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Honey-Fried Walleye Recipe

Honey-Fried Walleye Recipe

We fish on most summer weekends, so we have lots of fresh fillets. Everyone who tries this crisp, golden fish loves it. It's my husband's favorite, and I never have leftovers. Honey gives the coating a deliciously different twist. —Sharon Collis, Colona, Illinois
TOTAL TIME: Prep/Total Time: 15 min. YIELD:4-6 servings

Ingredients

  • 1 egg
  • 1 teaspoon honey
  • 1 cup coarsely crushed saltines (about 22 crackers)
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 to 6 walleye fillets (about 1-1/2 pounds)
  • Canola oil
  • Additional honey

Directions

  • 1. In a shallow bowl, beat egg and honey. In another bowl, combine the cracker crumbs, flour, salt and pepper. Dip fillets into egg mixture, then coat with crumb mixture.
  • 2. In a large skillet, heat 1/4 in. of oil; fry fish over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork. Drizzle with honey. Yield: 4-6 servings.

Nutritional Facts

1 each: 189 calories, 3g fat (1g saturated fat), 133mg cholesterol, 296mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 25g protein

Reviews for Honey-Fried Walleye

Sort By :
MY REVIEW
duckhunter99
Reviewed Mar. 12, 2014

"Great Recipe"

MY REVIEW
jzibrida
Reviewed Oct. 11, 2011

"I've been using this recipe for years. Excellent. People who "won't touch fish" love it."

MY REVIEW
Marjud
Reviewed Sep. 8, 2009

"I've been using this recipe for many years now. We catch a lot of crappie in the south and it's wonderful with this recipe. Also have tried using other types of fish and it's always a hit!"

MY REVIEW
npp3512007
Reviewed Jun. 25, 2009

"My grandma used to fry walleye and northern pike with a very similar recipe. Yummy! Brings back fond memories of going to the cabin & fishing each summer."

MY REVIEW
lovelg&j
Reviewed Jun. 23, 2009

"Whole family loved it!!!!!!!!!"

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Wine Pairings

Light-Bodied White Wine

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