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D I S T I N C T LY M O N TA N A M A G A Z I N E • S U M M E R 2 0 2 4
T H E T R E A S U R E
W
ALLEYE IS THE PERFECT FISH FOR FRYING. It absorbs less oil than other fish, cooks fast, and has a light and delicate flavor.
Prepared fried, it tastes like a breaded cloud. Dip a handful of nuggets in this zesty cajun remoulade! It's the bayou meets
the Rockies!
INGREDIENTS
1 lb walleye fillets, cut into bite-sized pieces
1 cup cornmeal
2 eggs, beaten
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
Peanut oil for frying
INSTRUCTIONS
Rinse the walleye fillets under cold water and pat them dry with
paper towels.
Cut the fillets into bite-sized pieces, removing any bones if necessary.
In one shallow bowl, combine the cornmeal with the garlic pow-
der, onion powder, paprika, salt, and pepper.
In another shallow bowl, place the beaten eggs.
Coat each piece of walleye in the beaten eggs, ensuring it is fully
coated.
Then, dredge the walleye in the sea-
soned cornmeal mixture, pressing
gently to adhere the cornmeal to the
fish.
Heat peanut oil in a large skillet
or deep fryer to 350°F (175°C).
Carefully place the breaded walleye nug-
gets into the hot oil. Be careful to give each enough room to
cook evenly.
Fry the nuggets for 3-4 minutes, or until they are golden brown
and crispy, flipping them halfway.
Use a slotted spoon or tongs to transfer the cooked nuggets to a
plate lined with paper towels to drain excess oil.
Serve the crispy walleye nuggets hot with your favorite dipping
sauce, such as tartar sauce, cocktail sauce, or aioli. We suggest
one heaping helping each of fries and coleslaw on the side.
GOLDEN-FRIED WALLEYE NUGGETS
