Appetizer: United States – South Dakota – Fried Walleye Bites

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) walleye fillets, skin removed and cut into 1-inch (2.5 cm) bite-size pieces
- 1 cup (160 g) yellow cornmeal, medium-coarse
- 1/2 cup (65 g) all-purpose flour, plus extra for light dredging
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 large egg
- 3/4 cup (180 ml) buttermilk
- 2–3 cups (480–720 ml) neutral oil for frying (canola, peanut, or vegetable)
- Lemon wedges, for serving
- Chopped fresh parsley, for garnish

Tartar sauce:
- 1/2 cup (120 g) mayonnaise
- 1/4 cup (60 g) dill pickles, finely chopped (about 2–3 medium pickles)
- 1 tbsp (15 ml) pickle brine (optional, for extra tang)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (10 g) finely minced shallot or red onion
- 1 tbsp (8 g) chopped fresh dill (or 1 tsp / 1 g dried dill)
- 1 tsp (5 g) capers, chopped (optional)
- Salt and black pepper to taste

Instructions

Short Description:
Crispy cornmeal-battered bite-size pieces of South Dakota walleye, fried until golden and served with a tangy tartar sauce studded with local dill pickles. Designed as a shareable starter or snack.

Regional Notes:
This Great Plains / South Dakota version uses walleye cut into small pieces and a coarse cornmeal batter for a distinctly crunchy crust. The accompanying tartar sauce highlights chopped dill pickles—common in regional pickle traditions—giving the dish a bright, local flavor different from generic fish-fry sauces.

1. Pat the walleye pieces dry with paper towels and set on a tray. Lightly season with 1/2 tsp kosher salt and a pinch of pepper.
2. In a shallow bowl combine cornmeal, 1/2 cup (65 g) flour, baking powder, 1 tsp kosher salt, black pepper, and cayenne (if using). Stir to blend.
3. In a second bowl whisk the egg and buttermilk until smooth.
4. Set up a dredging station: a small bowl of extra all-purpose flour for a light dusting, the wet buttermilk mixture, and the cornmeal mixture.
5. Heat oil in a heavy 3- to 4-quart pot or deep skillet to 350°F (175°C). Use a thermometer for accuracy; if you don't have one, the oil is ready when a small pinch of the cornmeal mix sizzles and rises to the surface.
6. Working in batches to avoid overcrowding, lightly dredge each walleye piece in flour, dip into the buttermilk mixture, then press into the cornmeal mixture so pieces are evenly coated. Shake off excess.
7. Carefully lower 6–8 pieces into the hot oil and fry until golden brown and cooked through, about 2–3 minutes per batch depending on piece size. The internal fish should flake easily and reach about 145°F (63°C).
8. Use a slotted spoon to transfer fried bites to a rack or paper-towel-lined tray; season immediately with a light sprinkle of salt. Keep finished batches in a 200°F (95°C) oven while you finish frying to stay warm and crisp.
9. Meanwhile, make the tartar sauce: in a small bowl combine mayonnaise, chopped dill pickles, pickle brine (if using), lemon juice, minced shallot, chopped dill, and capers (if using). Taste and adjust salt and pepper.
10. Arrange the fried walleye bites on a platter, garnish with chopped parsley and lemon wedges, and serve hot with the dill-pickle tartar sauce for dipping.