Panko Walleye and Sweet Chili Sauce Recipe

As I did not take pictures of the walleye I caught last week, I decided to put the proof out there with the end product.  I also have had clients ask for 3 years for these recipes- and so I have decided to join the two for a blog.

Panko Walleye:

Walleye Fillets
Panko - Japanese Breadcrumbs  (I find at Costco)
Eggs
Lemon Pepper
Seasoning Salt
Dill
Canola Oil
Thermometer

1)Start with cutting the walleye into smaller chunks, this recipe does not work well with full fillets.
2)Beat one egg per 2 fillets (1 fish per egg)
3)Combine panko, lemon pepper, seasoning salt and dill.  Each to their own for taste.  I personally put alot of lemon pepper, as well as dill.  The dill once firied loses alot of flavour- so hard to overdo the dill.  Stir the contents.

4) Dip a fillet piece in egg, and then place on panko.  Then cover the piece with panko just using your fingers, and then press it in with knuckles.  Basically you are kneading the panko into the fish.  This step is KEY.  Continue until all the pieces are done.

5) Heat the canola oil to 375 F.  NO HIGHER!  These bread crumbs burn fast, and if higher the oil will turn black FAST.

6) Place fillets into the oil, and turn once they are cripsy.  The temp should drop to about 340, and once it gets back to 370 F the fish should be done.

This fish is awesome cold!  But do not cover!  Stick in the fridge on a plate uncovered and it will stay crunchy!  I have no idea why it does not get soggy but it doesn't.  I don't know the scientific explanation, and it does sound unbelievable, but it is the honest truth.

7) Eat


SWEET CHILI SAUCE

1 cup Plum Sauce
1 cup Teriyaki Sauce
1 cup Honey Garlic Sauce
2 teaspoons Soya Sauce
1/4 teaspoon Worcestershire Sauce
**hot version**
to taste Chili Garlic Sauce  Tuong Ot Toi Viet-Nam or equivalent (tabasco sauce)

Blend it all together- and you can play with the flavor simply by using different brands of each sauce.  I have my own blend of brands.....I will keep that my secret.

I eat this sauce on everything when I make it!  It truly is one of my biggest Fav's!

ENJOY!  I know I did yesterday!