Lear how to make the best, delicious Fried Walleye Recipe from scratch to enjoy right in your home. This is truly the best tasting walleye recipe we have had in such a long time. If you enjoy fried fish, friend, you’re going to LOVE this.
Andrew, my husband, is an avid fisherman. It’s probably one of the few things he loves, and he goes often in the spring and summer. I view it as his little getaway.
Well, there was this restaurant in my hometown that we used to go to at least once a month when we were dating. It had the BEST walleye and perch. We loved it and it was our favorite date. Unfortunately years ago, they closed down and the delicious walleye was no more.
Years have passed and we have tried recipe after recipe, experimenting a few times a year (cause you can only have so much fried fish), and there was not a great recipe to serve. I saw this method of placing the fish in the flour before AND after the egg. I’m probably late to this game, but my goodness it was a GAME-CHANGER.
WHY SHOULD YOU FLOUR THE FISH BEFORE AND AFTER THE EGG?
I am not saying you have to, I am saying you should. This is because when you put a “wet” fish into the egg, it doesn’t create a great base for the flour to stick with everything sliding off. When you flour the fiosh first, you’re creating a base for the egg to hold onto where then it makes it easier for the flour to stick as well.
And, it makes it this beautifully crispy piece of fish. Trust me. this extra step is worth it!
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WHAT TO PAIR WITH FRIED WALLEYE?
Since the fish is fried, I prefer to not do fried or too heavy of sides. I like to pair my walleye with a baked potato or sweet potato, with a fresah salad. Broccoli or green beans would go together with them as well.
CAN YOU USE THIS RECIPE FOR OTHER FRIED FISH?
Yes you can! It would be delicious with perch, but I am confident it would be good with other fish as well!
WHY IS THIS THE BEST RECIPE FOR FRIED WALLEYE?
This is the best recipe because it leaves the fish with this fresh taste and not a fishy one.
TIPS FOR MAKING FRIED WALLEYE:
- Keep a good amount of fat in the pan to prevent the fish from burning. The fat should be halfway up the fish when frying.
- Flour the fish before and after the egg. Trust me, this is not a step you want to miss!
- Make sure to make some homemade tartar sauce.
SUPPLIES YOU WILL NEED:
3 Bowls
INGREDIENTS YOU WILL NEED:
2 lbs. of Walleye (or any other fish)
1.5 cups of Einkorn Flour
1 tsp of Salt
1/2 tsp of Pepper
2 tsp of Paprika
1 tbsp of Garlic Powder
1 cup of Sourdough Crackers, crushed into tiny pieces (or crackers of any kind)
4 Eggs
3 tbsp of Milk
1-2 cups of Lard or Tallow
HOW TO MAKE FRIED WALLEYE:
- Heat Cast Iron on medium-low before cooking.
- Grab 3 bowls. Put half cup of Flour, Salt, and Pepper into the first bowl and mix well. Whisk eggs and milk together in the second bowl, and in the third bowl put the rest of the flour, Garlic Powder, and Paprika.
- Crush Crackers into small pieces (you can use a food processor or a sandwich bag). Place in the third bowl and mix well.
- Take fish and fillet any bones out if needed. Also, cut into the size you prefer.
- Set all 3 bowls in order (1,2,3) by the Cast Iron, with 3 being next to the Cast Iron. This way when the fish is dunked into the third bowl it can go directly into the cast iron.
- Place the lard in the cast iron. Once it becomes a liquid, you can start to fry the fish.
- Take a piece of fish and roll it in the first bowl fully coating it. Next, place it in the second bowl with the eggs and fully coat as well. After that, coat the fish again fully in the third bowl. Once it’s fully coated, lay the fish in the cast iron.
- Fry on each side for 4-6 minutes each. Make sure you keep the temp on a medium to prevent from burning. To tell if the fish is done, you should be able to cut into the fish smoothly with a fork. Inside will be white as well.
- Continue to do this for the rest of the fish.
- Once fish is all cooked, spritz with a lemon and dunk with Tartar sauce. Enjoy!
Fried Walleye
Equipment
- 1 15 inch Cast Iron Skillet
- Measuring Cups
- Measuring Spoons
- 1 Fillet Knife
- 3 Bowls
- 1 Whisk
Ingredients
- 2 lbs Walleye (or any other fish)
- 1.5 cups Einkorn Flour
- 1 tsp Salt
- 1/2 tsp Pepper
- 2 tsp Paprika
- 1 tbsp Garlic Powder
- 1 cup Sourdough Crackers (or crackers of any kind) crushed into tiny pieces
- 4 Eggs
- 3 tbsp Milk
- 1-2 cup(s) Lard or Tallow
Instructions
- Heat Cast Iron on medium-low before cooking.
- Grab 3 bowls. Put half cup of Flour, Salt, and Pepper into the first bowl and mix well. Whisk eggs and milk together in the second bowl, and in the third bowl put the rest of the flour, Garlic Powder, and Paprika.
- Crush Crackers into small pieces (you can use a food processor or a sandwich bag). Place in the third bowl and mix well.
- Take fish and fillet any bones out if needed. Also, cut into the size you prefer.
- Set all 3 bowls in order (1,2,3) by the Cast Iron, with 3 being next to the Cast Iron. This way when the fish is dunked into the third bowl it can go directly into the cast iron.
- Place the lard in the cast iron. Once it becomes a liquid, you can start to fry the fish.
- Take a piece of fish and roll it in the first bowl fully coating it. Next, place it in the second bowl with the eggs and fully coat as well. After that, coat the fish again fully in the third bowl. Once it's fully coated, lay the fish in the cast iron.
- Fry on each side for 4-6 minutes each. Make sure you keep the temp on a medium to prevent from burning. To tell if the fish is done, you should be able to cut into the fish smoothly with a fork. Inside will be white as well.
- Continue to do this for the rest of the fish.
- Once fish is all cooked, spritz with a lemon and dunk with Tartar sauce. Enjoy!
Fried Walleye
Lear how to make the best, delicious Fried Walleye Recipe from scratch to enjoy right in your home. This is truly the best tasting walleye recipe we have had in such a long time. If you enjoy fried fish, friend, you're going to LOVE this.
Ingredients
- 2 lbs. of Walleye (or any other fish)
- 1.5 cups of Einkorn Flour
- 1 tsp of Salt
- 1/2 tsp of Pepper
- 2 tsp of Paprika
- 1 tbsp of Garlic Powder
- 1 cup of Sourdough Crackers, crushed into tiny pieces (or crackers of any kind)
- 4 Eggs
- 3 tbsp of Milk
- 1-2 cups of Lard or Tallow
Instructions
- Heat Cast Iron on medium-low before cooking.
- Grab 3 bowls. Put half cup of Flour, Salt, and Pepper into the first bowl and mix well. Whisk eggs and milk together in the second bowl, and in the third bowl put the rest of the flour, Garlic Powder, and Paprika.
- Crush Crackers into small pieces (you can use a food processor or a sandwich bag). Place in the third bowl and mix well.
- Take fish and fillet any bones out if needed. Also, cut into the size you prefer.
- Set all 3 bowls in order (1,2,3) by the Cast Iron, with 3 being next to the Cast Iron. This way when the fish is dunked into the third bowl it can go directly into the cast iron.
- Place the lard in the cast iron. Once it becomes a liquid, you can start to fry the fish.
- Take a piece of fish and roll it in the first bowl fully coating it. Next, place it in the second bowl with the eggs and fully coat as well. After that, coat the fish again fully in the third bowl. Once it's fully coated, lay the fish in the cast iron.
- Fry on each side for 4-6 minutes each. Make sure you keep the temp on a medium to prevent from burning. To tell if the fish is done, you should be able to cut into the fish smoothly with a fork. Inside will be white as well.
- Continue to do this for the rest of the fish.
- Once fish is all cooked, spritz with a lemon and dunk with Tartar sauce. Enjoy!
PIN FOR LATER:
