Fried Walleye with Cole Slaw and Tarter Sauce

By andrew.zimmern on Thu, 08/30/2007 - 17:25

Summary

Yield
Prep Time	hours
Main Ingredient	Freshwater Fish
Meal	Entrees
Season	Any Time

Description

When the freezer or the live well is fills up with some regularity, I thought it best to be sure that you all had a recipe worthy of the summer’s bounty from lakes and streams. This recipe works well with any fish, but it always tastes best when it’s a fish you hauled into the boat yourself.

Make sure to let the coleslaw sit for a few hours for maximum enjoyment.

Ingredients

FOR THE WALLEYE
4 walleye filets, trimmed and cut into several small pieces, roughly 3 to 4 oz. each
3 eggs beaten
2 c panko brad crumbs
1 c Flour
3 T Old Bay Seasoning
1 q vegetable oil
FOR THE COLE SLAW
about 6 c. thinly shaved head cabbage (about one large head)
3 T minced parsley
3 carrots in thin julienne
2 minced shallots
1 t ground caraway seeds
1 t dry mustard
0.5 c mayonnaise (or more to taste)
2 T lemon juice
1 T white vinegar
2 T sugar
FOR THE TARTER SAUCE
1 T kosher salt.
3 egg yolks
1 T white vinegar.
1 c olive oil
1 c canola oil
1 t Dijon mustard
3 T minced parsley.
juice of 1 lemon
zest of 1 lemon
3 T minced capers
3 T sweet pickle relish
2 T minced tarragon

Instructions

FOR THE WALLEYE:

Heat your oil to 375 degrees in a large pan over an open fire or on your stove. Combine the flour with the Old Bay.

Dredge the fish in the flour mixture, then dip the pieces into the egg and dredge them into the bread crumbs.

Fry the fish pieces in small batches, being careful not to overcrowd your pan until golden brown. Season with sea salt and serve with the cole slaw and tartar sauce.

FOR THE COLESLAW:

Combine the cabbage and salt, tossing well. Place in a colander and let sit/drain in your fridge for 4 hours.

Gently squeeze and discard the liquid. Combine cabbage with all the other ingredients. Refrigerate for 6 hours and serve.

FOR THE TARTAR SAUCE:
Add the yolks, mustard, and vinegar to a food processor and pulse. In a thin stream, emulsify the canola oil into this mixture with the processor running. Add the olive oil in a thin stream until incorporated into the emulsion. Add all the remaining ingredients and pulse 2 or 3 times for just a second. Refrigerate and serve as needed.

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Andrew Zimmern