Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Walleye on a Stick
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- Level: Intermediate
- Total: 1 hr 6 min
- Prep: 40 min
- Inactive: 20 min
- Cook: 6 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 343
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 60 mg
- Sodium
- 302 mg
- Level: Intermediate
- Total: 1 hr 6 min
- Prep: 40 min
- Inactive: 20 min
- Cook: 6 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 343
- Total Fat
- 25 g
- Saturated Fat
- 4 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 60 mg
- Sodium
- 302 mg
Ingredients
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.
