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Devil's Fork Walleye
2 pounds walleye fillets
Salt -- to taste
Freshly-ground black pepper -- to taste
3 tablespoons Dijon mustard
1/2 cup flour
2 teaspoons salt
1 teaspoon freshly-ground black pepper
1/4 cup corn starch
3/4 cup yellow cornmeal
Peanut oil -- for frying
Place fish in a large bowl, and season to taste with salt and pepper. Add mustard in with fish, and stir until fish pieces are well coated. Allow to stand 30 minutes.
Blend all dry ingredients. Heat oil to 375 degrees. Dredge fish in flour mixture, and fry until fish flakes easily with a fork.