Otter Tail Outfitters

Your Central Minnesota Fishing Guide Service

Small to medium sized fish fillets (crappies, walleyes, etc)

1 cup Instant Potato Buds (or more depending on amount of fish)

1 Egg

Milk

Garlic Powder

Salt/Pepper

 

Blend the egg and roughly an equal amount of milk together in a small bowl.  Set aside.  Add Potato Buds to a medium sized zip lock plastic bag.  Use a rolling pin to crush the Potato Buds into a fine powder.  Add seasonings to your particular taste into bag.  Shake up to mix ingredients.  Dredge fish fillet in egg/milk mixture and toss into zip lock bag.  Seal and shake to coat the fillet.  Fry in a pan of hot cooking oil.  This is my wife’s favorite fried fish coating.  

Two 3-4 lb Northerns filleted with the Y bones removed - cubed

1 medium onion

Paprika

1 stick of butter – melted

 

Cube the Northern fillets into 1 to 1˝ inch chunks.  Cut onion in half.  Add onion to a larger pot of boiling water.  After boiling for a couple minutes, add the fish.  Boil for about 5 minutes, do not over cook.  While the fish is boiling, turn the oven broiler on.  Remove fish and place on a broiler pan that has been covered with a sheet of aluminum foil with slits for drainage.  Brush the fish chunks with some of the melted butter and then sprinkle with paprika.  Broil for 2-3 minutes until the fish just starts to brown.  Remove and serve hot with remaining melted butter for dipping.     

Fish Recipes From The OTO Kitchen

Use smaller walleye fillets.  Split the fillet in half, lengthwise down the lateral line.  Next lay the half fillet on a strip of bacon and roll them up together.  Stick a couple of toothpicks into the roll ups to hold them together.  Place on the upper rack of a preheated bbq grill (low-medium heat) for approximately 15-20 minutes or until bacon is cooked and fish appears flaky.  Be sure to monitor the grill for possible grease flare ups from the bacon.

Bacon Wrapped Walleye Roll Ups

Poor Man’s Lobster

Crunchy Fried Fish

Halibut chunks or larger Northern fillets approximately 1 inch thick

Powdered Parmesan Cheese

Mayonnaise

Milk

Butter (for greasing the baking dish)

 

Blend the mayo and milk in a 50/50 mix.  Add more mayo if it appears too runny.  Put the parmesan cheese in a medium zip lock plastic bag.  Cut the fish chunks into approximately 2 x 4 inch sized pieces.  Dredge the fish in the mayo/milk mixture and place in the bag of parmesan cheese.  Shake until well coated. Place parmesan coated fish in a greased baking dish.  Put in preheated oven at 325 degrees for 35-40 minutes or until fish flakes easily. 

Baked Parmesan Halibut (or Northern Pike)

To contact us:

Phone: 320-808-6982

E-mail: ottertailoutfitters@gmail.com

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