Capt. Carole’s HUSH PUPPIES :
- 2 cups self-rising cornmeal
- 1 cup self-rising flour
- ½ tsp salt
- 3 Tbl sugar
- 3 large eggs, slightly beaten
- 1 ½ cups (6oz) shredded Cheddar cheese
- 1 can corn with peppers drained
- 1 large onion chopped fine
- ½ bag shrimp diced
- Vegetable oil
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Combine first 4 ingredients in a large bowl.
Beat eggs slightly and add to dry ingredients,
Stirring just until moistened, if too dry add
a amount of milk. Fold in cheese, corn, shrimp,
and onions (do not over stir batter).
Pour oil to depth of 2 inches into a small pan;
heat to 375 degrees. Carefully drop batter by
rounded tablespoons into oil; fry hush puppies,
a few at a time, 3 min or until golden brown,
turning once. Drain on paper towels.
Yield: 3 ½ dozen
Optional: 2 jalapeno peppers, seeded &
chopped |
Capt. Carole’s Pan Fried Walleye:
2 fillet of Walleye per person
Drakes Mix fish breading
Olive oil
Dredge Walleye in Drakes mix to coat.
Heat Olive oil in skillet on med high.
When oil is hot add Walleye and fry until
golden brown turning once, about 6 min.
Do not let the oil get to hot. If you like
A buttery taste add a tablespoon of
butter to the oil. I season my fish with
Lemon pepper.
Optional: 2 jalapeno peppers, seeded &
chopped
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Capt. Carole’s Parmesan Walleye:
- 2 Walleye fillets per person
Equal parts:
- Parmesan Cheese
- Hellmann’s mayonnaise
- 1 small grated onion
- Lemon juice
Mix: Parmesan Cheese, Hellmann’s Mayonnaise,
Onion and Lemon juice until the consistence of
cheese sauce.
Broil Walleye with butter and a little bit
of grated onion under broiler until it flakes.
Remove from broiler and spoon the Parmesan
sauce over the top. Return to broiler for about
2 min watch closely as it will bubble up like a
Marshmallow and turn golden brown (will burn
quickly).
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Capt. Carole’s WALLEYE CHOWDER :
- 3 lbs Walleye
- ¼ lb bacon diced and fried crisp
- 1 large onion diced
- 4 cups diced red potatoes
- 4 cups milk or half & half
- 1 or 2 stalks of celery chopped
- 1 small can evaporated milk
- Salt & Pepper to taste.
Cook fish in enough water to just cover for
about 10 min. Remove fish to bowl to cool.
To fish broth add celery, potatoes, onions and
enough fresh water to just cover. Cook until
potatoes are tender about 15 mins. Flake and
debone fish. Add fish flakes, milk & canned
milk to potatoes mixture and heat to boiling
point (do not boil). Add about 1Tbs butter
and bacon. If you would like it a little thicker
add ¼ cup of instant potatoes or corn starch.
Serves 6 to 8
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