Restaurants›SouthTown PourHouse›Walleye Fingers Recipe

Walleye Fingers Recipe

Inspired by SouthTown PourHouse
Time30m
Serves4

The best Walleye you will ever have! Hand breaded with our own secret spices. Comes with tarter sauce or house sauce.

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Ingredients

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Walleye Fingers Ingredients

Method

Preparation Instructions

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

Set up Breading Station

In three separate shallow dishes, place the flour in the first dish, beat the eggs and milk together in the second dish, and mix the cornmeal, paprika, garlic powder, onion powder, salt, and black pepper in the third dish.

3

Bread the Walleye

Dredge each Walleye strip in the flour, shaking off the excess. Dip it into the egg mixture, then coat it with the cornmeal mixture, pressing to adhere.

4

Heat the Oil

In a large skillet, heat the oil over medium-high heat until it reaches 350°F (175°C).

5

Fry the Walleye Fingers

Carefully add the breaded Walleye strips to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.

6

Serve

Serve the Walleye fingers hot with tartar sauce or your house sauce on the side.