Wild Rice-Fried Walleye

Serves: 
12

A wild rice flour breading makes these walleye fillets crisp and crunchy. Served with a honey mustard tartar sauce, they make a delicious meal.

Ingredients

Tartar sauce:
1 tbsp. honey
1 tbsp. Dijon mustard
1⁄2 tsp. salt
1⁄2 tsp. white pepper
1⁄2 tbsp. Worcestershire sauce
1⁄2 tbsp. apple cider vinegar
2 1⁄2 cups mayonnaise
1⁄4 cup shallots, minced
1⁄2 cup scallions, minced
1⁄2 cup dill pickles, finely chopped
1 tbsp. parsley, finely chopped
1⁄2 tbsp. dill, finely chopped
1⁄2 tbsp. tarragon, finely chopped

Breading mixture:
1⁄8 cup whole black peppercorns
1 1⁄2 cups coarse breadcrumbs
1 cup wild rice flour
3 eggs
3⁄4 cup milk
1⁄2 cup Dijon-style mustard
1 1⁄2 cups flour

12 6-oz. skinless walleye fillets

Steps

1. In a large bowl, combine honey, mustard, salt, pepper, Worcestershire sauce, vinegar, and mayonnaise well. Whisk in remaining ingredients and chill.

2. Grind peppercorns and combine with breadcrumbs and wild rice flour. In a separate bowl, whisk together eggs and milk.

3. Brush one side of each fillet with mustard, dredge in plain flour, and dip in egg wash. Remove from egg wash and place in wild rice flour mixture.

4. Coat well with the mixture, pressing it evenly onto both sides of the fillet. Refrigerate at least 30 min. before deep frying.

5. In a deep fryer, cook fillets at 365° F. for 4-5 min. depending on thickness of fillet. Serve with tartar sauce.

Source: Recipe from Chef Ken Goff

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources