Walleye (pickerel) is a regional favorite and that is what we are sharing today with the From Our Dinner Table Group......
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- Walleye: It's a Michigan Thing by A Day in the Life on the Farm
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My Pops was an angler and would go out every chance he got. We enjoyed fresh perch and walleye all summer long. When he would get a catfish it would go into the smoker.
Frank and I are not anglers. We don't have a boat and we don't live on the water. We have done some charter fishing which we loved but we haven't been boating or fishing for years. Luckily we have several friends who are anglers and who occasionally will surprise us with some freshly caught fish. Our neighbor was kind enough to bring us over a fresh catch of Walleye the other day.
We were very excited to have gotten it and I fried it up for dinner ASAP. Sooooooo good. I served it up with Coleslaw, French Fries and Tartar Sauce. Frank loves his walleye fried so that is the recipe I am sharing today. If you don't care for fried foods you might want to try one of these other walleye preparations.
 Fish and Tots |
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However you decide to cook it up you will be very pleased with the fresh, flaky, mild flavor of this fish. Frank's crossing his fingers that our neighbor share his bounty again during the season. If he does, I will pull out the dutch oven, fill it with oil and deep fry it, just to hear the sighs of happiness and contentment when he has had his full.
It was not only delicious but it was a win/win because I knew this event was scheduled and this is the perfect recipe to share. Enjoy.......
Yield: 4 servings
Fried Walleye
There is nothing better, in my humble opinion, than freshly caught walleye also known as pickerel. This fish is very popular in Michigan and our neighboring country of Canada. A simple preparaation of dredging in seasoned flour, eggs and cracker crumbs before frying guarantees a super, seasonal and local favorite.
Prep time: 20 MCook time: 6 MTotal time: 26 M
Ingredients:
- 4 Walleye Filet
- 1/2 c. flour
- garlic salt and pepper, to taste
- 2 eggs, beaten
- 1 sleeve Club Crackers
- Canola Oil for Frying
Instructions:
- Wash and pat dry the fish filet, checking for any stray bones. Cut into 3-4" portions.
- Combine the flour, garlic salt and pepper in a shallow bowl.
- Place the beaten eggs into a second shallow bowl.
- Put the crackers into a food processor and pulse until crumbs. Alternately you can place them in a plastic bag and crush them with a rolling pin. Place into a third shallow bowl.
- Fill about 1/3 of a dutch oven with the oil and place over high heat to a temperature of 375*.
- While the oil is heating, dredge the filet portions first into the seasoned flour, then into the egg and lastly into the cracker crumbs. Place onto a plate and set aside until the oil reaches the desired temperature.
- Add the filets, in batches if necessary, to the hot oil and cook until crispy golden brown, about 5 to 6 minutes, flipping if necessary.
- Remove to a plate lined with paper towel and keep warm in a low oven if cooking the fish in batches.
Notes:
This recipe can be used for any fish you wish to deep fry. It is also delicious for deep fried chicken.
Calories
333.41
333.41
Fat (grams)
11.80
11.80
Sat. Fat (grams)
2.92
2.92
Carbs (grams)
12.97
12.97
Fiber (grams)
0.47
0.47
Net carbs
12.50
12.50
Sugar (grams)
0.22
0.22
Protein (grams)
40.91
40.91
Sodium (milligrams)
209.84
209.84
Cholesterol (grams)
250.01
250.01
Property of A Day in the Life on the Farm
I'd be curious to know where your neighbor does his fishing -- we haven't ever fished but it seems like a nice socially-distanced activity for these battered times (pun, sorry). I've had it in local restaurants and as you say, it's a good fresh fish around here in Michigan.
ReplyDeleteNOTE: I'm completely aware that fishermen never share where they fished. SO it's a rhetorical wonderment.
be well... mae at maefood.blogspot.com
We live in the Algonac area so he fishes in the channels around Harsen's Island and in the river between here and Marine City. They were biting like crazy until fish fly season and have now dried up for a whle. But they will start hitting again once the fish flys are gone.
DeleteOMG Wendy, I am from Wisconsin and I love Friday Fish Fries with Walleye. My father was a fisherman and it was such a treat to have his freshly caught walleye.
ReplyDeleteNothing better Jane.
DeleteI've never had walleye before but I love frying fish with a cracker coating, yum!
ReplyDeleteIf you ever have an opportunity to try walleye Heather, take it.
DeleteI haven't had Walleye either but I love the cracker coating. How lucky to have such nice neighbors!
ReplyDeleteWe are very lucky Karen.
DeleteA restaurant that we like has a walleye sandwich that is to die for. Wisconsin is pretty big on Walleye too--how lucky you are to have friends who fish and share!
ReplyDeleteAbsolutely Inger. I am very lucky.
DeleteMy husband loves to fish when the walleye are running! There is nothing like fresh walleye- it is a Wisconsin thing too!
ReplyDeleteYes, and Canadian as well. I would imagine Minnesota too?
DeleteFresh fried fish is always a special treat. It is great that you have neighbors willing to share.
ReplyDeleteWe are very lucky Audrey.
DeleteOh how I remember the early morning fishing trips my mom and I took, as the sun started peeking up over the tree tops. Then watching her clean and fry up the fish we caught for supper that night. Walleye was rare in our area, but the bass and bluegill we caught were just as delicious.
ReplyDeleteI'll bet they were April. On our farm we had ponds with bass and bluegill and ate lots of great meals.
DeleteI will miss the walleye on a stick from the MN State Fair. It's not a local fish here so I'll just have to try this with cod or haddock.
ReplyDeleteIt will be just as tasty I'm sure.
Delete