Yet another way to fry walleyes — you can never have too many
June 10, 2010 — 8:41am
Here's another way to fry fish — walleyes, especially.
After taking two fillets from a fish, remove also the small bones in the middle of each fillet. These generally are in a "pie'' shape, wider toward the front of the fillet and narrower at the back.
This serves two purposes. It makes for a better, bone-free meal. And, as Chris Bell showed me on Lake of the Woods last weekend, it makes a fish meal "go farther,'' meaning feed more people than would be the case if the fillets were left whole.
Additionally, Chris often uses Panko, a Japanese coating that is readily available at most grocery stores.
"Panko is flavorful and healthy,'' Chris says.
He begins by pouring some Panko onto a pan, or into a large dish. Then he dips the walleye "fingers'' into a bowl of condensed milk, coating them, before rolling them in the Panko, ensuring coverage on all sides of the fish.
The walleye fingers are then transferred to a pan while oil (he uses Canola) is heated, and the fish are fried.
Dennis Anderson has been a Star Tribune outdoors columnist since 1993, before which, for 13 years, he held the same position at the Pioneer Press. He enjoys casting and shooting. Dogs, too, and horses. Also kids and, occasionally, crusading in his column for improved conservation.
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