Walleye Fingers Recipe

Time30m

Serves4

Pecan walleye fingers - walleye breaded with pecans and fried, tartar sauce

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Ingredients

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1
Prepare the Pecan Coating
In a food processor, pulse the pecan halves until finely chopped. Transfer to a shallow dish.
2
Prepare the Dredging Stations
In a separate shallow dish, place the all-purpose flour and season with salt and black pepper. In another shallow dish, beat the eggs.
3
Dredge the Walleye
Cut the walleye fillets into finger-sized strips. First, dredge each piece in the flour mixture, then dip into the beaten eggs, and finally coat with the chopped pecans.
4
Heat the Oil
In a large skillet, heat oil over medium-high heat until shimmering.
5
Fry the Walleye Fingers
Carefully add the coated walleye fingers to the hot oil, working in batches if necessary. Fry for about 3-4 minutes on each side or until golden brown and cooked through.
6
Drain and Serve
Remove the walleye fingers from the skillet and drain on paper towels. Serve hot with tartar sauce on the side.