What I’d rather do with a big fish

Walleye is in season once again. I find this exciting. At least I will find it exciting if we have any opportunity to go fishing this year. It’s a rather busy time, summer, here at the Little Cabin. (not fun stuff. I mean work. LOL)

Now this is an example of a Big Fish.

Trophy Walleye

Neither of us caught this little mini-whale. My late father-in-law did. He loved to fish more than anyone on the planet. This Walleye is 33 in. with an 18 in. girth. I wonder how much effort it took him not to eat this tasty morsel?

Surely had I been here then, I’d have thrown a temper tantrum. Walleye are meant  for eating pleasure. My eating pleasure. heh.

Every year, Mr. Snell takes his crew out on a fishing charter expedition on Lake Erie. They split the haul they bring in, and clean them here at the cabin. I’ve got pictures of last year’s excursion and the guys cleaning the fish, but I think I’ll spare you the graphics. (no pun intended. ) It’s kind of gross.

I flinch when I look in the freezer to find our Walleye supply is down to the last bag. Oh, don’t use it up, not yet, oh no, have burgers or something.

Inevitably, I cave in on a Friday, which is unofficially “Fish Day” at almost every eatery here in the hills.

Another perspective on a Big Fish

Oh yes, indeed. This is the way a Walleye should look. Tell me that’s not a sight to behold. A veritable portrait, I tell ya. (Okay, maybe not the photography. LMAO)

And yes, that’s ketchup on that fish sandwich. I’m not a purist. I can’t bear the thought of mayonaisse and relish on my fish.

Most people seem to prefer pan-fried Walleye. I’m just not that fond of it prepared that way. I think it makes the texture a little too mushy. Perch, however, begs to be pan-fried. Our friend Jim in McKean PA has the best recipe ever for pan-fried perch, so if you want that, you’ll have to ask Jim but he’ll probably go all Grandma Walton on you, too.

Battered fish is an easy and very inexpensive way to enjoy this deep-fried (incredibly bad for you) goodie in the comfort of your own home.  You don’t necessarily have to use a deep fryer, though it’s nice if you do because pan deep frying is a little bit messier.  Again, this recipe is not an exact science, so you need to use your own good judgement concerning measuring. Do be careful with the use of seasoned salt, however. There’s plenty of salt involved as it is.

Beer Battered Fish (good for Walleye, Cod, Haddock, White Fish in general)

1 warm, flat can of beer. Don’t use light beer. Drink that cold and un-flat while you’re cooking fish.  Regular Budweiser or Busch is a good choice.

Baking Mix  (like Bisquick, Jiffy, etc.  Do not use pancake mix.)

Seasoned salt

Old Bay Seasoning

Paprika

1 egg

Pour the beer into a large bowl. While whisking, Add baking mix, a little at a time, until the consistency is thick but will still drip easily off the whisk. Add seasonings and egg, quickly whisk, and let the batter rest for a bit, while you heat the oil.

As far as seasonings, I’m pretty generous with the Old bay, and use a lighter touch with the others. Don’t worry about getting the seasonings perfect. There’s lots of flavor already in the baking mix and beer, and you don’t want other flavors interfering with the star of the show.

Heat a good 4″ of oil to 360° in a dutch oven, deep fryer, or even a large cast iron pan. (I’ve used all three). I say 360 because the minute you lay fish in the oil, the temperature drops, not significantly, but you’re shooting for an even temp of 350°, basically.

Coat fish with batter, let excess drip off (don’t shake your fish. Shaken fish syndrome is a bad thing.), and gently “fan” the fish, one piece at a time, across the surface of the oil, then drop it in. This method makes it less likely for the fillets to take a direct nose dive and get stuck on the bottom of the pan.

Lots of people are afraid to deep fry fish for fear of over-cooking. With this light batter, I usually only need fry for 4-5 minutes, depending on the size of the fillet. “It’s done when it floats” doesn’t apply to fish. Just fry on one side for 3 minutes, turn it, and continue to fry for another minute or two, tops.

Now I’m hungry for beer battered fish. Gees.