Here are some recipes for that wonderful Minnesota meal:
Kavanaugh’s Fish Batter
Hungry Jack Pancake mix
1. Mix Hungry Jack pancake mix with water to desired consistency
2. Deep fry at exactly 375° . “That’s the secret”
I got this from Tom Kavanaugh:
Bruce, Our batter is simply Original Hungry Jack and water mixed to your desired thickness, no beer in ours. The key is keeping your fryer oil at 375 degrees, so in a home unit that may involve cutting your fish into smaller pieces.
Beer Battered Walleye
6 Filets of Walleye or your favorite fish.
2 cups beer
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 cup vegetable oil
1 quartered lemon
Clean and pat dry fish filets
Mix beer, flour, salt, and pepper into a bowl making a nice thick batter.
Heat oil in a heavy skillet over medium hot flame. You want the fish to sizzle when it hits the hot oil.
Dip fish into batter then place in the hot oil. Cook 3 minutes per side or until golden brown.
Squeeze lemon onto fish and serve.
Preparation Time: 1/2 hour Serves: 4
Almond Crusted Walleye
Ivan’s On the Bay
For each individual serving. . .
- Remove the pin-bones from a 6- to 8-ounce fillet by cutting just above where the rib bones were. You can feel this line of tiny bones with your finger.
- Season the fillet with salt, then dust with flour. Shake off excess flour.
- Dip the fillet in whipped eggs and then into medium-coarse processed breadcrumbs and almonds–equal parts.
- Sauté over medium-high heat until each side is a golden brown, then place the fillet in a 375F oven for approximately 5 minutes.
- To finish . . . place the fillet over rice pilaf and top with Golden Raisin Sage Beurre Noisette (Beurre Noisette is French for brown butter).
This beautiful preparation is a favorite during select seasons, at Iven’s On The Bay, in the heart of the Brainerd Lakes Area of Minnesota, home base for In-Fisherman.
For the Golden Raisin Sage Beurre Noisette . . .
In a hot pan, add 1 tbsp. butter. As soon as the butter melts, add 1/4 cup golden raisins and a few fresh sage leaves. The butter browns quickly as the sage leaves crisp up and the raisins plump up. When the butter reaches a hazelnut brown color and is starting to foam, squeeze 1/2 of a lemon (carefully) in the mixture to stop the browning and finish the sauce.
Sautéed Walleye with Sour Cream and Dill
by Chef Lucia Watson*
This recipe is as simple as it is sublime. In Minnesota, walleye usually is the fish of choice with a recipe like this. But it works just as well with panfish like crappies, perch, or bluegill — really, any white-fleshed fish.
To serve two . . .
2 walleye fillets
Salt and pepper to taste
1/4 c. cornmeal
1 tbsp. unsalted butter
1 tbsp. olive oil
The sauce . . .
1/2 c. white wine
6 tbsp. sour cream
2 tbsp. fresh dill, chopped
(2 tsp. dry)
1 tbsp. fresh parsley or chives,
Zest of 1 lemon, chopped
* In a large skillet, melt the olive oil and butter until the foam subsides. Meanwhile, rinse the fillets and pat dry. Combine the flour, salt and pepper, and corn meal, and dredge the fillets, shaking them lightly to remove excess flour.
* Sauté the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove to two warm plates.
* With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes or until reduced by half.
* Whisk in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.
Simon and Seafort’s Tartar Sauce
This tastes so much better than the stuff in the jar.
1 C. chopped dill pickles
3/4 C. chopped onion
3 chopped pitted green olives
2 C. real Mayonnaise (Do not use Miracle Whip)
1 Tbsp. lemon juice
1/2 tsp. salt
dash white pepper
Mix together the pickles, onion, olives, mayonnaise, lemon juice, salt and white pepper until blended. Allow this to set for at least two hours for best flavor.