New take on an old classic

How I like my fish fry.

pant leg your fillets and cut into 3” pieces
dry off pieces and place in a bowl, add a dash of milk, just enough to wet the fillet chunks

In a separate dish add your favourite fish breading recipe, personally I like traditional fish crisp, this is the breading you will dip your fillets into

Take a white onion and slice very thinly, place to the side

in a fry pan add a thin layer of grapeseed oil. Bring to a hot temperature without smoking. Once hot, add a dollop of maragarine to oil. Once the marg has melted you can take the breaded fish fillets and add to the pan. Cook for 2-3 minutes then flip.

after the first flip add onions to the mix. Cook for 2-3 minutes more or until golden brown. Remove fish and onions and place on a paper towel.

Repeat process and enjoy!

i like using the grapeseed/ margarine combo. It allows for higher temp cooking but never seems to burn the margarine which I find occurs with other oils.

This recipe was shown to me by a friend and fishing partner. New take on an old classic

 

What is "pant leg" the filets?

 

I suppose is this

 

@bohuntr couldn’t have displayed it any better

 

Ah ok I've seen that referred to as "butterflying" the filet. Thanks for posting that.

 

@Frank_NK28 to me butterflying would be keeping the 2 fillets together leaving the belly and breast intact. Rarely seen done on walleye for me, i use that mostly for smaller salnon and trout

 

Never did this when I was younger and to be honest I have tried it but it doesn’t make a difference to me. Waste of time IMO.


Sent from my iPhone using Tapatalk

 

On a walleye less than 17 inches I've never once butterfly fileted and never once had anyone complain about bones. The bones are small and just dissolve. If you're keeping a 21 inch walleye out of lake Winnipeg I'd butterfly them but on walleye from the shield it's not necessary.

 

I don't butterfly them either, size regardless. Just did one here to show.