Looking for something new to do with your walleye catches? How about FISH NACHOS?! Here is an amazing recipe for Baja Fish Nachos based on a recipe on foodrepublic.com–let us know how it tastes:
For the fried fish
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon Cayenne powder
- Kosher salt and pepper
- 1 bottle Mexican beer of your choice
- canola oil, for frying
- 1 pound walleye fillets
For the nachos
- 1/2 large bag tortilla chips
- 1/2 cup sour cream
- 6 ounces cotija cheese, crumbled
- 1 cup green cabbage, shredded
- Mexican hot sauce like Cholula or Tapatio, to taste
- chopped cilantro and lime wedges, to garnish
- Heat 2 inches of canola oil in a medium saucepan to 350F.
- Whisk together the flour and cayenne with a little salt and pepper in a large mixing bowl.
- Add the beer slowly to prevent it from foaming over while lightly whisking until a batter forms.
- Dip the fish in the batter, allowing any excess to drip back into the bowl, then carefully drop into the oil and fry for 4-5 minutes or until cooked through and deep golden-brown.
- Remove fish using a spatula (tongs will make the fried coating fall off), drain on a thick layer of paper towels and cool to room temperature.
- While the fish is cooling, arrange the tortilla chips on a serving plate and top with shredded cabbage.
- Break up fish into 1 1/2-inch chunks and distribute over the top of the chips.
- Transfer sour cream to a small plastic zip-top bag, snip off one of the tips and drizzle over the top, then add hot sauce and sprinkle the cotija cheese and cilantro on top.
- Serve garnished with lime wedges.
All credit for this delicious recipe goes to Montana Outdoor. http://www.montanaoutdoor.com/2015/08/turn-your-catch-into-spicy-baja-fish-nachos/