Mustard Walleye
Credit: Gord Pyzer
Recipe from: Fishing guide Ryan Suffron, from Knee Lake Resort, Manitoba.

Courses

Lunch

Ingredients

  • 3 cups flour
  • 1 cup cracker crumbs
  • 5 tbsp seasoning salt
  • 6 walleye fillets, cut into 1 1/2-inch cubes
  • 3 tbsp lemon pepper
  • 2 lb side bacon, sliced
  • 2 cups Dijon mustard

Preparation

Combine flour, cracker crumbs and seasoning salt; set aside.

Sprinkle fillets with lemon pepper, then wrap each cube with a bacon slice, secure with a toothpick and cover with mustard.

Completely cover the cubes with the flour mixture. Deep-fry in canola oil until golden brown. A 1 1/2-inch cube should take about 1 to 2 minutes to cook if the oil is at the right temperature.

Serve with deep-fried potatoes, beans and bread.

Frying tip:

Before frying your fish, Suffron says to make sure the oil is sufficiently hot. To test if it's ready, drop in a piece of fish: if it sinks and doesn't quickly bubble back up to the surface, the oil isn't hot enough. Also make sure that the oil remains hot until the fish is fully cooked; lower temperatures mean a longer cooking time, and the longer the fish sits in the oil, the soggier it will get.

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