Episode 11: Wisconsin Tailgate

Fish Fry Breading

2 cups Fish Breader Mix

1/2 cup Flour

2 Eggs, beaten

Vegetable oil for frying

Salt & pepper

Heat up your oil, using enough to fully submerge the fish portions. You want your oil to reach around 350 degrees.

Season your flour with salt & pepper and toss your fish portions in it. Dip your floured fish into the beaten eggs and put them into fish breader mix. We like to use a paper bag for this last step so you can give them a good shake, ensuring a good coating on your fish. It also keeps the area cleaner. 

After a good shake, gently drop your fish into the hot oil. Try not to mess with the frying fish too much because you don't want to knock off the breading. You do want to flip them to ensure they are crisp and golden brown all over. Remove from pan and place onto a paper towel to remove excess oil and sprinkle with salt while hot. 

Potato Pancakes

4 cups Shredded potatoes, about 4 russet potatoes

2 tablespoons AP flour

1 egg, beaten

2 green onions, sliced

Salt & pepper

vegetable oil for cooking

Combine all your ingredients, should look like a thick batter. Heat up your pan to med-hi heat and pour a thin layer of oil in the pan. Spoon batter into your pan and cook until golden brown, about 5 minutes. Flip and finish cooking. Remove from pan and place onto a paper towel to remove excess oil and sprinkle with salt while hot. 

Tartar Sauce

1/2 cup mayonnaise

1 Tablespoon sweet pickle relish

1 lemon, juiced

Salt & pepper to taste

Combine all ingredients together, mix thoroughly and serve.