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Minnesota Walleye Shore Lunch
- Easy
- 30 min
- roughly 2 of 4 for cost
Leads with richness that coats and comforts, acid holding everything up to the light.
Ingredients
- 4 walleye fillets
- 2 eggs beaten
- 150g crushed saltine crackers
- 100g flour
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika
- Butter and oil for frying
- Lemon wedges
Equipment
Deep-fry pot
The skills inside
The coat before the fry: dredge, crumb, batter
Allergen screen
Found: gluten · dairy · egg · fish
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Pat the fillets dry.
- Set up flour, beaten egg, and the crushed saltines seasoned with salt, pepper, and paprika.
- Dredge each fillet in flour, then egg, then the cracker crumbs, pressing them on.
- Fry in a mix of butter and oil over medium-high heat 3-4 min a side until the crust is deep gold and the fish flakes. 4 min
- Serve immediately with lemon. Traditionally cooked on the lakeshore right after the catch.
How to tell it is going right
This dish has no standard of its own yet. It is judged on the technique it exercises: checked at the pan, while there is still something to be done about it.
The coat before the fry: dredge, crumb, batter 80 recipes
- The coat is continuous before it goes anywhere near the fat: held up to the light, no bare patch of food shows through anywhere, seams and thin edges included.
- It is bonded rather than resting on top: a gentle shake sheds loose dust only, and the coat does not slide off as a sheet when the piece is handled.
- It bubbles hard and steadily from the moment it enters the fat, and the bubbling visibly slows as it finishes; those bubbles are the surface water leaving, and a quiet entry means the fat is too cool.
- Out and drained, it is an even gold-brown all over and it is still crisp several minutes later on a rack; a coat that softens within a minute of coming out never lost its water.
- Broken open, there is no paste of raw flour under the crust and no hollow gap where the coat has lifted away from the food.
Where it goes wrong The fat was below temperature or the pan was crowded, so the coat drank fat instead of sealing against it: it comes out pale and heavy, greasy to the fingers, and slumps off the food as it cools.
At the Table
- The Pour
- Vermentino or Sauvignon Blanc
- Also Right
- Albariño
- From the Taps
- Witbier
- Zero-Proof
- Sparkling water with citrus
Lean fish, bright acid, done: coastal whites built beside the same boats; the fresher the fish, the leaner the pour.
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