Friday Night Fish Fry Recipe

Prepare white fish mousse

Cut the white fish fillets into chunks and place in a food processor. Add cold heavy cream (reserve 2 tablespoons of cream), cold cubed butter, egg white, salt, white pepper, lemon zest and lemon juice. Pulse until the mixture becomes a smooth, slightly whipped mousse — it should hold together but be airy. If the mousse is too thick, add the reserved cream tablespoon by tablespoon to reach a spreadable consistency. Chill the mousse in the refrigerator while you prepare other components (15–20 minutes).

Crisp pumpernickel

Trim pumpernickel slices to roughly match the size of the walleye filets. Heat vegetable oil in a skillet over medium heat. Lightly dredge each pumpernickel slice first in flour, then in beaten egg, then in panko breadcrumbs, pressing crumbs to adhere. Fry slices 1–2 minutes per side until golden and crisp. Drain on paper towels and keep warm in a low oven (200°F / 95°C).

Prep walleye

Pat walleye filets dry and season both sides lightly with salt and white pepper. Preheat a nonstick skillet over medium-high heat with 1 tablespoon butter and a light drizzle of oil. Sear the walleye skin-side (if skin on) or presentation side down for 2–3 minutes until golden, then reduce heat to medium-low and cook 2–4 more minutes depending on thickness until just cooked through (internal temp ~ 135–140°F / 57–60°C). Keep warm on a tray in the oven (200°F / 95°C).

Assemble layers

On each warmed pumpernickel crisp, spread a generous layer (about 2 tablespoons) of the chilled white fish mousse. Place the cooked walleye filet on top of the mousse. If desired, add a small additional dot of mousse on top for visual layering. Keep assembled fish warm for plating.

Bring a large pot of salted water to a boil. In a bowl, whisk together flour, eggs, milk, salt and nutmeg until a sticky, thick batter forms (rest 10 minutes). Use a spätzle maker or colander with large holes held over the boiling water; press or scrape batter through into the water in batches. Cook pieces until they float plus 1–2 minutes, then scoop out with a slotted spoon into a bowl. Toss hot spätzle with 2 tablespoons butter to coat. Keep warm until plating.

Core and thinly slice the savoy cabbage. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced shallot and sauté 1–2 minutes until translucent. Add the cabbage and cook, stirring occasionally, until just tender and slightly caramelized, about 6–8 minutes. Stir in apple cider vinegar, sugar, salt and black pepper; cook 1 more minute and remove from heat. Keep warm for plating.

Set a heatproof bowl over a saucepan of gently simmering water (bain-marie), making sure the bowl bottom doesn't touch the water. Whisk egg yolks and white wine together in the bowl until slightly thickened. Whisk constantly as the mixture warms and becomes pale and ribbon-like (3–5 minutes). Slowly drizzle in the hot melted butter in a thin stream while whisking constantly to emulsify into a glossy sabayon. Remove from heat, whisk in prepared horseradish and lemon juice. Season with salt and white pepper to taste. Keep warm (not hot) for serving; if it thickens too much, whisk in a teaspoon of warm water or wine to loosen.

On each plate, arrange a portion of spätzle to one side and a small mound of warm savoy cabbage beside it. Place the assembled walleye (mousse + pumpernickel) on the plate. Spoon 1–2 tablespoons of warm horseradish sabayon over the top of the walleye and around the plate as desired. Garnish with a small lemon wedge and a few microgreens or chopped chives if available. Serve immediately.