WALLEYE FILET RECIPES

Steps:

• "1. Rinse and pat dry fish. 2. Mix together flour and seasonings together in a pie plate. I am guessing a little on the amount, so season to taste. 3. Pre-heat large fry pan over medium heat. I like either cast iron or stainless pans for this. 4. Add oil to pan, enough so that there is about a 1/2 inch or so in the bottom. 5. Bread fish by turning in the flour a couple times. You could shake the fish with the flour mixture in a bag as well. 6. Add fish to hot oil, until pan is full but not crowded. Make sure there is about 1/2 inch of space between the pieces of fish. 7. Fry until browned. You'll know because the edges of the fish will start to brown and the fish will easily come free off the bottom of the pan. If the fish doesn't want to come free yet, let it cook a little longer. I use tongs and wiggle the piece a little bit before I try to turn the filet. Turn when ready, it should only take a few minutes, but will depend on the size of the filets. 8. Remove from pan when lightly browned, you don't want to over-cook and dry the fish out. Place the fish on a cooling rack lined with paper towels. Don't put on a plate or your fish will get soggy. You can place this in a warm oven to keep the fish warm while you cook the next batch. Great served with tarter sauce!"

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Cut the fish into 1/2-inch strips (you should get about 24 to 30 pieces). Season all over with 1/2 teaspoon salt and several grinds of pepper.
• Spread the flour in a shallow bowl. Beat the eggs in a second shallow bowl with a pinch of salt. Put the crackers in a food processor and pulse to mostly fine crumbs, about the consistency of panko with a few larger crumbs mixed in (you can also crush the crackers in a plastic bag with a rolling pin.) Toss the crumbs in a third shallow bowl with the dried chives, dried dill, dried parsley, garlic powder, onion powder, dried thyme, 1/2 teaspoon of salt and several grinds of pepper.
• Dredge the fish, a few pieces at a time, in the flour, then beaten egg letting the excess drip back into the bowl. Roll to coat thoroughly in the crumbs then place each piece on the prepared baking sheet, about an inch apart.
• Once all of the fish is coated, spray liberally all over with olive oil spray. Bake until the crumbs are crisp and golden and the fish is cooked through, about 15 minutes. Remove to a platter and serve with the tartar sauce and lemon wedges.
• Add the mayonnaise, pickles, lemon juice, parsley, capers, dill, and sugar in a medium bowl and stir to combine. Season to taste with salt and pepper. Cover and refrigerate to allow the flavors to blend while you make the fish sticks.