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2 lbs. Walleye Fillets.
3 cups of Flour
3 Large Eggs
Milk
Italian Bread Crumbs
Cornflakes (crushed)
Spices to taste
Put the three cups of flour in a container, if you are in the field a large strong bag will do the job superbly. Add your fillets, cover and shake.
Put the 3 eggs into another container, add enough milk to make the mixture runny, (like French toast mixture). Soak flour covered fillets in egg dredge.
In a third container put in a mixture of half Italian bread crumbs, half Cornflakes crumbs, and spices. (If you like a bit of a bite this is the time to add Red Pepper and Tabasco Sauce) Pull egg covered fillets out and add to dry batter, shake and fry.
Fry your fillets on medium heat with just enough oil to fry one side at a time. If you have access to a solar powered deep fat fryer it only takes 2 minutes @ 400 degrees. This recipe is fast and easy, it is ideal for a shore lunch, and is very good!
This recipe is just as good for both perch and walleye, which is why you will find it in both sections, clever eh?
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4-6 walleye fillets
2 cups pretzels
1 cup instant mashed potatoes
pinch of thyme
peanut oil
1 egg
1/4 cup milk
1 tsp. lemon or lime juice
Crush pretzels in blender to fine powder.
Place in bowl. Blend dry instant potatoes to fine powder
and add to pretzels. Add thyme and place coating in plastic bag.
To a large skillet add peanut oil until
1/3 full. Heat oil on medium high setting. Mix egg, milk and lemon or lime
juice in bowl. Dip fillets in egg mixture, then shake in pretzel mixture
in bag. Fry in skillet, 2 to 3 minutes per side.
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What you need...
1 cup grated parmesan cheese
2 cups Italian bread crumbs
3-4 lbs Walleye fillets (skin removed)
peanut oil
Mix the cheese and the bread crumbs in a large zip lock bag. Dip moistened fillets in mixture.
Fry in hot peanut oil in heavy skillet.
Sit back and ENJOY.
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Take the strips of Walleye and boil until
done then strain out water and dip in shrimp sauce
