Teal Lake Walleye Pike
- 6 walleye fillets fresh or frozen
- 2 cups milk
- 2 tablespoons salt
- 3 eggs
- 1 cup milk
- Oil or shortening
- 2 cups cracker meal
- 1 cup flour
- Salt to taste
- Freshly-ground black pepper to taste
Frozen fillets from a commercial source should be skinned while still frozen and then thawed under cold running water. Soak in a mixture of 2 cups milk and salt for at least 2 hours before serving. Dry well.
Heat oil or shortening in deep pan or electric skillet until drips of water disappear instantly but not yet smoking. (About 25 percent previously used fish oil is better... nobody seems to know why!)
Blend together eggs and 1 cup milk. Mix cracker meal, flour, and salt and pepper to taste well in pan big enough to lay fish flat or in bag. Dip fish in egg/milk mix, then roll or shake fish in cracker meal mix. Let stand 5 minutes before frying.
Lay fish in hot oil, round-side up. Keep some cold oil handy in case hot oil gets smoky or too hot. Do not turn or flip fish.
Lift carefully with two spatulas when done. Drain on paper towels or fabric. Place on plate rounded-side up. Garnish with tartar sauce (homemade is always best) and lemon wedges.
This recipe yields 6 servings.