Another delicious recipe from our own Sporting Chef, Scott Leysath that will bring out the best of your own fresh catch.

A great twist on crusty, crunchy fried fish.  Cut fillets into 2- or 3-inch-wide pieces and make sure that they’re bone dry and cold before starting the process. Keep the fillets wrapped in paper towels in the fridge until the oil is hot and you’re ready to fry. Fish can either be deep-fried until done or pan-fried and flipped once to crisp up both sides.

Fish fillets

Flour seasoned with salt and pepper

2 beaten eggs whisked together with 1/2 cup buttermilk

Corn tortilla chips panko and dry-roasted peanuts

Salt and pepper

Peanut safflower or corn oil for frying

Heat oil to 375 degrees for deep-frying or 360 degrees for pan-frying.

Place 1 handful of tortilla chips, 1/4 cup panko and 1/4 cup peanuts in a food processor. Pulse until mixture is coarsely ground.

Dust fish with seasoned flour.

Dunk in egg and buttermilk mixture.

Roll in tortilla chip mixture.

Place in heated oil, a couple pieces at a time, and fry until golden brown.

Drain on paper towels. Season while hot with salt and pepper.

You’ll find more recipes to prepare using the meat and fish that you’ve harvested yourself in every issue of MidWest Outdoors, available by subscribing on our website.