MARK BIEGANEK'S HOME-MADE BATTER
Put 1 box of Wheaties (or Rice Crispies) in a blender and blend it until it is like a fine powder. Then add 1 cup of corn meal, 1 cup of flour, a "bunch" of lawyers salt, garlic powder, onion powder and lemon pepper. Mix all these ingredients into a bowl. This is your batter! (Easy, isn't it).. When you get ready to deep fat fry your fish, first dunk the fish into fresh flour, then dunk into eggs, then dunk it in the batter you made. Now its ready for the fryer.
JOHN BOHNENKAMP'S PICKLED NORTHERN RECIPE
Cut fish into 1" pieces. For each quart of fish, use 5/8 cup-iodized salt. Place fish into jar, pour salt and white vinegar over fish. Cover all fish. Keep in fridge for 5 days, shaking and stirring often. After 5 days, take out and rinse fish with plain water and then let it soak for ½ hour in water. Then add the following ingredients per quart of fish:
2 cups sugar 1 cup of white vinegar 1 TBSP pickling spice 1 onion Then cover fish and mix well. If fish is not covered, add more white vinegar and sugar to make sure fish is submerged. Fish should sit in this brine for a minimum of 2 days.
BOILED NORTHERNS by JOHN BOHNENKAMP
This recipe will make your northern taste just like torsk. Its really simple and fast. Take your fillets and put them in boiling water for about 20 minutes. Pouring some salt in the water keeps the fillets "stuck" together. After 20-25 minutes, take the fillets out, drain the water, melt 1 stick of butter in pan and then "brown" the fillets in the butter. Keep the fillets in the butter until the butter is gone. Take the fillets out, season them with whatever you want and there you go!
