Tiffany Haney
Walleye is a popular dish across the Great Lakes region of the United States, especially in Minnesota and Wisconsin, where it is commonly served at Friday night fish fries. The mild-flavoured freshwater fish is often coated in a seasoned breading and deep-fried until golden brown. The cooking time for walleye in a deep fryer depends on the size of the fillets and the desired level of doneness, but generally, it takes around 3-4 minutes per side, or until the breading is golden and the fish is floating on top of the oil.
| Characteristics | Values |
|---|---|
| Oil temperature | 350°F to 375°F |
| Oil type | Canola, Vegetable, or Olive Oil |
| Cooking time | 3-4 minutes per side |
| Colour | Golden brown |
| Internal temperature | 145°F |
| Sides | Tartar sauce, lemon wedges, lemon juice, coleslaw, potato, rye bread, peach ice cream, oatmeal cranberry cookies |
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Oil temperature
When deep-frying walleye, the oil temperature should be between 350°F and 375°F (190°C). This temperature range should be maintained throughout the cooking process to prevent the fish from becoming greasy.
To achieve the correct temperature, fill your deep fryer and set it to heat up to the desired temperature. Most deep fryers have a temperature control gauge and will indicate when the oil has reached the set temperature, usually with a green light.
If you are using a skillet or frying pan on a stovetop, add at least one inch of oil and set the burner to high heat. Use a digital heat probe to monitor the oil temperature and heat the oil until it reaches the desired temperature range.
Once the oil has reached the correct temperature, carefully lower the walleye fillets into the hot oil. It is important to note that the oil temperature will drop when the fish is added, so it is crucial to ensure that the oil does not drop below 350°F during the cooking process. Adding the fish slowly and in stages will help maintain the temperature and reduce the formation of a greasy outer crust on the fish.
The walleye fillets should be cooked for approximately 3 to 4 minutes per side, or until the coating turns golden brown and the fish reaches an internal temperature of 145°F. After frying, remove the fillets from the oil and drain them on a wire rack or a paper towel-lined plate to absorb any excess oil.
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Prepping the fish
To prep the fish, start by rinsing the fillets in cold water and patting them dry with paper towels. This is an important step to remove any unwanted residue and ensure the fish is moist but not wet, which can affect the breading process. Decide on the size of the pieces you want. Bigger fish fillets will take longer to fry, so if you are making fish tacos, for instance, you will want smaller pieces.
Next, season the fish pieces with salt and pepper. You can also add other seasonings like garlic powder, depending on your preference. This step adds flavour to the fish and ensures it is well-coated before frying. After seasoning, it's time to dredge the fish in a dry mix or "Fryin' mix". Place the appropriate amount of dry mix in a shallow dish or a storage bag, and thoroughly coat each walleye fillet. This step will help create a crispy exterior when fried.
Now, you can dip the fillets into your choice of wet mixture, such as beaten eggs or a combination of milk and eggs (egg wash). This step acts as a binder, helping the crumbs adhere to the fish. Allow any excess to drip off so that the coating doesn't become too soggy.
Finally, it's time to bread the fish. You can use various options, including seasoned breadcrumbs, cracker crumbs, or a flour mixture. Ensure the fillets are evenly and thoroughly coated. This step will create a delicious, crispy exterior when fried. You can also double-coat the fish by repeating the egg-wash and breading steps for an extra-crispy finish.
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Seasoning
Firstly, you should always season the fish before coating it in any breading or batter. This ensures that the seasoning adheres directly to the fish and infuses its flavour. Lightly sprinkle both sides of the fillets with salt and black pepper. You can adjust the amount of salt and pepper according to your taste preferences.
Some recipes suggest adding a coat of "Shore Lunch" seasoning before the egg wash. This can add extra flavour to the fish. Additionally, you can use lemon pepper seasoning, but be sure to choose one that doesn't already contain salt, as this can make your breading too salty. A sprinkle of garlic powder is also a great addition to your seasoning mix.
If you're using a flour mixture for dredging, you can also season the flour. Combine the flour with salt, ground black pepper, and any other seasonings you like. This ensures that the seasoning is distributed throughout the coating, adding flavour to every bite.
When it comes to seasoning, feel free to experiment with different combinations of herbs and spices to find your perfect flavour profile. You can try using other seasonings like paprika, cayenne pepper, dried herbs such as thyme or parsley, or even a squeeze of lemon juice over the cooked fish.
Remember, the key to successful seasoning is to taste as you go and adjust the amounts according to your preference. A well-seasoned walleye will have a more robust flavour and be even more delicious when cooked in the deep fryer.
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Coating the fish
Firstly, you will need to prepare the fish by rinsing the fillets in cold water and patting them dry with paper towels. This step is important as any excess moisture on the fish will cause the oil to splatter when frying. You should also season the fish with salt and pepper at this stage.
Next, you will need to prepare the dredging station. This involves creating a shallow bowl of milk and eggs, which you will beat together to create an egg wash. In a separate dish, you will need to combine flour, cracker crumbs, and seasonings to create a breading mixture. The crackers can be any variety, but the more buttery, the better. Ritz crackers, saltines, and townhouse crackers are all popular choices. You can also add additional seasonings to the breading mixture, such as garlic powder, lemon pepper, or even a coat of ""Shore Lunch".
Once your dredging station is set up, you can begin dipping the fish fillets into the egg wash, letting the excess drip off before coating them thoroughly and evenly in the breading mixture. Make sure that the fillets are fully coated before carefully placing them into the hot oil.
The coating process is an essential step in achieving the perfect deep-fried walleye. By following these steps, you will ensure that your fish is crispy, tender, and full of flavor.
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Cooking time
The cooking time for walleye in a deep fryer depends on the size of the fillets and the desired level of doneness. On average, it takes about 3 to 4 minutes per side, or a total of 6 to 8 minutes, to cook walleye fillets in a deep fryer. The ideal temperature for the oil is between 350°F and 375°F (180°C to 190°C).
When frying walleye, it is important to ensure that the oil temperature does not drop below 350°F when adding the fish to the fryer. Adding the fish slowly and in stages will help to eliminate any greasiness. The fish is ready to be turned over or removed from the oil when it is floating on top and has turned a golden brown colour.
If you are using frozen walleye fillets, make sure they are fully thawed before frying. Pat the fillets dry with paper towels before coating them in the batter or breading. This will help ensure even cooking and a crispy texture.
Once cooked, remove the fillets from the oil and place them on a paper towel-lined plate or wire rack to drain any excess oil. Serve the walleye hot with tartar sauce, lemon wedges, and your choice of sides.
For an extra crispy texture, you can place the fried fillets on a baking sheet lined with a rack and pop them into a 250°F oven while you cook the remaining batches. This will keep the fish warm and crisp while you finish frying the rest of the batch.
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Frequently asked questions
You should cook walleye in a deep fryer for 3-4 minutes on each side, or until the breading turns golden brown.
The oil should be heated to between 350°F and 375°F.
The walleye will be cooked when it is golden brown and floating on top of the oil.
Drain the walleye on a wire rack or paper towel-lined plate, then serve with tartar sauce and a squeeze of lemon juice.
