This is the recipe we’ve been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!
INGREDIENTS
4 walleye fillets
2 eggs, beaten
1/2 cup all-purpose flour
1/2 teaspoon garlic powder
1 pinch salt (optional)
1/2 teaspoon ground black pepper
2 cups crushed saltine crackers
Vegetable oil for frying
1 lemon, cut into wedges
DIRECTIONS
Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.
Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.
Cook until browned, about 3 minutes per side, using tongs to turn the fillets.
Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes
FOOTNOTES
To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.
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Wawang Lake
October 18, 2014 at 10:06 AM
Reblogged this on Wawang Lake Resort and commented:
Absolutely delicious!
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