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Wisconsin Fish Fry Recipes from ZoZo's Kitchen

Wisconsin Perch Plate from ZoZo's Kitchen.

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Wisconsin Fried Perch

Wisconsin Fish Fry:

1 ½ pounds pan fish, trimmed and boned (blue gill, perch, walleye, crappie)

1 cup self-rising flour

2 tablespoons Old Bay Seasoning

1 teaspoon smoked paprika

1 teaspoon fresh cracked black pepper

1 12 ounce can evaporated milk

1 quart vegetable oil

Directions:

Heat oil in a large heavy pan or electric skillet to 375 degrees. In a mixing bowl combine the flour with the Old Bay, paprika, and pepper. In a separate bowl, pour in the evaporated milk. Pat the fish dry with a paper towel. Place the fish in the evaporated milk a couple at a time, and coat thoroughly. Dredge the fish in the flour mixture, shaking off any excess flour. Fry the pieces a few at a time until golden brown. 3 - 4 minutes. Drain the fish on a piece of paper towel or brown paper bag. Season with salt and pepper. Serve with tartar and fresh lemon wedges.

Tartar Sauce:

2/3 cup good mayo

1/2 teaspoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon Dijon mustard

2 tablespoons dried onion flakes

2 tablespoons olive oil

1 tablespoon drained and minced capers

1 tablespoon sweet pickle relish or chopped pickle

2 teaspoons minced dill

1/2 teaspoon Old Bay seasoning

1/2 teaspoon fresh cracked pepper

Directions:

Whisk together mayo, lemon zest & juice, mustard, onion, & olive oil in a bowl. Season with capers, pickle, dill, Old Bay, & pepper. Refrigerate until ready to serve.

Creamy Coleslaw:

1 head green cabbage, shredded

2 large carrots, shredded

3/4 cup mayo

2 tablespoons sour cream

2 tablespoons grated sweet onion

2 tablespoons sugar

2 tablespoons white vinegar

1 tablespoon Dijon mustard

2 teaspoons celery salt

Salt and fresh ground pepper

Directions:

In a large bowl mix together the mayo, sour cream, onion, sugar, vinegar, mustard, celery salt, and season with some salt and pepper. Add the cabbage and carrots, mix well (I like to use my hands). Taste to see if more salt, pepper, or sugar may be needed. Serve immediately for crisp cabbage, or make ahead for a marinated cabbage.

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