Well, the two casseroles are gone after a week and it was time for something else to eat. Since Bev is not a fan of lake fish, other than crappie, and I was eating alone and working on the freezer, I opted for a meal of deep fried Walleye, from Michigan, and baby lima beans – Bev doesn’t like them either.
For the fish, I just salted and peppered the skin-on fillets then dusted them in House Autry Seafood Seasoning, which made for a light breading on the fish – note how finely the breading is ground.
I cooked them in 350F oil a couple of minutes per side until golden brown – they were pretty thin so it didn’t take long and I hate overcooked fish.
For the beans, I used a recipe from the web for Cracker Barrel Baby Limas and sort-of followed the recipe.
1 cup water
1 chicken bouillon cube (Larry used chicken base)
2 slices bacon (Larry used a tsp of bacon grease)
1 clove garlic, peeled and lightly mashed (Larry used ½ tsp of garlic powder)
1/2 teaspoon red pepper flakes
1/2 teaspoon onion powder
1 teaspoon sugar (Larry omitted)
1/2 teaspoon black pepper
1 (16-ounce) bag frozen baby lima beans
1. Bring water, chicken base, and bacon grease to a boil in a medium pot.
2. Add remaining ingredients. Stir and cover. Reduce heat to maintain a simmer.
3. Cook for 30 minutes, stirring every now and then and adding a little more water if needed. (There doesn't need to be much liquid, but you do need some.)
4. Season to taste with salt.
The fish was delicious and the beans were very good – I didn’t even need to add butter to them.
I only ate 1½ pieces of the fish and knew what I would be having for breakfast the next morning. I nuked the fish for a minute then put it in the toaster oven with the English muffin to crisp up a bit and I added a couple of sunny-side up eggs for an outstanding breakfast.
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Have a great day and thanks for stopping by Almost Heaven South.
12/15 & 12/16/18 Meal Dates