Walleye Fish and “Chips” - Get the Recipe!

Walleye Fish and “Chips”

Seasonal Seafood Sensation

Spring is a prime time to highlight seasonal fish. Customers are looking for lighter and healthier dishes, and seafood will help you meet this demand. Walleye is a versatile option with a delicate flavor that works well in a variety of applications.

Make the transition into warmer weather by preparing this lighter, healthier alternative to traditional fish and chips. Combining walleye with fresh asparagus, you will have a seasonal dish that’s screaming spring.

 

Walleye Fish and "Chips"
A healthy fish and chips for the spring season, featuring panko coated walleye, lemon-green tartar sauce, and asparagus "chips"
Servings
4
Servings
4
Walleye Fish and "Chips"
A healthy fish and chips for the spring season, featuring panko coated walleye, lemon-green tartar sauce, and asparagus "chips"
Servings
4
Servings
4
Ingredients
Panko Coated Walleye
For Serving
Servings:
Units:
Instructions
Lemon-Green Garlic Tartar Sauce
  1. In a bowl, whisk mayonnaise, mustard, lemon juice, pickle juice and hot sauce; fold in pickle, scallion and celery, and season with salt and pepper. Cover and refrigerate at least 3 hours for flavors to meld.
Panko Coated Walleye
  1. In shallow pan, combine breadcrumbs and Parmesan cheese; in second shallow pan, stir fl our, salt and pepper. Whisk eggs in third shallow pan.
  2. Season walleye with salt and pepper; dredge in fl our mixture, coat with egg then breadcrumb mixture, pressing breadcrumb mixture into walleye to adhere. Place walleye on wire rack on sheet pan; refrigerate up to 2 days
For Serving
  1. For Asparagus “Chips,” in a bowl, whisk eggs; whisk in sparkling water and ice. Add flour and stir gently; do not overmix.
  2. Deep fry 1 walleye fillet at 350°F until golden brown, about 5 minutes. Transfer to wire rack and season with salt. Dredge asparagus in flour, shaking off excess, then dip in egg mixture; deep fry at 350°F until golden brown, about 4 minutes. Transfer to wire rack and season with salt. Serve walleye and “chips” with tartar sauce