Crispy Fried Walleye Fillets
Discover the delightful flavors of the Midwest with these crispy fried walleye fillets, perfect for a family gathering or a cozy dinner.
Equipment
- 1 large skillet for frying
- 1 tongs for flipping fish
- 1 thermometer to check oil temperature
- 1 wire rack for draining
Ingredients
Main Ingredients
- 4 walleye fillets
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 large eggs
- 1/2 cup milk
- Salt and pepper to taste
- Vegetable oil for frying
Optional Seasonings
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
Instructions
Preparation
- Rinse the walleye fillets under cold water and pat dry with paper towels. Season both sides with salt and pepper.
- Place flour in one plate, beat eggs with milk in another, and mix cornmeal with optional seasonings in a third.
Frying
- In a large skillet, heat about an inch of vegetable oil over medium-high heat until it reaches 350°F.
- Dredge each fillet in flour, dip in egg mixture, and coat with cornmeal blend. Ensure an even coating.
- Carefully add fillets to the hot oil, frying for 3-4 minutes per side until golden brown and crispy.
Serving
- Transfer to a wire rack to drain excess oil. Serve hot with your choice of sides.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in an oven to retain crispiness.
Notes
Pro Tips: Always maintain oil temperature between 350°F and 375°F for the best results.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version.
How to Serve: Pair with coleslaw and tartar sauce for a classic touch.
Storage & Freshness: For best results, consume freshly fried.
Make-Ahead Tips: Prepare the dredging ingredients in advance for quick frying.
Ingredient Substitutions: Use gluten-free flour for a gluten-free version.
How to Serve: Pair with coleslaw and tartar sauce for a classic touch.
Storage & Freshness: For best results, consume freshly fried.
Make-Ahead Tips: Prepare the dredging ingredients in advance for quick frying.