Cornmeal Pan-Fried Walleye

Walleye fillets in a light cornmeal crust, shallow-fried until golden and flaky, with lemon.

Stove and oven or Campfire and cast iron · Dinner, Lunch

Ingredients

Cast iron skillet, Instant-read thermometer; stovetop, campfire with grate or coals if you have one.

Fish, Egg, Gluten, Dairy.

Pat the fillets dry and cut large ones into pieces about the size of your hand. Season with ¾ tsp of the salt and the pepper.
Set out three shallow dishes: the flour; the eggs beaten with the milk; and the cornmeal mixed with the paprika and the remaining ¼ tsp salt.
Coat each fillet in flour, then egg, then the cornmeal, pressing so it sticks. Set them on a rack while the oil heats.
Heat the oil in the skillet over medium-high heat to about 350°F, or until a pinch of cornmeal sizzles right away.
Fry the fillets in batches without crowding. Walleye fillets are thin and cook in minutes: about 2 to 3 minutes per side for ½-inch fillets, a minute or two longer for thick ones. They are done when golden, opaque all the way through and flaking easily, or 145°F in the thickest part.
Drain on a rack, not paper towels, so the bottom stays crisp, and serve right away with the lemon wedges.

Federal guidance: 145°F, or until the flesh is no longer translucent and separates easily with a fork.

Greasy: The oil was not hot enough. Let it recover between batches.
Coating browning before the fish is done: Lower the heat a little; thick fillets can finish 3 minutes on a rack in a 375°F oven.
Soggy bottom crust: The fish sat on paper towels or a plate. Drain it on a rack.
Fish falling apart: Turn it once, with a thin spatula, and support the whole fillet.

Leftovers. Keep fish at 40°F or below until cooking. Eat right away; refrigerate leftovers within 2 hours and reheat to 165°F.