Patrick'S Easy Walleye

1. 1

   Place the fillets in a bowl with the buttermilk. Stir to coat the fillets and allow them to marinate in the refrigerator for an hour.

2. 2

   In another bowl, blend the egg and soda water together with a whisk.

3. 3

   Pour the buttermilk off the fillets and replace with the egg/water mix. Chill in the refrigerator for 15 minutes then drain off the liquid.

4. 4

   In a medium skillet, over medium heat, add the butter and the canola oil.

5. 5

   Dredge a couple of the wet fillets in the bread crumbs and lay them into the hot oil. Don't crowd the fillets -- you may wish to fry them in two batches. (If you have to use a little more butter and oil, that's okay).

6. 6

   Fry each fillet 3-4 minutes per side, turning them one time only, until the coating is golden brown.

7. 7

   When the filets are done frying, lay them out on a couple of paper towels to drain and salt them right away. The thickest part of each fillet should be white and flakey inside.

8. 8

   Serve on sandwich buns with tartar sauce or, plated up with home made french fries.

* Per serving · 4 servings · Values may vary.

No additional tips available.