- 8 cups canola or vegetable oil
- 2 garlic cloves, smashed and peeled
- 1 pound walleye fillet, skinless and boneless
- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- 1/2 pound russet potatoes, peeled and thinly sliced (2 cups)
- 2 eggs
- 3 tablespoons roughly chopped parsley
- 1 scallion, white and green parts, finely chopped
- 1 serrano or jalapeno chile, seeded and minced
- Pinch cayenne
- 1 cup panko, Japanese bread crumbs
- Heat the oil in a large heavy pot to 350F. Make sure the pot is deep enough so the oil doesn’t go over the rim when walleye is fried. Insert a digital probe or candy thermometer to monitor oil’s heat.
- Boil the potatoes until tender and strain. Lightly mash them in a large mixing bowl. Steam or lightly boil the walleye for just a few minutes until barely cooked through. Cool and reserve.
- Add remaining ingredients to bowl. Lastly, add the gently cooked walleye and fold in trying to keep some large chunks of fish ½” or so.
- Form small “logs” by rolling 2oz of mixture in your hands. They should be about 2-3” in length and ¾” thick. Skewer the fish mixture with bamboo or wooden pick. Roll the “Walleye on a Stick” in panko. Firmly squeeze the fish mixture in your hand to tighten on to skewer to ensure it doesn’t slip off.
- Once you have breaded them all, fry in batches. You can place in 175F oven to keep warm.