Sunday, January 26, 2014

Walleye

A couple of Charlie's friends have recently given him walleye filets, and yesterday we decided to cook some of them.  Let me tell you, these were the best walleye filets we had ever eaten!  The delicious white, flaky fish combined with this perfect crust and topped with a squeeze of fresh lemon really made a delectable dinner - and will make for some great leftover walleye sandwiches for lunch!








The setup: the first bowl you see is the rinsed walleye filets, next, the seasoned flour, then the egg mixture, then the crushed saltine crackers, the fry pan on the stove, to the final resting plate next to the sink.




The walleye filets frying, a few at a time.



The walleye resting on the paper towel after cooking.




Look at that beautiful crust and the succulent, flaky fish... Mmmm.




Best Ever Walleye


  • 10 - 12 walleye fillets
  • 1 cup flour
  • dash garlic powder
  • dash pepper
  • dash salt (or to taste)
  • dash lemon pepper seasoning
  • dash old bay seasoning
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1 tablespoon soy sauce
  • 1 and 1/3 sleeves saltine crackers, crushed but not finely (put them in a plastic bag and wack with the bottom of a saucepan)
  • 1 inch of oil in a fry pan

Heat the oil in a deep-fryer or large skillet over medium-high heat to 350 degrees F.  Check the fillets to ensure all bones and skin have been removed.  Place the beaten eggs, milk and soy sauce in a bowl and set aside. Combine the flour, garlic powder, salt, old bay seasoning, lemon pepper and pepper in another bowl.  Pour the cracker crumbs into a third bowl.  Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.  Test the oil: it will crackle and pop when a cracker crumb is dropped into it.  Carefully lower 2 or 3 or 4 (depending on the size of the fillet) fillets into the hot oil.  Cook until browned, about 3 to 4 minutes per side, depending on how big your filets are, using tongs to turn the fillets.  Transfer to a paper towel-lined plate and repeat with remaining fillets.  Serve with fresh lemon wedges.

Note: you could easily cut this recipe in half if need be!

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