Fishing Guide Service
Recipes From ~ Captain Darrell
20 Crappie fillets ~ 6 Medium onions ~ 2 1/2 cups Vinegar ~ 1 tsp. Salt ~
40 Peppercorns ~ 6 Bay leaves ~ 2 bunches Dill (Chopped)
Peel the onions and slice into rings. Boil the vinegar, salt,
peppercorns and bay leaves in a sauce pan, let set to cool.
Cut crappie fillets into chunks and put into 2 qt jars.
Add the onion rings to each jar,
pour the cooled mixture into each jar and screw on the lid.
Let stand for at least 24 hours. Store in refrigerator.
by Captain Darrell
2 Lbs. Yellow Perch fillets ~ 1 C. Water ~ 3 Tbsp. Pickling Spices
1 C. White Sugar ~ 1 1/2 C. White Wine ~ 2 1/2 C. White Vinegar
1 Large Onion, sliced
Cut each fillet in half. Soak perch in salt brine (1 cup salt per gallon of water) for 24
hours in a refridgerated unit. Drain fish and cover with vinegar. Let fish soak in vinegar
for 12 hours. Drain fish from the vinegar. While fish is draining, mix together the above
items and bring to a boil. Alternate layers of fish and onions in a clean crock or glass jar
and cover with the hot brine and refrigerate for a week. At the end of the week, drain
off liquid and replace with sour cream.
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Woodruff, WI 54568