Introduction:
Welcome to the heart of Waverly, Colorado, where steps behind my barn you can throw a line in and catch some delectable walleye. Wade and I enjoy catching these prized fish, either in our back yard, or in the waters of Glendo Resevoir. Either way - there isn't a fish better than freshly caught walleye.
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The Catch:
There's nothing quite like the thrill of catching your own walleye from the depths of our beautiful lake. The shimmering silver scales, the tug on the line, and the anticipation of a fresh, delicious meal—all part of the angler's experience. The walleye, known for its delicate flavor and firm texture, is a local favorite, and the pride of catching your own makes it taste all the more satisfying. For both Wade and I, walleye is the best tasting fish we could catch in this part of the world and we value it highly. There are so many different ways to prepare walleye because of it's mild flavor, but, to me, a good ole fish fry is hard to beat.
Ingredients for Fried Walleye:
- Freshly caught walleye fillets
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs (preferably panko for extra crunch)
- Salt and pepper to taste
- Vegetable oil for frying
Instructions:
1. Clean and pat dry the walleye fillets, ensuring they are free of scales and bones. If you sign up for our "Fishy Fishy" class, Wade will teach you how to fillet and scale your fish. If you haven't been to class, you'll have to google how to do it. :)
2. In three separate shallow dishes, place the flour seasoned with salt and pepper, beaten eggs, and breadcrumbs.
3. Dredge each fillet in the flour, dip it into the beaten eggs, and coat it thoroughly with breadcrumbs, pressing gently to adhere.
4. Heat vegetable oil in a pan over medium-high heat until it reaches 350°F (175°C). My preferred pan is a cast iron skillet (link below)
5. Carefully place the breaded walleye fillets into the hot oil and fry until golden brown, approximately 3-4 minutes per side.
6. Remove the fried walleye from the oil and place them on a paper towel-lined plate to absorb excess oil.
Homemade Tartar Sauce:
No fried fish dish is complete without a tangy tartar sauce to complement the flavors. Here's a simple recipe you can whip up in no time:
Ingredients:
- 1 cup mayonnaise
- 2 tablespoons chopped dill pickles
- 1 tablespoon capers, drained and chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh dill, chopped
- Salt and pepper to taste
Instructions:
1. In a bowl, combine mayonnaise, chopped dill pickles, capers, Dijon mustard, fresh lemon juice, and chopped dill.
2. Mix the ingredients until well combined.
3. Season with salt and pepper to taste.
4. Refrigerate the tartar sauce for at least 30 minutes before serving to allow the flavors to meld.
Serve and Enjoy:
Plate your crispy fried walleye alongside a generous dollop of homemade tartar sauce. The combination of the flaky fish and zesty sauce is a true celebration of Waverly's natural bounty. Share this delightful meal with friends and family, and savor the taste of the lake in every bite. Happy cooking and tight lines!
Need some suggestion and links to supplies used in the recipe? Check them out below: