Spring is near! ... hopefully.
FISHING HAS SLOWED DOWN A LITTLE BIT, BUT THERE ARE STILL SOME GREAT OPPORTUNITIES AHEAD IN THE B.L.A!
This month brought all kinds of twists in the weather! From freezing temps to 40 degree days and even rain! However, anglers still report a good evening and night crappie bite. With hopefully some warmer temps coming, one of my favorite things to do is get a group of family and friends together and watch tip ups and enjoy the great outdoors.
Reminder to anglers → Be sure to get a new license at the end of the month and remove your fish houses!
With some of the snow starting to melt these last few weeks, I got the itch to put some boots on the ground, and scout some hunting ground and shed hunt along the way. Some bucks are still holding antlers per my trail cameras.
BEHIND THE DIRT TIP → The end of winter/start of spring makes an excellent time to do some of your own scouting in the woods. Sign is fresh and the woods are nice and open. Plus you might even find a shed! It's also a perfect time to buy hunting land and plan ahead for next fall!
I'll be at the Minnesota Deer and Turkey Classic March from 10th-12th in Shakopee, MN representing Woods to Water Land Services! You can learn more about the event and purchase your tickets on their website. Hope to see you out there!
This month's recipe and one of my favorite ways to cook fish — walleye tacos.
WALLEYE TACOS
[Recipe adapted from The Meat Eater]
INGREDIENTS
- 4 walleye fillets (or fish of choice)
- Ritz® crackers (about half of a sleeve)
- â…” cup panko breadcrumbs
- â…“ cup all-purpose flour
- 2 eggs
- 2 cups shredded green cabbage
- 3 tbsp. mayonnaise
- 2 tbsp. lime juice
- 2 tsp. blackened seasoning
- Pinch of salt
- â…› tsp. celery seed
- Frying oil of choice
- Taco-size flour tortillas
Toppings (optional)
- Sliced ripe avocado
- Fresh cilantro
- Pickled sliced jalapeños
- Hot sauce or salsa
PREPARATION:
- In a bowl, combine shredded cabbage, mayo, lime juice, salt to taste, and celery seed. Cover and chill.
- Place Ritz crackers in a zip-lock bag and crush with a rolling pin. Pour crushed crackers into a wide bowl or deep dish, and combine with panko breadcrumbs and blackened seasoning. Taste the coating mixture to adjust the seasoning. In another bowl, beat eggs. In a third bowl, add the flour.
- In a frying pan, heat 1 inch of oil to 325°F. To bread the walleye, first lightly coat with flour, then dip in the egg wash, and finish in the Ritz mixture, gently pressing the coating into the meat. Once the oil comes to temperature, fry coated fish until golden on both sides, flipping halfway through. Drain on paper towels and keep warm until you finish frying the rest of the walleye.
- Break fish into smaller pieces and serve on warmed tortillas with slaw, sliced avocado, cilantro, pickled jalapeños, hot sauce or salsa, or toppings of choice.
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