Ingredient List Print Recipe
- 4 walleye filets, trimmed and boned (about 2 pounds)
- 3 eggs beaten
- 1/2 cup flour
- 3 tablespoons Old Bay seasoning
- 1 1/2 cups Panko bread crumbs
- 1 quart vegetable oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup mayonnaise
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon minced parsley
- 1 tablespoon minced capers
- 1 tablespoon minced sweet pickle
- 2 teaspoons minced tarragon
Classic Fish Fry
This traditional fried walleye would fit right in at a Friday fish fry in your neighborhood church basement. Especially popular around the Great Lakes, walleye is a fantastic freshwater fish with tender, flaky white meat that holds up to a crispy coating. Serve family style with the creamy tartar sauce, lemon wedges, coleslaw and chips.
Servings: about 6
Make the Tartar Sauce
Whisk together mayonnaise, lemon zest, lemon juice and mustard in medium bowl. Whisk in olive oil.
Season with the parsley, tarragon, minced capers and sweet pickles. Refrigerate until ready to serve.
Fry the Walleye
Cut your fish filets into pieces conducive to your presentation style. Make small pieces for sandwiches, larger pieces for dinner plate presentation.
Heat your oil to 375 degrees in a large pan over an open fire or on your stove.
In a mixing bowl, combine the flour with the Old Bay. In a separate mixing bowl, beat the three eggs.
Dredge the fish in the flour mixture; then dip into the egg mixture and finally into the panko bread crumbs.
Fry the fish pieces in batches until golden brown. Season with salt and pepper and serve with the tartar sauce.
Photograph by Madeleine Hill.
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