Everything for a Midwest fish fry, in one frozen box. Feeds 6 to 8.
-
2 pounds of Skinless Walleye (two 1 lb vac packs)
-
Yellow Perch fillets (one 2/3 lb vac pack)
- 1 pound of Walleye Cheeks
-
2 bags of Beer Battered Walleye Strips (12 oz each)
- 2.5 pounds of Breaded White Cheddar Cheese Curds
- 1 pound Smoked Whitefish Steak
Every Friday in the fall, half the Midwest is standing over a fryer or out at an establishment looking for it. So we built a box for it: walleye and perch for the main event, cheeks (the fisherman's secret cut), strips that go straight from the freezer to the oven for the kids, cheese curds because it isn't a Wisconsin fish fry without them, and a smoked whitefish steak for the cracker plate while the oil heats. You supply the french fries and crackers and cheese and invite your friends and family over.
How to run the fry
- Thaw the walleye, perch and cheeks overnight in the fridge. Strips and curds go straight from the freezer to the oven or fryer.
- Oil to 375°. Dredge, batter and fry in small batches, 3 to 4 minutes.
- Smoked whitefish on crackers while you wait. Tartar, lemon, coleslaw, rye bread.
Package
One box, about 8.66 lbs, shipped frozen on dry ice. The walleye and perch fillets are vac packed.
Photos show the box cooked and served.
