PROMERSBERGER FAMILY RECIPES
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| PAN FRIED WALLEYE | |||||||||||||||||||||
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Pre heat a cast iron frying pan on the stove. Beat the eggs in a small mixing bowl, stir in a little buttermilk when frothy and smooth. Put the crackers in a plastic bag and roll them out with a rolling pin until finely crumbled. Put some of the cracker crumbs in a shallow bowl large enough to fit the fillets. I usually add a little salt and pepper to the crackers. Wash the fillets in clean water and remove any skin. This is done best with a thin knife such as a fillet knife. If the fillets are too large for the egg or cracker bowl cut them into smaller pieces. Pat the fillets dry with a paper towel and place them into the egg batter. Don't add more than the batter can cover. Place a couple of tablespoons of Butter flavored Crisco or oil of your choosing in the frying pan (we use avacado oil because of its' high smoke temperature). Let it get hot enough that a few drops of water are immediately spit back out. Too hot will burn the crackers and not hot enough will make for greasy fish. Lay the battered fillets one at a time on the cracker crumbs coating both sides. Gently lay them in the hot pan and let them cook until golden brown on the bottom, turn them and let the other side get golden brown (about 4 minutes each side). You will need a turner to get them out because they will be so flakey they will fall apart. When finished frying the fish I mix the eggs and cracker crumbs together and scramble them in the avocado oil. Warm them up for breakfast, fish eggs. |