Archive for the ‘Fish & Wild Game Recipes’ Category

New easy to follow and do additions to fish and wild game recipes. For all complete recipe selections please visit Practical Sportman Fish & Wild Game Recipes.  

Baked Lake Trout: Easy baked Lake Trout Recipe stuffed with garlic croutons and fresh herbs…..

Herb Roasted Potatoes:Tender grill roasted potatoes with fine herbs add the little zip to your bbq’d meal…..

Grilled Vegetables: Fresh Vegetables straight off the grill, cooked in foil or BBQ bag……

Skillet Apple Dumplings: Caramel Apple Dumpling. This is a very calorie rich recipe…..

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Smoked Trout, Pike, Walleye or any fish to get that characteristic smoked flavour has 3 steps to great smoked fish. Select prime fish, build a great brine, select excellent smoking materials, each step is critical. Our ancestors used smoke houses or poles over fires to smoke fish and game today we use Propane Smoker, Electric Smokers or Digital Smokers. 

Complete Instructions Go To Smoked Fish

 

 

PUTTING ON THE RITZ WALLEYE

This is my personal favourite recipe. Leaves the fish crisp on the outside,

but is tender and moist on the inside.

 

4 – 6 boneless walleye fillets (about 1 ½ – 2 lbs)

2 eggs

1 – 1 ½ cup finely crushed RITZ (plain) crackers (about 30)

¼  teaspoon, each salt and pepper

Butter or margarine to fry fish in

Lemon or lime slices optional

 

Put the Ritz crackers in a medium zip lock bag and do up zipper ¾ of the way.

Beat or crush crackers until fine. Add the salt and pepper and mix well.

In a shallow dish or bowl, beat the eggs until mixed.

 

Pour some of the crumb mixture on a plate, dip fillet into egg mixture then

coat with the crumb mixture. Repeat for all fillets add crumbs as needed.

 

In a large skillet on medium heat, melt and heat the margarine/butter. Add fillets

And fry 3 – 4 minutes on each side until golden and flakes easily.

Note: may have to add butter/margarine as flipping, you do not want fillets to stick.

Note: the extra crumb mixture will keep for about 2 – 3 weeks when sealed.

 

SERVE With Pan Fried Potatoes or Home Made French Fries

 

Practical Sportman

Greg Parkin

http://www.practicalsportman.com

http://www.practicalsportmanfishing.com

 

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HONEY-FRIED WALLEYE

Everyone who tries it loves it, the honey gives it a twist and a surprise flavour.

 

4 – 6 boneless walleye fillets (about 1 ½ – 2 lbs)

2 eggs

1 – 2 teaspoon liquid honey

1 – 1 ½ cup medium crushed saltines crackers (about 20)

1/3 cup all-purpose flour

¼  teaspoon, each salt and pepper

Vegetable or Canola oil to fry fish in

Extra Honey, Lemon or lime slices optional

 

In a shallow dish or bowl, beat the eggs and honey until mixed.

 

Put the crackers in a medium zip lock bag and do up zipper ¾ of the way.

Beat or crush crackers until medium fine. Add the flour, salt and pepper and mix well.

 

Pour some of the crumb mixture on a plate, dip fillet into egg mixture then

coat with the crumb mixture. Repeat for all fillets add crumbs as needed.

 

In a large skillet on medium, heat ¼ inch of oil. Add fillets and

fry 3 – 4 minutes on each side until golden and flakes easily.

 

Option: drizzle with honey (very little) garnish with lemon.

SERVE With Pan Fried Potatoes or Home Made French Fries

 

Practical Sportman

Greg Parkin

http://www.practicalsportman.com

http://www.practicalsportmanfishing.com

 

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