Ingredients and Weight:
- Walleye Fish: 8 fillets (or 4 whole fish), about 2 pounds each
- All-purpose flour: 1 cup
- Cornmeal: 1/2 cup
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Vegetable oil: for frying
Preparation Time:
- Preparation: 30 minutes
- Cooking: 20 minutes
- Total: 50 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare the fish fillets or clean the whole fish. Pat dry with paper towels.
- In a shallow bowl, combine flour, cornmeal, salt, and pepper.
- Heat enough oil in a frying pan to cover the fish fillets halfway. The oil should be about 3-4 inches deep.
- When the oil is hot, dip the fish fillets into the flour mixture, making sure they are coated evenly.
- Carefully place the coated fish in the hot oil and fry for about 5-6 minutes per side or until golden brown and cooked through.
- Remove from oil and place on a paper-lined plate to absorb excess oil.
- Serve immediately with your choice of dipping sauce or tartar sauce.
Nutritional Information: (Per serving)
- Calories: 400-500 (depending on the amount of oil used for frying)
- Protein: 30-40g
- Fat: 20-30g (including saturated fat)
- Carbohydrates: 30-40g (from flour and cornmeal coating)
Dish Characteristics:
- Crispy on the outside, tender on the inside.
- Slightly cornmeal-y flavor combined with the unique taste of walleye fish.
- Perfect for those who enjoy fried fish with a crunchy coating.
User Comments:
- "The fish was so crispy and delicious! The cornmeal added a unique flavor that I really enjoyed."
- "I loved the combination of flour and cornmeal in the coating. It made the fish very crispy and not greasy."
- "The walleye was fresh and cooked perfectly. The frying method brought out its best qualities."
Special Precautions and Tips:
- Ensure to use fresh walleye fish for the best taste and texture.
- Adjust the seasoning to suit your taste. You can add more salt or pepper if desired.
- Be careful when handling hot oil. Use proper kitchen equipment and follow safety measures.
- You can serve this dish with lemon slices for a fresh taste or tartar sauce for a traditional fried fish experience.
