Tag Archives: Deep Fryer

Lake Erie Fried Walleye and Onion Rings

Dragged out the deep fryer and mixed up some more 2-ingredient beer batter. Did that last year with perch, but I suspect people are still afraid of the simplicity of this batter, which I originally ran across for onion rings. I’ve never seen it on the web, so it must have been passed on in a handwritten note or by word of mouth. After all, there’s not much to write down—equal amounts of beer and flour. That’s where people get nervous about things like salt or cornstarch or baking powder or OMG an egg. But as I’m sure I said before, we’re not making pancakes here. We want a light crispy coating, much like tempura. I think I’ll throw in a few onions for garnish on the sandwiches. It’s been a long time since I made the onion rings. A long time.

Today’s beer is some kind of Octoberfest, which I think means the beer is stronger or malty. I know it’s making the batter a little orange-yellow, and I’ll be interested to see what it does to the flavor. The batter itself, even after it sits for hours, is thick and I would say glutinous or viscous; it kind of sheets off your foods, although it works best with onion rings. With fish, just dry them off before immersing in the batter.

I thought hard about using one of my cast iron pieces for the frying (skillet or Dutch oven), using either the stovetop or grill, but in the house, that’s such a mess with the splattering, and I’m concerned about not having good heat control on the grill. Nothing worse that trying to fry in oil that won’t hold its temperature and getting soggy, oil soaked fish. Besides, I’ve got the huge electric deep fryer that works like a charm. It’s just a shame to use a gallon of oil for one meal. I will not re-use oil used for frying fish, unless you bring me more fish tomorrow.

Oh, mercy, if there were ever a day when I could eat another sandwich….

Lake Erie Fried Walleye and Onion Rings

  • Servings: enough batter for 2-3 lbs fish or a ton of onion rings
  • Difficulty: moderate
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The batter has to sit on the counter for 3 hours, so factor that into the total time. Increase amounts based on your ingredients.

Simple Beer Batter

equal amounts of beer and all-purpose flour—I used 1 1/2 cups of each

  • Combine the beer and flour, cover bowl, and let sit on kitchen counter for 3 hours.

Frying Fish and Onion Rings

1 1/2 lbs walleye, skinned and boned, cut in 4-5″ lengths for sandwiches

2 small onions, sliced very thin and separated into rings

salt, for seasoning after frying

  1. Set up your deep fryer or heat oil in a large Dutch oven to 375°
  2. If frying both fish and onion rings, do the onions first, so they don’t take on any fishy taste.
  3. Slice onions to your desired thickness—I just wanted a small amount of very thin rings.
    1. I took about 2/3 cup of the batter and mixed it with my onion rings. If you’re only making the rings, you could just put all the batter in with them.
    2. When the oil is ready, drop the rings in, using a long fork, trying to keep them as separate as possible.
    3. I covered my fryer and cooked them until browned.
    4. Remove the onion rings to a rack over a sheet pan and place in a 200° oven while making the rest.
  4. Dredge fish pieces in batter and cook a few at a time so they are not crowded in the fryer or pan. I put a small piece of non-stick foil on the bottom of my frying basket to keep the batter from sticking. Fry until browned. Walleye are thick, so each piece took at least 5 minutes to be done. Smaller fish are done more quickly.
  5. Remove fish to draining rack with onion rings and keep in oven until all the fish is fried.

Remember to salt the onion rings and fish as they come out of the fryer. We ate the fish in sandwiches with coleslaw and onion rings on the side.

Let the Machines Cook

Includes the recipes for “Deep-fried Breaded Shrimp, Rice with Peas and Parmesan, and Vanilla Ice Cream.”

It’s summer and one daughter and granddaughter are visiting, so there’s that tug between not wanting to do any cooking and doing a little as a treat for guests. I decided to just do it all in one day and let the machines take over. The rest of the week will just be opportunistic eating.

waringpro IMG_2001

I dragged out the Waring Pro® Deep Fryer (I see the newer ones are digital) and made some breaded shrimp. It couldn’t be easier, except for the three stage flour-egg-bread crumb process and the post eating clean up. In between, the frying is elementary and with no mess. Afterward everything except the heating element goes in the dishwasher after the oil cools, and you really can’t keep oil in which seafood has been fried, even if you strained it in cheesecloth, so disposing of a gallon of canola oil is a kind of a waste.

To go with the shrimp, I let the Black & Decker® rice cooker cook some arborio rice in chicken stock, with peas and Parmesan cheese.

After dinner, I made some vanilla ice cream in the Cuisinart® ice cream maker, with Reese’s Peanut Butter Cup Minis added as desired by each guest.

Deep-fried Breaded Shrimp, Rice with Peas and Parmesan, and Vanilla Ice Cream

  • Servings: 4-6
  • Difficulty: moderate
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Deep Fried Breaded Shrimp

  • 2 lbs large shrimp, peeled and de-veined
  • 1 gallon cooking oil, or whatever your device requires
  • 1-2 cups all-purpose flour, seasoned to taste with salt & pepper
  • 3-4 eggs, whisked with 1/2 to 1 cup water
  • 2-3 cups breadcrumbs, seasoned or plain

Add the oil to the fryer and begin heating to 350° Set up the breading ingredients (flour, egg mixture, bread crumbs) in three separate containers for breading the shrimp. I put the flour in a large zippered bag and coated all the shrimp at once. I put about a third of the floured shrimp at a time in the egg mixture, turning them with a large spoon to coat. Then I put in the breadcrumb bowl with a slotted spoon to drain off excess liquid. I used another large spoon to turn the shrimp in the breadcrumbs. Shrimp are small enough that they are one of the few things you can bread without breading all your fingers in the process. I set out the breaded shrimp on paper towels to dry a little while the oil heated.

About ten shrimp in the basket cook in 1-2 minutes, then drain on paper towels while the rest cook.

Rice with Peas and Parmesan

  • 1 cup arborio rice
  • 2 teaspoons Better Then Bouillon® chicken base
  • 2-3 cups water (I use extra water because of the addition of cheese and peas)
  • 1/2 cup grated Parmigiano Reggiano
  • 1 cup frozen baby peas

Plan your rice based on your cooking method and type of rice to be ready shortly after all the shrimp are fried. Follow your cooker’s directions. Arborio rice cooks quickly in a rice cooker—about 30 minutes. during the last five minutes of cooking, stir in the cheese and peas. With arborio rice, this is a creamy dish.

Vanilla Ice Cream

Recipe Credit: Cuisinart® Ice Cream Maker

  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 cups heavy cream
  • 1-2 teaspoons vanilla

This simple recipe is not one that requires cooking an egg-based  custard and comes together quickly. Simply mix the milk and sugar until the sugar is dissolved. Add the cream and vanilla. Start the machine and pour in the mixture. Churn for 25-30 minutes. The ice cream will be soft and about the consistency of an extra-thick milkshake. You can eat it or put it in the freezer for an hour or two to firm up. Serve with toppings, like Reese’s® Peanut Butter Cup Minis.

I hope this doesn’t sound like a complicated meal, because it really was simple and stress free. Tomorrow, the zoo and maybe some summer fare at Sara’s and Sally’s on the peninsula.