Do you leave the skin on walleye when you cook it?
One of the finest ways to cook any slab of fish is with the skin on. Once scaled and cooked you end up with a real flavorful chunk of meat with a crispy layer that won’t just flake apart as you cook it in the pan.
How do you prepare walleye?
Heat oil in a deep fryer or large cast iron skillet to 375 degrees F (190 degrees C). Dip fillets into flour mixture, then dip in beaten egg, and then coat evenly with cracker crumbs; set fillets aside on a plate. Carefully lower 2 fillets into hot oil using tongs; cook until golden brown, about 3 minutes per side.
How do you know when walleye is cooked?
The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it’s done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.