Algae shuts down small-town water plant
Operators wondering what to do about it
Algae shuts down small-town water plant Read More »
Birders and conservationists unite: feral cat battle comes to Minneapolis
Proposed trap, neuter, and release feral cat ordinance in city of Minneapolis should never see the light of day.
Birders and conservationists unite: feral cat battle comes to Minneapolis Read More »
EHD found in Michigan deer herd
The often fatal disease has been discovered in a white-tailed deer in western Michigan.
EHD found in Michigan deer herd Read More »
Tarter Sauce
1 cup mayonnaise 2 medium lemons, juiced (about ¼ cup) 2 tablespoons grain mustard ¼ cup finely diced red onion 2 teaspoon Worcestershire ¼ cup finely diced cornichon 2 teaspoon capers, drained and chopped ¼ cup chopped fresh Italian parsley 1 teaspoon black pepper Kosher salt to taste Prepare and combine all ingredients in a
Taste of the Wild: Crispy Tempura-Battered Walleye
Ingredients for Crispy Tempura Walleye 3-4 pounds walleye filets, cut into two-inch chunks 1 cup rice or all-purpose flour 1 ¼ cup seltzer water 2 tablespoons cornstarch 2 teaspoons salt 1 tablespoon sugar 1 egg yolk 2 egg whites whipped to medium stiffness Oil for frying (vegetable, canola or peanut) Note: Make sure to keep
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Blue Cornmeal Beer-Battered Walleye
3-4 pounds walleye fillets (or any white fish), cut into two-inch chunks 2 cups coarse blue cornmeal 1 cup all-purpose or rice flour 1 beer (16 ounces) of your choice; use water as substitute 2 tablespoon kosher salt 1 teaspoon paprika (optional) 1 teaspoon cumin (optional) 1 teaspoon cayenne (optional) 1 teaspoon ground fennel (optional)
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The Best Deep-Fried Walleye Ever
There’s nothing worse than eating deep-fried walleye that’s oil-saturated, mushy and nearly raw inside.
The Best Deep-Fried Walleye Ever Read More »
