Pecan Walleye Fingers Recipe
Walleye breaded with pecans and fried, hot honey sauce
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Ingredients
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Pecan Walleye Fingers
Method
Preparation
- 1
Prepare the Walleye
Rinse the walleye fillets under cold water and pat them dry with paper towels. Cut the fillets into finger-sized strips.
- 2
Prepare the Coating
In a food processor, pulse the pecan halves until finely chopped. Set aside. In three separate shallow dishes, place the flour, beaten eggs, and a mixture of the chopped pecans and breadcrumbs (combined in one dish). Season the flour with salt and pepper.
- 3
Bread the Walleye
Dredge each walleye strip in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, allowing the excess to drip off. Finally, coat it with the pecan-breadcrumb mixture, pressing lightly to adhere.
- 4
Fry the Walleye
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded walleye fingers in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and place on paper towels to drain excess oil.
- 5
Make the Hot Honey Sauce
In a small saucepan, combine the honey and hot sauce. Heat over low heat until warmed through, stirring to combine. Adjust the amount of hot sauce to taste.
- 6
Serve
Serve the pecan walleye fingers hot with the hot honey sauce drizzled over the top or on the side for dipping.