Ingredients
For the tartar sauce:
- 1 cup mayonnaise
- 1/3 cup sweet pickle relish
- 4-1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
For the fish:
- 2 cups all-purpose flour
- 2 teaspoons lemon-pepper seasoning
- 1 teaspoon baking powder
- 1 teaspoon garlic salt
- 1/2 teaspoon dried parsley flakes
- 1-1/2 cups ice water
- 2 tablespoons canola oil
- Oil for deep-fat frying
- 2 pounds walleye fillets, cut into 6 pieces
- Lemon wedges
Step 1:
In a small bowl, combine the first five ingredients and set aside. In another small bowl, combine the flour, lemon-pepper seasoning, baking powder, garlic salt and parsley flakes.
In a measuring cup, combine the ice water (but don’t add the ice!) and 2 tablespoons of oil. Make sure the water is super cold, which helps create a crispy crust. Whisk the wet ingredients into dry ingredients until smooth.
Step 2: Heat the oil
In an electric skillet, deep fryer, cast-iron skillet or heavy-bottom pot, add oil so it will cover the fillets while frying. Depending on which tool you use, that could be 2 inches to half full. Heat oil to 375°F. Keep a thermometer handy to keep an eye on the temperature.
Step 3: Fry the fish
Pat the fish dry with paper towels. When the oil is up to temperature, use tongs to dip a piece of the fish into the batter, turning until it’s fully coated. Allow excess batter to drip off, then add each piece to hot oil. Fry only a few pieces of fish at a time so you don’t overcrowd the pan. That will drop the oil temperature too low and the fish could come out soggy.
Fry the fish for 5 to 7 minutes on one side, then flip and fry for another 5 minutes. Once golden brown and easy to flake with a fork, transfer the fish to a paper towel-lined plate or baking rack. Sprinkle with salt if desired. Make sure the oil returns to 375° and repeat steps until all the fish is fried.
Step 4: Enjoy your fish fry!
Always pat the fish dry with paper towels before dipping it into the batter. You can also dredge the fish in a little seasoned (with salt and pepper) all-purpose flour before dipping into the wet batter to help seal the deal.
Recipe and Tips from Taste of Home www.tasteofhome.com
