BATTER-UP WALLEYE
Nothing is more rewarding than celebrating the day's catch with friends when you share this fresh dish. Substitute your favorite pan fish! -Alesha Oster, Williston, North Dakota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, mix the first 6 ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4 in. of oil to 375°., In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges.
Nutrition Facts : Calories 316 calories, Fat 16g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 1096mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
BATTER UP WALLEYE RECIPE - (4.4/5)
Provided by á-10881
Number Of Ingredients 10
Steps:
- In a shallow bowl, mix the first six ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4 in. of oil to 375°. In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges. Yield: 4 servings. Nutritional Facts 1 serving equals 316 calories, 16 g fat (2 g saturated fat), 99 mg cholesterol, 1,096 mg sodium, 17 g carbohydrate, 1 g fiber, 24 g protein.
BEST FRIED WALLEYE
Steps:
- 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.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 40.2 g, Cholesterol 229.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 38.8 g, SaturatedFat 4.6 g, Sodium 492.1 mg, Sugar 0.5 g
BAKED WALLEYE
I got this recipe from a fishing magazine years back and it wound up my make again section. Goes well with a platter of rice or a hot baked potato.
Provided by Chuck in Killbuck
Categories Free Of...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Dip fish in melted butter, salt, pepper and lemon juice.
- Place fish fillets into shallow baking pan.
- Place mushrooms and onions over the top of fish, then spoon any remaining butter mixture over fish.
- Bake at 350°F for 15-20 minutes until fish flakes.
PAN FRIED WALLEYE ENTREE
Steps:
- Place fillet in the beaten egg. Remove. Thoroughly coat in breading. Place in heated frying pan with 3/4-inch of oil in it. Cook until golden brown. Flip and repeat. Place on plate on a bed of leaf lettuce. Add vegetables and choice of starch. Garnish with lemon crown.
CRUNCHY-COATED WALLEYE
Potato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. -Sondra Ostheimer, Boscobel, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes. , In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired.
Nutrition Facts : Calories 566 calories, Fat 24g fat (4g saturated fat), Cholesterol 326mg cholesterol, Sodium 508mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 55g protein.
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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