Walleye Fingers Recipe

Portion and season

Pat the walleye fillets dry with paper towels. Cut into 3/4- to 1-inch wide 'fingers' about 3–4 inches long. Place in a bowl, sprinkle with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp lemon juice; toss gently to coat. Let rest 5–10 minutes while you set up the breading station.

Set up

Arrange three shallow bowls or rimmed plates: 1) flour mixed with cornstarch (3 oz flour + 1 tbsp cornstarch), 2) egg wash — beat 2 eggs with 3 tbsp milk or buttermilk until smooth, 3) crumb mixture — combine panko (1 cup) and optional cracker crumbs or fine cornmeal (1/2 cup) with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix crumbs thoroughly.

Dredge each walleye finger first in the flour mixture, shaking off excess, then dip into the egg wash, letting excess drip back into the bowl. Press each piece firmly into the crumb mixture so crumbs adhere evenly, coating all sides. Place breaded fingers on a wire rack set over a baking sheet; allow to rest 5–10 minutes to help the coating set.

Heat oil

Pour about 1 1/2–2 cups neutral oil into a heavy-bottomed skillet or Dutch oven (oil depth should be about 1 to 1.5 inches). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breadcrumb into the oil — it should sizzle and brown within 30–45 seconds.

Fry in batches so pieces don't crowd the pan. Carefully lower breaded walleye fingers into the hot oil and fry for 2.5–3.5 minutes per side, turning once, until golden brown and an instant-read thermometer in the thickest part reads 135–145°F (57–63°C) or the fish flakes easily. Total fry time per batch will be about 5–7 minutes depending on thickness.

Use a slotted spoon or tongs to transfer cooked fingers to a wire rack or paper towels to drain. Keep warm in a 200°F (95°C) oven on a baking sheet while you finish remaining batches.

While the fish rests or fries, make the chipotle mayo: in a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1/2 tsp adobo sauce, 1 tsp fresh lime juice, 1/2 tsp honey, 1/4 tsp smoked paprika (optional), 1/4 tsp salt and 1/8 tsp black pepper. Mix until smooth and taste; adjust heat or acidity with more adobo or lime as desired.

Arrange walleye fingers on a platter or plates. Garnish with chopped parsley or chives and lemon wedges. Serve immediately with chipotle mayo on the side for dipping.