About the Recipe
Crispy on the outside and tender on the inside, this Corn Flake Walleye recipe is a fish fry favorite. Coated in a golden cornflake crust and lightly fried, these fillets pair perfectly with tartar sauce and fries for a comforting, crowd-pleasing meal.
Ingredients
3 to 4 lb. House of Meats Walleye Fillets (cut in half if large)
4 cups Cornflakes, crushed as finely as possible
4 Eggs with a dash of Milk (for egg wash)
1 cup Flour
½ tsp Cayenne Pepper (optional, to mix with cornflakes)
Preparation
Step 1:
Heat oil (about ½ inch deep) to 350°F or standard frying temperature.
Step 2:
Dip House of Meats Walleye Fillets in the egg and milk wash and let excess drain. Dredge through flour, then dip back into the egg wash.
Step 3:
Roll the coated fillet in crushed cornflakes (mixed with cayenne if desired), making sure to press coating on evenly. Carefully place into the hot oil.
Step 4:
Turn the fish once or twice until easily pierced with a fork and golden brown.
Step 5:
Drain on a plate lined with paper towels.
Step 6:
Serve hot with tartar sauce and French fries.