Well I have been gone for a week on a little vacation with my dad and brother. We visited a new place after umpteen years in Canada. We went to Cass Lake Lodge in Northern Minnesota. What a great place. I highly recommend it. Great people, great accommodations, and great fishing. The walleye bite was a bit behind because of ice out and water temps, but if we were eating fish every night we would have eaten well. We however were on the American plan and ate very well. Prime rib, bbq ribs, bacon wrapped pork tenderloin. And the breakfasts were delicious to.
Well it is glad to be back, especially on a FISH FRYYYYYYYYYYYYYYYYYYY FRIDAY. Today we dine on a recipe my brother and I talked about in the boat this past trip. It is a very popular recipe I receive from listeners. It seems everyone uses and loves the Ritz. This week we picked one our Ritz recipes from listener Paul Stottlemeyer as the recipe of the week. This week we dine on Deep Fried Ritz Perch.
1 lb perch
3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup crushed Ritz Crackers
Butter for frying
Directions: Mix the flour and seasonings in a plastic bag.
Place stirred eggs and Ritz onto separate plates.
Dip the fish into the flour, then the eggs, then the Ritz.
Fry in butter until golden brown and it flakes easily with a fork.
That is a winner Paul. Your fish is on the way.
Now don't forget, if you have a recipe that everyone should try get it to me. All recipes can be sent by e-mails, letter, or dropped off her at the studios in Eagle River. If I use you recipe on this blog you will receive a FREE fish fry to a local restaurant.
E-mail: firstname.lastname@example.org. Snail Mail: P.O. Box 309 Eagle River, WI 54521. Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI