It's lent, and you are north of the Mason Dixon line. Hope you have a coat on. Now let's get 'er rollin' and keep 'er movin'.
Why it works: This is three simple things that you need to do correctly. 1. Get good fish that is skinned and boned well. 2. Make the breading with all the ingredients that are listed, every part of it matters. 3. Add your beer last, work out your lumps, and fry fish quickly. The longer it sits, the flatter and doughier the batter will be. If you have never seen walleye, see picture below
Yield: 4 portions.
Time: 1 hour.
Pairing: French fries, Lemon Wedges, tartar sauce
References:
Equipment:
Deep fryer
Ingredients:
1# Walleye Fillet Skin on
Shore lunch
1 cup AP Flour
1.4 cupBread crumb
Baking Powder
Sugar
Buttermilk powder
Onion powder
Salt
Garlic powder
MSG
Corn Starch
Potato flour
Paprika
Beer (lager)
Canola oil
Instructions:
Debone Fish, remove skin
Cut into 4 inch strips
Assemble Dry ingredients
Wisk in Beer to Dry's until just incorporated.
Heat Oil to 350 F
Coat fillets with beer batter and deep dry until golden brown
Drain on a rack until ready
Plating Instructions
Serve with fries, tarter and lemon wedges.
Tasting Journal
Date:
Photo:
Tasting Notes:
Opmerkingen