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

Capital School District in Dover, Del., has a new food truck, one that will serve lunch to students during summer break, Delaware State News reports.

The truck will travel through the district every Monday through Thursday over the break and will offer lunch to anyone 18 and under.

The district offers weekly free lunch at the Capital City Farmers Market during the summer; however, school officials hope that the mobility of the food truck will help reach children who are unable to make it to the market, as well as enable staff to provide food that requires more preparation...

Sponsored Content
organic fruits veggies

From WhiteWave Away from Home.

Organic food has gone mainstream in recent years. And consumers of all ages believe organic food is not just healthier—but tastier—than conventional counterparts, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.

No demographic group, however, values organic offerings as highly as those aged 18 to 34.

Nearly two-thirds (65%) of millennials, compared to 44% overall, say they’re more likely to purchase and willing to pay at least slightly more for menu items with organic claims, according to Technomic’s 2016 Healthy...

Industry News & Opinion

Chefs at Washington State University in Pullman, Wash., participated in plant-based food training earlier this month as part of an effort to introduce more vegetarian, vegan and allergen-free dishes on campus, The Daily Evergreen Reports.

Over two days, chefs worked in pairs with plant-based ingredients to create new dishes such as vegan pizza, cauliflower fried rice and vegetable wellington.

Washington State’s dining services said it hopes to expand the presence of plant-based dishes throughout all campus dining halls as student demand rises, noting that items with animal...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources