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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 9 2011

Deep Fried Walleye

Be sure to remove the front part of the lateral line to get rid of the small
bones and fishy taste, on large fillets remove the entire lateral line.
pat the fillet dry and cut into 2 inch pieces

in a ziplock bag
1 cup of flour
1 cup of shore lunch
1 table spoon of lemon pepper
1 table spoon of parsley flakes
1 teaspoon of cayenne pepper

put the pieces of walleye in the bag

at least one hour before deep frying make this batter
1 cup of Bisquick
1 cup shore lunch
1 tablespoon of lemon pepper
1 teaspoon of cayenne pepper
1 egg
add enough beer to make the mixture very thin
you may need to add a little more beer just before dipping to walleye as it may
thicken while it stands on the counter

heat peanut oil in a deep frier to 375 degrees
dip floured chunks in the batter and place in oil
cook until chunks are barely bubbling

serve with tarter sauce