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Garlic Butter Walleye

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Serves 6


2 lb. walleye fillets
Garlic salt, to taste
2 cups flour
2 eggs whisked with 2 tablespoons milk, for egg wash
2 cups Townhouse or Ritz crackers, crushed into crumbs
Canola oil, for frying
1/2 cup butter
4 teaspoons minced garlic
Freshly ground pepper, to taste


  1. Season fish lightly with garlic salt and pepper and dredge in flour, shaking off excess. Whisk together eggs and milk in shallow bowl. Put cracker crumbs on a plate.
  2. Dip the fish first in egg wash, shaking off excess, and then roll in cracker crumbs.
  3. Preheat heavy bottom skillet to medium-high heat and cover bottom with canola oil. Sauté fish until cooked through and golden brown, about 3 to 4 minutes per side or until cooked done depending on thickness of filet. Transfer to paper towel-lined platter; keep warm.
  4. Remove canola oil from skillet and wipe out with paper towels; return pan to heat.
  5. Place the 1/2 cup butter in the hot skillet, add garlic and cook just 1 minute but do not brown. Pour garlic butter evenly over each walleye fillet. Serve with tartar sauce and fresh lemon on the side, if desired.
Course: Dessert
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