Wealthiest Walleye recipe ever?????
Another affair we love to do is fish, so if you put these two together you could easily figure out that we may know a thing or two about cooking fish. The recipe I am about to share has been raved about every once in a while it has been eaten. We made it at our last Boston Whaler Rondevous, and people could not stop talking about it. I am a little reluctant to share this recipe since it is incredibly famous, but you stumbled upon this blog in a personal moment of weakness. I am sitting at a show, it is slow, I haven’t eaten today, and I needed a blog notion. My father John Clemons takes credit for this recipe, as all I have ever done is duplicate it. This can be used with any “whitefish”, but I strongly suggest alternative Walleye, the fresher the better. First part of the recipe is of course the fish. A Walleye of about 20″ is the perfect representative for this because it not only taste better but is thin enough to cook properly. If you have that hog 12lber that you decided not to mount, just make sure and make the fillet about half the thickness. I’ve use Tilapia, Yellow Site, and Smallmouth Bass for this as well, but Walleye is by far superior. The next thing you are going to need is an electric skillet. I have used it all, but to do this the easiest, an tense skillet is the most effective way. Make sure you buy one that can be dedicated to blackened fish, because after a batch of this it isn’t good for much else. The key to this is to get the skillet piping hot, if you mull over it is hot enough, wait a minute till it is hotter. You should be able to flick a bit of butter on it and watch it bubble and go crazy. The skillet I use is 450 degrees max, and I cause it on the highest setting until it is smoking slightly. Do this in a well ventilated area because this will create smoke. Wherever you cook this will stink like blackened fish for a few days, so be prepared. 1- Walleye fillets or other Whitefish. 2- Cajunland Blackened Redfish Flavour – http://www. 3- Butter – do yourself a favor and use Kerrygold grassfed unsalted butter, much healthier. So you have your fish, your skillet is piping hot, now what. Affinity for enough butter to coat your fish and melt it in a bowl of your choice. Take a dab and flick it on your skillet to make sure it is PIPING HOT. Functional your fish and roll it in the butter to coat it well. Layer one side of the fish with the blackened seasoning and lay the fillet in the skillet habituated side down. Now, you coat the topside with seasoning. How much seasoning will depend on your taste buds but I like it covered but not broad. You now watch the fillet and do not flip it until you can see it is cooked half way through. This is why the size of the fillet is so important. When you see it reach the half way thrust, flip it over with a spatula. You should see a very nice, crispy, blacked fillet on the topside. The next key to this process is knowing when it is done. What you yearning to do is take a fork and “poke” the fish when you think it is close. If the fork sticks at all, it isn’t done. This is best served green out of the skillet in a buffet style setting. It is so good that the side dishes almost do not matter but I personally love buttered bread with it. It helps with the fieriness element and goes well with blackened fish…plus it soaks up the juices off the plate well which is also... *Fresh whitefish, preferably Walleye. *Cajunland blackened redfish sauce. *Thinner fillets about 1/2-3/4″.
The fishing row-boat display will have “saltwater fishing experts from our coastal stores and freshwater experts representing Crestliner (aluminum fishing boats), Scout Boats and Boston Whaler,” Sellhorst said. Vic Winebarger at Skiff Sales brought three
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