Prep 10 mins
Cook 10 mins
Walleye is a freshwater fish, predominant in Lake Erie, which yields nice, thick, white fillets. This recipe can also be used equally well in preparing sauger and/or saugeye.
- 1 lb walleye, fillets
- 1⁄2 cup buttermilk
- 1 egg, beaten
- 1 tablespoon soda water
- 1 cup Italian seasoned breadcrumbs, seasoned
- 2 tablespoons canola oil
- 3 tablespoons butter
- 1 teaspoon salt
- Place the fillets in a bowl with the buttermilk. Stir to coat the fillets and allow them to marinate in the refrigerator for an hour.
- In another bowl, blend the egg and soda water together with a whisk.
- Pour the buttermilk off the fillets and replace with the egg/water mix. Chill in the refrigerator for 15 minutes then drain off the liquid.
- In a medium skillet, over medium heat, add the butter and the canola oil.
- Dredge a couple of the wet fillets in the bread crumbs and lay them into the hot oil. Don't crowd the fillets -- you may wish to fry them in two batches. (If you have to use a little more butter and oil, that's okay).
- Fry each fillet 3-4 minutes per side, turning them one time only, until the coating is golden brown.
- When the filets are done frying, lay them out on a couple of paper towels to drain and salt them right away. The thickest part of each fillet should be white and flakey inside.
- Serve on sandwich buns with tartar sauce or, plated up with home made french fries.
This was a tasty recipe, but I had difficulty getting the fish cooked on the inside without the outside overcooking. Next time I will pan fry just to brown then finish in my convection oven.