Walleye Fish tacos recipe.

I found this wonderful recipe and tried it out and by Jove isn't it a feast. I think you should try it out and see how good it is for your health aswell as your general wellbeing.
The taste is fabulous and this is definitely one of those under rated fish recipes that doesn't get much of a look in.

This recipe will make about six large tacos. Northern Pike or trout can be substituted, but walleye is the best.

Ingredients

3/4 cup flour

1/2 tsp baking powder

1/2 tsp crushed oregano

1/2 tsp garlic powder

1/2 tsp chili powder

1/4 tsp cayenne pepper

Salt & pepper as you like

1 egg yolk

4-6 oz beer

Oil for frying

1/2 cup mayonnaise

1 tbsp chopped cilantro

1/2 lime

1 ripe avocado

2 cups shredded cabbage

1 to 1.5 lb walleye fillets

Steamed tortillas

Lime for squeezing

1. Make the batter. In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too thick, add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish.

2. Cover the batter and let it sit in the fridge for at least 3 hours. You can even let it sit overnight or through the work day.

3. When you are ready to start cooking the fish, heat the oil to 375. Mix the mayo, cilantro, and enough lime juice to make it "saucy." Slice the avocado. Slice the lettuce paper thin. And cut the fish into portions that will fit well in a taco after you fry them.

4. Once the oil is hot, dip the fish in the batter and get it well coated. Cook one to two slices at a time - depending on the size of the fillets. Drop a slice into the oil while the batter is still dripping off and fry it for about 3-5 minutes, turning half way through. While the fish is cooking, go ahead and steam the tortillas.

5. Grab a steamed tortilla, add a piece or two of fish, a couple slices of avocado, sprinkle on some lettuce, add sauce to taste, and just before you eat it, squeeze on some lime juice.

Fishing for health..

Now that it is winter, we all need the extra nutrients as our body is losing a lot of heat and energy.
At least twice a week we should be eating fish as it is rich in phospsorous and essential fatty acids. The flavour and aroma of fish is subtle and lovely and mixed with many green vegetables and salad can make the healthiest combo meal and also keep you slender and fit and your children very healthy indeed. So why not opt for fish tonight for a change?

Great Recipe for salmon..!!!

It's getting really nippy now and we need some heartwarming nosh down our digestive tracts this winter so time for a lovely soup to keep the family in good shape. Nothing like a healthy bowl of soup.


SALMON CORN CHOWDER..



1/4 cup butter or margarine
1 large onion, chopped
1 cup celery, diced
1 clove garlic, minced
2 tablespoons all-purpose flour
3-1/2 cups chicken broth
2 cups half and half
1 can (17 oz) cream style corn
1/2 teaspoon salt, or to taste
1/4 teaspoon white pepper
1 can (15-1/2 oz) salmon, drained and flaked
Parsley, chopped for garnish (optional)

Melt butter in large heavy saucepan over medium heat. Add onion, celery and garlic; cook 4 to 5 minutes until onion is translucent. Stir in flour until blended. Gradually stir in 1 cup broth. Stir until boiling and thickened. Stir in remaining broth, the half and half, corn, salt and pepper. Simmer uncovered 15 minutes, but do not boil. Remove fro heat; add salmon. Garnish each serving with parsley.

Makes 8 cups.