LaKisha Harris is hitting the streets to meet other culinary creators! It's going to be an adventure as she takes her expertise to a new level meeting those who make all kinds of other food and learns from them on their turf! Knowledge after all is power and learning is lifelong. This week a visit with fellow Reeths-Puffer Rocket Alum Skeeter Beckman who's a Wild Game Chef and avid outdoorsmen!
Skeeters passion for culinary delight is really apparent and his prep and planning are too. Freezers full of self caught and hunted game and as time has gone by, he's even begun to work his way into creating the seasonings that he uses to cook as well as create dips and sauces with on his own. The time and attention paid to all of it seems to have paid off in the idea that friends and relatives often visit the Beckman house with an extra container or two so they can replenish their supply of his hand crafted seasonings. Being a Wild Game Chef too, he's got some amazing tips and tricks in this episode on how to best debone fish and where exactly that "fishy taste" comes from in fish.
The recipe for the walleye cakes, well, it's a little extensive for a recipe card, so here it is in print and below that, you'll find the link to Skeeters Fishing Report on Facebook. Give it a follow!
Skeeters Walleye Cakes
-3lbs boneless/skinless walleye fillet
-1/2 cup dry white wine
-1/2 of a red onion
-3 cups panko bread crumbs
-2 cups Dukes Mayonnaise
-1 tablespoon Skeeters ramp salt (you can sub old bay seasoning or Meldon smoked sea salt)
-frying oils as needed
-salt and pepper as you need
-1 cup Dukes mayonnaise
- juice of 1-2 lemons
- 2-4 tablespoons of fresh dill
Method of preparation
Smoke fish on grill and or with indoor element. Let cook.
Combine above listed ingredients (leaving some breadcrumbs to the side) and form into silver dollar sized cake.
Re roll in breadcrumbs. Fly in a thinly oiled skillet or griddle.
Toast baguette of choice, cut walleye cake to fit bread. Layer toppings according to taste and smear lemon dill sauce