Our delicious take on Fish and Chips
There’s no better way to celebrate your hard-earned catches after a long day of fishing than fish and chips. This recipe is a summer staple, perfect to snack on while wearing flip-flops and lounging around by the river. The best part about this recipe is that it’s surprisingly simple to make – and mouth wateringly delicious. Use this recipe to turn your next fishing haul into the tastiest one yet. // –Recipe provided by Nick Stotz
8 walleye fillets
1 cup of flour
1 tbsp of lemon pepper
1/4 heaping tsp of garlic salt
1/4 heaping tsp of pepper
1 tbsp oregano
2 tbsp milk
FOR THE FISH
1. Cut, clean, and DRY 4 walleyes (8 filets) into 4 to 5 inch strips.
2. Mix all dry ingredients together with a fork.
3. Mix egg and milk
4. Dip fillet into milk/egg mixture.
5. Completely cover fillet in flour mixture, and set on a plate with paper towel
6. Set oil temp to 325 degrees. Don’t let the oil get above 350 or it will burn.
7. Drop fillets into oil gently to prevent splatter or burns.
8. Keep fillets separate in oil to prevent them from sticking together.
9. Cook until the fillets float and show a light brown. Fillets should flake on the inside.
FOR THE CHIPS
1. Scrub and wash 3 Russet Potatoes.
2. Cut potatoes into thin 1/2 inch slices.
3. Dip slices into the same batter and completely cover.
4. Cook at 325 for approx. 7 minutes. (They will float when done and have a slightly darker color than fish.)