Fried Archives - Wife Of A Hunter

Beer Battered Walleye

Sophie May — Thu, 04 Nov 2021 23:50:44 +0000

Beer Battered Walleye. That’s it. That’s the tweet…or recipe.

But for real, this recipe is amazing. If I had to explain what walleye tasted like, I would say it is similar to tilapia, maybe even more mild. But what’s great is you can use any white fish you want for this recipe.

My father and husband had the opportunity to go pheasant hunting a week ago. One of the days they were there, the weather wasn’t so great, so they opted to go fishing instead. They were able to catch walleye and package it to bring home to me. OH MY! It is so good.

My mother grew up partially living in Scotland. One of her favorite dishes was fish and chips. Her love for the cuisine has been passed down to me. Fish and chips is typically made with seltzer water or something bubbly like beer. Having been craving fish and chips and having NA beer in the fridge, I decided to make beer battered walleye.

The most important thing about this recipe is keeping your oil to temperature. If your oil drops, the fish sits longer in the oil leaving time for your batter to soak it up and become soggy. No Bueno. By making sure your oil stays to temp, you will get a crispy fish that is absolutely amazing. You can serve this up with chips (or fries) or on a sandwich (which I will have a recipe for later).

I hope y’all enjoy this as much as us! Don’t be afraid to double, triple, or even quadruple this recipe! You won’t regret it.

Beer Battered Walleye

A great way to cook any fish!

Course Dinner, Main Course

Cuisine American, Seafood, Southern

Keyword Battered, Beer, Fish, Fried, Walleye

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Author Sophie May

Equipment

Deep Frying Pan

Ingredients

1 lb fish I used Walleye; deboned, skinned, fileted
salt to taste
pepper to taste
1/2 C all purpose flour
1/4 tsp cayenne pepper more or less depending on spice tolerance
1/2 T garlic powder
1/2 T paprika
1 tsp Lawry's seasoned salt
3/4 C beer*
1 large egg
vegetable or canola oil enough for frying

Instructions

Heat oil to 375°F. I did ~2 inches of oil in a deep pan.
Pat fish dry. Season with salt and pepper to taste.
Combine flour, cayenne, garlic powder, paprika, and Lawry's in a shallow dish, such as a pie dish.
Add egg and beer and mix well.
Fry the fish. Do not overcrowd the pan. I cooked 2 at a time.
Cook until golden brown ~3 minutes. Make sure the oil stays up to temp or your fish batter will cook soggy. Enjoy!

Notes

*I used Heineken 0.0. If you are opposed to beer or NA beer, you can use seltzer water. We are mainly just needing the carbonation here.

The post Beer Battered Walleye appeared first on Wife Of A Hunter.

Fried Green Tomatoes

Sophie May — Sun, 27 Jun 2021 04:54:35 +0000

When I think of a southern appetizer, there are few things quite as ubiquitous as fried green tomatoes! I love fried green tomatoes. They especially go great on sandwiches and burgers. Don’t be afraid to throw these on anything they really are delicious!

Fried Green Tomatoes

I wouldn't be a good Southerner without a fried green tomato recipe now would I??

Course Appetizer, Side Dish

Cuisine American, Southern

Keyword Fried, Southern

Prep Time 10

Cook Time 15

Total Time 25

Servings tomatoes sliced

Author Sophie May

Equipment

Ingredients

Vegetable Oil for frying
3-4 green tomatoes cut into ~¼ inch thick slices
1 C all purpose flour
1.5 T Cajun seasoning I used Tony Chachere’s
1/2 tsp black pepper
2 T Buttermilk
1.5 tsp Louisiana Hot Sauce
3/4 C yellow cornmeal
Salt to sprinkle with after frying

Instructions

In a deep frying pan, add 1-1.5 inches of vegetable oil. Fix a candy thermometer to the edge (in the oil but not touching the bottom of the pan) and set heat to medium. Oil needs to reach 375°F before frying.
Lay tomato slices in a single layer on double layered paper towel and pat dry. Let rest while mixing ingredients. This will remove excess moisture and will help the flour mixture stay on when frying.
In a shallow dish (like a pie dish), add ½ cup flour.
On a second dish, mix together remaining ½ cup flour, cornmeal, Cajun seasoning, and pepper until blended.
In a third shallow dish, whisk together eggs, buttermilk and hot sauce.
In batches of 4 (in order to keep egg mixture from seeping into cornmeal/flour mixture), dredge tomato slices first in the plain flour, then into egg wash then finally into seasoned flour-cornmeal coating. Gently press breading onto tomato slices.
When oil is to temperature, fry 4 slices to avoid over crowding the pan.
Fry for 2-2.5 minutes per side, gently turning with tongs until golden.
Remove from oil using tongs and place on a paper towel lined platter to remove excess oil. Do not stack. Season with salt. Enjoy.

The post Fried Green Tomatoes appeared first on Wife Of A Hunter.

Fried Pickles

Sophie May — Sun, 27 Jun 2021 04:46:14 +0000

I love pickles. They are sour, crunchy and delicious. And there is seldom a time when frying doesn’t make something better. Also, who doesn’t love fried pickles as an appetizer?? I hope you enjoy these bad boys as much as me!

Fried Pickles

Delicious fried pickles to go on a burger, as an appetizer, or just eat in bed because they are delicious!

Course Appetizer

Cuisine American

Keyword American, Appetizer, Fried, Pickles

Prep Time 10

Cook Time 10

Total Time 20

Servings container worth

Author Sophie May

Equipment

Ingredients

Vegetable Oil for frying
16 oz tub of Grillo’s Dill Chips
1 C all purpose flour
1 tsp pepper
1 tsp Cajun seasoning I used Tony Chachere’s
1/4 tsp cayenne pepper
1/2 C buttermilk
1 large egg

Instructions

In a deep frying pan, add 1-1.5 inches of vegetable oil. Fix a candy thermometer to the edge (in the oil but not touching the bottom of the pan) and set heat to medium. Oil needs to reach 375°F before frying.
Line a plate with paper towels and set the pickles slices on it. This will extract some of excess moisture to help keep the flour dredge on when frying.
Prepare your breading mixture by whisking together flour, pepper, Cajun Seasoning, and cayenne pepper in a shallow dish (I used a pie dish). Set aside.
In a separate shallow dish, whisk together buttermilk and egg.
Once oil has reached 375F, prepare 3-4 pickle slices for frying. Do this in batches or the flour dredge will soak into the egg mixture.
Coat pickle slices in flour mixture, then dredge in buttermilk/egg mixture, then coat with flour mixture again. Gently shaking any excess flour off.
Transfer (I use tongs to place, flip, and remove the slices) pickle slices to the oil and fry 3-4 pickle slices at a time for 60-90 seconds on each side or until golden brown.
Carefully remove pickles from oil and transfer to a paper towel lined plate. Make sure you are checking oil throughout so it stays at 375°F.
Repeat until desired amount of pickles are made. Enjoy!

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