Fried walleye

A MUST-EAT Minnesota classic, splashed with lemon. What could be better?

It is not quite fishing season here in the land of 10,000 lakes, but it is on the horizon! One of the tastiest and most common types of fish to eat in Minnesota is walleye, our state fish. Like any fish, it can be prepared in a number of ways, but fried walleye is a must-eat for anybody visiting the state, or wanting a ittle taste of Minnesota. 

I have family members in the northern part of the state who catch and prepare a lot of their own walleye in the summer, so I knew just where to go for tips and a recipe. The end result was fantastic prepared in my own little kitchen.

In one small bowl, place 1 sleeve of finely crushed Ritz crackers.

In another small bowl, beat 2 eggs with a fork.

In a large skillet, heat 2 cups (give or take) of canola oil over medium-high heat. You will want at least a half inch of oil in the bottom of the skillet. You will want the oil to be very hot. Hot and quick is the key to getting a good result.

Cut four defrosted 8-ounce walleye fillets into 2x2-inch squares. Roll the pieces of fish in the beaten egg and then the cracker crumbs, completely coating them.

In batches, quickly place the coated fish pieces into the skillet with the hot oil. This goes really quick, and you will want to make sure not to burn the fish. Let the fish cook in the oil for approximately 15-20 seconds, or until the under side is crispy but not black. Using a slotted metal spoon, flip the fish pieces over and cook for another 15 seconds. 

Remove the walleye chunks from the oil and place them onto paper towels. Pat well with more paper towels to eliminate excess grease.

Squirt a little bit of fresh lemon juice over the fish and serve! 

Fried Walleye

A MUST-EAT Minnesota classic, splashed withe lemon. What could be better?

Contributed by Megan Porta from pipandebby.com.

Published Apr 23, 2012

Serves: 4

Total time: 20 min

FriedWalleye"

Ingredients:

  • 1 sleeve Ritz crackers, finely crushed
  • 2 eggs, beaten
  • 2 cups canola oil
  • Four 8-oz. walleye fillets, defrosted and cut into 2x2-inch squares
  • Fresh lemon juice
Instructions:
  1. Place the Ritz cracker crumbs in a shallow bowl or dish, and put the beaten egg in a separate small bowl.
  2. In a large skillet, heat the canola oil over medium-high heat. While the oil is heating, coat each piece of fish with the beaten egg. Roll the egg-coated fish chunks in the cracker crumbs, completely coating them.
  3. In batches, place the coated pieces of walleye into the hot oil. Let cook for 15 seconds, or until the bottom side of the fish is crispy but not black. Using a metal slotted spoon, flip the fish chunks over and cook for an additional 15 seconds, or until crispy. Remove fish from the oil and place on paper towels. Repeat with remaining fish. Squirt fresh lemon juice over the fish and serve warm.