09 Jun


  • Serves: 4
  • Course: Lunch, Dinner


  • 3  cups flour
  • 1  cup cracker crumbs
  • 5 tbsp seasoning salt
  • 6 walleye fillets, cut into 1 1/2-inch cubes
  • 3  tbsp lemon pepper
  • 2  lb side bacon, sliced
  • 2  cups Dijon mustard


  1. Combine flour, cracker crumbs and seasoning salt; set aside.
  2. Sprinkle fillets with lemon pepper, then wrap each cube with a bacon slice, secure with a toothpick and cover with mustard.
  3. Completely cover the cubes with the flour mixture. Deep-fry in canola oil until golden brown. A 1 1/2-inch cube should take about 1 to 2 minutes to cook if the oil is at the right temperature.
  4. Serve with deep-fried potatoes, beans and bread
  1. Frying tip:
    Before frying your fish,  make sure the oil is sufficiently hot. To test if it’s ready, drop in a piece of fish: if it sinks and doesn’t quickly bubble back up to the surface, the oil isn’t hot enough. Also make sure that the oil remains hot until the      fish is fully cooked; lower temperatures mean a longer cooking time, and      the longer the fish sits in the oil, the soggier it will get.
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Posted by on June 9, 2013 in Fish Recipes, recipes, walleye


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