Spent the day fishing out at Cobb Lake, found a few new places to fish from that produced good results. Need to get the yak out on this lake to get to the perch and stripper but I will settle for bluegill till then. Ended up with 9 keepers ranging in size from 6 to 8 inches long.
Ingredients
1 lb. catfish fillets
1 medium onion, chopped
1 teaspoon prepared yellow mustard
1 tablespoon Miracle Whip
1/2 teaspoon Old Bay Seasoning, or to taste
2 1/2 cups coarsely crushed buttery round crackers (Ritz, Townhouse, etc)
1 cup vegetable oil (for frying)
1 egg
Directions
Place your catfish filets in a saucepan with enough water to cover. Bring to a boil, and cook until fish flakes easily with a fork. Drain off the water and mash up the fish. Stir in the onion, Miracle whip, mustard, Old Bay Seasoning, cracker crumbs and the egg. Mix it all together until it is evenly blended.
Heat up your oil in a large heavy skillet over medium-high heat. Form the fish mixture into crab-cake style patties, and fry in the hot oil. When you pull them from the pan, drain on paper towels to pull off some of the excess oil. Serve hot.
Ingredients
1 cup steak sauce
1 cup whiskey or bourbon
Salt and ground black pepper to taste
1 pound bacon strips, cut in half
6 duck breasts, de-boned and cut into cubes (can be replaced with goose, as desired)
1 box wooden toothpicks
Directions
Stir the steak sauce and whiskey together in a bowl.
Pour the marinade into a resealable plastic bag and add the duck cubes.
Seal the bag and knead it and turn it over a few times to thoroughly coat the duck. Place it in the refrigerator for an hour.
While waiting for the meat to marinade soak your toothpicks in a bowl of water to prevent them from burning up on the grill.
Preheat a grill for medium heat.
Remove the duck from the marinade and throw away the sauce.
Wrap a 1/3 to 1/2 half slice of bacon around each duck cube (depending on chunk size) and secure with a toothpick.
Cook the duck bites on the preheated grill until bacon is crisp and duck is no longer pink, turning once, 5 to 10 minutes. Allow the bites to cool slightly, and serve on an appetizer/serving plate.
Ingredients:
1 qt. (4 cups) oil
2 eggs
2 tsp. water
4 large dill pickles, each cut into 9 slices
1/4 cup mayonnaise
1 Tbsp. prepared horseradish
1/3 cup flour
32 RITZ Crackers, finely crushed
Instructions:
HEAT oil to 350°F in deep fryer.
MIX mayonnaise and horseradish until blended. Refrigerate until ready to use.
WHISK eggs and water until blended. Coat pickle slices in flour, then in eggs then cracker crumbs, turning to evenly coat both sides of each slice. Place in single layer on parchment-covered baking sheet.
ADD, in batches, to hot oil; cook 1 min. or until golden brown. Drain on paper towels.
SERVE warm with mayonnaise mixture.
Ingredients:
3 firm green tomatoes, sliced
Salt
½ cup cornmeal
½ cup flour
½ tsp Cajun seasoning
½ cup buttermilk
1 egg
3 Tbsp vegetable oil for frying
Directions:
Spread tomato slices on paper towels. Sprinkle with salt. Allow 15 minutes resting for salt to remove excess water from tomatoes. Blot each side dry with paper towels.
In a shallow dish sift together cornmeal, flour and Cajun seasoning.
Pour buttermilk in a second shallow dish. Whisk in egg.
Coat tomatoes in cornmeal mixture, dip in buttermilk and coat a second time with cornmeal. Allow 5 minute rest. Sprinkle with cornmeal mix a third time just before frying.
Heat vegetable oil in a cast iron skillet. Fry both sides of tomato slices crisp and golden. Serve immediately.
