Blackened Walleye Fillets (Frying Method) Recipe

Serves/Makes: 4 servings

Ingredients:

  • 2 fresh walleye fillets (about 8 - 10 ounces each) not more than 3/4 inch thick
  • 1/4 pound butter (1 stick)
  • 2 cup blackening powder or char crust
How to cook Blackened Walleye Fillets (Frying Method):
  • Cut walleye fillets into small, thin pieces (so it cooks quick).
  • Melt butter into bowl.
  • Heat the black-iron.
  • Dunk the walleye fillets into the butter.
  • Dredge with the blackening powder or mix and place on the black-iron.
  • Fry 2-3 minutes then flip with a spatula (fish may break apart with tongs).
  • Fry 2-3 minutes on the other side.
  • Add additional butter after turning if needed.
  • Serve the Blackened Walleye Fillets hot over a Dirty Rice*.
Blackened Walleye Fillets (Frying Method) recipe

Notes:

The Blackened Walleye Fillets (Frying Method) is a very affordable dish. This recipe is delicious, simple, and really easy to cook.

Hints:

It is highly recommended to cook blackened fish outside because of the amount of smoke that is generated.

If desired, use redfish, pompano, tilefish, or snapper, instead of red snapper.

Comments:

*Dirty Rice is a traditional Cajun dish made from white rice which gets a "dirty" color from being cooked with small pieces of chicken liver or giblets, green bell pepper, celery, onion and spices cayenne and black pepper. Parsley and/or chopped green onions are common garnishes. Dirty Rice is most common in the Cajun regions of southern Louisiana and Mississippi; however, it can also be found in other areas of the American South. In some southern regions, it is also called Dirty Dressing.


This recipe for Blackened Walleye Fillets (Frying Method) serves/makes: 4 servings

The Blackened Walleye Fillets (Frying Method) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Walleye (more Walleye recipes)
Preparation Method: Pan Fried/Sauteed (more Pan Fried/Sauteed recipes)
Cuisine: Cajun (more Cajun recipes)

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