Entree: United States – North Dakota, Great Plains United States – Walleye Fish Fry

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 15 min

Total 1 hr 10 min

Ingredients

- 4 walleye fillets, approx. 6 oz (170 g) each, skin removed if preferred
- Salt and black pepper, to taste
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2 g) garlic powder
- 1 cup (125 g) all-purpose flour, plus 1/4 cup (30 g) for dusting
- 3/4 cup (90 g) yellow cornmeal
- 3/4 cup (85 g) plain dry breadcrumbs or panko
- 2 large eggs
- 1/4 cup (60 ml) milk
- 1 1/2 cups (360 ml) vegetable oil or canola oil for shallow frying
- 2 lemons, cut into wedges

Tartar sauce
- 3/4 cup (180 ml) mayonnaise
- 2 tbsp (30 g) sweet pickle relish
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 g) Dijon mustard
- 1 tbsp (15 g) finely chopped dill pickle or 1 tsp (2 g) capers, optional
- Salt and black pepper, to taste

Creamy potato salad (4 servings)
- 1 1/2 lb (680 g) small red potatoes, scrubbed
- 1/3 cup (80 ml) mayonnaise
- 2 tbsp (30 ml) sour cream or plain yogurt
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) yellow mustard
- 2 celery stalks, finely chopped (approx. 3 oz / 85 g)
- 2 tbsp (15 g) finely chopped red onion or green onion
- Salt and black pepper, to taste

Vinegar coleslaw
- 4 cups (340 g) shredded green cabbage (or 1 standard 12 oz / 340 g bag coleslaw mix)
- 1/2 cup (120 ml) apple cider vinegar
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) salt
- 1/4 tsp (1 g) black pepper

Instructions

Short Description:
A classic North Dakota lakeside fish fry: tender walleye fillets breaded in a seasoned flour-cornmeal crust, pan-fried until crisp and served with tangy tartar sauce, lemon, creamy potato salad, and vinegar coleslaw for a complete Great Plains main course.

Regional Notes:
This Great Plains/North Dakota version favors a simple flour–cornmeal breading and pan-frying rather than deep beer battering, and is traditionally plated with tartar sauce and lemon. Local accompaniments like creamy potato salad and vinegar-based coleslaw reflect Midwestern side preferences and make the dish a full, home-style entree.

1. Prepare sides first. Place potatoes in a large pot, cover with cold water, add 1 tsp salt, bring to a boil and simmer until fork-tender, about 12–15 minutes depending on size. Drain, cool slightly, then halve or quarter the potatoes. Transfer to a bowl.
2. Make the potato salad dressing: whisk together mayonnaise, sour cream (or yogurt), apple cider vinegar, and mustard. Stir in chopped celery and onion, season with salt and pepper, and toss gently with warm potatoes. Taste and adjust seasoning; chill while you prepare fish.
3. Make the coleslaw: in a bowl whisk apple cider vinegar, oil, sugar, salt, and pepper until sugar dissolves. Toss with shredded cabbage and let sit at least 10 minutes so flavors meld; chill until serving.
4. Make tartar sauce: combine mayonnaise, pickle relish, lemon juice, Dijon, and chopped pickle or capers if using. Season with salt and pepper, cover, and refrigerate until ready to serve.
5. Pat walleye fillets dry with paper towels and season both sides lightly with salt, pepper, smoked paprika, and garlic powder.
6. Set up a breading station: bowl 1 — 1 cup (125 g) flour; bowl 2 — eggs beaten with 1/4 cup (60 ml) milk; bowl 3 — combine 3/4 cup (90 g) cornmeal and 3/4 cup (85 g) breadcrumbs with remaining 1/4 tsp salt and a pinch of pepper.
7. Lightly dust each fillet with 1/4 cup (30 g) flour, shaking off excess. Dip into the egg wash, then press into the cornmeal–breadcrumb mixture to coat evenly. Set on a plate and repeat with remaining fillets.
8. Heat a large skillet over medium heat and add 1 1/2 cups (360 ml) vegetable oil — enough to come about 1/4–1/3 inch (6–8 mm) up the side. Heat oil to about 350°F (177°C) if using a thermometer; test by dropping a pinch of breading into the oil — it should sizzle immediately.
9. Working in batches to avoid crowding, add fillets to the hot oil and cook until golden brown and opaque, about 3–4 minutes per side for 6 oz (170 g) fillets (thicker fillets may need 1–2 minutes longer). Maintain oil temperature between 325–350°F (163–177°C).
10. Transfer cooked fillets to a wire rack set over a sheet pan or to paper towels for a minute to drain. Keep warm in a low oven (200°F / 95°C) if needed while finishing remaining fillets.
11. Reheat potato salad briefly if you prefer warm-tossed style, or serve chilled. Give coleslaw a final toss.
12. Plate: arrange a walleye fillet per person with a generous spoonful of potato salad and a mound of coleslaw. Add a lemon wedge and a dollop of tartar sauce on the side. Serve immediately.
13. Leftovers: refrigerate tartar sauce, coleslaw, and potato salad in separate containers for up to 3 days; fried walleye is best eaten same day or reheated gently in a 350°F (175°C) oven for 8–10 minutes to crisp.