakes easily with fork and potatoes are tender.
This is a delight for the holiday season and this is so easy and you don’t need to worry about measuring its all to your taste. Now isn’t that just nice!
Here are the ingredients you will need
your walleye fillets
1 orange, quartered
some butter
sesame seeds
garlic powder
onion powder
parsley
Parmesan cheese
Be sure to rub the bottom of a glass-baking dish with a small amount of butter this will prevent your fillets from sticking. Take you walleye fillets and lay the fillets in your baking dish one layer thick. Next you want to Squeeze 2 or 3 orange quarters over the walleye fillets and then sprinkle some sesame seeds, garlic powder, onion powder to your taste and parsley over the top and finally you can Sprinkle a little Parmesan cheese over the top of your walleye fillets. You will want to bake at 425 degrees for 10 - 15 minutes, or until fish flakes easily with a fork.
Makes 4 servings.
1 packet/1 oz. of Hidden Valley The Original Ranch
Salad Dressing & Seasoning Mix
1 1/2 to 2 pounds of walleye fillets
1/3 of cup Lemon juice
3 tablespoons of Olive oil
3 tablespoons of dry white wine or water
First combine the 1 packet of Hidden Valley Ranch seasoning & salad dressing mix with the lemon juice, olive oil and White wine
or water in a shallow dish and mix these ingredients well then add the walleye fillets and coat all sides with mixture. Now cover the coated walleye fillets and marinade the fillets in the refrigerator for 15 to 30 minutes. Next remove your walleye fillets from the marinade and place the coated fillets on a broiler pan and broil about 9 to 12 minutes or until the walleye fillets begins to flake
WALLEYE Fishing Guide Service
INGREDIENTS:
2 Lbs. Sturgeon steak
¼ C. Orange juice
¼ C. Soy sauce
2 Tbsp. Ketchup
1 Tbsp. Oil 2 tsp.
Chopped parsley
1 tsp. Lemon juice
2 cloves Garlic minced
½ tsp. Dried basil
¼ tsp. Ground pepper
You will need to use a shallow baking dish so you can arrange your sturgeon steaks in a single layer. Now for the marinade in a medium size bowl you will combine the Orange juice, Soy sauce, Ketchup, Oil, Chopped parsley, Lemon juice, Garlic, basil, and Ground pepper and mix these up well and then pour over your sturgeon steaks. Cover and Marinade for 1-2 hrs and be sure you turn your sturgeon steaks once. Remove the sturgeon steaks from the Marinade and place on your hot Grill for about 6 minutes on each side over medium heat basting with the Marinade for that added flavor.
Recorded Recipe
From the Kitchen of Winnebago Fishing
6 cups of water
2 cups of beer
1 1/2 cups of kosher salt 1 packed cup of brown sugar 1/4-cup of pickling spice Then the rest of the ingredients are for the slow cooker 3 bay leaves 1 tsp of peppercorns 1 medium onion, spiked with 3 cloves 3 garlic cloves
1 packed cup of brown sugar 1/4-cup of pickling spice Then the rest of the ingredients are for the slow cooker 3 bay leaves 1 tsp of peppercorns 1 medium onion, spiked with 3 cloves 3 garlic cloves You will want to mix and stir all the brine ingredients except the beef brisket together in a large wide pot and make sure the sugar and salt are dissolved. Then add the meat and weigh down with a heavy plate and then cover the pot. You will want to refrigerate first for 4 days then stir the brine and turn the meat cover back up and refrigerate for another 4 days. Now after 8 days you can place the cured meet in a slow cooker with some of the brine then you can add the bay leaves, peppercorns, the onion spiked with 3 cloves and then the 3 cloves of garlic. Simmer on low heat until tender about 5 hrs. Then serve. This is great for Ruebens or corn beef and cabbage Topped with our Horseradish Cream Sauce found on our Winnebago fishing recipe page.
Recorded Recipe
From the kitchen of Winnebago Fishing
2 TBS of prepared horseradish 2 TBS of Dijon Mustard
1 tsp of freshly squeezed lemon juice
Combine sour cream, horseradish, Dijon mustard, and lemon juice in a medium glass bowl. Season with salt and freshly ground black pepper, cover and refrigerate until ready to serve.
Recorded Recipe
Recorded Recipe
TM
Tommy Harris
Spider Blades TM
#5 Colorado Blades
on 16 different
Axl's
Extreme Tackle Crawler Harnesses
1 Crawler Harness
Wild Child
1WCCH
KIDS WISH FOR FISH
Walleye
Delicious Walleye
made easy!
1 to 2 lb. Walleye
1/4 c. of
.
Rinse walleye with water, remove excess moisture and coat walleye with Grandma's breading.
Deep fry or pan fry at 375 degrees until done.
Walleye is best when not overcooked!
Serve with Tartar Sauce or melted butter.
From The Kitchen of Winnebago Fishing
4 walleye fillets
1/2 of a jalapeño, minced
1/2 cup tequila
1/2 cup fresh lime juice
1/2 cup dark brown sugar
2 tablespoons fresh ginger, finely grated
1 1/2 teaspoons cornstarch
Oil for grilling
To make the glaze, combine minced jalapeño, tequila, lime juice, brown sugar, and ginger in a small saucepan. Set over heat and cook until boiling and slightly thickened. In a small bowl, combine cornstarch with 1 tablespoon water. Pour mixture into glaze while stirring. Bring back up to a boil and take off heat. Divide into two bowls then set aside. Brush hot grill with oil so prevent the fish fillets from sticking. Brush your fish fillets with the Tequila Glaze and grill your fish fillets on both sides until fish flakes with a fork. Brush again with remaining glaze and serve.Use the reserved bowl of Tequila Glaze for dipping sauce.
2 pounds of fish fillets
1/2 cup of shredded sharp Cheddar cheese
1/2 cup of Caesar salad dressing
1 cup of crushed potato chips
Dip fillets in salad dressing.
Place fillets in a single layer (skin sidedown if present), on a 15x10x1 inch-baking pan. Combine crushed chips and cheese. Sprinkle over fillets. Bake in hot oven 500 deg. F.
for 10 to 15 min. or until fillets flake
easily when tested with a fork.
You will need:
20 medium shrimp, peeled and deveined
1 of clove garlic, minced
1/2 teaspoon of ground cumin
1/2 teaspoon of chili powder
1/4 teaspoon of kosher salt
1/4 teaspoon of cayenne pepper (optional)
1 tablespoon of olive oil
4 corn tortillas
oil for frying
shredded lettuce
diced tomatoes
sliced avocado
cilantro lime sour cream (recipe below)
First is in a bowl whisk together olive oil, garlic, cumin, salt and cayenne pepper (This is optional if you like). Add the shrimp and toss to coat shrimp completely. Cover and refrigerate for 20 minutes to give the flavors a chance to blend. ext cook the shrimp in a skillet on medium heat until the shrimp is pink and cooked through, about 5 minutes. Turn off heat and cover to keep warm. Use enough oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat then Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over. Now you can spoon 5 shrimp into each taco shell. Top with lettuce, tomato, avocado and top with cilantro-lime sour cream.
OH such an invigorating taste!
Cilantro-Lime Sour Cream
1/4 cup sour cream
2 tablespoons chopped fresh cilantro
1/4 teaspoon cumin
juice and zest from one lime
salt to taste
Stir all ingredients together in a bowl.
You can also serve with black beans , tortilla chips and a good salsa while
sipping on an ice cold beverage.
Rood Dawg Charters LLC.....
1 red onion halved lengthwise, cut thinly crosswise
5 whole small jalapeños
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1 tablespoon coarse kosher salt
Place onion and jalapeños in heatproof medium bowl. Mix vinegar, limejuice, and salt in small saucepan. Bring just to boil, stirring until salt dissolves. Pour over onion and jalapeños. Let stand at room temperature at least 1 hour and up to 8 hours. (Can be made 1 week ahead. Cover and refrigerate.)
1/2-cup mayonnaise
1/2-cup sour cream
2 tablespoons fresh limejuice
1 teaspoon (packed) finely grated lime peel
Pinch of salt
Whisk all ingredients in small bowl. (Can be made 3 days ahead. Cover and refrigerate.)
12 ounces tomatillos,
husked, stemmed, divided
4 green onions,
white and green parts separated
1 jalapeño chile
remove Stem and seeds if preferred
2 garlic cloves, unpeeled
1 1/4 cups (packed) fresh cilantro leaves
1 tablespoon (or more) fresh limejuice
Preheat oven to 375°F. Lightly oil roasting pan. Char half of tomatillos, white parts of green onions, and jalapeño directly over gas flame or in broiler. Transfer charred vegetables to prepared roasting pan. Add remaining tomatillos and garlic cloves to pan. Roast until all vegetables are soft, about 12 minutes. Cool. Place all roasted vegetables, green onion tops, cilantro, and 1-tablespoon limejuice in blender. Puree until smooth, stopping to push vegetables down into blades several times. Transfer to medium bowl. Season with salt and more limejuice if desired.
Here is what you will need
2 lbs of Catfish fillets 2 Eggs
2 TBSP of water ½ cup of crushed Crackers;
We like to use the Ritz style crackers, crushed.
1/3 cup of grated Parmesan cheese, 1 TBSP of Italian seasoning
2 TBSP of melted butter
Lemon-Parsley Sauce
3 green onions chopped 2 TBSP of lemon juice
½ cup of melted butter 1 TBSP of parsley
½ tsp of salt ¼ tsp of pepper
2 tsp of Worcestershire sauce 1/8 tsp of hot pepper sauce optional
You will want to preheat your oven 350 degrees. Next in a shallow or flat bowl combine the eggs,2 tablespoons water and beat well then set aside. Now In another shallow or flat bowl, combine crushed crackers, grated Parmesan cheese, Italian seasoning and set aside. Dip the catfish fillets in the egg mixture, then in the seasoned cracker crumbs, and coat well. Place your fillets in a greased baking dish and drizzle 2 tablespoons of melted butter on top. You want to bake the coated fillets for 30 minutes.
Now in a saucepan, combine chopped green onions, lemon juice, 1/2 cup of melted butter, parsley, salt, pepper, Worcestershire sauce,This is optional.. and add the liquid hot pepper sauce for a kick. Simmer this for 3 minutes then pour over the cooked catfish.
