The Eelpout Festival

When we first arrived at The Eelpout Festival in Walker, MN we didn't even know what an eelpout was, let alone that they were edible! But after only a few hours on the frozen lake, we were kissing them (for good luck, of course!), racing them, and learning how to make the food staple of the festival - eelpout nuggets! Steve Dody, the cook in charge of the Eelpout nuggets told us, "I have friends that tried selling prime rib sandwiches, [but] you can't give away prime rib here. But the people, any kind of eelpout thing, they want it." So it is no surprise that when we first arrived to his booth they were sold out! Luckily we caught up with him at the end of the day for our first taste of fresh eelpout nuggets.

But eelpout are not normally a hot commodity. Although they are described as "poor man's lobster", the fishermen at the festival told us that when they catch them, they throw them right back! Other than during the Eelpout Festival, no fisherman is trying to catch an eelpout.

Depending on where you live, you might not have easy access to eelpout, but these days everyone has access to delicious fish. Whether yours comes from the ocean or a nearby lake, the secret to delicious tempura fish nuggets is a great tempura batter. And, next time you catch an eelpout, think twice about throwing it back and give eelpout nuggets a try!

Heat a large pot of vegetable or peanut oil to 350F. Cut a pound of fish filets into 1-inch cubes. Make the tempura batter below (we borrowed Nobu's classic batter), and put all the fish in the batter. Toss the fish in the batter (don't be afraid to use your hands) until it is well coated.

Then, drop the battered fish, one by one into the hot oil. Cook until golden, about 2 to 3 minutes. Drain on paper towels; serve immediately.
Allison pucks up
Tempura Batter
adapted from Nobu, The Cookbook

1 egg yolk
1 cup iced water
1 cup all-purpose flour

Add the egg yolk to the iced water and mix well. Stir in the flour until just combined. The batter should not be smooth but a little lumpy. Substitute potato flour or corn starch for up to 1/4 cup of the flour for a crispier texture.