Mike Wolf

 
by posted Jul 24 2015 10:46AM
Well Happy, Happy, Joy, Joy, it's FISH FRYYYYYYYYYYYYYYYYYY FRIDAY!!

We have a busy weekend. Join me tomorrow at Sears in Rhinelander from 11am-1pm and then at Joe Bucher Blues Fest from 2pm-?

It's going to be a busy but fun weekend.

Today we have a great recipe from Tim Schultz of Three Lakes. Tim said that he found this recipe and he uses it religiously and wanted everyone to enjoy it. Today we dine on Deep Fried Bullhead.

The Parts:
4 cleaned bullheads
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
1 (12-ounce) bottle amber beer
1 tablespoon salt
1 tablespoon cracked black pepper
2 tablespoons granulated garlic
1 lemon, cut into wedges

Makin It:
Preheat a deep-fryer to 350 degrees.

In a large bowl, add the flour, cornmeal, baking powder, salt and cayenne and combine.

Whisk in the beer, being sure to remove any lumps.

In a small bowl add the salt, pepper and granulated garlic. Season the fillets with some of the salt mixture. Reserve the remaining salt mixture for another use.

Dip each bullhead in the beer batter and add to the fryer.

Fry until brown and crispy. Remove from the fryer to a serving platter. Repeat with the remaining fillets and season the fish with lemon juice.

I love bullhead and this sounds great Tim. Your fish is in the mail.

Don't forget that if you have a recipe to share send it in. If I use it here on my Friday blog, you will receive a free fish fry from a local Northwoods restaurant. Send you recipe to wolf@wrjo.com.

Always remember, if it's a fish fry, eat it!.

Later

Wolf
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People : Makin ItTim Schultz
by posted Jul 17 2015 6:47AM
Good FISH FRYYYYYYYYYYYYYYYYY FRIDAY!!

I hope you wrap up your week with a delicious day.

This weeks fish recipe comes from Colleen Harrison of Fort Worth Texas / Eagle River. Colleen said that eveyone will love this recipe. Today we dine on Colleens Baked Fish.

The Parts:
2 lb walleye fillets.
Dijon mustard
Salt and pepper to taste
1/2 c. bread crumbs, seasoned with 1/4 tsp. salt, 1/4 tsp. pepper and 1/8 tsp. oregano
Parsley
Lemon

Makin' It:
Preheat the oven to 500 degrees.

Grease baking dish and heat it thoroughly in the preheated oven.


Spread fillets lightly with Dijon mustard on both sides.

Sprinkle with salt and pepper.

Roll in seasoned crumb mixture.

Lay the fish fillets in the hot dish. Bake at 500 degrees for 10 minutes.

This sounds great Colleen. Your fish is in the mail.

Don't forget that if you have a recipe to share send it in. If I use it here on my Friday blog, you will receive a free fish fry from a local Northwoods restaurant. Send you recipe to wolf@wrjo.com.

Always remember, if it's a fish fry, eat it!.

Later

Wolf
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People : Colleen Harrison
by posted Jul 14 2015 12:01PM

Being safe in the summer sun was just made better. It's time to slather yourself in sizzling Bacon. Yes, Bacon Sunscreen. They claim it protects your skin from becoming Bacon but doesn't deny you the overwhelmingly delicious scent.

With a generous SPF 30, you'll be able to enjoy the sun but still be protected. Who ever dreamed of a world where you could sit by the pool, nibbling on Bacon, while covered in Bacon Sunscreen.



















Do you think if you wore it in a Northwoods lake, a musky may find you delicious?

Have a great day

Later

Wolf


by posted Jul 10 2015 11:56AM

Happy FISH FRYYYYYYYYYYYYYYYYY FRIDAY!!

It's going to be another warm one here in the Northwoods. That means thatour mosquitos that were the size of chickens have been upgraded to the size of Eagles. We have gone from using bug spray on them to just hitting them with the can of bug spray.

On to our fish fry of the week. I was given this at the 4th of July parade by an out of town listener. Deanne said that this is the family favorite and everyone should try it. So on we go to enjoy Patackie Fish.

The Parts:
Up to 1 pound of your favorite fish.
1 egg
1 1/2 cups beer
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed cornflake crumbs
1 teaspoon Cajun seasoning

Makin' It:
In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper.

Place fish in the bowl, and thoroughly coat with the mixture.

In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.

In a large, heavy skillet or deep fryer, heat the oil to 350 degrees. Fry the fish until golden brown, and flesh is easily flaked with a fork.

This sounds great Deanne. Your fish is in the mail.

Don't forget that if you have a recipe to share send it in. If I use it here on my Friday blog, you will receive a free fish fry from a local Northwoods restaurant. Send you recipe to wolf@wrjo.com.

Always remember, if it's a fish fry, eat it!.

Later

Wolf

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