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–+ servings
Honey Walleye

Honey Walleye: Crispy, Sweet, and Simply Irresistible!

This delightful Honey Walleye recipe combines crispy cracker crust and sweet honey, making it a must-try for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 large Egg You can substitute with a flax egg for a vegan alternative.
  • 1/4 cup Honey Maple syrup can be used for a different sweet profile.
  • 1 cup Crushed Ritz Crackers Any buttery cracker can be used as an alternative.
  • 1 teaspoon Salt Adjust according to preference, or use sea salt for a gourmet touch.
For the Fish
  • 1.5 lbs Walleye Fillets You can use any firm white fish like cod or halibut.
  • 1/3 to 1/2 cup Canola Oil Vegetable oil or olive oil can be used if preferred.
Optional Garnishes
  • 2 tablespoons Minced Fresh Parsley Fresh herbs can enhance the dish visually and in flavor.
  • 1 lemon Lemon Wedges A squeeze of lemon brings a refreshing finish to the dish.

Equipment

  • heavy skillet

Method
 

Step-by-Step Instructions for Honey Walleye
  1. In a shallow bowl, crack the large egg and beat it until well blended. Then, add the honey and mix until smooth.
  2. Combine the crushed Ritz crackers with salt in another shallow dish.
  3. Dip a walleye fillet into the egg mixture, then coat it with the cracker mixture.
  4. In a heavy skillet, pour canola oil and heat it over medium until shimmering.
  5. Carefully place the coated walleye fillets into the hot oil, cooking each side for 3-5 minutes.
  6. Remove the fillets from the skillet and garnish with fresh parsley and lemon wedges.

Nutrition

Serving: 1filletCalories: 300kcalCarbohydrates: 20gProtein: 22gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days in the fridge. For longer storage, freeze for up to 3 months.

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