DEEP
FRIED BLUEGILLS
8
STEP RECIPE
First
you need a beer batter. 1. Open three cans of beer.
2.
Pour 1 can into a bowl and stir with a whisk or fork.
3.
Filet your fish while drinking the other 2 beers.
4.
The beer in the bowl should be flat by then, add some
flour,
a few bread crumbs,garlic powder, a pinch of
baking
powder,seasoning salt to make a thin batter.
3
.Roll the filets and coat in corn starch first
which
is the binder for holding the batter onto the filet.
5.
Dip the filet in the batter and wipe the extra batter off
of
the filet on the bowl edge. 6. Drop the filet into the
deep
fryer and cook until golden brown. Getting hungry? I am.
The
filets can be rolled into bread crumbs after battering if desired.
7.
While the filets are cooking slice up some onion rings.
8.
Deep fry these rings in the same batter after the fish are done.
If
you do everything right you will have some of the finest eating
available
and corn starch and beer batter all over the place.
Blackberry Brandy
4
cups blackberrys
3cups
sugar
1
1/2 cup water
1
Qt. Korbel brandy
Boil
water and sugar, cool to room temp before adding to berrys in 1 gal. glass
jar.
Add
brandy and let sit 3-4 months stirring occassionally.
CANNED
FISH
Sterilize
jars, lids and covers
Cut
filets into 1 1/2" size chunks and place in jars.
Fill
jar to 1" from top.
Into
each jar add the following.
1
teaspoon cooking oil (veg. or olive oil)
1
rounded teaspoon salt
1
tablespoon mustard
1
tablespoon catsup
1
teaspoon lemon juice
Put
jars into pressure cooker .
Pressure
cook for 110 minutes @ 10 lbs.
If
pressure falls below this start all over again with pressure cycle.
We use Salmon or Rainbows, both are excellant canners
SMOKED
FISH
Brine....2/3
cup salt 1/3 cup sugar for every quart of water
Brine
for 24 hr's keep cold (ice jugs or fridge)
Use
portable smoker for 16-24 hr's depending on size of fish.
For
Lake Trout.....brine 48 hr's and double smoke
PICKLED FISH
Clean
and cut fish into small pieces (1/2 in. sq.)
Place
fish in salt water brine ( 3/4-1 cup salt /qt. water)
Keep
in brine for 48 hr. Refrigerated
Drain
off brine and cover with cider vineger for 24 hr.
Stir
Often.
Sauce for 1qt of fish
1/2
cup white vineger
1/2
cup wine
1
cup sugar
1
lemon slice
2
bay leaves
4
whole cloves
1
tsp. allspice ( whole)
2tsp
dry mustard or seed
Bring
to boil than cool
Place
in Jar/jars with plenty of sliced onions
and
cover with mixture. refrigerate. After 3 days fish
can
be eaten, ten days is better.
The best damm clam chowder you will ever have
CLAM CHOWDER
1/4
LB.
BACON
2-8 OZ. CANS MINCED CLAMS
1/2
GREEN
PEPPER
1-8OZ. CAN CHOPPED CLAM
1
CARROT
1/2 TPS. WHITE PEPPER
1
MED.
ONION
1/2 TPS. PAPRIKA
4
MED.
POTATOES
1/2 TPS. NUTMEG
1
TSP. PARSELY
FLAKES
1/2 PINT WHIPPING CREAM
1
TBLSP.
OIL
1 PINT HALF & HALF
1
TBLSP.
BUTTER
1/2 CUP TOMATO JUICE
1
8 OZ. BOTTLE CLAM JUICE (optional)
Cut
the bacon into 1/4 in pieces and fry (render)until fat comes out of it.
Do not get crisp.
Chop
carrot, pepper and onion into small pieces and saute on high heat.
Dice
potatoes into 1/2 in pieces. Drain clams and save juice. Add all ingediants
together
except clams, half & half and whipping cream. Bring to boil and cook
potatoes
until a fork can be stuck in them. Add clam meat and cook for 5 min.
Add
whipping cream and half & half. Heat but do not boil....ENJOY!!!!
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1998/2015 DON ANDERSON
ALL
RIGHTS RESERVED