PATRICK'S EASY WALLEYE
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.
Provided by Bone Man
Categories Lunch/Snacks
Time 20m
Yield 2 sandwiches, 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 388.8, Fat 20.1, SaturatedFat 7.2, Cholesterol 168.5, Sodium 1293.7, Carbohydrate 22.1, Fiber 1.5, Sugar 3.2, Protein 28.6
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Tori Lynn
[email protected]This recipe is a disaster. The walleye was mushy and the sauce was curdled.
Amrit Poon magar
[email protected]I would not recommend this recipe. The walleye was overcooked and the sauce was bland.
peter jackson
[email protected]The walleye was a bit dry, but the sauce was good.
Ramzan Rai
[email protected]This recipe was easy to follow and the walleye turned out great. I will definitely be making this again.
Ronin the Tennis & Pickleball Pro
[email protected]I love walleye and this recipe did not disappoint. The fish was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Brittany Vaughn
[email protected]This recipe is a bit time-consuming, but it's worth it. The walleye was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Chinomso Praise
[email protected]I followed the recipe exactly and the walleye turned out great. I was worried that it would be dry, but it was moist and flaky. The lemon-butter sauce was also very good.
Shawn Sethu
[email protected]This was an easy recipe to follow, and the results were delicious. The walleye was crispy on the outside and tender on the inside. I would definitely recommend this recipe to others.
Ravi Basnet
[email protected]I'm not a huge fan of fish, but this recipe changed my mind. The walleye was flaky and flavorful, and the sauce was light and tangy. I'll definitely be making this again.
Md Ekbal
[email protected]This recipe is a keeper! The walleye was cooked to perfection and the lemon-butter sauce was divine. I served it with roasted asparagus and mashed potatoes, and it was a hit with my family.