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October 17, 2018, 06:50:30 PM

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Classic fish fry  (Read 4701 times)
LLF Fishing Legend

Posts: 3249

Classic Fish Fry

Hearty Tartar Sauce
Great tasting homemade tartar sauce for seafoods. It's packed with pickles green onions, olives and garlic. Definitely a winner. Prep Time: approx. 10 Minutes. Ready in: approx. 40 Minutes. Original recipe makes 3 cups (12 servings). Recipe has been scaled to make 4 servings.

2/3 green onion, chopped
2/3 medium sweet pickles, chopped
1/3 dill pickle, chopped
1/3 clove garlic, minced
2+ tablespoons pitted and chopped green olives
2/3 cup mayonnaise
1/8 teaspoon Worcestershire sauce
1/8 teaspoon taco (hot) sauce
2 teaspoons fresh lemon juice

1 Place green onion, sweet and dill pickles, garlic, olives, mayonnaise, Worcestershire, taco
sauce and lemon juice into a food processor or blender and process briefly. Do not puree.
Refrigerate before serving.
"Betty Newby's Hushpuppies!!"

Hushpuppies are tricky'er than you think to get to turn out right. So, please follow this recipe very carefully.

·   1 box of Jiffy Corn Muffin Mix (about 8.5 Oz.) If you try to make this recipe using regular cornbread mix, it will never get done in the center. (I tried to deviate, and they never did!! )
·   1 small can of Rotel tomatoes with Green Chiles, juice and all. (this and the egg will be your only moisture in this mix, so don't spill it)
·   1 can of whole corn drained well.
·   1 egg
·   1 large onion minced (The hotter the onion the better)
·   Some finely chopped pickled nacho jalapeno peppers

Mix all ingredients together, then use flour to thicken. Betty says likely about a cup of flour.

If you need to make several hushpuppies, simply double or triple all ingredients above.

Betty uses one of those little melon baller scoops with the ice cream trigger on it, and she adds flour until she get's it thick enough. It just scoops out kind of like ice cream.

Then she just goes to town dipping and dropping them in the hot grease.

I could not come up with a formula to make these up ahead of time and freeze them like the store bought hushpuppies. Suppose it's due to all the fresh ingredients. But, the centers will never get done if you do.

Keep it simple Crappie
Works with most any fresh water fish

Start with fish fillets.  You can use scaled fish and fillets with skin.  But boneless, skinless fillets are better.
Make sure that when you fillet them, you bleed the fish or wash them thoroughly before freezing.
Cut them in finger size pieces.
Soak fillets overnight in:
a) beer
b)any clear carbonated beverage
c) Milk/buttermilk and Tabasco
It is very important that you prepare your fillets.  They taste much better (but I've eaten them right out of the lake and they taste fine).  

Louisiana fish fry mix in the blue package
Peanut oil
Seasonings ( salt, pepper)

Heat peanut oil to 350-375.  Keep it at this temp.  Let it warm up to 375 before putting new fillets in as they will drop the temp.
Mix egg, milk and Tabasco (optional) in a bowl.  
Put fillets in with milk mixture
Coat  fillets in fish fry thoroughly.
Toss several fillets in oil.  Keep an eye on the temp to make sure it does not get below 350.  
Cook for 5 minutes or so.  
When fillets are done, they will float to the top or quite boiling quite as rapidly.

Remove fillets and put them on a plate with several layers of paper towel to absorb the oil.  Keep them warm or serve immediately.

You think THAT'S hard, try naming two cities in New Hampshire!
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LLF Fishing Legend

Posts: 3249

TTT -  this is a good un.

You think THAT'S hard, try naming two cities in New Hampshire!
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Lunker Extreme

Posts: 226

I meant to thank you for putting the recipes on here Stave-o...fried some up on Memorial day and man were they good!!! Thanks!

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LLF Fishing Legend

Posts: 1672

Thanks alot for these .

"Whale Chaser"
-Making fish famous since 2008-
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