The below three recipes will battle it out at the Progressive Insurance 20th Annual St. Paul Ice Fishing Show!
1. World’s Crappie’est Sandwich
2. Beer Batter Fish Tacos
3. Parmesan/Dill Walleye on the Grill
Good luck to each Finalist and thank you all for participating!
- created by Chad DeMatteis
While preparing one of your favorite fish recipe with one of Goose Antler Lodge’s Fish Batter Mixes, don’t forget about making this long time accompaniment. The key to these is not to get the oil too hot; between 350 and 360 degrees is ideal to make sure the inside is cooked thoroughly while the crunchy crust is maintained without burning. Also, if pan frying make sure there is enough oil for them to free float and not to fry up too many at one time. They can be held in a 200 degree oven if preparing larger batches.
Ingredients
1 1/4 cup corn meal
2/3 cup Goose Antler Lodge Original Fish Batter Mix
1 tbsp Goose Antler Lodge Black Skillet Cajun Mix
1/2 cup sugar
2 tsp onion powder
1 tsp garlic salt
1 tsp season salt
1/2 tsp baking powder
1 large lightly whisked egg
1 cup + 2 tbsp buttermilk
Cooking oil
Directions
1) In a medium mixing bowl, combine all ingredients, stir, and allow to set up for at least 5 minutes.
2) Preheat oil between 350 to 360 degrees but not over. Use peanut or corn oil for best flavor. Spoon and drop into heated oil with a heaping kitchen teaspoon for approximately 4 minutes until the color of the hush puppy browns to about the same color as a cake donut. They will have a tendency to turn to one side and keep turning with a slotted spoon for even cooking and appearance.
- created by Phil Hanson
Ingredients
Directions
1. Fill a 10-12 inch cast iron skillet with enough solid crisco to get about a 1/2 to 3/4 inch of melted oil and be careful to only heat to between 300 and 325 degrees F.
2. Beat the eggs and water together in a bowl until smooth; set aside. Combine the Goose Antler Lodge Fish Batter, panko or bread crumbs, and optional Parmesan cheese in a separate bowl until evenly mixed.
Soak olives in water from 5-30 minutes to remove saltiness to taste, dry, stuff if desired.
Roll moist olives in dry batter mix to lightly coat, drop olives into egg and water mixture, then into dry batter and panko/bread crumbs and shake off excess coating.
Carefully drop olives one at a time into the hot oil and fry to golden brown turning as needed to brown evenly. Serve while still warm. Wrap with bacon if desired.
Dip in horseradish sauce, honey mustard, sour cream, cream cheese, blue cheese dressing, chip dip, shrimp cocktail sauce or your favorite barbecue sauce. Experiment and enjoy!
- created by Linda Paquette
Ingredients:
1 cup precooked fish (flaked or shredded)
1 box Goose Antler Lodge Original Fish Batter
1 package Idahoan “Loaded Baked” Flavored Mashed Potatoes
3 tablespoons softened butter
2 cups HOT water
Oven Directions:
Serve warm with butter. Yum!
- created by Gerald Miller
Ingredients
1 – 16 oz package of Goose Antler Original Recipe Fish Batter
3 lbs Meat, Big Game (Venison, Moose, Elk, Bear, Antelope, Goat, Bison, Beef or Pork) ground or trim
½ c Worcestershire Sauce
½ c Soy Sauce
½ c Extra Virgin Olive Oil
¼ c Brown Sugar, (firmly packed)
2 Tbs Onion Salt
2 Tbs Minced Garlic
1 tsp Oregano (diced fresh or dried)
1 tsp Sea Salt
1 tsp Black Pepper
2 Bay Leaves
2 Re-sealable Zipper Storage Bags
Directions
Prepare the meat – rinse, then trim. It must be free of bone, silver skin, fat and/or gristle (with beef or pork you don’t have to be as picky, but with wild game the “Wild” taste is concentrated in these items). Once trimmed, cut into 1” to 1 ½” cubes and set aside.
Prepare the marinade. In a Ziploc © type bag add the Worcestershire Sauce, Soy Sauce, Brown Sugar, Onion Salt, Minced Garlic, Oregano, Sea Salt, Black Pepper, and ¼ c of the EVOO. Kneed the bag by hand until the brown sugar is mostly dissolved and the other ingredients are toughly mixed. Add the bay leaves and the cubed meat. Seal the bag and slowly rotate until the meat is covered with the marinade. Place in the refrigerator (or Deer Camp Cooler) for a minimum of two hours.
In a ten inch skillet, pour the 1/8 c EVOO and set flame to medium. Pour the entire package of Goose Antler Original Recipe Fish Batter into the second re-sealable zipper storage bag. Pour out the marinated meat cubes into a colander to drain off the marinade. Remove the bay leaves and throw away along with the re-sealable zipper storage bag away (never reuse any marinade!). Place the meat cubes into the fish batter, but not more than ¼ of the meat at one time, seal the bag, shake briskly to coat, remove and place in hot skillet. Turn the meat every three to four minutes until brown place on paper towel into warm oven until all meat is cooked. Replenish the EVOO as needed. Serve with buttered noodles, rice (white, brown or wild) or your choice of potatoe (boiled, mashed or fried) and a veggie, (covered with cheese, this is why cheese was invented), that you like.
Serves one deer camp or a family of six large people.
Variation
Deep Fat Fry the coated meat cubes until golden brown – Double Bypass Wow Flavor.
- created by Aaron Heisel
Ingredients
2 pieces favorite bread or bun toasted
1 large or 2 small crappie fillets
1 box of Goose Antler Lodge Original Lodge Recipe fish batter
1 egg (beaten)
Cooking oil
Jalapeno pepper
Cream cheese
2 slices of bacon (cooked)
Directions
In a fry pan, place about ¼ of oil in the pan.
Heat oil in pan to 350 degrees.
Peppers Prep:
In separate bowls place the beaten egg and the fish batter
Slice the Jalapeno into pieces ¼” wide.
Dip the peppers in the beaten egg then dip in the fish batter so it is fully coated
Place in the hot oil and cook until peppers are golden brown
Fish Prep:
Prepare the same way as the peppers (follow directions on box)
Sandwich Prep:
Once the peppers and fish are cooked, prepare the sandwich as follows:
Spread a thick layer of cream cheese on the top bun
On the bottom piece, stack the fish, bacon, and fried peppers and add the top bun.
Serve with cold beer.
– created by Chad DeMatteis
This recipe contains most of the traditional fish taco ingredients, but by combining cabbage presentation with the sauce allows for a quick and simple way to prepare this dish. The “slaw sauce” can even be made up to 3 days ahead of time, making it possible to easily enjoy this beach-like delicacy out on the ice in no more time than it takes to cook fish.
Slaw Sauce Ingredient List
1 cup mayo
1/2 cup chopped green onion
juice from 1/2 lemon
2 or 3 cloves fresh garlic
2 tbsp Goose Antler Lodge Zesty Lemon Dill Fish Batter
3 cups of shredded coleslaw mix
Fish Ingredient List
1 lb fish fillets
1 cup Goose Antler Lodge Black Skillet Cajun Mix
1 cup beer or sparkling water
cooking oil
6- 6 inch tortillas
Directions
1) In a medium mixing bowl combine mayo, garlic, green onion, and shredded cabbage mix. Season with Goose Antler Lodge Zesty Lemon Dill Fish Batter. Stir and set aside.
2) In another medium mixing bowl, add Goose Antler Lodge Black Skillet Cajun Mix and whisk in the beer or sparkling water. Dip the fish in the batter allowing excess batter drip off, and deep fry in a 350 degree preheated oil bath for 5 to 7 minutes or until golden brown.
3) Form taco using a warmed tortilla, fish, and a liberal serving of slaw sauce. Makes approximately 6 servings.
Variations
Any of the other two flavors, as well as any of the other preparation methods found on the back of a Goose Antler Lodge Fish Batter box, would work well for these tacos. Similarly your favorite salsa, hot sauce, or cheese can be used as additional toppings.
- Created by Lucas Spaete
Ingredients:
Fish:
1 c Goose Antler Lodge Black Skillet Cajun fish batter
2/3 c light beer
2 tsp hot sauce (optional)
4 tbl minced cilantro
1 egg
1 lb fish cut wide filets in half (perch or walleye…YUM)
Enough cooking oil to fry fish (Can use deep fryer or pan fry)
Taco extras:
12 Corn Tortillas (wrapped in foil and warmed in a 200-degree oven)
1/2 c shredded carrot
1/2 c shredded red cabbage
1/2 c shredded green cabbage
1/2 c mayonnaise
1 minced chipotle chile in adobe sauce
1 tbsp adobe sauce
1 lemon wedged
1 tomato diced
Directions:
1. Preheat oven to 200-degrees and wrap corn tortillas in foil and place in oven
2. Mix mayonnaise, minced chipotle and adobe sauce in bowl.
3. Mix cabbages and carrot in bowl and add mayonnaise mixture, cover and put in
refrigerator
Fish:
1. Heat oil to 375-degrees
2. Mix fish batter with light beer and hot sauce and set aside
3. Beat egg in bowl and set aside
4. Place minced cilantro on plate
5. Use paper towel dry fish fillets
6. Lightly dip fish fillet in egg and press firmly into cilantro (both sides).
7. Repeat for all fillets
8. When oil is ready roll fish fillets in batter until coated (do not dip, you
will lose cilantro but that is OK)
9. Fry until fish is golden brown and flakes easily
Remove corn tortillas from oven, add appropriate amount of fish, top with
chipotle mayonnaise cabbage mixture and tomato, and serve with slice of lemon.
- Created by Jon Vagle
Ingredients
1 Cup Mayonnaise (Hellman’s suggested)
1 T Zesty Lemon Dill (Goose Antler Lodge) mix
1 T Parmesan cheese (dry – shake style)
1 T lemon juice
1 tsp Lawry’s salt
½ tsp sugar
Dash of Tabasco sauce (to taste)
Directions
Mix ingredients together.
Season 4-6 medium walleye fillets with salt and pepper.
Take walleye fillet’s and place on lightly buttered tin foil, put an edge on foil so juices don’t escape. (Can substitute Cedar planks for the aluminum foil).
Spread mixture on walleye fillets, coat fully – but don’t overcoat. Place foil (or planks) on grill.
Grill on medium heat, looking for the mixture to make a light “crust” on the fillets. Cook until fillet is flaky. (estimated 10-12 minutes).
– Created by Chad DeMatteis
Ingredients
1 lb cooled boiled/poached and flaked fish
1/4 cup finely chopped cooked bacon (3 thick or 6 regular slices)
3/4 cup Potato Flakes
1 tbsp Goose Antler Lodge Zesty Lemon Dill Fish Batter
1 tbsp Goose Antler Lodge Black Skillet Cajun Fish Batter
1 large egg
1/4 cup mayo
1/2 cup Goose Antler Lodge Original Recipe Fish Batter
Cooking oil
Directions
1) Boil fish for 5 to 8 minutes depending on thickness and cool to at least room temperature.
2) In a medium mixing bowl add the fish, bacon, and potato flakes. Season with the Goose Antler Lodge Cajun and Zesty Lemon Fish Batter; then loosely toss until evenly distributed.
3) In a small bowl beat egg and mayo. Add to the fish mixture and again lightly incorporate.
4) Separate mixture into 6 portions and with damp hands form into an approximately 1 x 3 1/2 inch patties. On a small plate spread out the Goose Antler Lodge Original Recipe Fish Batter and and gently press in each cake and lightly coat each side.
5) Carefully set in a fry pan with a just coating or up to 3/8 inch of oil heated to 350 for approximately 5 minutes on each side, only turning once. Serve with you favorite tartar or cocktail sauce.
Optional Serving Variations
This recipe can easily be adapted for a breakfast presentation topped with a hollandaise sauce. Also works great as an appetizer topped with a tomato, garlic, fresh herb, and olive oil salsa.
