It is Walleye Season in Michigan. Fishermen come from all over to fish for some of the best.
We have caught many Walleye in the Detroit River and Lake Erie.
Here is a picture of my husband and one of the Walleye he caught. Good times!
Here is my fish recipe. It is great for any fried fish. It’s crunchy, light and flaky.
- 3-4 Walleye Filets
- 1 C Flour
- 1/2 t Garlic Powder
- 1/2 t Salt
- 1/2 t Pepper
- 2 Eggs
- 1 C Crushed Saltine Crackers
- Vegetable Oil
- Lemon Wedges
- Tartar Sauce
Crush saltines to a powder. Place in plastic bag, you can roll with a rolling pin, but…
my weapon of choice is a metal meat tenderizer. It’s just more satisfying.
Pour into a bowl.
Mix Flour with garlic powder, salt and pepper in another bowl.
Beat eggs in yet another bowl.
Here’s my frying station. Heat oil in an iron skillet. I use enough to immerse the filets. Carefully test oil with a sprinkle of water, when oil sizzles, it’s ready.
My hubby had to help me so I could snap pictures.
1. Dredge fish in the flour mixture covering the entire filet.
2. Dip into eggs.
3. Cover the filet with the Saltine cracker crumbs.
Carefully drop filet into hot oil.
Fry for 3-5 minutes on each side until golden brown. Remove from oil and drain on paper towel.
Serve with lemon and tartar.
This method is great! The filets are not greasy at all! You can use this breading on shrimp also.