State Famous Deep Fried Walleye
Crispy, succulent, and bursting with flavor, this State Famous Deep Fried Walleye recipe brings the Midwest’s prized catch to your table in the most delectable way. Perfectly seasoned walleye fillets are coated in a golden crust of cornmeal and savory spices, then fried to perfection for a crisp exterior and tender, flaky interior. A quick buttermilk bath infused with a hint of hot sauce ensures every bite is moist and flavorful, while a squeeze of fresh lemon adds a zesty finish. Ready in just 35 minutes, this classic fish fry is irresistible when paired with tartar sauce, fries, or coleslaw. Whether you're recreating the flavors of a beloved state fair dish or serving up a crowd-pleasing dinner, this deep-fried walleye recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) walleye fillets
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1.5 cups buttermilk
- 2 teaspoons hot sauce
- 4 cups (for frying) vegetable oil
- 2 pieces (optional, for serving) lemon wedges
Instructions
Rinse the walleye fillets under cold water and pat them dry with paper towels.
In a shallow dish, combine the all-purpose flour, cornmeal, garlic powder, paprika, salt, and black pepper. Mix well to create the breading mixture.
In a separate bowl, whisk together the buttermilk and hot sauce. This will be your wet batter.
Heat the vegetable oil in a large, heavy-bottomed skillet or deep fryer to 350°F (175°C). Use a thermometer for accurate oil temperature.
Dip each walleye fillet into the buttermilk mixture, ensuring it's fully coated. Lift the fillet, allowing any excess to drip off.
Dredge the fillet in the flour and cornmeal mixture, pressing gently to ensure an even coating. Shake off any excess breading.
Carefully lower the breaded fillet into the hot oil. Fry 2-3 fillets at a time, avoiding overcrowding the pan, which can lower the oil temperature.
Fry each fillet for 4-5 minutes or until golden brown and the internal temperature reaches 145°F (63°C). Flip halfway through if necessary.
Remove the cooked fillets from the oil and place them on a wire rack or a paper towel-lined plate to drain excess oil.
Repeat the process with the remaining fillets. Allow the oil to return to 350°F between batches.
Serve the deep-fried walleye warm with lemon wedges on the side for a burst of brightness. Optionally pair with tartar sauce, fries, or coleslaw for a complete meal.
Nutrition Facts
Calories |
9209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 864.6 g | 1108% | |
| Saturated Fat | 129.1 g | 646% | |
| Polyunsaturated Fat | 538.3 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 4525 mg | 197% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 20.0 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 38.8 mcg | 194% | |
| Calcium | 601 mg | 46% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3066 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
