Recipes Included On This Page Lake Erie Monster Fish Sandwich Lemon-Pineapple Fizz Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Lake Erie Monster Fish Sandwich Recipe By :The Wild Chef Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 walleye fillets or other firm white-fleshed fish 3/4 cup all-purpose flour -- plus 1/2 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/4 teaspoon chili powder 1/4 teaspoon baking powder 3 large eggs 1/2 cup Guinness ale 1/4 cup buttermilk Oil, for frying 8 slices bread, thick white such as Texas toast -- toasted 16 slices American cheese Jalapeno Tartar Sauce: 1/2 cup pickle chips 1/4 cup onion 2 tablespoons capers 1/2 teaspoon garlic 2 cups mayonnaise 2 tablespoon Dijon mustard 1 1/2 teaspoons lemon juice 1 teaspoon lemon zest 1/2 teaspoon black pepper 1/2 teaspoon dill 1/2 teaspoon sugar 1/2 cup jalapenos -- seeded and finely diced For sandwiches: Make the batter: In a large bowl, mix 3/4 cup flour with the salt, pepper, chili powder and baking powder with a whisk. In a smaller bowl, whisk the eggs, beer and buttermilk until combined. Pour the wet ingredients into the larger bowl and whisk until smooth. Preheat oven to 375F. While it is coming to temperature, heat the oil in a deep fryer or heavy pot to 350F. Rinse the fish in cold water, then pat dry with paper towels. Spread the remaining flour on a plate and dredge the fillets in the flour, shaking off any excess. When the oil is ready, dip the floured fillets in the batter one at a time, fully coating each so the batter is thick and drippy. Add to the oil and continue with the remaining fillets. Fry 7 - 10 minutes or until the fish is cooked through and golden brown. While fish is cooking, arrange the toasted bread slices on a baking sheet and place two slices of cheese on each piece. When fish is done, transfer the fillets to a paper towel to absorb excess oil, then set the fillets atop the cheese on four slices of bread. Place in the oven for about 3 minutes or until the cheese is melted and bubbly. Remove from the oven, and construct the sandwiches. Serve with the Jalapeno Tartar Sauce on the side. Jalapeno Tartar Sauce: Finely chop the pickles, onion, capers, and garlic in a food processor. Drain off liquid, then add to 2 cups mayonnaise in a mixing bowl. Add mustard, lemon juice and zest, dill and sugar to the mayonnaise mixture. Whisk thoroughly until smoothly incorporated. Add jalapenos and whisk again. Serves 4. From the Melt Bar & Grilled, in Cleveland, Ohio. Printed in Field & Stream, August 2011 Contributed to the FareShare Gazette by Art; 29 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2708 Calories; 239g Fat (77.9% calories from fat); 111g Protein; 41g Carbohydrate; 2g Dietary Fiber; 625mg Cholesterol; 7794mg Sodium. Exchanges: 2 Grain(Starch); 14 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 27 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Lemon-Pineapple Fizz Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 6 ounce can pineapple juice, chilled 1 cup vanilla ice cream 1/2 cup lemon sherbet 1 cup lemon-lime soda, chilled 2 drops yellow food coloring, optional In a blender, combine the pineapple juice, ice cream, sherbet and food coloring if desired; cover and process until smooth. Pour into chilled glasses; stir in soda. Contributed to the FareShare Gazette by Joan in response to a request; 22 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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