1. When it comes to walleye, I can't find it so I use cod. Any firm fish will do.
2. Before I dip my fish in the egg mixture, I cover it with cornstarch (being careful not to have extra on the fish). This helps the mixture stick to the fish - compliments of Alton Brown :)
3. The directions did not say how hot to have the oil. I test it with water. If I put a drop of water in the oil and it pops it's ready.
4. Make sure to drain the fish on a rack over top of newspaper. It will keep the fish crunchy.
- 1 Tbsp
- 2 c
- crushed ritz crackers
- 1/2 tsp
- walleye fillets
- 1/2 c
- vegetable oil