In a class of its own. Great Lakes Walleye is favored for its rich, melt in your mouth buttery flavor enjoyed in every bite.
Medium-firm texture and flakes easily.
Boneless, skin-on, individually vacuum-packed, blast frozen.
1 1/2 lb. skinless Walleye – cut into 2″ chunks
Canola or avocado oil for frying fish
2 c. Andy’s Yellow Fish Breading (or your favorite fish breading)
2 eggs – beaten
Chopped fresh Cilantro
2 Limes – 1 for juice and 1 for wedges
1/2 c. (approx.) Southwest Dressing
1 small bag Tri-color coleslaw
8 small taco shells
Salt
Step 1:
Mix southwest dressing, fresh cilantro, lime juice and coleslaw, and set aside.
Step 2:
Pat fish dry with Paper towel and prepare breading station:
Place Andy’s Breading in a bowl
Beat eggs in a small bowl
Dip Walleye “nuggets” into egg, then dry mixture, and place on parchment lined cookie sheet for quick access for pan frying.
Step 3:
Heat skillet to medium high heat and add oil. Once oil is hot, add breaded fish to the skillet. Cook for 3 to 4 minutes on each side (internal temp should be 145 degrees). Place cooked fish on wire rack or paper towel, and sprinkle with salt.
(While fish is cooking, this is a great time to warm your taco shells)
Step 4:
Layer in WARMED taco shells – fish, coleslaw, add additional cilantro and lime juice as desired.
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All of our fish are caught fresh in the Great Lakes and frozen the same day to ensure you are getting the highest quality fish.
