Fish and Shrimp

Duane's Northwood Fish Fry Recipe

Duane's Northwood Fish Fry Recipe is very simple and you probably

have the ingredients in your pantry right now.

1 cup flour 2 Tblsp. lemon juice

1 tsp. salt 1 egg, slightly beaten

1 Tblsp. lemon pepper water

1 tsp. pepper

Combine dry ingredients in a medium bowl. Add lemon juice and the egg. Add just enough water and stir until you have the consistency of a pancake batter.

Dip the panfish fillets in the batter or put the fillets in the batter in the bowl, (This is my preference.) and completely cover with batter. Remove the fillets with tongs and fry in a hot skillet with oil. I use safflower oil and just a little olive oil. Fry until golden brown and cooked through. Depending on the size of your panfish filets, it won't take very long!

Dave's Fish Breading Mix

3/4 cup GoldenDipt fish fry breading mix

3/4 cup GoldenDipt Cajun breading mix

1/2 cup Premium Saltine crackers, ground

My husband has come up with his own breading mix, which includes a mixture of half GoldenDipt fish fry breading mix and half GoldenDipt Cajun breading mix. He usually adds about a half cup of Premium Saltine crackers, which have been ground up with the hand held blender. I asked why he adds the saltine cracker crumbs and he said it makes the breading a little crispier. I don't know about that, but the end result is really tasty.

His preference is deep frying these in vegetable oil. Since the Walleye is a bigger and meatier fish, he cuts it into chunks before adding the breading. ( I actually like the crappies and bluegills fried in olive oil in a skillet, but they are a thinner fish. The olive oil with just a little bit of butter, gives the fish a good flavor.)

Shrimp Scampi

2 pounds (about 15 per pound) fresh or frozen shrimp
3 Tblsp. olive oil
2 Tblsp. Chardonnay
Kosher salt
Black pepper
12 Tblsp. room temperature unsalted butter
4 tsp. minced garlic
1/4 cup minced shallots
3 Tblsp. minced fresh parsley
1 tsp. minced fresh rosemary
1/4 tsp red pepper flakes
1 tsp. lemon zest
2 Tblsp. fresh lemon juice
1 egg yolk
2/3 cup panko bread flakes

If the shrimp is frozen, first thaw in cold water. Leaving the tails on, peel and devein the shrimp. Butterfly the shrimp.

Transfer the shrimp to a medium-sized mixing bowl. Add the olive oil, wine, 2 teaspoons of salt and 1 tsp of pepper to the bowl of shrimp, and toss gently. While you prepare the butter mixture, put this to the side and allow to sit at room temperature.

Mix the softened butter, the garlic, the shallots, parsley, rosemary, red pepper flakes, lemon zest, juice, egg yolk, panko bread crumbs, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper together in a small bowl.

Arrange the shrimp around the perimeter of a 14-inch oval casserole dish, butterflied side down with the tails curled up and over the shrimp. Pour the leftover marinade over the shrimp.

Crumble the butter mixture over the top of the shrimp.

In a preheated 425°oven, bake for 25 minutes until the shrimp is cooked through.