Deep fry or pan fry?

I need to improve my culinary skills pertaining to walleyes. Mine are pretty basic (ie. fry daddy W/canola oil, flour,salt, dip in whipped eggs and deep fry). Any suggestions out there? “`Thanks“`Gene

Sounds perfect to me! I would not change a thing. Maybe try peanut oil.

Beer batter is pretty good too!!

I have 4 suggestions…

1. Peanut Oil

2. Peanut Oil

3. Peanut Oil

4. Make sure it’s 100% peanut oil. Read the ingredients list, not just the name.

Pan fried in a cast iron skillet using Crisco as oil. Dip in egg mixed with a bit of water and bread with Bisquik. Beats those deep fryers hands down, takes a bit more effort and clean up, but why not enjoy your catch as much as you can. Season the Bisquick as you would like, exa salt, pepper, etc. A bit of a cajun spice is also good, but remember, just a bit or you will not be able to taste the fish.

Try this…
Dave’s Walleye, Baked & Fried

Preparation:
Unthaw fillets, rinse in cold water, drain, and place on paper towels until almost dry.
Put Ritz crackers in a blender/chopper until crackers turn into a fine powder.

Salt & pepper fillets, then sprinkle Ritz cracker powder on fillets. Gently roll fillets until they are completely coated with Ritz powder.

Add any seasoning you prefer. Walleye is a delicate fish so don’t overpower it with large quantities of strong seasonings. I like a 25% mixture of original Shore Lunch with the Ritz crackers.

Bake:
Preheat oven to 500 degrees.
Lightly spray shallow pan with a non-stick spray.
Lay fillets on pan in a single layer (do not stack one on top of another).
Bake for about 2 minutes, flip fillets, bake for 2 more minutes.
When done the thickest fillets should easily flake all white meat when a fork is inserted.
DO NOT OVER COOK.

Pan Fry:
Preheat fry pan with about 3/16 inches of peanut oil.
When the oil just starts smoking, quickly add a single layer of fillets to the pan.
Fry for about 2 minutes, flip fillets, fry for about 1 more minute.
When done the thickest fillets should easily flake all white meat when a fork is inserted.
DO NOT OVER COOK.
To absorb any remaining oil, place fillets on paper towels.

Pan fry notes:
– Any oil will work, but peanut oil has the highest smoke point. Fish fried at a higher temperature will absorb less oil and have a crisper surface.
– Do not have the oil covering a complete fillet, as it will hinder moisture escaping from the fillets while frying.

Note: The lateral line should be “zippered” out and all fat removed from fish.

From earlier this year

Fish Fry

It’s tough to beat deep fry and the others but, if you want to try something that’s quick, easy and no mess, try microwaving.
Just lightly butter a glass cooking dish (microwave safe). Then put your favorite seasoning on dish. Place fillets in and lightly butter top of fish and season. Now just place seran wrap over dish, poke a couple of holes and microwave for 3 to 5 minutes. (time will vary depending on size of fillet and temp. of mcrowave…)

What 500 said!

When I need a quick, easy, mess free walleye lunch…the above works great…I normally us itailian dressing to lightly coat the fillet…then mic.

Clean up is just as fast as cooking the fish.

It’s good…not as good as frying…but a differant good!

PS We’ve switched to olive oil excusivly for frying.

I’m stumped–I’m still trying to figure out Dave G’s “unthaw fillets” statement. If I freeze a walleye it is going to visit one of my relatives. I prefer mine to be fresh from the river. Here is my secret tip, tell the lovely wife that fresh walleye sure would be nice and somehow they will appear on the table(this statement works best right after you have put a bowl of fillets in the fridge). I don’t know the steps in between, nor do I want to, but it works every time. The only thing better is when the wife says walleye sounds good because the boy and I get to go catch them before we eat them!

Pan frying in a cast iron skillet has worked best for me because my deep fryer always seems a bit to hot.

The best receipe I ever had included carnation milk and beer so if anyone has a receipe with those ingedients would appreciate you posting it. I lost the darn thing.

Hey Redneck,

You are absolutely correct — my recipe was made for relatives (my kids) who love my frozen walleye. They don’t know that the fresh unfrozen ones are the best.

My son-in-law’s Dad has some kind of muscle disease that makes chewing difficult. He has trouble with alot of meat—having to put it through the blender. He just goes crazy over the walleye fillets I send him so every time I see my daughter I send her home with a pack or two for the in-laws. He sure doesn’t seem to mind that they have been frozen!

Quote:

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I have 4 suggestions…

1. Peanut Oil

2. Peanut Oil

3. Peanut Oil

4. Make sure it’s 100% peanut oil. Read the ingredients list, not just the name.

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Just a reminder, peanut and nut allergies kill, so becareful that no one has a nut allergy if you’re going this route.

Funny thing wife’s allergic to nuts, then married one