Goose Gutzman is an accomplished crappie fisherman known for his passion, authenticity, and love of sharing great fish with great people. As a longtime user of Chef Robert’s, Goose brings real credibility to the kitchen and to the water. Lots of Folks think Goose is just a Fisherman but those who know him well know that he is a great Cook as well..
Goose Gutzman Guide Service
- Coat your fish, chicken, steak, shrimp, duck etc with Chef Robert’s by shaking it around a bit in the breading mix.
- No milk, eggs, or seasoning needed – simply coat it with the breading. Easy
- Take out only what you need for that dinner. Chef Robert’s goes a long way so take out enough for that meal.
- Notice there is no clumping in the breading. This is why you only need a little bit and each bag will make 6-8 pounds!
- Let your fish sit on a plate after breading. You can go right to the fryer but it’s best to let it sit. I like to coat all my fish. Let it sit. Then get my oil heated up.
- Watch your oil temp and don’t overcrowd it! Place a few in at a time so your oil temp doesn’t go below 375.
- Most important: When you take your filets out of the oil – do not stack them. Lay each filet, even your fries out one layer. If you stack your fish and fries the grease goes to the next layer.
- Eat as you go. If you have a crowd tell to eat up as it’s cooked. Don’t wait for everything to be cooked before you eat.
- Take Chef Robert’s with you to the cabin, camping, hunting shack etc. It’s easy and consistent so you will always have what you need for a good meal.
