THE FROZEN KITCHEN

Few things go together like fishing, great friends, and good food. In a sport that advances decade after decade with new techniques and technology, the traditions at the root of the fishing community continue to withstand the test of time.

Pretty wild to think that even after how quick the fishing community has been to embrace fast paced change in the way fish are being caught, the advancement of how people are eating those fish has changed very little in over 100 years. Let that sink in. the Midwest fish fry has been a staple of the outdoor world since the late 1800s and for good reason. Its freakin delicious!

While it’s no surprise the classic fish fry isn’t going away any time soon, there is a movement taking place on the culinary side of the outdoor world that is challenging the way people approach fish and wild game cooking. This new wave of “fusion cooking” is bringing together bold flavors and fresh ingredients. Combine with new and innovative cooking techniques, the results are fun and delicious recipes that are reviving the excitement around cooking the days catch. Here is a recipe for a fish Juicy Lucy burger that is sure to shake thing up at your next fish dinner.

INGREDIENTS:

• 2 pounds fish fillets (any firm white fish) • 2 Tbs olive oil • 1 tsp smoked salt • 1 tsp garlic powder • 1 tsp crushed red pepper flakes

METHOD:

• 6 American cheese slices • 6 brioche buns • mayonnaise • bread and butter pickle slices

Start by grinding all 2 pounds of fish through coarse plate meat grinder, if you do not have access to a meat grinder, using a food processor ensure the fillets are partially frozen and pulse until a ground meat consistency is reached. Once ground meat is achieved, place in a large mixing bowl. To the fish add smoked salt and 1 tsp of olive oil; mix vigorously for 3 mins. Meat mixture should begin to stick together. If it does not feel tacky continue mixing.

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3. After fish is mixed add in garlic powder, crushed red pepper, and remain 1 tsp olive oil and combine. 4. Divide fish mixture into 12 equal portions 5. Cut cheese slices into quarters and lay all 4 quarters overlapping in the center of 6 of the patties, and cover with the remaining 6 patties.

With lightly oiled hands press burgers together. pinching both patties around the edges to form a single thick burger.

Preheat a frying pan on medium high heat. In batches cook burgers for 3-4 mins until lightly browned, flip, cook an addition an 3-4 mins on second side.

Serve on brioche buns with mayonnaise and pickle slices. This recipe debuted on The Crappie Chronicles last winter to watch it flow the link: https://www.youtube.com/watch?v=Onu7oreobm0&t=230s