Wild Chef's Best: Fish and Turkey Recipes

When you come back from a successful day in the field or on the water, the last thing on your mind is how you're going to prepare the day's haul for the dinner table. These are 20 of the best turkey and fish recipes that we've ever posted in our Wild Chef blog. Click through and follow the recipes to a T, or use them as a jumping off point for your own great creations.
Cast-Iron-Skillet Fried Catfish Ingredients:
- 1 gallon canola oil
- 3 cups all-purpose flour
- 3 cups cornmeal
- 5 pounds catfish fillets, all cut to about the same size
- Garnish with lemon wedges.
- Salt and freshly ground black pepper
- 1 small jar yellow mustard
- Lemon wedges for garnish Directions:
1. Mount a 17-inch cast iron skillet on a propane burner. Fill the skillet two-thirds full with the oil. Heat the oil to 360 degrees. (Have a guest keep a watchful eye on it; it's best to use a deep-fry thermometer to track the temperature.) 2. Combine the flour and cornmeal in a clean paper grocery bag. Arrange the fish fillets in a single layer on wax paper-lined baking sheets. Season both sides of the fish with salt and pepper to taste. Brush each piece on both sides with about 1/2 teaspoon of the mustard. Drop each fillet into the flour mixture and shake the bag to coat well. 3. Before you start frying, have another clean paper bag lined with several paper towels and a slotted spoon ready at the cooker. 4. Place the fillets, one at a time, into the hot oil. Be careful not to overcrowd the pan or the temperature of the oil will drop and you won't get crispy fish. Using the slotted spoon, remove the fish soon after they flu oat but not until they have turned light brown. Place the cooked fillets inside the clean grocery bag to drain and keep warm. Serves 10 to 12
Smoked Turkey Legs Directions:
1. Submerge three turkey legs in a gallon of Game Bird & Poultry Brine from Hi Mountain Seasonings. You can also make a simple brine by mixing ¼ cup each of kosher salt and sugar per quart of water, throwing in whatever additional seasonings and spices you like. Put the legs in the fridge overnight. 2. Next morning, pull the legs and brine from the fridge and rinse and dry the legs. Then apply some Hi Mountain Poultry Rub to two of the legs and a Mountain Man Bourbon Rub from Cabela's on the third. I let all three sit for an hour before I get the Smoke Vault rolling to 200 degrees. 3. After about four hours at 200 degrees, bump the heat up to 250 to get the birds to a finished temperature of 170 degrees.
Creamy Fish Taco Sauce Ingredients:
- ¼ cup plain yogurt
- ¼ cup sour cream
- 1 diced jalapeno (with a few seeds added in for heat)
- Juice from one lime
- 1 tbs. chopped cilantro
- Optional: red pepper flakes or a dash of hot sauce such as Louisiana Chef Sauce or Tabasco Directions:
Combine the above ingredients in a small bowl and refrigerate for at least one hour. Add a healthy dollop to a soft flour tortilla (I know corn is standard, but I prefer flour), along with a chunk of fried or grilled fish and some shredded cabbage. Squeeze lime juice over everything and enjoy.
Turkey Tetrazzini Ingredients:
- 2-3 cups chopped, cooked turkey
- 1 Tbsp. cornstarch
- 1 Tbsp., plus 1 cup milk or table cream
- 3-4 Tbsp. butter
- 1 onion, diced
- 1-2 cups sliced mushrooms
- 1 green pepper, diced
- Worcestershire sauce
- 1 cup turkey broth
- 1 lb. spaghetti, cooked al dente
- ½ cup shredded cheddar cheese
- ¼ cup shredded Parmesan cheese
- Salt and pepper, to taste Directions:
1. Preheat oven to 375 degrees. Mix the cornstarch with 1 tbsp. milk and set aside. Melt the butter in a large skillet over medium heat. When the butter foams, add the onion and saute until translucent, about 3 to 5 minutes. Add the mushrooms and peppers, stirring until softened. Add several dashes of Worcestershire. 2. Stir in 1 cup of milk and the turkey broth to skillet. Add the milk/cornstarch mix and simmer until thickened, as if making gravy. 3. Add the turkey and cooked spaghetti to 3-quart casserole or other ovenproof dish. Pour the sauce over turkey-spaghetti mixture, along with the cheddar cheese, stirring to coat. Add the Parmesan over the top of the casserole and bake for about 20 to 30 minutes, or until mixture is bubbling.
Miso-Marinated Panfish

Ingredients:
- 2 lb. crappie fillets
- 1/2 cup yellow miso paste (available in the refrigerated section of many supermarkets, usually near the tofu)
- 1/2 cup mirin rice wine*
- 3 Tb. rice vinegar
- 3 Tb. sugar
- 1 Tb. minced ginger
- About 2 Tb. vegetable oil for cooking *_Mirin is a sweet, slightly viscous rice wine used in Japanese cooking. If you can't find it, Kikkoman makes a nonalcoholic mirin-style seasoning, or you can substitute white wine, Chinese rice wine, or apple juice._ Directions:
1. Mix the miso paste, mirin, rice vinegar, sugar, and ginger with a whisk in a glass dish. Add the fillets and marinate for 24 hours, or at least overnight. 2. Heat a grill pan over medium-high heat and add a tablespoon of oil. When the oil is hot, use tongs to remove the fillets from the marinade one by one, letting the excess drip away before adding them to the pan in a single layer. Work in batches and add more oil as needed. Cook for 4-5 minutes per side, or until the fish is nicely caramelized, then gently flip the pieces over with a spatula and cook for another 4-5 minutes. 3. Serve with rice and vegetables on the side. Serves 4
Wild Turkey Bourbon Glaze Ingredients:
- 1 cup butter
- 1 ½ cups pecans, finely crushed
- 1/2 cup brown sugar
- 1/2 cup honey
- 1/2 cup apple cider
- 1/2 cup Wild Turkey 101 Bourbon Directions:
1. While the turkey is cooking, prepare the glaze by melting butter in a 1- to 2-quart pot set over medium heat. When the butter just starts to foam, add the pecans, brown sugar, and honey, stirring until the mixture forms a syrup. Add cider and Wild Turkey 101, briefly raise just to the boiling pot, then remove from heat and let cool. 3. When the turkey is done, remove it from the oven and brush on the remaining glaze. Let cool 15 to 25 minutes before carving.
Mushroom Milk Braised Turkey Leg Ingredients:
- One turkey leg
- 1 tbs. canola oil
- Minced garlic
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cups sliced mushrooms (morels if you got them)
- 4 cups milk
- Salt and pepper to taste Directions:
1. Preheat oven to 275 degrees. 2. Heat oil in a Dutch oven over medium-high heat. Brown turkey leg in oil, about 3 to 4 minutes per side. Remove turkey leg and add a bit of oil, if needed. 3. Turn burner down to medium heat. Add garlic, onion, celery, and carrots. Cook until onion softens 3 to 5 minutes. Throw in a healthy pinch of salt, along with the mushrooms. Cook briefly. 4. Add milk and return turkey legs to pot, along with any accumulated juices. Turn a few times to coat. Cover and transfer to oven. Let cook for 2 to 3 hours, flipping turkey leg halfway through. When done, remove turkey leg from pot and shred meat from the bone using two forks. Strain vegetables, reserving milk. (Alternately, you could puree the mix with an immersion blender.) 5. Return milk to pot and reduce over medium heat. If necessary, thicken with a paste of 1 tablespoon game stock and 1 tablespoon cornstarch. If it's too thick, add stock until you get the desired consistency. 6. Serve shredded turkey legs with mashed potatoes or rice, passing gravy at the table.
Tuscan Trout Filets Ingredients:
- 4 trout filets
- 2 large cloves garlic, thinly sliced
- 1 teaspoon whole fennel seed, coarsely ground (using a spice grinder or a mortar and pestle)
- 2 sprigs fresh rosemary, leaves removed (stems discarded), coarsely chopped.
- Kosher or sea salt
- Freshly ground black pepper
- ¼ cup extra virgin olive oil Directions:
1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper. 2. Place the filets, skin-side down, on the lined baking sheet. Top each with the garlic slices, ground fennel and chopped rosemary, distributing equally between the filets. Sprinkle each with a pinch of salt and a couple of grinds of pepper. Drizzle the olive oil over the seasoned filets. 3. Bake for 30 minutes or until the trout is golden and cooked through, but not overcooked. Serve warm. Serves 4
Soy Lemon Turkey Tenders Ingredients:
- Tenders from two turkeys
- 1 Tbsp. canola oil
- 1 tsp. garlic, minced
- Juice and zest from one lemon
- 1/4 cup soy sauce
- 1/3 cup game or chicken stock or water
- Pinch of sugar
- Pinch of red pepper flakes
- Salt and pepper Directions:
1. Season the turkey tenders with salt and pepper and brown both sides quickly in hot oil. Remove. 2. Turn heat to medium and add the garlic, stirring until soft, 1 to 2 minutes. 3. Add remaining ingredients to pan, along with the turkey tenders. 4. Cover and simmer over reduced heat until tenders are cooked through, about 10 to 15 minutes. 5. Serve over rice with plenty of pan sauce.
Catfish Tacos Ingredients:
For fish:
- 1 cup flour
- 2 teaspoons chile powder
- 2 teaspoons Mexican oregano
- 1 teaspoon salt
- 1 lb. catfish fillets (or other white fish such as flounder or cod), cut into 3- by 1-inch strips
- 1 lime
- 1 egg
- 2 cups of finely ground Saltines
- About 8 cups vegetable oil for frying
- Salt and pepper For pico de gallo salsa (2 cups):
- 1 ½ cups chopped ripe tomatoes, including seeds (¾ lb; 2 medium)
- ¼ cup finely chopped white onion
- 1/3 cup chopped cilantro
- 1 medium jalapeño or serrano chile, stemmed and finely chopped with seeds
- ½ teaspoon salt
- 1 to 1 ½ tablespoons fresh lime juice For tacos:
- 16 corn tortillas
- 1/3 cup mayonnaise
- Hot sauce
- 2 cups shredded red cabbage
- 1 lime Directions:
For fish:
1. Mix flour, chile powder, oregano, and salt. Season the fish with lime juice, salt and pepper let sit for 20 minutes. Dredge the filets of fish through the flour mixture to coat, then dip in the eggs to coat as well. Transfer the fish to the bowl with the ground Saltines and press the fish on all sides to cover well. 2. Heat enough oil to measure 2 inches in a 4-inch-deep wide pot over medium-high heat until a deep-fat registers 375 degrees. Fry fish pieces turning fish once, until golden, about 2 ½ minutes. Transfer with a slotted spoon to paper towels to drain. 3. Repeat procedure with remaining fish pieces if working in batches, keeping fried pieces warm in a 200°F oven. Prepare pico de gallo salsa:
Combine all ingredients in a bowl and let stand at room temperature while preparing fish. Prepare tacos:
1. Heat tortillas in a microwave or on the stovetop. 2. When ready to serve, spread about 2 teaspoons of mayonnaise in middle of a tortilla, then add a piece of fried fish and top with your favorite hot sauce, shredded cabbage, and the salsa. Serve with lime wedge. Makes about 16 tacos. Serves 6
Grill-Roasted Fish on the Half Shell Ingredients:
- Six 7-oz. fillets of redfish (or other fish), skin and scales on, with pin bones removed
- 1/4 tsp. kosher salt for each fillet
- Scant 1/4 tsp. black pepper for each fillet
- Scant 1/4 tsp. crushed red chili flakes for each fillet
- 1/2 cup extra-virgin olive oil
- 1 Tbsp. coarse sea salt
- 1/2 cup chopped Italian parsley
- Two large lemons Directions:
1. Rinse the fish fillets and pat dry with paper towels. Place them on a baking sheet and season each with the salt, pepper, and chili flakes. Drizzle half of the olive oil over the fish. Use your fingers to distribute oil and seasonings evenly, then set aside to marinate while you heat the grill. 2. Fire up your grill to a medium-high setting. When the grill has reached the right temperature, place the fillets scale-side down on the hot grill and do not move. Cover the grill and cook for 7 to 10 minutes, until the fish is just cooked through. (It will easily flake when tested with a paring knife.) 3. Using a metal spatula, transfer cooked fillets to serving plates and top with equal amounts of the sea salt, parsley, and remaining olive oil. Cut lemons in half and squeeze the juice (through a small strainer or cheesecloth) evenly over the fish. Serves 6
Honey Porter Glazed Salmon Ingredients:
- 1 salmon filet
- Salt
- 1 cup porter (Preferably Prince William Porter from Anchorage's Moose's Tooth Brewery, but any good porter will do.)
- ½ cup honey
- Recado rojo (anchiote chili paste) to taste Directions:
1. Prepare a medium-high to high indirect fire by lighting 20 to 30 charcoal briquettes placed in a pile on one side of your grill. 2. Prep a salmon fillet by cutting lightly into the meat in a large crosshatch pattern, taking care not to cut through to the skin. Salt the salmon and set aside while you mix the honey-porter glaze. 3. Warm honey in microwave or under hot water. Mix the porter and honey in a shallow bowl. Add recado rojo until you achieve your desired level of spiciness. 4. When coals are covered in ash, use tongs to dip a paper towel in vegetable oil and liberally lube the grill grate. 5. Brush salmon with honey porter glaze and place skin side up over hot coals. Cook for 3 to 4 minutes. Flip and baste with glaze. Cook for 3 to 5 minutes, basting until the salmon feels firm to the touch and flakes easily with the blade of a knife.
Spicy Walleye McNuggets Ingredients:
- 2 to 3 pounds of fresh walleye fillets, cut into "McNugget-size" chunks
- 1 box dry tempura batter
- 1 box dry beer batter
- 1/4-cup hot sauce (Hier's prefers Louisiana Hot Sauce as it is flavorful without being overly spicy. Choose your favorite and add more to taste)
- 1/4-cup Old Bay Seasoning
- 2 tbsp onion powder Directions:
Combine the dry batters, hot sauce, onion powder and Old Bay in a mixing bowl. Add just enough cold water for a consistency that will coat the back of a spoon and slide off slowly. The batter should be pink in color. Submerge the walleye chunks in the mixture and let it set in the refrigerator for at least two hours. Preheat peanut or vegetable oil to 400 degrees, then carefully slide in the walleye chunks and fry to a golden brown. Dipping Sauces
Given that this dish is best served with a frosty brew, no need to overthink the dip -- ranch dressing, spicy mustard, or chipotle mayo all work well. Serves 4 to 6
Whole Fried Catfish with Green Onions and "Dickey Sauce" Ingredients:
- 4 Mississippi pond-raised or wild catfish, skinned and deheaded (about 1 1/2 pounds each)
- 2 eggs
- Dash of Worcestershire sauce
- Dash of hot sauce
- 2 1/2 cups milk
- 1 cup yellow cornmeal
- 1/3 cup all-purpose flour
- Salt and freshly ground pepper, to taste
- 1 teaspoon lemon pepper
- 2 quarts peanut oil
- 8 scallions
- 3/4 cup Miracle Whip
- 1/2 cup mayonnaise
- 1/4 cup pickle relish
- 1/4 cup finely chopped onion
- 3 tablespoons fresh lemon juice Directions:
Dickey Sauce: In a medium bowl, fold together the Miracle Whip, mayonnaise, relish, onion, and lemon juice. Cover and refrigerate it until ready to use. Catfish: Combine the eggs, Worcestershire, hot sauce, and milk together in a large bowl and beat it until frothy. In a shallow dish large enough to contain the fish, whisk together the cornmeal, flour, salt, pepper, and lemon pepper. 1. With a small knife, score both sides of the catfish four times across, deeply, about 11/2 inches apart. Dip the catfish into the egg wash, then dredge it completely with the cornmeal mixture, evenly coating the fish; set it aside. 2. In a large pot or deep fryer, heat the oil to 325 degrees. Add the fish--one at a time for whole fish (if using fillets, two at a time)--and cook 7-8 minutes, or until golden brown and crisp. Remove and place on paper towels to drain. Serve with scallions and Dickey sauce.
Slow Barbequed Whole Redfish Ingredients:
For Roasted Tomatoes:
- 6 ripe medium tomatoes, cored and halved crosswise
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 1 head garlic, separated into cloves (about 15)
- 12 thyme sprigs
- Juice of 3 lemons
- 1/2 cup torn basil leaves For Redfish:
- 1 whole 22- to 25-inch redfish, scaled, dressed, and fins removed
- 1 whole lemon, sliced thin
- 1 bulb fennel, sliced thin
- 1/4 cup packed basil leaves
- Olive oil
- Salt and pepper to taste Directions:
For Roasted Tomatoes:
1. Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper. 2. Arrange the tomatoes, cut side down, on the baking sheet and drizzle with the olive oil. Season with salt and pepper and scatter the garlic and thyme on top. 3. Roast the tomatoes for about 20 minutes, or until the skins begin to wrinkle. 4. Remove the baking sheet from the oven and carefully pull off the tomato skins. 5. Return the baking sheet to the oven, lower heat to 250 degrees and roast the tomatoes until leathery on the outside but still slightly wet on the underside, about 2 to 3 hours longer. 6. Peel the garlic and discard the skins and the thyme. Allow to cool to room temp, place in bowl and add lemon juice, basil leaves, and additional olive oil to taste. The tomatoes and garlic can be refrigerated in a glass jar for up to 3 weeks, bring to room temperature before serving. For Redfish:
1. Place lemon, herbs and fennel inside refish cavity, drizzle with some olive oil and season with salt and pepper. 2. Drizzle outside of fish with olive oil and season generously with salt and pepper 3. The fish can be prepared up to this point and wrapped in plastic wrap or foil and kept for up to 24 hours. However, do not add the salt if you are doing it more than a few hours ahead or it will begin to cure the fish. Unwrap before cooking. 4. Light a charcoal grill and allow to burn down to medium hot coals. 5. Lightly oil the grate and grill fish covered for about 10 minutes. Turn once and cook and additional 20 minutes or until cooked through. Remove with 2 spatulas to platter and serve with the marinated roasted tomatoes. Serves 4 to 6 depending on size of fish.
Blackened Grouper with Orange Remoulade Ingredients:
For Orange Remoulade:
1/2 cup olive oil
1/2 cup chopped green onions
1/2 cup spicy brown mustard
1/4 cup white wine vinegar
2 cloves garlic, minced
3 teaspoons paprika
3 tablespoons freshly squeezed orange juice
3 dashes Tabasco or your favorite hot sauce
1 teaspoon sea salt
Zest of 1 orange, chopped, for garnish For Fish:
2 teaspoons dried thyme
1 to 2 teaspoons ground cayenne
1 to 2 teaspoons paprika
1 to 2 teaspoons kosher or sea salt
1 teaspoon garlic powder
1 to 2 teaspoons white pepper
1/2 cup unsalted butter, at room temperature
3 pounds grouper fillets Directions:
1. To prepare the remoulade, combine all the ingredients except the orange zest in a blender or food processor, processing until smooth. Refrigerate for 20 to 30 minutes, covered, until ready to serve. Present in a bowl, garnished with orange zest. This makes a great condiment to use on rice, too. 2. To prepare the fish, combine the thyme, cayenne, paprika, salt, garlic powder, and white pepper in a small bowl. Mix and set aside. 3. Wipe the grouper fillets clean, then coat both sides of the fillets with half the butter. Pat both sides thoroughly with the spice rub. 4. Heat a large cast-iron skillet until it is smoking hot. Add some of the remaining butter, decrease the heat to medium-high, and add the grouper fillets. 5. Cook until nicely browned, about 3 minutes, then turn to cook the other side, adding the rest of the butter to the skillet. Cook until browned on the second side, about 2 minutes longer. 6. Serve hot with the remoulade sauce.
Buttermilk Poached Trout with Bacon-Spiked Greens Ingredients:
- 1 Tbsp. plus 4 Tbsp. butter
- 2 slices bacon, preferably thick-cut, diced
- 1 1/2 lb. (2 bunches) mustard greens, stems and center ribs discarded and leaves halved
- 1/2 cup water 4 6-oz. fillets of trout, walleye, pike, or other fish
- 3 cups buttermilk
- 1 sprig fresh tarragon
- Juice of one lemon, to taste
- 1 Tbsp. fresh chives, finely chopped
- Salt and freshly ground black pepper, to taste Directions:
1. In a large saute pan, heat 1 Tbsp. of butter over medium-high heat. Cook the bacon until most of the fat is rendered and the bacon is almost crisp. Add the greens, and toss them using tongs until they begin to wilt. Add about 1/2 cup of water and cook, covered, stirring occasionally, for 5 minutes. Remove the cover and continue to cook until the greens are just tender and most of the liquid has evaporated. Season with salt and pepper, and keep warm until ready to serve. 2. Season the fillets with salt and pepper. Combine the fish with the buttermilk and tarragon, in a single layer, in a large saute pan over medium heat. When the buttermilk begins to simmer, cover the pan and cook 2 minutes. Gently roll the fillets over, and cook another minute until the fish is firm but not falling apart. 3. With a slotted spatula, remove the fillets to a plate and keep warm, either by covering with foil or by placing in a warm oven. Remove the tarragon sprig and discard. Transfer the buttermilk, which will have separated during cooking, to a blender and add the remaining 4 Tbsp. of butter. (If you have one of those handheld immersion blenders, this is a prime time to use it.) Blend until the butter is smoothly incorporated and the buttermilk is no longer separated. Add the lemon juice, and salt and pepper to taste. 4. Place the greens in a shallow bowl and top with the fish. Pour some of the buttermilk over and around the fish. Sprinkle with the chives and serve. Serves 4
Halibut Pot Pie Ingredients:
- 1 lb. Halibut, coarsely chopped
- 2 strips bacon, diced
- 2 tbsp. diced salt pork (or 2 additional strip diced bacon)
- ½ white onion, diced
- 1 clove garlic
- 2 stalks celery, chopped
- 2-3 potatoes, coarsely diced
- 2 tbsp. butter
- 3 tbsp. flour
- 1 cup chicken stock
- 1 pint heavy cream
- 1½ tsp. Emeril's Essence
- ½ tsp. fennel seed
- ½ tsp. thyme
- ½ tsp. dill
- ½ tsp. salt
- ½ tsp. black pepper
- ¼ tsp. paprika
- ½ can corn
- 1 sheet puff pastry, thawed* Directions:
1. Preheat oven to 350. Arrange fish in a 7x7-inch casserole dish. 2. Cook bacon and salt pork over medium low heat until fat is rendered, not quite crisp. Add onion, garlic, celery, and potatoes and cook until onions are translucent. Add butter and when melted, add flour and mix well. Add stock, cream, seasonings, and corn. Reduce heat to low and simmer until potatoes are cooked and consistency is thick (think spaghetti sauce), about 45 minutes. If sauce becomes too thick during simmering, add water or chicken stock. 3. When potatoes are cooked, transfer filling to a casserole dish and top with puff pastry. Bake 12-15 minutes until crust is nicely browned. *For an elegant presentation, cut puff pastry into 1-inch strips and weave into lattice before placing over casserole
Woodland's Redfish on the Half Shell Ingredients:
- Two 17- to 22-inch redfish fillets, about 2-inches thick, skin and scales left on (check state size regulations on keeper reds)
- Lemon pepper
- Garlic powder
- Kosher salt
- Freshly ground black pepper
- Prudhomme's Seafood Magic Directions:
1. Preheat the oven to 350 degrees. Trim any skin and scales not attached to flesh off the fillets with poultry shears. This will mostly be found near the belly of the fillet. If you leave it on, it will curl up on the grill. Season the meat side of each fillet with the lemon pepper, garlic powder, salt, pepper, and Seafood Magic. Be careful not to over-season the fish, as it can over-power the natural flavor. When all the dry seasoning is on the meat, gently rub it around with your hand to create an even coat. 2. Get the grill very hot and spray it down with PAM to reduce sticking. Lay the fillets on the grill scale side down and cover the top (meat side) of the fillets with a sturdy metal baking sheet. This helps lock in the heat during the cooking process. Tin foil can work in a pinch. At no point during grilling are you going to flip the fillets. Allow them to cook uninterrupted for eight minutes. When you remove the baking sheet, the meat should be a golden color and just starting to separate from the skin. The scales should be toasted and black as coal. Move the fillets from the grill to an oven preheated to 350 degrees for another eight minutes to finish the cooking process. Topping:
The finished product created in the steps above eats just fine by itself, but most chefs top their redfish on the half-shell with a liquid to keep the dish moist. At Woodland Plantation, a simple concoction of melted butter, fresh garlic, green onion, lemon juice, and shrimp served as the topping. But plain lemon and melted butter, a drizzle of gumbo, crawfish etouffee, oyster stew, or crab bisque are other popular choices for rounding out this Southern favorite. Serves 4 to 6
Kicked-Up Deep Fried-Crappie Ingredients:
- 2 eggs
- ½ cup heavy whipping cream
- 1 cup milk
- Texas Pete Hot Sauce (1/4-cup…but you might add to taste if you're not into spicy food)
- ½ stick of butter
- 2 to 4 pounds fresh crappie fillets
- 1 cup flour
- 1 cup corn meal
- Fresh cracked black pepper
- Peanut or vegetable oil Directions:
1. Combine the eggs, heavy cream, milk, and hot sauce in a large bowl. Melt the half-stick of butter and pour that in as well. After a good mixing, the marinade should have a nice pink color thanks to the hot sauce. Submerge the crappie fillets in the mixture and allow them to soak in the refrigerator for two to four hours. 2. Dump the flour and corn meal into a small, clean kitchen trash bag. Shake it up to thoroughly mix the dry ingredients and set the "sack" aside. 3. After marinating, liberally coat the crappie fillets with cracked black pepper and move them into the bag of batter. Shake the bag to give the fillets an even coating of the flour/corn meal mixture and head to the fryer. 4. Peanut or vegetable oil both work for this recipe, but it is essential that the oil be pre-heated to 425 degrees. Oil that's not hot enough will make the fish soggy and greasy. If you don't have an oil thermometer, break the head off a stick match and drop the wood shaft in the pan. If it flames up and disintegrates, the oil is hot enough. Carefully slide in your crappie fillets and fry to a golden brown. I recommend pairing this dish with a Crown Royal and Coke or a frosty Pabst Blue Ribbon. Serves 3 to 5