The Parmesan Crusted Walleye (Walleye) is one of the most popular foods among Americans. It’s easy to make, it tastes good and it doesn’t require much effort at all! You just need some walleye fillets, salt and pepper, and you’re ready to go! There are many different ways to prepare walleye but I like my version best because it uses fresh walleye instead of canned or frozen.
I’ve made this recipe several times over the years and everyone loves it. If you have a family that likes walleye, they’ll love this recipe too!
If you don’t want to bother making your own walleye, then there are other options available. One option is to buy pre-made walleye from the store. Another option is to purchase pre-cut fillets online. These options aren’t necessarily bad.
However, if you do choose to buy walleye pre-cut online, you will probably not get the same quality of walleye as what you would get when catching your own walleye yourself.
You can also use dried walleye instead of fresh. Dried walleye is very convenient and it’s easier than ever to find dried. Unfortunately, dried walleye isn’t always the healthiest choice either. There are several different kinds of preservatives used and the flavor isn’t going to be as good as the fresh stuff.
If you choose to buy dried walleye, then make sure to soak it in water first before adding the eggs and other ingredients. If you’re really in a hurry, then you can use canned or frozen fish instead. Canned or frozen fish is also convenient in a survival situation.
To make this recipe you will need the following ingredients:
2 cups crumbled corn bread
1 1/2 cups milk
6 eggs, beaten
2 pounds walleye fillets (or other white fish)
3 cups all-purpose flour
1 tablespoons seasoned salt (Rocksalt is good)
1 tablespoon black pepper
1 teaspoon garlic powder
4 cups canola oil (for frying)
You will also need a baking sheet, a baking pan, and cooking utensils
1 cup grated parmesan cheese for breading the fish before frying
The first thing that you want to do is preheat your oven to 350 degrees. Place a wire rack on the baking sheet and place it in the oven so that it warms up. After that, you’ll need to make the batter for the fish.
To make the batter, you first need to mix together the milk and the eggs in a separate bowl. Once that’s done, you can start heating up your oil in a large pot on the stove. Combine all of the dry ingredients (flour, seasoned salt, black pepper and garlic powder) in a third bowl.
Once your oil is heated, take a fish fillet and dredge it in the dry ingredients. Be sure to shake off any excess. Next, dip the fish in the milk and egg mixture and then once again shake off any excess liquid. Finally, dredge the fish in the dry ingredients for a second time.
Make sure that you don’t overcrowd your pot when you put the fish in the oil. If you need to, you can do several batches. I usually wait until all of the fish are breaded before putting everything in the oil.
When each fillet is done, place it on the wire rack in the oven to keep it warm while you finish frying the rest of the fish.
Once all of the fish have been breaded and fried, you can top them with a mixture of grated parmesan cheese.
This recipe makes 8 pieces of walleye.
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Sources & references used in this article:
Consumption patterns and why people fish by E Somer, J Williams – 2004 – Macmillan
Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food by J Burger – Environmental Research, 2002 – Elsevier
Mercury mass balance and uptake by fish in acid lake ecosystems by D Gunders – 2015 – books.google.com
Meeting profiles: Size, duration, and location by WA Panko – 1984 – macsphere.mcmaster.ca