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Recipe: Spicy Walleye McNuggets

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July 09, 2010

Recipe: Spicy Walleye McNuggets

By Joe Cermele

"Everybody always wants to use beer or milk to make a fish batter," Larry Hiers told me as he dumped half a bottle of Louisiana Hot Sauce into a dry mix of tempura and beer batter. "I don't want to taste milk or beer. I want to taste the fish and whatever spices I added to the dry batter. That's why I only mix fry batters with cold water. It also helps it stick much better than beer or milk." Then he sliced my fresh walleye fillets into bite-size chunks.

Hiers is the owner and head chef at the Mashie Niblick, a restaurant on Nebraska's Lake McConaughy. Walleye is a frequent special on his menu, though Hiers imports his fish from Canada. But he was thrilled when I brought him two 'eyes right from the lake caught just a few hours earlier. Rather than go fancy, Hiers kept things simple, opting to use the fish to make some appetizers. After a hard day of Lindy rigging and filming a Hook Shots epsiode, we were in Miller mood. Nothing could have possibly gone better than a basket of Hier's spicy Walleye McNuggets. - Joe Cermele

Spicy Walleye McNuggets
Serves 4 to 6

Ingredients
2 to 3 pounds of fresh walleye fillets, cut into "McNugget-size" chunks
1 box dry tempura batter
1 box dry beer batter
1/4-cup hot sauce (Hier's prefers Louisiana Hot Sauce as it is flavorful without being overly spicy. Choose your favorite and add more to taste)
1/4-cup Old Bay Seasoning
2 tbsp onion powder

Procedure
Combine the dry batters, hot sauce, onion powder and Old Bay in a mixing bowl. Add just enough cold water for a consistency that will coat the back of a spoon and slide off slowly. The batter should be pink in color. Submerge the walleye chunks in the mixture and let it set in the refrigerator for at least two hours. Preheat peanut or vegetable oil to 400 degrees, then carefully slide in the walleye chunks and fry to a golden brown.

Dipping Sauces
Given that this dish is best served with a frosty brew, no need to overthink the dip. Hier's busted out a mighty fine pomegranate vinaigrette, but ranch dressing, spicy mustard, or chipotle mayo all work well.

Comments (10)

Top Rated
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from bigjake wrote 3 years 40 weeks ago

sounds pretty dang tasty,unfortunately theres a shortage of walleye fillets in my freezer this season,I may try this out with a bunch of nice Rock Cod fillets my bro in law dropped off a few days back.

+1 Good Comment? | | Report
from VAHunter540 wrote 3 years 40 weeks ago

cant wait to try this one out! thanks Joe!

0 Good Comment? | | Report
from MLH wrote 3 years 40 weeks ago

I sure hope you two also fried up the cheeks.

+1 Good Comment? | | Report
from MPN wrote 3 years 40 weeks ago

MLH,
Checks are by far the best part, fry them up in lemon and butter!

Thanks I'll have to try this out.

0 Good Comment? | | Report
from MPN wrote 3 years 40 weeks ago

Sorry that should read cheeks not checks

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from Short Tract hunter wrote 3 years 40 weeks ago

MPN,
That year at lake Kipawa, what spice did we use on the walleye? I can't remember.

0 Good Comment? | | Report
from MPN wrote 3 years 40 weeks ago

Short,
Some type of cajun spice.

0 Good Comment? | | Report
from VAHunter540 wrote 3 years 40 weeks ago

Tried them out this past weekend!! EXCELLENT meal! thanks again

0 Good Comment? | | Report
from countitandone wrote 3 years 40 weeks ago

JC ~ Got a question big boy. How easy it would be to print these receipes instead of hand writing them. I think more commenters would actually try these receipes as offered if that were the case.

So, whata you say Joe...any chance or no chance? Or should I just get over the writing cramps?

0 Good Comment? | | Report
from Beekeeper wrote 3 years 40 weeks ago

Simple and easy! I'll give it a try.

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Post a Comment

from bigjake wrote 3 years 40 weeks ago

sounds pretty dang tasty,unfortunately theres a shortage of walleye fillets in my freezer this season,I may try this out with a bunch of nice Rock Cod fillets my bro in law dropped off a few days back.

+1 Good Comment? | | Report
from MLH wrote 3 years 40 weeks ago

I sure hope you two also fried up the cheeks.

+1 Good Comment? | | Report
from VAHunter540 wrote 3 years 40 weeks ago

cant wait to try this one out! thanks Joe!

0 Good Comment? | | Report
from MPN wrote 3 years 40 weeks ago

MLH,
Checks are by far the best part, fry them up in lemon and butter!

Thanks I'll have to try this out.

0 Good Comment? | | Report
from MPN wrote 3 years 40 weeks ago

Sorry that should read cheeks not checks

0 Good Comment? | | Report
from Short Tract hunter wrote 3 years 40 weeks ago

MPN,
That year at lake Kipawa, what spice did we use on the walleye? I can't remember.

0 Good Comment? | | Report
from MPN wrote 3 years 40 weeks ago

Short,
Some type of cajun spice.

0 Good Comment? | | Report
from VAHunter540 wrote 3 years 40 weeks ago

Tried them out this past weekend!! EXCELLENT meal! thanks again

0 Good Comment? | | Report
from countitandone wrote 3 years 40 weeks ago

JC ~ Got a question big boy. How easy it would be to print these receipes instead of hand writing them. I think more commenters would actually try these receipes as offered if that were the case.

So, whata you say Joe...any chance or no chance? Or should I just get over the writing cramps?

0 Good Comment? | | Report
from Beekeeper wrote 3 years 40 weeks ago

Simple and easy! I'll give it a try.

0 Good Comment? | | Report

Post a Comment

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