Now that the freezer or the live well is filling up with some regularity, I thought it best to be sure that you all had a recipe worthy of the summer?’s bounty from lakes and streams. This recipe works well with any fish, but it always tastes best when it’??s a fish you hauled into the boat yourself.
Fried Walleye with Cole Slaw and Tartar Sauce
The Walleye
4 walleye filets, trimmed and cut into several small pieces, roughly 3 to 4
oz. each
3 eggs beaten
1 c. flour
3 T. Old Bay seasoning
2 c. Panko bread crumbs
1 qt. vegetable oil
Heat your oil to 375 degrees in a large pan over an open fire or on your stove. Combine the flour with the Old Bay.
Dredge the fish in the flour mixture, then dip the pieces into the egg and dredge them into the bread crumbs.
Fry the fish pieces in small batches, being careful not to overcrowd your pan until golden brown. Season with sea salt and serve with the cole slaw and tartar sauce. Serves 4–6.
The Cole Slaw
About 6 c. thinly shaved head cabbage (about one large head)
3 T. minced parsley
2 carrots in thin julienne
2 minced shallots
1 t. ground caraway seed
1 t. dry mustard
3 T. kosher salt
1/2 c. mayonnaise (or more to taste)
2 T. lemon juice
1 T. white vinegar
2 T. sugar
Combine the cabbage and salt, tossing well. Place in a colander and let sit/drain in your fridge for 4 hours.
Gently squeeze and discard the liquid. Combine cabbage with all the other ingredients. Refrigerate for 6 hours and serve.
The Tartar Sauce
3 egg yolks
1 T. white vinegar
1 c. olive oil
1 c. canola oil
1 t. Dijon mustard
3 T. minced parsley
Juice of 1 lemon
Zest of 1 lemon
3 T. minced capers
3 T. sweet pickle relish
2 T. minced tarragon
Add the yolks, mustard, and vinegar to a food processor and pulse. In a thin stream, emulsify the canola oil into this mixture with the processor running. Add the olive oil in a thin stream until incorporated into the emulsion. Add all the remaining ingredients and pulse 2 or 3 times for just a second. Refrigerate and serve as needed.
