Did you ever wonder what to do with all those broken
potato or tortilla chips that fall to the bottom of the bag?
They're too small to eat and usually they just get thrown away.
Well, here's a way to keep from wasting them, especially if you're on a
camping or fishing trip. It's an incredibly easy way to prepare
fresh fish. It takes very little prep work and the result is a
great tasting fillet that can be used either for a main dish or for
something as easy as a fish sandwich. All you need is:
- Fresh fillets (walleye, perch, bass, northern)
- Chip "remnants" (about 2 cups crushed)
- Flour (optional)
- 1 raw egg, beaten
- Pepper to taste
- 3-4 Tablespoons cooking oil
Dip the fillets in egg, then coat them with the crushed chips. Fry
them in hot oil - peanut oil works best - for 2-3 minutes per side.
If you are using the fillets for a sandwich, just add mayonnaise, a thin
slice of raw onion and tomato and large leaf of fresh lettuce. Pop 'em
on a hamburger bun and you've got a great lunch! If you'd like to
dress up the fillets for a main course, obtain a package of Hollandaise
sauce and follow the directions on the package. Add to the sauce
about a teaspoon or so of Dijon mustard, an ounce of dry white wine and a
teaspoon of fresh lemon juice. Spoon the sauce over the crisp
fillets and watch how quickly they disappear! Try
this dish with Dry Creek 2000 Chardonnay.
Make a fish sandwich by frying some perch, bluegill or bass fillets.
Add a couple pieces of toast, some tartar sauce, a slice of Vidalia onion,
bread & butter pickles and a slice of cheddar cheese and a crisp leaf of
lettuce. Serve with a glass of wine (or a bottle of beer), Old Dutch
potato chips and some pasta salad or cole slaw.