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Pan Fried Walleye with Cole Slaw & Tarter Sauce
SUBMITTED BY: Unknown
The Tartar Sauce
1 cup mayonnaise
1T Dijon mustard
3T minced parsley
2T fresh lime juice
1T lime zest
3T minced capers
4T sweet pickle relish
2T minced tarragon
dash hot sauce
Combine ingredients. Refrigerate and serve.
The Cole Slaw
5 cups thinly shaved cabbage, about one small head
3T minced parsley
2 carrots in thin julienne
1 red onion, minced fine
1T ground caraway seed
2t dry mustard
2T kosher salt
One half cup mayonnaise
3T white vinegar
Combine the cabbage and salt, tossing well. Place in a colander and let sit/drain for 6 hours.
Gently squeeze and combine cabbage with all the other ingredients. Refrigerate for several hours and serve
4 walleye filets, trimmed and boned
3 eggs beaten
One half cup flour
3T Old Bay seasoning
1 cup Panko bread crumbs
1 quart vegetable oil
Cut your fish filets into pieces conducive to your presentation style. Make small pieces for sandwiches, larger pieces for dinner plate presentation. Heat your oil to 375 degrees in a large deep pan over an open fire or on your stove. Combine the flour with the Old Bay.
Dredge the fish in the flour mixture, dip into the egg mixture and then into the bread crumbs.
Fry the fish pieces until golden brown, season and serve with the cole slaw and tartar sauce.
or try these easy batters...
3 cups cake flour, plus some extra for dusting
1 cup ice water
Beat one egg in a measuring cup and add enough ice water to make ¾ cup.
Transfer this mixture to a work bowl and add ¾ cup cake flour
Mix several times with a pair of chopsticks, do not over stir.
Dust fish filets one at a time in the spare flour.
Dip into the batter, and shake off any excess batter.
Fry 2 to 3 pieces at a time until golden and crispy.
Make extra batter as needed.
1 cup flour
¾ t baking soda
1 cup flat dark beer or ale
1T cider vinegar
Whisk together the dry ingredients
Gradually fold in the liquids with a spatula.
Let batter stand for 10 minutes, stir gently before using.