Entree: United States – South Dakota, Great Plains United States – Walleye Fry

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 4 walleye fillets, approx. 6-8 oz (170-225 g) each, skin removed if desired (about 1.75 lb / 800 g total)
- Salt and black pepper
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) garlic powder
- 1/4 tsp (1 g) cayenne pepper (optional)
- 2 large eggs
- 1/4 cup (60 ml) milk or buttermilk
- 1 cup (120 g) yellow cornmeal
- 1 cup (100 g) crushed saltine crackers or panko crumbs
- 3 cups (720 ml) canola or vegetable oil for frying (adjust to pan size; enough for 1-2 in / 2.5-5 cm depth)
- 2 lemons, cut into wedges

Tartar sauce:
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) sweet pickle relish
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (8 g) finely chopped dill pickle or 1 tsp (2 g) drained capers, chopped (optional)
- Salt and black pepper to taste

Oven potato wedges:
- 1.5 lb (680 g) russet potatoes, scrubbed and cut into wedges
- 2 tbsp (30 ml) olive oil
- 1/2 tsp (3 g) smoked paprika
- 1/2 tsp (3 g) garlic powder
- Salt and black pepper to taste

Simple coleslaw:
- 4 cups (340 g) shredded green cabbage
- 1 cup (110 g) shredded carrot
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (12 g) granulated sugar
- Salt and black pepper to taste

Instructions

Short Description:
Crisp-breaded and pan-deep-fried walleye fillets served as a complete main course with tartar sauce, lemon, oven potato wedges, and a simple coleslaw. Classic South Dakota lake-country fry flavors and textures.

Regional Notes:
The South Dakota version favors a straightforward breading (flour - egg - cornmeal/crumb mix) and frying method served with tartar sauce and lemon. Unlike some neighboring regional preparations that use beer-batter or grilled walleye, this Great Plains/South Dakota style emphasizes a crunchy cornmeal-crumb crust and hearty sides to make a full meal after a day on the lakes.

1. Preheat the oven to 425°F (220°C) for the potato wedges. Place a rack in the middle.
2. Toss potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper on a baking sheet in a single layer. Bake 30-40 minutes, turning once, until golden and crisp at edges.
3. Meanwhile, make the tartar sauce: in a small bowl combine mayonnaise, pickle relish, lemon juice, Dijon, chopped pickle or capers if using, and season with salt and pepper. Chill until serving.
4. Make the coleslaw: in a bowl whisk mayonnaise, apple cider vinegar, sugar, salt and pepper. Add shredded cabbage and carrot, toss to coat. Refrigerate to meld while you cook the fish.
5. Set up a breading station: plate 1 — flour mixed with paprika, garlic powder, cayenne, and 1 tsp salt and 1/2 tsp pepper; plate 2 — whisk eggs with milk; plate 3 — mix cornmeal and crushed crackers/panko.
6. Pat fillets dry and season both sides lightly with salt and pepper. Dredge each fillet in seasoned flour, shake off excess; dip in egg wash; press into cornmeal-crumb mixture to coat fully. Let rest on a tray for 5 minutes to set.
7. Heat oil in a heavy skillet (cast iron preferred) over medium-high until oil registers 350-375°F (175-190°C) or a small drop of breadcrumb sizzles immediately. Use enough oil for 1-2 inches (2.5-5 cm) depth.
8. Fry fillets in batches without crowding, about 3-4 minutes per side depending on thickness, until crust is golden brown and fish flakes at the thickest part (internal temp 145°F / 63°C). Adjust heat to maintain oil temperature. Transfer cooked fillets to a wire rack or paper towel-lined plate to drain briefly.
9. Keep fried fillets warm in a 200°F (95°C) oven while you finish remaining batches. Re-crisp wedges briefly if needed.
10. To plate: place a generous portion of potato wedges per plate, top or beside with a walleye fillet, add a scoop of coleslaw, a lemon wedge, and a dollop of tartar sauce on the side. Serve immediately.