5/30 on the Upper End

This is what you do with fresh walleye. You take the fillets and season them and then dredge them in flour. Shake all the excess flour off and dip them in egg wash. Shake off the egg drips and dredge them in panko. Let them sit on a wire rack for 30 to 45 minutes to develop a pellicule. Pan fry them.

Use a homemade mango salsa to dress them and serve with a bit of sweet corn and a farmers market romaine and arugula salad.

56 minutes ago, rps said:

This is what you do with fresh walleye. You take the fillets and season them and then dredge them in flour. Shake all the excess four off and dip them in egg wash. Shake off the egg drips and dredge them in panko. Let them sit on a wire rack for 30 to 45 minutes to develop a pellicule. Pan fry them.

Use a homemade mango salsa to dress them and serve with a bit of sweet corn and a farmers market romaine and arugula salad.

pellicule, panko. Ok so now this hick has 2 more words to learn. Help teacher !

3 minutes ago, dan hufferd said:

pellicule, panko. Ok so now this hick has 2 more words to learn. Help teacher !

Pellicule is the film that forms when sticky, gooey wet dries a bit. It makes for a better fry. Panko is Japanese bread crumbs  - they are chunkier and very uniform and make a great, light fry coating. Look at the picture carefully.

I prepare mine the same way, but use a wee bit of lemon pepper in the flour and use a cucumber salad with honey,ginger, rice wine vinegar, English cucumber, diced  red pepper and green onions.  Definitely need to try the mango salsa!😉

8 hours ago, rangerman said:

I prepare mine the same way, but use a wee bit of lemon pepper in the flour and use a cucumber salad with honey,ginger, rice wine vinegar, English cucumber, diced  red pepper and green onions.  Definitely need to try the mango salsa!😉

great salad!

Mango Salsa

Dice a small onion and rinse it under cold water to take out the burp. Peel and dice the mango. Deseed and remove the pith fro a jalapeno or serrano, then fine dice it. Mince cilantro or parsley so that you have a small handful. Make a paste out of one clove of garlic. Mix everything together and add a large pinch of chili powder, a scant teaspoon of sugar (if needed), the juice of a small lemon, and salt to taste.

If the market does not have a ripe mango, peaches and strawberries work great too.

I'm proud to say that I knew the definition of pellicule and also what panko is.

However, you completely lost me at onion burping!

Nonetheless, well played old sport - sounds fantastic and looks even better.

I do lots of onion burping after a few beers.

52 minutes ago, vernon said:

I'm proud to say that I knew the definition of pellicule and what panko is.

However, you completely lost me at onion burping!

Nonetheless, well played old sport - that sounds fantastic and looks even better.

The acid that makes your eyes burn as you chop is the same that makes many people burp after eating raw onion. A trick I learned from a Rick Bayless cook book is to rinse that acid off under cold water before you incorporate it into your salsa.

31 minutes ago, Royal Blue said:

I do lots of onion burping after a few beers.

Hmmm.  Well, maybe I knew after all!  

Could I have just been making the whole thing too hard?

While I don't always do it (sometimes I just need a good cry I guess) I knew that slicing or peeling onion under cold water would keep it from burning ones eyes.

Didn't know about the acid/burping aspect however.

There cannot possibly be another site on the internet where a guy can even remotely access such an eclectic amount of information all in one place!