Walleye Finger Salad Recipe
Savor the crispy delight of our Walleye Finger Salad, featuring tender, golden-fried walleye fingers served atop a bed of fresh, mixed greens. Finished with a zesty lemon vinaigrette and a sprinkle of house-made tartar sauce, this dish offers a perfect balance of flavors and textures that will transport your taste buds straight to the lakeside.
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Ingredients
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Salad Ingredients
Method
Cooking and Assembly Directions
Prepare the Walleye
Cut the walleye fillets into finger-sized strips. Season with salt and pepper.
Coat the Walleye
Set up a dredging station with three bowls: one with flour, one with beaten eggs mixed with buttermilk, and one with cornmeal. Dip each walleye strip first in flour, then in the egg mixture, and finally in cornmeal to coat.
Fry the Walleye
In a large skillet, heat enough oil to cover the bottom over medium heat. Once hot, add the coated walleye strips and fry until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
Prepare the Salad
In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion.
Dress the Salad
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad and toss to combine.
Assemble the Dish
Place the dressed salad on a serving plate and top with the fried walleye fingers. Serve immediately.