The authentic Northern Ontario fishing camp recipe, where freshly filleted walleye is coated in a light saltine cracker crust and seared in foaming butter in a piping-hot cast iron skillet.
Ingredients
- 800 g fresh skinless walleye fillets
- 160 g finely crushed salted saltine crackers
- 60 g all-purpose white wheat flour T55
- 2 pieces large fresh free-range eggs
- 60 ml pasteurized whole milk 3.5% fat
- 120 g pasteurized unsalted butter 82% fat
- 30 ml refined canola oil
- 1 tsp fine table salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground sweet paprika
- 2 pieces fresh unwaxed lemons
- 120 g homemade tartar sauce
Method
- Run your fingers along each walleye fillet to check for pin bones, then pat both sides thoroughly dry with paper towels so the breading adheres properly.
- Set up a standard breading station using three shallow bowls. In the first bowl, whisk together the all-purpose flour, fine salt, ground black pepper, and sweet paprika. In the second, beat the eggs with the whole milk until smooth. In the third, add the finely crushed saltine cracker crumbs.
- Dredge a walleye fillet in the seasoned flour, tapping off any excess. Dip it completely into the egg wash, then coat it thoroughly in the cracker crumbs, pressing lightly with your palm to help the crust adhere. Repeat with the remaining fillets.
- Set a large, heavy cast iron skillet over medium-high heat. Add the canola oil, then add the unsalted butter. Heat until the butter stops crackling, foams generously, and smells lightly nutty, without letting it scorch.
- Carefully lay the breaded walleye fillets in the foaming butter in a single layer without overcrowding the pan.
- Cook undisturbed for 3 to 4 minutes, until the bottom develops an even golden-brown crust and the edges turn opaque.
- Slide a wide, thin spatula under each fillet and flip it gently in one motion. Cook for another 2 to 3 minutes, spooning the hot, foaming butter over the top of the fish as it finishes cooking.
- As soon as the fish flakes easily when gently pressed, immediately transfer the fillets to a paper towel-lined plate to drain any excess fat.
- Serve the hot walleye fillets right away with fresh lemon wedges for squeezing and chilled homemade tartar sauce.
Nutrition
Per serving
- Energy
- 638 kcal
- Protein
- 45.77 g
- Carbohydrate
- 19.15 g
- Fat
- 40 g
- Fibre
- 2.98 g
- Calcium
- 32.2 mg
- Iron
- 0.53 mg
- Magnesium
- 12.31 mg
