Missouri River Walleye Fry
Fresh walleye fillets dipped in seasoned cornmeal-and-flour batter and fried crisp, the traditional way to serve the catch from South Dakota's Missouri River reservoirs.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 420 kcal
Equipment
- •Deep skillet or fryer
- •Tongs
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 22
- carbs
- 24
- protein
- 34
- calories
- 420
Instructions
- 1
Cut the walleye fillets into serving-sized pieces. Pat them dry.
- 2
Soak the fillets in the buttermilk for 10-15 minutes.
- 3
Mix the cornmeal, flour, paprika, salt, and pepper in a shallow dish.
- 4
Heat the oil in a deep skillet to 365°F.
- 5
Lift the fillets from the buttermilk and let excess drip off. Coat them all over in the cornmeal mixture.
- 6
Fry the fillets in batches for 3-4 minutes per side until golden and flaky.
- 7
Drain the fish on a wire rack or paper towels.
- 8
Serve hot with lemon wedges.
Chef's tips
Keep the fillets cold until right before cooking. Fry in small batches so the oil stays hot and the coating stays crisp.
Storage
Refrigerate leftover fried walleye up to 2 days.
Reheating
Reheat in a 400°F oven for 8-10 minutes to keep the coating crisp; avoid the microwave.
Common mistakes to avoid
- •Crowding too many pieces into the skillet, which cools the oil and steams the fish
- •Leaving the small pin bones inside the fish fillets
Serving suggestions
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