Recipe Remake Fish Frenzy

Julie's Breaded Walleye

By Julie Schulz

Ingredients

½ cup panko bread crumbs

½ cup Shore Lunch breading mix, original flavor

⅛ cup Shore Lunch breading mix, cajun flavor

2 eggs

Walleye fillets (or freshwater fish: sunfish, perch, )

Vegetable oil

Instructions:

1. In a wide bowl or shallow baking dish, combine bread crumbs and Shore Lunch flavors. Optional: run the ingredients through a food processor to make the crumbs finer.

2. In another shallow dish, beat eggs.

3. Pat walleye fillets dry.

4. Pour vegetable oil into a cast iron skillet until the bottom is covered; heat over medium high heat.

5. Meanwhile, dip fish in egg and then coat in bread crumbs. Gently set coated fish fillets into hot oil and fry until medium golden brown in color, flip and cook until the second side is golden brown.

It's that time of year! Tackle boxes are getting dusted off and organized for the summer fishing season. The Woman Today staff thought it would be fun to share our favorite fish recipes and so did Mount Royal Marketing. So, once you've caught all those beautiful fish, have fun trying one of our recipes.

6. Transfer fish to drain on paper towels.

Hints:

1. You may keep the cooked fillets warm by placing them in a 250-degree oven.

2. The coating will “dirty” your oil and continue to cook and burn with subsequent batches, so I’d recommend scraping out the leftover oil and starting each batch with fresh oil.

White Fish w/Sicilian Stew & Chorizo

Provided by Mount Royal Market, Deli

Ingredients

White Fish

Salt & pepper

Grape seed oil

Sicilian Stew

2 cups baby red potatoes, ½’’ dice

1 serrano pepper, sliced thin

1 red onion, julienned

1 red bell pepper, julienned

2 garlic cloves, minced

1 celery rib, diced

1 fresh rosemary sprig

Herb Lemon Butter

White Fish w/Saffron Rice

Provided by Mount Royal Market, Deli

Ingredients

White Fish

Salt & pepper

Lemon slices (thinly sliced)

Herb Butter

¼ cup butter, melted

1 ounce garlic, minced

¼ bunch parsley, chopped

1 Tbsp. thyme, chopped

1 tsp. rosemary, chopped

Lemon zest

¼ cup fresh thyme

½ cup white wine

1 cup chicken stock, or as needed

½ cup chorizo, diced

Instructions: Season white fish and sear both sides until golden brown. Saute peppers, garlic, onion and celery until translucent. Add herbs and diced potatoes and cook on low heat until potatoes become fragrant. Stir in chorizo.

Saffron RiceRice Cooker

1 cup jasmine rice

2 cups chicken stock

¼ tsp saffron

½ cup dried chives

1 Tbsp. butter

Instructions: Place white fish in a nonstick or oiled baking pan. Pour or brush herbed butter over seasoned white fish. Place lemons on top of white fish. Bake in an oven set at 325-350 degrees for 10-15 min. Serve over saffron rice.

Deglaze with wine and add stock. Reduce until starches in potatoes release and bind mixture.

Kim's Baked Lake Trout

By Kim Quinones

Ingredients

Lake trout fillets

Olive oil

Old Bay Seasoning

Black pepper

Leeks, sliced and drizzled with olive oil

Fresh fennel fronds, snipped

Instructions:

In a shallow broiler pan, place trout fillets on foil, skin side down. Brush top side lightly with olive oil. Season with Old Bay Seasoning and black pepper. Place leeks on top of fish. Bake at 350 degrees for 10-15 minutes. Remove from oven and sprinkle fennel fronds on top.

Renae's Breaded Fish

By Renae Ronquist

Ingredients

1 cup pancake mix

3-4 eggs

1 cup Saltine crackers (I like Zesta)

Northern, walleye, crappie, sunfish or perch fillets

Margarine and Vegetable oil

Kitchen tools:

Three shallow bowls (one for each dipping ingredient)

Electric skillet

Platter (to put the dipped fish on)

Instructions:

1. Crush your saltine crackers or run through a blender to make finer crumbs. Pour into one of the shallow bowls.

2. Beat the eggs in a second shallow bowl.

3. Pour the pancake mix in a third.

4. The order of dipping the fish is pancake mix, egg and then saltine crumbs. I use kitchen tongs to dip in the separate toppings, otherwise my hands get all gooped up with batter. Once all the fish are dipped in the toppings, it’s time to fry!

5. I like to do a mix of margarine and vegetable oil. Start with a half stick of margarine and about 3 tablespoons vegetable oil. Set your skillet to about 375 degrees. Once the margarine is melted and starts bubbling carefully start laying your fish fillet in the skillet.

6. Fry until golden brown in color, flip and cook until the second side is golden brown.

7. Transfer fish to drain on paper towels.

8. I like to experiment with different toppings too. Replace the saltines with crushed Doritios, pretzels, Cheetos or any of your favorite flavored chips.

Ali's Smoked Salmon Salad

By Ali Carlson

Brine Ingredients

1 quart cool water

1/3 cup Diamond Crystal kosher salt, about 2 ounces of any kosher salt

1 cup brown sugar

Instructions:

Mix ingredients and brine at least overnight-We left fish in the brine for about 24 hours, the longer you brine it the saltier the fish. After you remove from brine, pat dry and put back in the fridge to “dry”. This process creates a sticky surface of the fish and should take 2-4 hours.

Set the smoker to 140 and start your fish for a couple of hours. Then increase the temperature to 170 for the last 2 hours-time will vary depending on how thick fish is. You are looking for an internal temperature of 135.

Once you take your fish out of the smoker, let it rest for about an hour before you store in refrigerator.

For the salad this is where you can have fun! There is no recipe to the salad, the ingredients are whatever you enjoy. My favorite lettuce is chopped romaine so I used that as my base. I also included chopped cucumbers, hard boiled eggs, cranberries, sunflower seeds and croutons. My dressing preference is balsamic vinegar, but, I think you could use whatever you prefer.

My toppings also depend on what is in season. In the summer my salads generally include more berries, fresh pineapple or even mandarin oranges.

** Follow the Safe-Eating Guidelines at www.health.state.mn.us/fish to choose fish low in mercury and other contaminants. **