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!