There's not much I love more than a good'ole fish fry. And for Catholics like me it's a staple during lent. I however enjoy my fish year round and because I fish so much I've always got a fresh supply of fillets layin’ around. One of my favorite fish to fry is walleye. But if there's also nothing better than a good'ole pan of bluegills and crappie!
My fish frys have become as legendary among my family and friends as the great ones we have here. With winter ice fishing and lent being here I thought I'd share my secret with you!
Ridder's Fish Fry
For breading: mix corn meal and all-purpose flour 50/50 , then add seasoning salt, lemon pepper, and pepper to taste.
- Rinse fillets in water, toss in bowl of milk, leave moist and dip into breading mix.
- Once fillets are coated, place them in one layer on a plate cover and let sit in the fridge for about an hour. (Separate layers with a piece of saran wrap or parchment paper)
- Heat oil in cast iron frying pan to approximately 350 degrees Fahrenheit.
- Place fillets in pan, rib side up (keeps fillets from curling), flip accordingly.
- Don't forget to include fried potatoes and onions, marble rye bread with slab of butter along with the fish!
**another trick of mine is to make homemade fried pickle chips, by placing dill pickle chips into the breading mix and frying until golden. Those usually get made first as a good appetizer to everyone occupied while the fish get cooked!
(Photo credit: Getty Images)