Lake Fish

Fried Walleye
By The Gourmet Farm Girl

As I mentioned in Tuesdays post this is one of my favorites and my family’s too.

I lucked out and found some at the market so I rushed home and fried them up for supper.

1 lb Walleye fillets

(I purchased a little over a pound for 2 people; so adjust according to how many people you will be serving; this is plenty of fish, but I indulge when it comes to Perch or Walleye)

You will also need to adjust the amount of breading ingredients needed; the following will give you a guideline, it is very easy to add more.

1/3 cup flour
1 egg
3-4 Tablespoons milk

1 cup Panko Bread crumbs           
½ cup plain bread crumbs
2- 2 ½ Qt’s Peanut oil (I like peanut oil for deep frying; regular vegetable oil will work also)

Cut Walleye into serving size pieces if not already cut; rinse in cold water and drain on a paper towel

In a medium size bowl beat the egg and milk together; mix crumbs together and pour onto a large plate; pour the flour into a Ziploc plastic bag and place 2-3 pieces of fish into the bag and dust with flour till lightly coated; remove and tap off any excess; finish with reaming pieces.

Dip each piece of floured fish in the egg mixture till covered then immediately roll in crumbs till completely covered. Place breaded fish onto a separate plate and finish breading remaining the Walleye.
Heat peanut oil in a deep skillet or a deep fryer till 350 degrees; carefully place a few pieces of the Walleye into the hot oil and fry till golden brown; 2-3 minutes depending on how big the pieces are.

Remove fish from oil and drain on paper towels; salt and serve immediately

Suggestions: I use Gourmet Salts such as Red Hawaiian, Kala Namak, and Murray River Salt and let everyone sprinkle a little of each on individual pieces to try.