One of the main benefits of fishing for walleye is the table fare they provide after they’re caught, cleaned and cooked. Anglers everywhere agree that walleye are one of the tastiest freshwater fish in our waters. Their elusiveness and difficulty only makes ‘em tastier once they are finally found.
With the summer heat fully here, and temperatures flirting with 100 degrees, its nice to have something light and healthy for dinner, and walleye tacos fit both bills. Fish tacos can be made many different ways, but if it were up to me, they would always be with walleye. Walleye tacos are a great summer meal and also a great way to get rid of a freezer full of mouthwatering spring walleye fillets.
Many different ways to cook walleye exist, so I suggest using your favorite one. If you want a more healthy option think about baking it but if you’re going for flavor bust out the fryer. Generally, if I am cooking for just myself I bake or even grill my walleye, but when cooking for guests, my friends always request it deep fat fried. Here is what I include in my delicious crispy walleye:
- Don’s Chuck Wagon Fish & Chips Batter Mix
- Spices (usually a mixture of garlic powder, oregano, lemon pepper, black pepper and paprika)
Add your batter mix and spices in a bowl, and then add in the beer while stirring. Nothing is exact here. Just keep adding batter mix and beer until the consistency of the batter barely drips from a fork, dredge the fillets in the batter, and submerge them in 375 degree oil. Enjoy whats left of the Coors Light and once they are floating and golden brown, place them on a paper-towel-covered plate.
Anyone can fry up some walleye. The toppings are what make this fish taco epic. The most important topping after the walleye is a little refreshment called “pickled purple cabbage.” It is just as it sounds, purple cabbage that has been pickled. Pickling cabbage is simple and quick and can be done in a few hours with purple cabbage, apple cider vinegar, sugar and some spices. On to the entire list of toppings:
- Pickled purple cabbage
- Corn salsa (delicious combo of corn, cilantro and lime)
- Red onion
- Sour Cream
- White Cheese (feta or cotija)
- Salsa (green chile salsa)
- Your favorite tortillas
This is really just a set of guidelines. The pickled purple cabbage is a major key, but other than that a lot of these steps are open to interpretation. For example, you can add in your own favorite salsa or a specific cheese and make these tacos even more epic. If you follow these steps, I promise, you will have one of the best fish tacos you’ve ever had in your life and who knows maybe even impress a few friends or family members at the next fish fry!