Batter- Dipped Walleye
Things You'll Need
• 1 cup flour
• 2 3/4 cup of milk
• 4 onions
1. Cut up the fish. Cut the walleye either into fillets or evenly sized chunks. Using a sharp knife makes this
job easier. Rinse the fish off and pat dry with paper towels.
2. Combine dry ingredients. Add 1 cup of flour and salt and pepper to taste in a large bowl. Set aside.
3. Make the batter. Pour 1 cup of cold milk over the dry ingredients. Next, crack open an egg and stir the
mixture together. If the batter is too thick, more milk can be added until it's the consistency you want
Set the batter in the fridge to chill.
4. Heat the oil. Fifteen minutes after you make the batter, fill a deep pan half way with oil and let heat. You
want the oil hot and the batter cold so the batter doesn't absorb too much oil.
5. Fry the walleye. Dip each fillet or chunk of walleye into the batter and place in the hot oil. Cook for 3
minutes, turning once so the fish doesn't stick to the pan. Take out of pan and set on paper towels to
soak up grease.
REMOVING FISHY TASTE FROM WALLEYE
Things You'll Need
• 1/4 cup white vinegar per 5 pounds of fish
• Large pan or mixing bowl
• 1 cup cold water
• Large pan or dish (large enough to hold all of the fish you are cooking)
• 1/2 gallon of milk per 5 pounds of fish (vitamin D or whole)
1. Pour 1/4 cup of white vinegar into a large mixing bowl or pan.
2. Dilute the white vinegar with 1 cup of cold water and mix well.
3. Wash the walleye fillets in the diluted white vinegar mix and then place them into the large pan or dish.
4. Pour 1/2 gallon of milk directly over the fillets.
5. Place the pan or dish with all of the walleye fillets in it on ice or in the refrigerator and allow the fillets to
soak for 30 minutes.
6. Turn the fillets over in the milk and allow them to soak for another 30 minutes.
7. Remove the walleye fillets from the milk. They are now ready to be cooked. You do not need to rinse
the fillets beforehand.