That s walleye for everybody out of the Detroit area Was down to my last pack of walleye from Brest Bay from this winter. Thought I would toss this out there for anyone who wants try some fried eye without the heavy batter mixes. The portions are up to you, but I usually kick it up a notch with the cayenne pepper, gives it that red/gold color. Just a dry mix, put all the stuff in a paper bag (use two) and shake!
Its light, crispy and actually works for crappie, gills, pike and perch too. If fish doesnt float your boat, try it on fowl.
i’m assuming that’s flour in that measuring cup? looks somewhat similar to our batter recipe…try mixing some cornmeal for a different texture to the batter.
Wife, its is flour, just the all purpose variety. what do you use besides cornmeal?
well i mix equal parts white cornmeal, yellow cornmeal, flour and a SECRET INGREDIENT that unfortunately i am not at liberty to divulge in public forums.
then add the spices. so simple, yet so delicious!
Dont blame you if its a closely guarded secret. If you feel like sharing with another do it yourselfer (meaning me), just click on “Mason” and email it to me! Will always try something new at least once, before judging.
[...] Somehow, I missed this post on the “Fishing Michigan” blog last week from fellow BlogsMonroe blogger Chuck Mason on how he cooks pickerel, aka walleye. There’s also a pic of some mouth-watering results! If only I can figure out what’s in the jar second from the right … [...]
That would be the ol’ pepper mill, tightend down for a finer result. Like my pepper!!!!!
You should try the Malibar Island Pepper from Alden Mill House up in Alden, Michigan, at the SE corner of Torch Lake. They carry Alden Mill House ground Malibar Island Pepper at the jerky shops in Dundee and LunaPier, but you can get the whole peppercorns for your own grinder from the Mill House itself.