Crispy Dill Walleye and Lemon Dill French Fries

Crispy Dill Walleye and Lemon Dill French Fries

GOLDEN VALLEY, Minn. - Withan Arctic blast set to arrive later this week, thoughts for some Minnesotans turn to ice fishing.

Matt Johnson from the Ice Fish Team and St. Paul Ice Fishing and Winter Sports Show, at the St. Paul RiverCentre Dec. 6-8, 2013,
joinedKARE 11 News at 4to share some great recipes ideas for that freshly caught fish.

Crispy Dill Walleye

1/3 c. Goose Antler Lodge Fish Batter- *(see below for a substitute)
1/3 c. mashed potato flakes
1/3 c. grated Parmesan cheese
4 (4oz.) walleye filets
Vegetable oil, for frying
1 lemon, cut into wedges

1. Combine the Goose Antler Lodge Fish Batter, potato flakes, and Parmesan cheese in a bowl until evenly mixed.
2. Heat the oil in a deep fryer to 375 degrees.
3. Dip the fillets into the flour mixture, and set fillets aside on a plate.
4. Test the oil: it will crackle and pop when a crumb is dropped into it.
5. Carefully lower two filets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets.
6. Transfer cooked fillets to a paper towel-lined plate and repeat with remaining fillets.
7. Serve with fresh lemon wedges.

*(Here is an alternative to thepackage fish batter):

1/3 cup flour
2 Tablespoons cornstarch
1/4 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon baking powder
1/3 cup mashed potato flakes
1/3 cup grated parmesan cheese
1/4 teaspoon lemon pepper
1/4 teaspoon dried dill weed

Lemon Dill French Fries

2 ½ lb russet potatoes, peeled
1 c. Goose Antler Lodge Fish Batter
1 t. garlic salt
1 t. onion salt
½ c. lager beer, or as needed

1. Slice potatoes into French fries, and place into cold water so that they won't turn brown while you prepare the oil and fish.
2. While oil is heating, mix Goose Antler Lodge Fish Batter, garlic salt, and onion salt into large bowl. Gradually stir in enough beer so that the mixture can be drizzled from a spoon.
3. Put batter in medium-large ziplock bag. Add cut potatoes to bag, seal tightly, then SHAKE for approximately 1-2 minutes until all potato slices are thoroughly coated.
4. Place batter-dipped potato slices into fryer. Fries must be placed into the fryer one at a time, or they will clump together. Fry until brown and crispy.
5. Remove fried potatoes and drain on paper towel-lined plate

200 of the nation's leading vendors will be at the St. PaulRiverCentre and attendees have the chance to win various prizes, including the Ultimate Ice Fishing Giveaway, valued at more than $5,000.

Tickets: $9 for adults, $4 for children between ages of 6 and 12
Also there's a VIP Preview on Saturday, December 7,8-10 a.m.
-Tickets: $15

For more information, head to St. Paul Ice Fishing Show


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