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Normandy Lodge Walleye
Walleye Fillets or Pike Fillets
Saltines, crushed, powder fine
1 egg, beaten
3 Tbsp. milk
Pepper to taste
1/4 tsp. garlic powder (optional)
Rinse Fillets and pat dry with paper towel. Crush crackers fine. A food processor work very well. Beat egg with milk, pepper, and garlic powder. Dip Fillets in egg mixture, then in cracker crumbs. Place fish in medium hot peanut oil. Peanut oil can stand a high heat than other oils. Fillets should fry until golden brown and fish flakes. Strain cooled oil and save for the next fish fry.