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Fried Walleye with Tartar Sauce

 Fried Walleye with Tartar Sauce
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
6 ServingsPrep: 20 min. Cook: 10 min./batch

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 King Arthur Unbleached 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

Directions

  • In a small bowl, combine sauce ingredients; chill until serving.
  • 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.
  • In an electric skillet or deep fryer, heat oil to 375°. Dip

2 of 2

Fried Walleye with Tartar Sauce (continued)

Directions (continued)

  • 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).
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.