AceFoodDesk says here’s today’s food and recipe for Fish in Crusted Bread Crumbs Or Panko for you to enjoy with Kindness & Love XX A&M

Ace Press News From Cutting Room Floor: Published: Apr.02: 2024: Posted by Dorothy’s New Vintage Kitchen 09.January 2024: TELEGRAM Ace Daily News Link https://t.me/+PuI36tlDsM7GpOJe

I recently learned that Vermont has not one but two official state fish. Brook Trout is the state’s cold water fish, and Walleye the official warm water fish.

Although I find that all our waters are cold! If it comes out of Lake Champlain, those waters are anything but warm, especially this time of year.

On being a free-range child 

Unless you catch them yourself, walleye is usually hard to find, but I hooked some at a local fish market this week, and considered it quite a find. I grew up fishing with my dad, and with my brothers in the stream that meandered behind our house and through the woods. Some of my best memories include these timeless days with my fishing pole and the forest and water. We had to bait our own hook, and whatever we caught, we had to clean ourselves, but then mom would cook up a feast and it was worth it. My turf was large and filled with the wonders of nature. I, accompanied by my imagination, explored many kingdoms in my wanderings, and I grew to know every inch of our forest. I had names for the trees and for a big rock in the middle of a stream where I often sat daydreaming. It’s good to grow up in the country and be able to wander in wonder. It is truly one of the great gifts of my life, and I know my siblings felt the same way.

A fish and a fish story

I once wrangled and caught a seven-pound walleye in the Connecticut River, quite a feat for a young girl, and my Uncle John always teased me that he didn’t believe it was anything but a fish story, especially since my mother had already cooked the evidence. Uncle John was an avid fresh and salt water fisherman, and was quite competitive! Every time I saw him for years, he would ask if I caught another 8, 9, or 10 lb. ever-growing walleye. I will admit that the fish was more likely six pounds and one ounce, but I rounded up, as any fishergirl would do.

A big fish

Walleye can grow up to 15 pounds around here, though most are caught much smaller. It is a mild, sweet fish with tender flesh. Walleye has few bothersome bones, delightful flavor, and is best cooked simply. I roasted it in a hot oven with a simple potato chip and breadcrumb mixture. The potato chips were a bit stale, left over from a gathering, so this was a great way to use them up.

Always a substitution

You can easily substitute any sweet white fish in this recipe. Trout or other fresh-water fish would be perfect here. Or, bate your hook and head out! If you don’t have leftover potato chips, use all panko bread crumbs in its place. I needed to use up the bag of chips that was calling my name. Dorothy, I’m over here…

• 2 filets walleye perch, about a pound
• 2 tbsp. mayonnaise or vegan mayonnaise
• 1 tbsp. French mustard
• ½ cup potato chip crumbs
• ½ cup dried bread crumbs, or panko
• 1 tbsp. minced fresh parsley

Preheat the oven to 400 degrees F. Lightly grease a baking sheet. Mix together the chip and bread crumbs and parsley. Season the filets with salt and pepper and coat with a thin layer of the mayonnaise and mustard. Place on the baking sheet, skin side down, and sprinkle the top with the crumb mixture. Drizzle with a bit of olive oil, and pop in the oven for about 12 to 15 minutes, or until the crumbs are browned and a knife inserted in the fish gives no resistance. It doesn’t get much easier. Or tastier.

A vegan option:

If you do not consume fish, a simple bake can easily be made with tofu for a substitute. Follow exactly the same directions above, using a block of well pressed extra-firm tofu. 

(Left-over) Potato Chip Crusted (Fresh) Walleye Perch

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