We just published a new video! Yay! (If you haven’t seen it yet, it’s linked below!) This week, Paula introduced a new recipe for white fish, this time with Pan-Fried Walleye! The perfect summer dinner! The recipe featured is listed below. If you make this dish, feel free to send us a picture at firstname.lastname@example.org!
Crispy Pan-Fried Walleye
2.5 lb. Fresh wild walleye fillet, skin peeled or left on
Vegetable oil, to fill frying pan 1/2 inch
1 cup Flour
2 tsp. Salt
1 tsp. Ground black pepper
1/2 rounded tsp. Granulated garlic
1/2 rounded tsp. Onion powder
1/4 tsp. Paprika
2 large eggs
1/2 sleeve Saltine crackers
1/2 cup Mashed potato flakes
Fill a large frying pan with oil, about 1/2 inch, or so the oil meets your fish about halfway up. Prepare your walleye by skinning, if preferred, and slicing into thirds diagonally. Set aside. To set up your dredging station, in a shallow bowl, combine the flour, salt, pepper, garlic, onion powder, and paprika. In another bowl, whisk eggs until combined. In a large ziploc, crush up the crackers and potato flakes until at desired consistency and size, making sure to keep some larger pieces of cracker intact, and place into another shallow bowl. Heat oil to about 350-375°F. In the order of flour, egg, then crackers, coat your fish entirely in each step, and place into the oil. Cook each side until crispy and golden brown. To plate, sprinkle on some sea salt or sea salt flakes. Serve immediately with your favorite hot sauce. Yum!