Record Recipes (7/7/24 issue)

BEST FRIED WALLEYE

• 4 walleye fish fillets

• 1/2 cup all-purpose flour

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ground black pepper

• 1 pinch salt (optional)

• 2 large eggs, beaten

• 2 cups finely crushed saltine crackers

• Vegetable oil for frying

• 1 lemon, cut into wedges

Gather the ingredients. Check walleye fillets to ensure all bones and skin have been removed. Cut fillet into manageable pieces, if necessary. Combine flour, garlic powder, pepper and salt in a shallow bowl. Place beaten eggs in a separate shallow bowl. Crush the saltines by placing the crackers in a large resealable plastic bag and roll with a rolling pin or other round object until a fine bread crumb consistency is reached. Place the cracker crumbs onto a plate. Heat oil in a deep fryer or large cast iron skillet to 375° F. Dip fillets into flour mixture, then dip in beaten egg and then coat evenly with cracker crumbs; set fillets aside on a plate. Carefully lower 2 fillets into hot oil using tongs; cook until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate; repeat with remaining fillets. Serve with lemon wedges. Makes 4 servings.

SMOKED SALMON DIP

• 1 (8 oz.) package cream cheese, softened

• 6 ounces smoked salmon, diced

• 2 Tablespoons finely chopped fresh dill

• 1 lemon, zested

• 1 Tablespoon lemon juice

• 1/2 Tablespoon finely chopped capers

• 1 Tablespoon finely chopped red onion

Stir cream cheese, salmon, dill, lemon zest, lemon juice, capers and red onion together in a large bowl until well blended. Cover and refrigerate until ready to serve. Garnish with additional dill, if desired. Makes 2 cups.

TUSCAN BUTTER SHRIMP

• 1 pound peeled, deveined large raw shrimp, patted dry

• 1 teaspoon kosher salt

• 1/2 freshly ground black pepper

• 2 Tablespoons unsalted butter, divided

• 2 Tablespoons oil from jar of oil-packed sun-dried tomatoes, divided

• 1 1/2 cups cherry tomatoes, halved

• 1/2 cup thinly sliced shallot

• 3 garlic cloves, thinly sliced

• 1/2 cup drained and finely chopped sun-dried tomatoes in oil

• 1 cup packed fresh baby spinach

• 1/2 cup loosely packed fresh basil leaves, sliced, plus more for garnish

• 1/2 dry white wine

• 1 teaspoon grated lemon zest

• 1/4 teaspoon crushed red pepper

• 1 cup heavy cream

• 2 ounces Parmesan cheese, grated, plus more for garnish

• 1 teaspoon fresh lemon juice

Gather all ingredients. Toss shrimp with salt and pepper in a large bowl until well combined. Heat a large high-sided skillet over medium heat. Add 1 Tablespoon butter and 1 Tablespoon sun-dried tomato oil; heat until simmering, about 2 minutes. Add shrimp in an even layer and cook until opaque and pink, 3 to 4 minutes, flipping shrimp halfway through cooking time. Transfer shrimp to a large plate. Melt remaining 1 Tablespoon butter with remaining 1 Tablespoon sun-dried tomato oil in the same skillet; stir in cherry tomatoes, shallot, garlic and sun-dried tomatoes. Cook, stirring occasionally, until tomatoes are soft and shallot is translucent, about 4 minutes. Stir spinach, basil, wine, lemon zest and crushed red pepper into mixture in skillet; cook over medium, scraping up any browned bits from bottom of skillet, until wine mixture is reduced by half, about 2 minutes. Stir in heavy cream. Reduce heat to low and add Parmesan cheese; cook; stirring constantly, until mixture is slightly thickened and simmering, about 2 minutes. Remove from heat. Stir in lemon juice; add cooked shrimp along with any juices from plate. Garnish with additional basil and Parmesan cheese. Makes 4 servings.

MARINATED CUCUMBER, ONION AND TOMATO SALAD

• 1 cup water

• 1/2 cup distilled white vinegar

• 1/4 cup vegetable oil

• 1/4 cup sugar

• 1 teaspoon salt, or to taste

• 1 teaspoon freshly ground black pepper, or to taste

• 3 cucumbers, peeled and sliced, 1/4-inch thick

• 3 tomatoes, cut into wedges

• 1 onion, sliced and separated into rings

Gather all ingredients. Whisk water, vinegar, oil, sugar, salt and pepper together in a large bowl until smooth. Add cucumbers, tomatoes and onions and stir to coat. Cover bowl with plastic wrap; refrigerate for at least 2 hours. Enjoy. Makes 6 servings.

SUMMER SQUASH BREAD

• 1 cup water

• 1/2 cup distilled white vinegar

• 1/4 cup vegetable oil

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 3 teaspoons baking powder

• 2 teaspoons ground cinnamon

• 2 teaspoons ground nutmeg

• 2 cups finely shredded summer squash

Preheat the oven to 325°F. Grease a 9-inch-by-13-inch baking dish. Beat eggs in a large bowl with an electric mixer until fluffy. Beat in sugar, oil and vanilla; gradually mix in flour, baking powder, cinnamon and nutmeg until combined. Fold in shredded squash and pour batter into the prepared baking dish. Bake in the preheated oven until a knife inserted into the center of bread comes out clean, about 45 minutes. Makes 1 dish.