1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
2 eggs
2-1/4 lbs. walleye, perch or pike fillets
1-1/2 cups mashed potato flakes
1/3 cups vegetable oil
Tartar sauce and lemon wedges, optional
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| CRUNCHY-COATED WALLEYE | ||
| Yields 4 servings | ||
| 1/3 cup all-purpose flour 1 tsp. paprika 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. onion powder 1/4 tsp. garlic powder 2 eggs 2-1/4 lbs. walleye, perch or pike fillets 1-1/2 cups mashed potato flakes 1/3 cups vegetable oil Tartar sauce and lemon wedges, optional |
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| In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes. In a skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired. | ||