Corn cereal is slightly sweet and extra crunchy, which holds up well to the walleye—a mild flaky whitefish common in the upper Midwest—though feel free to sub out any mild flaky whitefish. The smokiness and tanginess of the tartar sauce balances all the flavors out.
| Level: | Intermediate |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/2 cup (120 grams) mayonnaise
- 1/3 cup (65 grams) Greek yogurt
- 2 tablespoons (56 grams) sweet pickle relish
- 1 tablespoon grainy mustard
- 1 tablespoon chopped fresh Italian parsley
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Pinch ground cayenne
- 5 cups (140 grams) corn cereal flakes
- 1 teaspoon paprika
- 1 cup (125 grams) all-purpose flour, for dredging
- 2 large eggs
- 2 teaspoons kosher salt, divided, plus more for seasoning
- 1 1/4 pounds walleye fillets, cut into 8 to 12 pieces (about 4 fillets; depending on size)
- Neutral oil, as needed
- Lemon wedges, for serving
Instructions
- For the tartar sauce: In a medium mixing bowl, add the mayonnaise, yogurt, relish, mustard, parsley, smoked paprika, garlic powder and cayenne and stir to combine. Refrigerate until ready to serve. (Makes about 1 cup.)
- For the fish: Put the corn cereal flakes in a large resealable plastic bag. Crush with your hands or a rolling pin to make medium size crumbs (the mixture should be a little finer than oatmeal). Pour into a shallow bowl and stir in the paprika. Spread the flour in a second bowl and beat the eggs in a third bowl with 1 teaspoon of salt.
- Season the fish all over with the remaining 1 teaspoon of salt. Dredge in the flour, then the eggs, then roll in the cereal crumbs, patting them on to coat evenly.
- Heat about 1/2 inch of neutral oil in a large skillet (cast iron or otherwise) over medium heat. The oil is ready when a cereal crumb sizzles on contact. Standing a safe distance away from the stovetop, slide the breaded fish into the oil and cook until golden, 2 to 3 minutes. Turn and cook the second side until golden, 2 to 3 minutes more. Drain on paper towels and season with salt. Serve hot with the tartar sauce and lemon wedges. The fish is best eaten right away but leftover tartar sauce will keep, covered, in the fridge for 2 to 3 days.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1059 |
| Total Fat | 75 g |
| Saturated Fat | 9 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 37 g |
| Cholesterol | 229 mg |
| Sodium | 806 mg |
Reviews
Made this recipe last night it was,delicious I will make again love it
Five stars for the crunch, it’s all about the crunch. I think the corn flakes have ‘scraggly’ edges and create a very crunch exterior, but do make sure you crush them well, so they stick to the fish better. MY son ate his dinner later on and it still remained crunchy on the plate. I admit I don’t fry foods much, too much prep and mess. But my husband likes fried fish best. I used blackfish from his catch, some fillets were thicker like cod, and it was good. I never eat tartar sauce, so I don’t even know what it’s supposed to taste like; but I made this one bc I had all the ingredients and my husband approved.
My go to fish recipe from now on it is perfection tartar sauce a winner also fish was soo crunchy and not greasy Molly u r amazing
We made this last night. Oh my goodness…best way to fry fish. We used frozen tilapia. Cut it into pieces, and the corn cereal I used was corn chex as that was what I had. I won’t even try another cereal next time. It was so cruncy! Perfect! The tartar sauce was the best I’ve ever made also. This now has a 5 star rating in my stash of recipes.
I used cod and the only variation was I added some granulated garlic to both the eggs and the flour. Delicious!!!