Patrick's Easy Walleye

Recipe by Bone Man
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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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