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.
Panko also makes great onion rings, Chris said.
