This is the traditional way of preparing walleye along with northern pike found in the fresh water lakes in northern Minnesota. My Grandma used to prepare it this way and it truly is the best fried fish!
This is more or less "exactly" how its supposed to be done! It can be difficult (at best!) to get it all down on a single piece of paper....my notes would be to let the coatings set for a bit, that they adhere that much better....and I would be using lard, as opposed oil, but that's just me, but everything else in this recipe is fully correct!
This is the best way to do any fillets! My dad use it back in the 50's, I was a kid than, I'am over 68 now and use today.So do my kids, kids as will.THE BEST !!
My husband went fishing last weekend and caught one walleye and three bass. In the past, my parents did most of the cleaning and cooking when we caught fresh fish. For the first time we were on our own and we were excited to learn. I started searching for recipes and I stumbled across this one. It was fairly simple to make and the coating stuck great. Why did I only give it three stars then? Not enough salt in our opinion. Next time we will add more salt and probably add a fish seasoning. I wish I could give it more stars but it really lacked the flavor that I was hoping for. If you love salt, I would recommend adding a lot more. I used a 1/2 teaspoon and you couldn't even taste that.
OMG! I cook a lot and there are hits and misses! I love chicken and beef and pasta etc but FISH??? No way! Friends gave us 4.5 lbs of walleye they. Caught and we were verklempt. Anyway. We tried 2 recipes. The other one included bread crumbs Parmesan and baking. Fair but icky medium quality baked restaurant fish! THIS recipe however rocked the house and made excellent fish sandwiches the next day! I swear I am having a fried clam oyster high quality fish day soon- with this favorite childhood SALTINE recipe! Let's figure out how to add bacon and crusty bread! Cheers!
If you're thinking about trying this recipe, you will not be sorry! The breading turned out beautifully! Did not fall off or break apart. Very simple and absolutely perfect. There is a reason this recipe has been working for 25 years...WOW! clarkie24, I absolutely had to comment to say THANK YOU for this recipe. My first time breading and frying walleye and it could not have turned out better and could not have been easier. Seriously, thank you!
The coating does not have a lot of flavor as it is not suppose to. That is the beauty of walleye. You do not want to ruin it with a heavily flavored coating.
This is a nice simple recipe and great way to get a nice crispy cracker coating on fish. The coating lacks a lot of flavor but I am sure that is so the flavor of fish will shine through that is if you are able to find fish that has flavor. I purchased wild caught walleye on sale from the grocery store fish counter and was a bit disappointed in the lack of flavor the fish had. All we could really taste was the coating.
This is identical to the recipe I came up with nearly 49 years ago. I lived most of my life in northern Ohio. Born and raised on Lake Erie and walleye and yellow perch were always what we fished for. It doesn't get any better for fresh water fish! Just follow this recipe to the letter and you cant go wrong! Here is a hint, 375 degree grease and DON'T over cook! As soon as the fish starts to float in the grease remove it and enjoy! I moved to South Carolina because of the snow, but still miss Lake Erie and those great fresh water fish!
