WALLEYE BLT WITH SWEET POTATO FRIES
WALLEYE FISH AND CHIPS WITH SWEET POTATO FRIES
The recipe for this BLT contains the secret of the Fish and Chips-- the Seasoned Bread Crumbs. In my opinion, these make the dish and I can see them being used on other foods as well.
THE WALLEYE BLT
- 8 slices Nueske's thick-sliced applewood-smoked bacon
- 1 quart peanut oil
- 4 (four to five-ounces) boneless, skinless walleye fillets
- 1/4 cup fresh lemon juice
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 3 tablespoons lemon pepper
- 1/2 cup whole milk
- 2 large eggs
- 1/2 cup panko bread crumbs
- 3/4 cup grated Parmesan cheese
- 3 tablespoons cornstarch
- French Fry salt
- 2 slices sourdough bread
- 2/3 cup Tartar Sauce
- 12 leaves fresh butter lettuce, rinsed and patted dry
- 12 slices (about 3 medium) vine-ripened tomatoes
Prehat oven to 375 degrees F.
Prepare Tartar Sauce.
Lay out the bacon in a single layer on a rimmed baking sheet, and place on the center rack of the oven. Bake 21 to 25 minutes. Remove from the oven and drain off grease;reserve fat for later use. Turn bacon over,and return to the oven. Bake another 11 to 15 minutes, depending on how crisp you like your bacon. Remove from the oven and let rest in the pan 5 minutes. Drain and reserve grease. Place bacon on a double thickness of paper towels and blot excess grease with more paper towels. Set aside.
Fill a deep-sided cast iron skillet or a large, heavy Dutch oven with 2 inches of peanut oil and heat over medium high, until oil reaches 375 degrees F or just begins to smoke
While the fat heats, place fillets on a plate and brush both sides with lemon juice. Place flour, cornstarch and lemon pepper in a large bowl, and mix well. Place milk and eggs in a second large bowl, and beat vigourously. Place bread crumbs, Parmesan and cornstarch in a third large bowl, and mix well.
Dredge 1 of the fillets in flour mixture, pressing into the mixture gently Dip into egg mixture, and hold over the bowl, allowing excess moisture to drip down. Place in bread brumb mixture and scoop some on top, pressing in mixture gently. Turn over and again scoop some breading on top, pressing in gently. Lay on a rimmed baking sheet lined with parchment paper. Repeat for remaining 3 fillets.
When fat for deep-frying reaches 375 degrees F, carefully place 2 fillets in bubbling fat, and fry until golden brown, about 5 to 7 minute. Remove with a wire basket or a slotted spoon. Drain on a double thickness of paper towel, and season lightly with french fry salt. Fry remaining 2 fillets, dry and season.
Toast bread slices. Lay out toast on a work surface and spread tartar sauce evenly on each piece. Place 3 leaves of the butter lettuce on 4 pieces of the toast, and fan out 3 lices of the tomatoes on each pile of lettuce leaves. Place 1 deep-fried fillet on each set of the tomatoes, and lay 2 slices of the bacon ton top.Cover each sandwich with 1 of the remaining pices of toast. Cut on an angle and serve.
FRENCH FRY SALT
Mix together 1 cup kosher salt and 1 1/2 tablespoons dry Ranch dressing mix. Store unused salt mixture in a container with a tight-fitting lid.
SEASONED BREAD CRUMBS
- 3 tablespoons unsalted butter
- 2 cups panko bread crumbs
- 2/3 cup chopped walnuts
- 1/3 cup dried onion, minced
- 5 tablespoons chopped fresh parsley
- 3 dashes Tabasco sauce
Melt butter in a large skillet over medium-high heat. Add remaining ingredients and cook, stirring continually, until bread crumbs and dried onions are golden brown, about 3 to 5 minutes Remove from heat and let cool to room temperature. Store in a container with a tight-fitting lid at room temperature. Will keep for up to 5 weeks.
TARTAR SAUCE
- 1 cup minced scallions, both white and green parts
- 1/2 cup Miracle Whip
- 1/4 cup minced fresh chives
- 2 tablespoons lemon pepper
- 4 teaspoons fresh lemon juice
- 1 fresh jalapeno, seeded and minced
Whisk together all ingredients in a large stanless steel, glass or ceramic bowl. Will keep refrigerated for up to 2 weeks.
(from Hell's Kitchen Cookbook, Damn Good Food)
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