Friday Fish Fry

Friday fish fry here at The Platz.

 

Yellow lake perch from LaFonds Kewaunee fish market. Potato salad and slaw from Marchant's in Brussels.  Homemade rye bread.

 

Directions:  

 

Brine the fish fillets for four hours in the fridge, drain in the sink skin side down.  Do not dry. Sprinkle some garlic salt and fresh-cracked pepper over the fillets.  Dredge in Wondra Flour and set aside on a cookie sheet.  In a bowl whisk a couple of eggs together with some milk to make a wash.  Fill another bowl with Panko bread crumbs.  One by one dip each floured fillet in the wash and toss win the bread crumbs.  place the fillets on another cookie sheet.  Set-aside in the fridge overnight of for the afternoon before frying.

 

To cook pour a 48 oz bottle of basic vegetable oil in your outdoor fryer and raise the temperature to 375 F.  Fry until golden brown and drain fillets on brown paper grocery bag.

 

Do any french fries or onion rings first and hold them in a 170 F oven

 

Pro-Tip - after the oil cools carefully decant it back to the bottle leaving the crumbs behind.  Any small crumbs that find their way to the bottle will sink to the bottom.  You may get up o three uses of that oil for outdoor frying.

 

   

With nicer weather it’s terrific to move your fried food experience outdoors. No muss, no fuss in the kitchen.

 

 

 

With the prep work done in-advance this comes together in a flash. Literally minutes!

 

Observe…..