Walleye Cakes Recipe

Walleye Cakes

2 pounds walleye, skinned and boned
1 tablespoon canola oil
1 yellow onion, chopped
1 red bell pepper, chopped
1 tablespoon chopped garlic
1⁄2 cup white wine
1⁄4 cup butter
1⁄2 cup flour
1 tablespoon dry dill
1 tablespoon paprika
Salt and pepper to taste
1 tablespoon chopped parsley
5 eggs
2 cups flour
1⁄2 pound seasoned breadcrumbs
Oil for frying

Sauté walleye over medium heat in oil. Break walleye up in pan with wooden spoon. Sauté 3 minutes, add onions and peppers and sauté 4 minutes. Add garlic and sauté 2 minutes. Add wine and cook until reduced by half. Add butter, stir and melt. Slowly add flour and stir as it thickens. When mixture is thick enough to hold shape, season with dill, paprika, salt, pepper and parsley. Cool 1 hour. Using a 1 ounce scoop, make balls with walleye mixture and flatten tops to make them into walleye cakes. Whisk eggs in 1 bowl, combine flour, salt and pepper in another bowl, and place breadcrumbs in final bowl. Place each walleye cake into seasoned flour, evenly coating each cake. Take floured cakes and place into egg wash and evenly coat each cake. Place right into breadcrumbs, coating evenly. Pour oil into frying pan 1 to 2 inches deep. Heat to 350° and cook each walleye cake 4 to 5 minutes or until golden. Delicious served with Rémoulade.

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Walleye Cakes Recipe from:

Eat and Explore Minnesota Cookbook and Travel Advisor
Eat & Explore Minnesota

Also try : Winter Day Chili

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