Mike Wolf

 
by posted Oct 17 2014 10:55AM
Well as fall really moves in we tend to go out for more fish fry's, but dont forget the at home ones.

Welcome to another FISH FRYYYYYYYYYYYYY Friday.

Today we dine on a recipe from Kyle Clemmesen of Rhinelander. Kyle said that this is the deer camp recipe that they use every hunting season.

Today we dine on Deer Camp Beer Fish.

The Parts:
4 nice walleye fillets
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 bottle beer

Makin' It:
Heat oil in a deep fryer to 365 degrees.

Rinse fish, pat dry.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper.

Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed.

Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown.

Drain on paper towels, and serve warm.

This sounds terrific Kyle. Your fish is on the way.

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
Filed Under :
People : Kyle Clemmesen
by posted Oct 3 2014 11:33AM
What a change in weather from a week ago. Maybe some snow this weekend?

Well it will not stop me from wishing you a happy FISH FRYYYYYYYYYYYYYY FRIDAY!!

This week we dine on a recipe from Sid Whyler of Crandon. Today we dine on what Sid called, Golden Fried Goodness.


The Parts:
4 fish fillets
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
12-ounces of an amber beer
1 tablespoon salt
1 tablespoon cracked black pepper
2 tablespoons granulated garlic
1 lemon, juiced


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

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

Stir 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 fillet in the beer batter and add to the fryer. Fry until brown and crispy, about 3 to 4 minutes.

Remove from the fryer to a serving platter and season the fish with lemon juice.

Sounds great Sid. Your fish is on the way.

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
Filed Under :
People : Sid Whyler
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