Best Fried Walleye Recipes

PAN FRIED WALLEYE

Steps:

• Lightly beat eggs in a dish
• In another dish combine flour, bread crumbs and seasoning
• Dip fish in egg and then in flour mixture. Shake off any excess flour.
• Add a couple of tablespoons of oil to a pan and heat pan over medium heat.
• When pan is hot, add 3-4 fillets to pan. Cook 3 minutes per side so each side is nicely browned.
• Remove fish from pan and place on a baking sheet lined with a baking rack. Place cooked fish in a 250° oven while you cook remaining fish.
• Wipe out pan and add additional oil. Repeat process with remaining fish.

HONEY-FRIED WALLEYE

Steps:

• In a shallow bowl, beat egg and honey. In another bowl, combine the cracker crumbs, flour, salt and pepper. Dip fillets into egg mixture, then coat with crumb mixture. , In a large skillet, heat 1/4 in. of oil; fry fish over medium-high heat for 3-4 minutes on each side or until fish just begins to flake easily with a fork. Drizzle with honey.

BEST FRIED WALLEYE

Steps:

• Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
• Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
• Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
• 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 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

PAN FRIED WALLEYE ENTREE

Steps:

• Place fillet in the beaten egg. Remove. Thoroughly coat in breading. Place in heated frying pan with 3/4-inch of oil in it. Cook until golden brown. Flip and repeat. Place on plate on a bed of leaf lettuce. Add vegetables and choice of starch. Garnish with lemon crown.