Baked Walleye Fingers

There is NOTHING better than fresh walleye, fried up right next to the lake the day you catch it.  But if you happen to catch more walleye than you can eat in that fish fry, freeze it and make these walleye fingers during the winter – it will help get you through the cold and snowy Minnesota days until fishing season.

For our latest Lent recipes, these walleye fingers are an adaption of our classic walleye fish fry. Baking them is a little healthier and cutting them into fingers makes them like homemade fish sticks.

Here’s what you need:

Start by preparing your breading station.

Crush one sleeve of Ritz crackers and mix with  about 2 tablespoons of dried minced onion in one bowl.

In a second bowl, mix together 2 eggs and a splash of milk.

Finally cut the fish into relatively even fingers and place in a 3^rd bowl.

When breading, always remember the concept of wet hand and dry hand.  It will keep things from getting too messy and actually help you to get a better coating on whatever it is you’re breading.

Start by dipping the fish in the eggs wash and allowing the excess to drip off.

Then dip in the cracker crumb mixture, rolling around and patting to coat.

Place the breaded walleye fingers on a parchment lined baking sheet.  Sprinkle with Nature’s Seasons seasoning mix.  You could also spray lightly with cooking spray to help get a little darker browning than I got, it’s mostly for looks though and won’t impact the taste.

Bake at 400 for about 15 minutes until the fish flakes easily with a fork.

Serve with homemade tartar sauce.

Baked Walleye Fingers

 

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Prep time

15 mins

Cook time

10 mins

Total time

25 mins

 

These homemade walleye fingers are a step of from normal fish sticks and super easy to put together – if you can catch and save a little extra walleye for your freezer that is. If you can't get walleye, any firm white fish like tilapia or cod would work here as well. You could probably bread enough fish for four people with the cracker mixture below. The number of fillets you need will vary based on the size of the fish.

Author: Gravel & Dine

Serves: 2 servings

Ingredients

• 1 sleeve Ritz crackers, crushed
• 2 T dried minced onion
• 2 eggs
• 2 T milk
• Walleye – cut into even strips
• Nature’s Seasons, seasoning mix
• Preheat oven to 400 degrees. Line a baking sheet with parchment.

Instructions

1. Set-up your breading station with 3 bowls. Mix together the cracker crumbs and dried onion in one bowl. Beat together the eggs and milk in another. Place the walleye strips in the final bowl.
2. Dunk the walleye in the egg wash and allow excess to drip off. Coat in cracker crumbs, pressing lightly to adhere if needed. Place on the baking sheet. Spray lightly with cooking spray if desired and sprinkle with Nature’s Seasons
3. Bake for about 15 minutes until walleye flakes easily with a fork.
4. Enjoy on its own or with tartar sauce.

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