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Walleye Whopper

Serves: 5
Total Calories: 106
Yield: 4 sandwiches

Ingredients

4 (4- to 6-ounce) skinless, boneless walleye fillets
1/4 cup all-purpose flour
cooking oil for deep-fat frying
4 warm buns
4 lettuce leaves
tartar sauce
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Batter:
1 cup cold water
1/4 cup dry white wine
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Directions:

Rinse fillets and pat dry with paper towels. Halve crosswise. Coat fillets with flour, dip in batter. Fry fillets in large skillet of hot oil for 3–5 minutes. Remove; drain on paper towels. Keep warm. Serve on buns with lettuce and tartar sauce.

Batter:
Combine water and wine. Whisk in flour, baking powder, and salt until smooth.


Fun Fact: The South Fork of the Snake River in Idaho is considered one of the best fly fishing rivers in North America with its large population of trout. One-fourth of Idaho residents own a fishing license. Another 200,000 non-residents also buy licenses.

Nutritional Facts:

Serves: 5
Total Calories: 106
Calories from Fat: 0

This Walleye Whopper recipe is from the Best of the Best from the Plains Cookbook Cookbook. Download this Cookbook today.


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