Batter-Fried Walleye

Cooking method

1. Step 1:

   

   How do you pan-fry walleye in batter? Gather everything you'll need. Chilled fish is best — either walleye steaks or fillets. If yours is frozen, thaw it properly: move it from the freezer to the fridge for 8 hours first, then let it finish thawing at room temperature.

2. Step 2:

   

   Rinse the fish well, pull out any large visible bones, and pat it dry. Cut it into medium pieces.

3. Step 3:

   

   Wash the egg well — this is a must, since eggshells carry a lot of bacteria. Crack it into a bowl, add a little salt, and beat with a fork. If you like, stir in some fresh herbs — chopped dill or green onion, or maybe a minced garlic clove.

4. Step 4:

   

   Sift the flour onto a separate plate. I always recommend sifting — it aerates the flour so the coating comes out lighter. Season the flour with salt and mix. You can also work in some dried seasonings: ground hot pepper or paprika, thyme, or herbes de Provence. Speaking of flour, plain wheat flour works fine, but rice flour is also a great choice for fish — it makes for an especially original result.

5. Step 5:

   

   Dredge each piece of fish well in the seasoned flour.

6. Step 6:

   

   Then dip it thoroughly into the beaten egg.

7. Step 7:

   

   And roll it once more in the flour on all sides.

8. Step 8:

   

   Heat the oil in a skillet. Any vegetable oil works, from sunflower to olive — but if you're frying to a crisp, make sure it's a refined oil so it won't scorch in the pan. Add the fish and fry over low heat for about 8–10 minutes. Don't crank the heat up, or the coating will brown while the fish stays raw inside.

9. Step 9:

   

   Carefully flip the pieces and fry the other side for the same amount of time. You may need to cover the pan to make sure the fish cooks all the way through.

10. Step 10:

    

    Serve the fish with rice, potatoes, or vegetables and a simple salad. Enjoy!