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Fried Walleye with Tartar Sauce Recipe

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I love to eat fish and I think this is a great way to make it. The coating adheres nicely and cooks to a lovely golden brown. With the homemade tartar sauce this meal is as good as when you eat out.—Carolyn Turner, Reno, Nevada
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 10 min./batch
MAKES: 6 servings

Ingredients

  • SAUCE:
  • 1 cup mayonnaise
  • 1/3 cup sweet pickle relish
  • 4-1/2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • FISH:
  • 2 cups all-purpose flour
  • 2 teaspoons lemon-pepper seasoning
  • 1 teaspoon baking powder
  • 1 teaspoon garlic salt
  • 1/2 teaspoon dried parsley flakes
  • 1-1/2 cups ice water
  • 2 tablespoons canola oil
  • Oil for deep-fat frying
  • 2 pounds walleye fillets, cut into 6 pieces
  • Lemon wedges

Nutritional Facts

1 fillet with 3 tablespoons tartar sauce equals 601 calories, 45 g fat (5 g saturated fat), 108 mg cholesterol, 678 mg sodium, 23 g carbohydrate, 1 g fiber, 24 g protein.

Directions

  1. In a small bowl, combine sauce ingredients; chill until serving.
  2. For fish, in a shallow bowl, combine the first five ingredients. Combine the ice water and 2 tablespoons oil; whisk into the dry ingredients just until smooth.
  3. In an electric skillet or deep fryer, heat oil to 375°. Dip fillets in batter, turning to coat; allow excess batter to drip off. Fry fillets, a few at a time, for 5-7 minutes on each side or until golden brown and fish flakes easily with a fork. Drain on paper towels. Serve with sauce and lemon. Yield: 6 servings (1-1/4 cups sauce).
Originally published as Fried Walleye with Tartar Sauce in The Taste of Home Cookbook 2011, p32

Nutritional Facts

1 fillet with 3 tablespoons tartar sauce equals 601 calories, 45 g fat (5 g saturated fat), 108 mg cholesterol, 678 mg sodium, 23 g carbohydrate, 1 g fiber, 24 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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