A Quick and Different Fried Fish Recipe |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From a cottager at a northern lake, left with a pile of fresh caught fish, and no cornflake/breading material on hand! Admittedly, we use a heart unhealthy lard to fry this in, but its fantastic on taste Size of fillets has a lot to do with the amount of breading and eggwash, so adjust accordingly Fish must be both boned and skinned! If doing as a shore lunch , eggs and milk travel well in a stainlees thermos! Ingredients:
3 lbs fresh perch fillets or 3 lbs pickerel fillets (walleye) or 3 lbs northern pike fillets, boned and skinned or 3 lbs rainbow trout, filltes boned and skinned or 3 lbs lake trout fillets, boned and skinned (also works with cod, sole and haddock) |
premium brand salt and vinegar potato chips |
lard (1/3 lb to fry) |
2 -3 eggs |
1/2 cup milk |
Directions:
1. Fillet, bone and skin fish.
2. Pinhole the bag of chips, and sit, dance roll or otherwise crush the chips to a very fine meal texture.
3. Bread the fish in the chip meal.
4. Mix eggs and milk well.
5. Dip the breaded fish in egg mixture.
6. Redip in chip meal.
7. Melt lard in cast iron pan over medium high heat.
8. Toss in coated fillets, cooking about 6-7 minutes until well done .
9. Works well as a plated meal at the cottage or home, fits well into a fish sandwidge with sliced white onion and sourdough buns on the shoreline, and accompaniment might included baked beans and/or ham/garlic sausage, serving depend on locale, you'll scarf this down in quantity on some nameless rock in the north, a little less eaten at home or in the cottage - .
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