Fish Fry!

In case you are wondering how to make a fish fry happen for a large group of people here are instructions in a handful of easy steps. 

Directions: 

Trailer your boat to northern Wisconsin and launch.  

Catch a bunch of fish – black crappies and walleye are preferred although a northern makes for fine table fare if you can wield a sharp knife and clean the pin bones from the fillets. 

click on images to enlarge

Scale and clean your fish.  Best to leave the skin on as it adds flavor.   

Dip fillets in a wash of eggs beaten with milk.   Dredge in flour seasoned with white pepper, garlic salt and paprika.  Set aside. 

Return floured fillets to the egg wash and dredge in Panko bread crumbs.   

Place fillets in a cookie sheet in the freezer to firm-up.   

Bring a couple of gallons of vegetable oil up to temperature in a propane-fired turkey fryer.   

Things will happen really quickly at this point so be sure to assemble a few acolytes to hold the light, run fillets to the kitchen, hold the tray and basket, etc.  

When the oil reaches 375 degrees carefully drop your fillets into the basket and cook until golden brown.  Be careful not to crowd your fish.  Watch the temperature of the oil and adjust the flame as needed    

Remove fish fillets to a cookie sheet covered in paper towels and hold in a 200 degree oven until everything is ready to serve.   

Serve-up with potato salad, slaw and buttered rye bread.  Homemade tartar sauce too.   

Adult beverage of your choice. 

Cheers!