Walleye on a Stick
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 343
- Total Fat
- 25
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 60
- Sodium
- 302
- Total: 1 hr 6 min
- Prep: 40 min
- Inactive: 20 min
- Cook: 6 min
Ingredients
1 cup all-purpose flour
1 tablespoon lemon-pepper seasoning
1/2 teaspoon granulated garlic
1/2 teaspoon baking powder
Kosher salt
1 tablespoon vegetable oil, plus more for deep-frying
1 cup mayonnaise
1/3 cup sweet pickle relish
Juice of 1/2 lemon, plus lemon wedges for serving
Freshly ground pepper
1 pound walleye fillets
Directions
- Whisk the flour, lemon-pepper seasoning, granulated garlic, baking powder and 1/2 teaspoon salt in a bowl. Whisk in 1 tablespoon vegetable oil, then 1/2 to 3/4 cup ice water to make a smooth batter. Refrigerate for at least 20 minutes.
- Meanwhile, make the tartar sauce: Whisk the mayonnaise, pickle relish, lemon juice, and salt and pepper to taste in a bowl.
- Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 375 degrees.
- Cut the fish into 8 pieces, about 1 1/2 by 4 1/2 inches. Thread each piece of fish onto a long wooden skewer. Season generously with salt and pepper.
- Dip the fish into the batter, turning to coat; let the excess drip off. Carefully place the fish (skewers and all) in the hot oil. Fry, turning as needed with tongs, until golden and cooked through, about 6 minutes. Remove and drain on paper towels; season with salt. Serve with the tartar sauce and lemon wedges.