This southern style fried fish recipe is generally used on catfish but can be delicious on walleye as well. The cornmeal gives it a slightly thicker, crunchier breading than your average midwestern batter and the cajun gives it just a little bit of a kick.
Southern Fried Walleye
Ingredients
Instructions
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Soak walleye fillets in buttermilk for 30-45 minutes.
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Prepare the breading by mixing cornmeal, flour, cajun seasoning, salt, and pepper.
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Remove fillets from the buttermilk and place them into the breading mixture. Pat them down and flip them so that they are evenly coated.
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Pan or deep-fry breaded fillets taking care to make sure the oil isn’t too hot and that the pan or basket isn’t overloaded. Each batch will take 2-4 minutes which is just enough for the breading to crisp up and brown. As soon as they float up, that’s a good indication they are almost done.
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Remove fillets from the oil and place onto a paper towel to soak up any excess oil.
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Serve with lemons and any dipping sauce you like (e.g. tartar sauce, garlic aioli), and enjoy!
