Description
Crispy pan-fried walleye fillets coated in a seasoned crust and finished with a sweet and spicy hot honey drizzle.
Ingredients
- 4 Sizzlefish walleye fillets, thawed
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup plain breadcrumbs
- 2 Tbsp fine cornmeal
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 4–6 Tbsp beef tallow
- 1/4 cup honey
- 1 Tbsp hot sauce
- 1/2 tsp apple cider vinegar
Instructions
- Pat the walleye fillets dry with paper towels. Place flour in one shallow dish, beaten eggs in a second dish, and mix breadcrumbs, cornmeal, salt, pepper, garlic powder, and smoked paprika in a third dish.
- Dredge each fillet in flour and shake off excess. Dip into the beaten eggs, allowing excess to drip off, then press into the breadcrumb mixture until well coated.
- Heat 4 tablespoons of beef tallow in a large skillet over medium heat, adding more if needed. Once hot and shimmering, fry the fillets for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
- In a small saucepan, combine honey, hot sauce, and apple cider vinegar. Warm over low heat for 1–2 minutes, stirring gently without boiling.
- Drizzle the hot honey over the crispy walleye just before serving or serve on the side for dipping.
Notes
- Ensure the oil is hot before adding the fish to achieve a crispy crust.
- Substitute vegetable oil or butter if beef tallow is unavailable.
- Adjust hot sauce to control the spice level.
- Serve with lemon wedges or a fresh salad for balance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
