Well as promised, here is the fare that I prepared for the annual fish fry here on beautiful Lake Champlain, and seems it might also work as an enticement for our member drive.....you all be the judge.
1. marinated 6 duck breaste in a teriyaki, garlic, and green onion mix for three hours. Fired up my charcoal smoker, heated to desired temp, added apple wood chips, and duck. Smoked for 3 hours.....let cool and served directly from the smoker.
2. With 1 gal. of veg. oil, I fired up the fish fryer, and heated to 350.
3. Meantime, in a bowl with crushed ice, I liberally spread out freshed cooked and chilled crayfish with a spicey creole dipping sauce.
4. Breaded chunks of alligator meat, frog legs, and shrimp balls with a mixture of panko bread crumbs, cornmeal, and spices, and fryed each individually 3-4 min. and served hot from the fryer.
5. Started gas grill and cooked alligator sausage, and creole shrimp boudan, a sausage made with shrimp, and rice.
6. coated ffresh caught yellow perch fillets, and largemouth bass fillets with a seasoned Louisiana fish mix and deep fried 2-3 min.
Placed what was left of the cooked snacks and the fillets on a large platter, and help yourself....served with cole slaw, fresh sweet corn, homemade baked beans, .....with Fla. key lime pie for dessert,( bro-in-law brought the fresh key lime juice up from the tree in his yard)
I do this 3-4 ties per year, and the only problem is by the time I get to take a break, the food is gone! Bur the family and neighbors are happy, and full....This is also served with 4-5 different rums, and Ice cold beer.
Crispin, do you think this would work?................Later.Gary
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