Minnesota Cooking - Fresh Fish - Battered and Fried in Hot Oil

My husband is a great fisherman. He loves to fish in the winter and he brings home fish, removes the skin and bones and gives me the job of cooking the fresh fish.

First, you take the bowl of freshly filleted fish, and wash them off. There is always a little blood from the fish in the meat. Don't worry. If you don't remove it completely, it will just cook in with the meat. It won't hurt you.

Once the fish are washed off, find a container to place some Fry Magic coating mix in. Place your fillets into the coating mix and flip the fish piece over. Add another piece. Flip it over Then, close the lid of the container and shake the pieces around to evenly coat the fillets with the dry powder

So, again. Wash fish, coat with flour, place in deep fryer oil, cook until desired color. The FryMagic gets darker as you cook it longer. After 5-6 minutes of deep frying, remove fish from oil and drop into cake pan on top of doubled paper towels.

Let cool. They will be hot since your oil is usually best at 365 Degrees.

I like the Fry Magic Coating mix, but you can take two cups of all purpose flour, 1 cup of yellow corn meal, 1/4 cup of Lawry's Seasoned Salt, 2 Tablespoons of poultry seasoning and 1 teaspoon ground black pepper. Mix together in a bowl that has a tight fitting cover. Dip your fish into milk or water and place fillet in bowl and shake the fish inside the bowl until the fillet is completely coated with flour mix.

Place three or four fillets in your fryer and cook or four minutes. Make sure your coating has a deep bronze color to it. Sometimes the light on my deep fryer comes back on when the fish are done. Sometimes I take them out before the light comes back on.

Place the cooked fillets onto a pan that has a couple paper towels folded on top of it. The paper towels will pull the extra oil from the fish.

Dip your fish in tartar sauce.

An easy tartar sauce recipe. 1/2 cup Miracle Whip, 2 tablespoons dill relish.