Fried Walleye Recipe

Walleye: A freshwater fish known for its mild flavor and flaky texture.

Flour: Used to create a base layer for the breading process.

Eggs: Acts as a binding agent to help the breadcrumbs adhere to the fish.

Breadcrumbs: Provides a crispy coating; can be plain or seasoned.

Salt: Enhances the natural flavors of the fish.

Black pepper: Adds a touch of heat and depth to the seasoning.

Vegetable oil: Used for frying the fish to a golden brown.

When coating the walleye fillets, ensure that the flour layer is thin and even. This helps the beaten eggs adhere better, creating a more uniform coating of breadcrumbs. Additionally, let the coated fillets rest for a few minutes before frying to allow the breadcrumbs to set, which will result in a crispier texture.

• walleye - Substitute with tilapia: Tilapia has a mild flavor and similar texture, making it a good alternative for frying.

• walleye - Substitute with cod: Cod is another mild-flavored fish that holds up well to frying.

• flour - Substitute with cornmeal: Cornmeal adds a slightly different texture and a bit of sweetness, which can enhance the flavor of fried fish.

• flour - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crispier coating compared to regular flour.

• eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the fish and adds a slight tanginess.

• eggs - Substitute with milk: Milk can also help the coating stick to the fish, though it won't add as much richness as eggs.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a crunchy texture similar to breadcrumbs.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a buttery flavor and a crispy texture.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of flavor and a bit of umami.

• salt - Substitute with garlic salt: Garlic salt adds a bit of extra flavor along with the saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but still provides a peppery kick.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and spice to the dish.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and a neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the fried fish.

• Allow the fried walleye to cool completely at room temperature before storing. This prevents condensation, which can make the fish soggy.

• Place the cooled fillets in an airtight container or wrap them tightly in aluminum foil or plastic wrap. Ensure there is minimal air exposure to maintain freshness.

• Store the walleye in the refrigerator if you plan to consume it within 2-3 days. Keep the temperature at or below 40°F (4°C) to prevent bacterial growth.

• For longer storage, place the wrapped fillets in a freezer-safe bag or container. Label with the date to keep track of freshness. The fried walleye can be frozen for up to 2 months.

• To reheat, thaw the walleye in the refrigerator overnight if frozen. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the fillets in an oven preheated to 350°F (175°C) for about 10-15 minutes or until heated through. This helps retain the crispy texture. Alternatively, use an air fryer for a few minutes to achieve a similar result.

• Avoid reheating in a microwave as it can make the fish rubbery and soggy.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover fried walleye on a baking sheet lined with parchment paper.
  3. Cover the fillets loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes, or until the fish is warmed through and crispy.

• Stovetop Method:

  1. Heat a small amount of vegetable oil or butter in a skillet over medium heat.
  2. Place the leftover fried walleye in the skillet.
  3. Cook for about 2-3 minutes on each side, or until the fish is heated through and the coating is crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover fried walleye in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Microwave Method (least recommended):

  1. Place the leftover fried walleye on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. Note that this method may result in a less crispy texture.

• Frying pan: Used to heat the vegetable oil and fry the walleye fillets.

• Tongs: Handy for flipping the fillets in the frying pan to ensure even cooking.

• Paper towels: Used to drain excess oil from the fried fillets.

• Mixing bowls: Needed for holding the flour, beaten eggs, and breadcrumbs separately.

• Whisk: Used to beat the eggs until they are well mixed.

• Measuring cups: Essential for accurately measuring the flour, breadcrumbs, and vegetable oil.

• Spatula: Useful for removing the fillets from the frying pan without breaking them.

• Plate: For placing the dredged fillets before frying.

• Knife: To trim and prepare the walleye fillets if necessary.

• Cutting board: Provides a surface for trimming and seasoning the fillets.

Prepare ingredients ahead: Measure and set out all ingredients before starting. This will streamline the cooking process.

Use a shallow dish: Use a shallow dish for flour, eggs, and breadcrumbs to make dredging quicker and less messy.

Preheat oil: Start heating the vegetable oil while you prepare the walleye fillets to save time.

Cook in batches: If your pan is small, cook the fillets in batches to ensure even cooking and avoid overcrowding.