Deep Fried Walleye Recipe

Prepare fillets

Pat the walleye fillets dry with paper towels. If fillets are thick, cut into 3–4 ounce portions about 1/2–3/4 inch thick for even frying. Lightly season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make batter

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp paprika until uniform. In a separate bowl whisk 1 large egg with 1 cup very cold club soda or beer. Pour the wet into the dry and whisk briefly until just combined — batter should be slightly lumpy and thick enough to coat but still runny. Keep batter chilled (set bowl in a larger bowl with ice if needed).

Heat oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a 2–3 inch depth (about 3–4 cups depending on vessel). Heat over medium-high until oil reaches 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a small amount of batter into the oil; it should sizzle and rise to the surface steadily.

Batter and fry

Working in batches without overcrowding, dip each fillet into the batter to fully coat, letting excess drip off. Carefully lower into hot oil. Fry 3–5 minutes per side depending on thickness, or until batter is golden brown and an instant-read thermometer in the thickest part of the fish reads 145°F (63°C). Use a spider or slotted spoon to transfer cooked fish to a wire rack set over a baking sheet to drain; keep warm in a 200°F oven while frying remaining batches.

Finish

When all fillets are cooked, sprinkle with remaining pinch of salt if desired and garnish with chopped parsley and lemon wedges for serving.

Prepare potatoes

Cut scrubbed russet potatoes into 1/4–1/2 inch thick sticks. Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch (this improves crispness). Drain and pat completely dry with towels.

First fry (blanch)

Heat oil in a deep pot or fryer to 300°F (150°C). Working in batches, fry the potatoes 4–6 minutes until soft but not colored. Remove with a spider and drain on paper towels or a wire rack. Let cool 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375–385°F (190–195°C). Fry the blanched fries in batches 2–3 minutes until golden and crisp. Drain on a rack or paper towels and immediately season with 1 tsp kosher salt and 1/4 tsp black pepper (or to taste). Keep warm in a low oven if needed.

In a medium bowl combine 2 cups shredded green cabbage and 1/2 cup grated carrot. In a separate small bowl whisk together 1/2 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, 1/2 tsp Dijon mustard, 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth. Pour dressing over cabbage and carrot and toss to coat evenly. Taste and adjust seasoning. Chill at least 15 minutes before serving to let flavors meld.

Mix 1/4 cup mayonnaise with 1 tbsp finely chopped dill pickle, 1 tsp chopped capers (if using), 1 tsp lemon juice, 1 tsp chopped fresh dill or parsley and a pinch (1/8 tsp) black pepper. Refrigerate until ready to serve.