Walleye Breading - Is anybody willing to part with their secrets??

[Legend]

Over the years we have heard op people using many different things to bread their walleye. We currently use seasoned bread crumbs, crushed potato chips and Ritz cracker crumbs. We dip the filets in milk/egg and then shake them in the batter and fry in 1/2 inch of oil in the frying pan until golden brown. Nobody usually complains so we haven't changed. On a recent trip to Louisiana we tried lots of other options which were more tasty and this has me thinking that there are better options for us to try.


Is anybody willing to part with their fish fry secrets??

Thanks!

[Greg]

It seems no matter how many different people come to a fish fry, what age, or what different tastes they have, and what different breading receipes I try, the requests are consistent - stick with "Fish Crisp - Beer Batter".  So I only buy that one now and only bring that to Kipawa.

[puckster_guy]

 I change the recipe as I go along. My favorite is a beer batter- flour, baking powder, salt & pepper, garlic powder and sometimes whatever seasoning is around. O/W it's flour mixed with corn meal/flour. Italian herb mix and garlic powder. Often thrown in is lemon pepper, paprika, Tumeric, Cayenne, chile powder. Fry it all up in olive oil and butter til crisp.   

[RHYBAK]

The last few trip ,I was forced to use my new coating which is a big hit.

Roll fillets in flour
Dredge in egg wash
Roll in a mixture of Panko and unsweetened coconut( 50-50 )or less coconut than Panko.
Fry to a golden brown.

Use Sweet Chili Thai Sauce for dipping.

[Jay Thomas]

We prefer using Canadian Fisherman's breading over Fish Crisp (too salty). While we've done beer batter many many times (more work and a lot more messy), now we just dip the fillets in an egg/milk wash and then shake in a zip lok bag of Canadian Fisherman breading. We deep fry and enjoy our walleye with coleslaw.

Jay

[SgtCrabby]

I usually do as puckster does, mix it up on the fly.  But I like your simple method Jay.   

Not that I'll be doing eating fried after I've been told no more. 
Shh! No one tell, but I'm having fried fish once this year.

[john c]

@SgtCrabby  What goes on in Canada stays in Canada sooooooo what you eat in Canada doesn't count when you get back to this country.  Works for me, after my heart attack 7 years ago I was told NO fat, NO fried food, NO salt, I'm still here!  Enjoy .

John

[SgtCrabby]

I didn't have a heart attack, but I did have open heart surgery for a heart valve replacement this past winter, so yes, I'm on that same diet:  "If it tastes good, spit it out!". 
It took me a lifetime to get here, after the overhauled valve job, I should be good for a number of decades more, right?

[Jay Thomas]

I usually do as puckster does, mix it up on the fly.  But I like your simple method Jay.   

Not that I'll be doing eating fried after I've been told no more. 
Shh! No one tell, but I'm having fried fish once this year.

My wife doesn't want to eat deep fried walleye either for health reasons. Consequently, here at home, I prepare the same way only I fry the fillets on the stove top in some butter. Alternatively, bake the walleye after preparation. I also have a recipe for poached walleye on the grill that Captain Crappie raved about.

Jay

[CaptainCrappie]

Buried beneath this fine mess of peppers, onions, and other tasty veggies lies some walleye and laker fillets.  Compliments of Chef JAY!

C.C.

100_2192

[T-Bone]

I don't eat it. Nasty. 

(Bring on the chorus)

[Rockpile]

If you like the fish crispy, try this one:
1.25 cups flour
2 tps baking powder
.50 tsp salt
1 can cold beer

Shake fish in dry flour (seasoned w salt/pepper). Dip a batter. Ice cubes in batter.

Oil 375 degrees.

[Nancy]

Lots of great ideas on here. some I think I will have to put to use. One I have used for awhile is dredge in egg wash and then a mixture of about 2/3 Italian bread crumbs and 1/3 parmesan cheese with a dash of garlic powder.

My favorite healthy version (although John not crazy about it) : I like to use grilling planks(alder), but they are pricey since they are not a reusable item. Have to soak the planks for a few hours in water and lay filets on top with butter, lemon,pepper and garlic seasoning topped with onions. Similar to Captain Crappies photo only on top of a plank.

[Jay Thomas]

Thanks for digging up that photo Captain Crappie. Brings back a flood of good memories.

Jay

[johnny walleye]

that captain treat looks mighty tasty.