Featured Recipe
Walleye Cakes
Ingredients
1694273 3 1/2 lb Cooked Walleye
1402148 9 oz Mayo
1404656 2 Tbl Sriracha Chile Sauce
0523225 1/8 Cup Lemon Juice
970670336 1 ½ Old Bay Spice
1447960 1 Tbl Dry Mustard
1520204 2 Eggs
1423318 ¾ Sleeve Crumbled Saltines
9038949 ¾ Cup Green Onions
970393770 1 Tbl Tarragon
1448415 1 Tsp Kosher Salt
1424209 4 Cups Panko Crumbs
1436990 Olive Oil To Fry
Instructions
REMOVE SKIN AND BONES FROM FILLETS.
BRUSH WITH OLIVE OIL AND BAKE AT 350 UNTIL COOKED THROUGH.
LET COOL AND FLAKE FISH INTO MIXING BOWL.
ADD REMAINING INGREDIENTS EXCEPT PANKO AND GENTLY FOLD TO EVENLY COMBINE. BE CAREFUL TO KEEP FISH FLAKEY.
COVER AND PUT IN COOLER OVERNIGHT.
FORM MIXTURE INTO 2 OZ CAKES AND DREDGE IN PANKO COVERING ALL SIDES.
PUT FRYING PAN WITH OLIVE OIL ON BURNER SET TO MEDIUM HIGH.
PLACE CAKES IN PAN AND COOK TO GOLDEN BROWN, FLIP AND REPEAT.
PLACE ON A SHEET PAN AND BAKE IN 350 OVEN UNTIL INTERNAL TEMP IS 175 DEGREES.
