You know THE place in Little Rock to get smoked turkey salad? While it may be worth $12 for the tiny portion, it was breaking my bank. So, I tried my best to recreate it and I think I nailed it! The best part is how easy and fast it is to make as well. Give it a try and let me know what you think!
Recipe Video
Ingredients
-1 lb smoked turkey (I got this one from Coursey’s, but any good smoked turkey meat will do)
-4 hard-boiled eggs, chopped.
-1/3 cup mayonnaise. (I use Duke’s light mayo)
-5 tablespoons sweet relish
-1 teaspoon salt
-1 teaspoon black pepper
Directions
All you need is a food processor.
1. I put my turkey in and process it until most of it is chopped.
2. Then, add other ingredients and process until smooth and incorporated.
3. It is best served as a dip with crackers or on a sandwich.
This past summer, Drew and I spent a few days at Lake of the Ozarks. Here’s that review if you missed it: https://wp.me/p9gj7H-sJ
We ate out a LOT and at every single restaurant, there were “grouper fingers”. These were grouper fish coated in Frosted Flakes, deep fried, and drizzled with honey. With every version of these, they all came with a raspberry tartar sauce as well. This was absolutely my favorite thing I tried there, and I ordered it everywhere we went. I couldn’t get enough! So, I remade them at home (with cod instead of grouper because it is easier to find here) and want to share the recipe. I hope you enjoy it as much as I do!
*This recipe is for 2 servings. Double it or triple it if you’re feeding more than 2 people.
VIDEO RECIPE:
INGREDIENTS:
-2 cod filets (or grouper filets)
-2 cups Frosted Flakes
-1 cup flour
-1 egg
-1 tablespoon milk
-salt (about 1 teaspoon)
-1/4 cup tartar sauce
-1/4 cup raspberry preserves
-peanut oil for frying
DIRECTIONS:
1. Make the sauce: Stir equal parts (about 1/4 cup each) of tartar sauce and raspberry preserves. Set in refrigerator until fish is ready to eat.
2. Salt both sides of the fish and set aside.
3. Put about a centimeter width of peanut oil in a frying pan and start to heat on medium. You want this to be about 350 degrees when we begin to fry.
4. Crush the Frosted Flakes into small crumbs. I put in a baggie and use a dough roller.
5. In one bowl, combine the Frosted Flakes with 1/4 cup flour and pinch of salt.
6. In another bowl, whisk the egg and milk and a pinch of salt.
7. In a final bowl, stir the remaining 3/4 cup flour and a pinch of salt.
8. Take a piece of fish, dredge it lightly in the flour. Then dip it in the egg wash, then coat it heavily in the frosted flakes mix. Set aside until all fish have been prepped.
9. Once the oil is hot enough, fry the fish for two minutes on each side, or until browned.
10. Drizzle with honey and serve with the raspberry tartar sauce.
Fried Frosted Flakes Cod with Raspberry Tartar Sauce (Lake of the Ozarks’ “Fish Fingers”)
Make the sauce: Stir equal parts (about 1/4 cup each) of tartar sauce and raspberry preserves. Set in refrigerator until fish is ready to eat.
Salt both sides of the fish and set aside.
Put about a centimeter width of peanut oil in a frying pan and start to heat on medium. You want this to be about 350 degrees when we begin to fry.
Crush the Frosted Flakes into small crumbs. I put in a baggie and use a dough roller.
In one bowl, combine the Frosted Flakes with 1/4 cup flour and pinch of salt.
In another bowl, whisk the egg and milk and a pinch of salt.
In a final bowl, stir the remaining 3/4 cup flour and a pinch of salt.
Take a piece of fish, dredge it lightly in the flour. Then dip it in the egg wash, then coat it heavily in the frosted flakes mix. Set aside until all fish have been prepped.
Once the oil is hot enough, fry the fish for two minutes on each side, or until browned.
Drizzle with honey and serve with the raspberry tartar sauce.
Keyword fried cod, fish fingers, lake of the ozarks, frosted flakes, frosted flakes cod, grouper, white fish, fried frosted flakes cod, raspberry tartar sauce, recipe, amy westerman,
