Best Fried Walleye Tasty Recipes

Best Fried Walleye

"This is the recipe my dad has been the usage of for 25 years. It's mild and smooth-tasting because there is no experience in masking the naturally delicious taste of such an exquisite Canadian delicacy! No tartar sauce wished!"

Ingredients :

  • 4 walleye fillets
  • 2 eggs, beaten
  • half of cup all-cause flour
  • half teaspoon garlic powder
  • 1 pinch salt (optional)
  • half teaspoon floor black pepper
  • 2 cups beaten saltine crackers
  • vegetable oil for frying
  • 1 lemon, reduce into wedges

Instructions :

Prep : 30M Cook : 4M Ready in : 45M
  • Check the fillets to make sure all bones and pores and skin were removed. Cut the fillets into plausible pieces, if vital.
  • Place the overwhelmed eggs a bowl and set apart. Combine the flour, garlic powder, salt, and pepper in any other bowl. Pour the cracker crumbs into a third bowl.
  • Heat the oil in a deep-fryer or large solid iron skillet over medium-high warmness to 375 ranges F (190 tiers C).
  • Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets apart on a plate. Test the oil: it will crackle and pop whilst a cracker crumb is dropped into it. Carefully decrease 2 fillets into the recent oil. Cook until browned, approximately 3 mins in line with facet, the use of tongs to turn the fillets. Transfer to a paper towel-covered plate and repeat with remaining fillets. Serve with clean lemon wedges.

Notes :

  • To crush the saltines, region the crackers in a resealable gallon-size plastic freezer bag and roll with a rolling pin (or anything you have) till they may be a satisfactory "bread crumb" consistency.
  • The nutrients facts for this recipe consists of the entire quantity of the breading ingredients. The real quantity of the breading ate up will vary. We have determined the nutritional value of oil for frying primarily based on a retention value of 10% after cooking. The actual quantity will vary depending on cooking time and temperature, aspect density, and the unique type of oil used.

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