From a cottager at a northern lake, left with a pile of fresh caught fish, and no cornflake/breading material on hand!
Admittedly, we use a "heart unhealthy" "lard" to fry this in, but its fantastic on taste
Size of fillets has a lot to do with the amount of breading and eggwash, so adjust accordingly
Fish must be both boned and skinned!
If doing as a "shore lunch", eggs and milk travel well in a stainlees thermos!
The Walleye is a member of the perch family and the perch is without a doubt the sweetest tasting freshwater fish there is. This recipe is from an old fishing magazine I found years ago and is one of the best fish chowders I've ever eaten. If you love walleye you have to try it.
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