Cooking Walleye?

TheLBLman said:

Fried up some walleye last night, was excellent.
Also had some bass fillets in the mix.

Noticed the same batter that sticks well to bream, bass, catfish,
wasn't sticking very well to the walleye.

Anyone normally have issues with the crust just falling off the walleye before it can be served?

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TheLBLman said:

Fried up some walleye last night, was excellent.
Also had some bass fillets in the mix.

Noticed the same batter that sticks well to bream, bass, catfish,
wasn't sticking very well to the walleye.

Anyone normally have issues with the crust just falling off the walleye before it can be served?

Click to expand...

CATCHDAWG said:

For Walleye, I take a sleeve of saltine crackers and pound into a powder. I just use a soup can or whatever is handy. Dredge the fillets in a egg bath and then put them into a large ziplock bag with the saltine powder to coat them. Fry in a skillet with margarine, no oil. Be some of the best fish you've ever ate! This works for all true perch, Walleye, Sauger, and Yellow Perch. @Deer Assassin can attest to this recipe.

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CATCHDAWG said:

For Walleye, I take a sleeve of saltine crackers and pound into a powder.
Dredge the fillets in a egg bath and then put them into a large ziplock bag with the saltine powder to coat them.
Fry in a skillet with margarine, no oil.
Be some of the best fish you've ever ate!

Click to expand...

TheLBLman said:

This do sound good!

Would there be any issues in substituting real butter for that margarine?

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