Missouri River Walleye Shore Lunch
Fresh walleye fillets dredged in seasoned cornmeal and pan-fried crisp, traditionally cooked right at the water's edge. It's the classic reward for a day of fishing on the Missouri River system.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Cast iron skillet
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18
- carbs
- 20
- protein
- 34
- calories
- 380
Instructions
- 1
Pat the walleye fillets dry with paper towels. Cut them into serving-sized pieces.
- 2
Mix the cornmeal, flour, salt, pepper, and paprika together in a shallow dish.
- 3
Dip each fillet into beaten egg. Press the fish into the cornmeal mixture to coat both sides thoroughly.
- 4
Heat the oil in a cast-iron skillet over medium-high heat.
- 5
Fry the fillets for 3-4 minutes per side. Cook until golden brown and the fish flakes easily with a fork.
- 6
Move the fish to paper towels or a wire rack to drain excess oil.
- 7
Serve immediately with fresh lemon wedges.
Chef's tips
Keep the burner at a steady medium-high heat. This ensures the crust turns crisp and golden before the fish overcooks.
Storage
Best eaten fresh; refrigerate leftovers up to 1 day.
Reheating
Reheat in a dry skillet over medium heat to re-crisp; microwaving makes the coating soggy.
Common mistakes to avoid
- •Crowding the skillet, which steams the fish instead of frying it crisp
- •Using unevenly thick fillets, which causes parts to cook faster than others
Serving suggestions
Cooked Missouri River Walleye Shore Lunch?
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