Pan Fried Walleye
Yesterday I was trying to think of what I could make for dinner without having to run to the grocery store. Then I remembered I had a couple of walleye fillets in the freezer! I thought this recipe up on the fly and it turned out REALLY YUMMY! A QUICK, EASY and DELICIOUS weeknight meal that didn’t require a trip to the grocery store – PERFECT!
- 4 walleye fillets (really any fish would work, I had walleye on hand but perch would also be delicious!)
- 2 eggs, beaten
- Wild Fernleaf Dill Extra Virgin Olive Oil, for frying
- 1 Tablespoon Urban Accents Fisherman’s Warf spice blend
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 pinch Himalayan Sea Salt, or to taste
- 2 cups crushed saltine crackers
- 1/2 cup all-purpose flour
- 1 lemon cut into wedges, optional
Place the beaten eggs a bowl and set aside. Combine the flour, Urban Accents Fisherman’s Warf seasoning blend, garlic powder, Himalyan Sea Salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
Heat the Wild Fernleaf Dill Extra Virgin Olive Oil in a large skillet or frying pan over medium-high heat to 375 degrees (be sure not to heat the oil too high or your coating will burn).
Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
*Makes 4 fillets!