Buttermilk Fried Walleye
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
310 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
American
Buttermilk Fried Walleye
Description
This recipe starts with cutting walleye fillets into sizable pieces, seasoning them with salt and a spice mix, then letting them rest while oil heats to 350°F. The fish is dipped in a buttermilk, lightly beaten eggs, Tabasco, and Worcestershire mixture, which helps the flour adhere and adds subtle flavor and moisture. The fillets are coated heavily with flour, sometimes double-dipped for extra crispiness.
Frying at proper temperature crisps the coating while cooking the fish through without greasiness, typically 3-4 minutes per side. After frying, the pieces are placed on a rack in a 200°F oven to keep warm and crispy. The texture contrasts the crunchy crust and soft fish inside, with seasoning amplifying the flavor.
This method suits walleye or other firm white fish, pairing well with typical fried fish sides. Important cooking details include using frying oils with high smoke points, avoiding overcrowding the pan, and maintaining consistent oil temperature for ideal results.
The leftovers keep well and can be served cold directly from the refrigerator.
Ingredients
- 1 pound walleye fillets or other firm, white fish
- 1 tablespoon Cavender's seasoning or any other seasoning mix
- 1 teaspoon salt
- 1 1/2 cups buttermilk full fat
- 2 egg lightly beaten
- Tabasco sauce optional, a dash of
- Worcestershire sauce optional, a dash of
- 1 cup flour
- cooking oil see below for types, for frying
Instructions
- Cut the fish into large pieces for frying. Salt them and dust with the seasoning mix. Press this into the fish fillets, let them sit on the cutting board while you heat up the oil in a large pan, Dutch oven or fryer. You want enough to almost submerge the fish. Bring the oil to 350°F.
- Set a cooling rack over a baking sheet in your oven and set it to 200°F.
- Mix the buttermilk, eggs, Tabasco and Worcestershire. Dunk as many pieces of walleye as will fit in your frying pan without them touching each other.
- You can either flour your fish in a large, shallow pan, or in a plastic bag. Regardless, flour the fish heavily, pressing it into the pieces. You want a few chunks here and there. If you want your fried fish extra crispy, put them back in the buttermilk and back in the flour a second time -- if you do this, you will need more buttermilk, eggs and flour.
- Fry your fish until golden brown on each side, about 3 to 4 minutes per side. Move them to the cooling rack in the oven while you do the next batch.
Notes
- Select frying oils with high smoke points such as canola, grapeseed, peanut, rice bran, safflower, or avocado for frying fish.
- Maintain oil temperature near 350°F to prevent greasy, undercooked fish.
- Do not crowd the pan; fry in batches allowing space for even cooking.
- Allow oil to return to 350°F between batches for optimal frying.
- Keep fried fish warm and crisp by placing on a rack over a baking sheet in a 200°F oven until serving.
- Leftover fried walleye can be enjoyed cold straight from the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 32g | 64% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 148mg | 49% |
| Sodium | 767mg | 32% |
| Potassium | 528mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 267IU | 5% |
| Calcium | 132mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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