Wild Rice-Fried Walleye
Source: Recipe from Chef Ken Goff
A wild rice flour breading makes these walleye fillets crisp and crunchy. Served with a honey mustard tartar sauce, they make a delicious meal.
1 tbsp. honey
1 tbsp. Dijon mustard
1⁄2 tsp. salt
1⁄2 tsp. white pepper
1⁄2 tbsp. Worcestershire sauce
1⁄2 tbsp. apple cider vinegar
2 1⁄2 cups mayonnaise
1⁄4 cup shallots, minced
1⁄2 cup scallions, minced
1⁄2 cup dill pickles, finely chopped
1 tbsp. parsley, finely chopped
1⁄2 tbsp. dill, finely chopped
1⁄2 tbsp. tarragon, finely chopped
1⁄8 cup whole black peppercorns
1 1⁄2 cups coarse breadcrumbs
1 cup wild rice flour
3⁄4 cup milk
1⁄2 cup Dijon-style mustard
1 1⁄2 cups flour
12 6-oz. skinless walleye fillets
- In a large bowl, combine honey, mustard, salt, pepper, Worcestershire sauce, vinegar, and mayonnaise well. Whisk in remaining ingredients and chill.
- Grind peppercorns and combine with breadcrumbs and wild rice flour. In a separate bowl, whisk together eggs and milk.
- Brush one side of each fillet with mustard, dredge in plain flour, and dip in egg wash. Remove from egg wash and place in wild rice flour mixture.
- Coat well with the mixture, pressing it evenly onto both sides of the fillet. Refrigerate at least 30 min. before deep frying.
In a deep fryer, cook fillets at 365° F. for 4-5 min. depending on thickness of fillet. Serve with tartar sauce.