Today our neighbor brought us some walleye along with her Walleye Skewers with Remoulade Sauce recipe, which was featured in Edible Twin Cities magazine Sept-Oct 12. Unfortunately, I didn't have all of the ingredients but I was able to substitute and come up with some fantastic flavor.
I thought this was a good time to post this since ice fishing is just around the corner : )
Walleye Fingers w/ Remoulade Sauce
1/4 cup chopped green onions or scallions
2 teaspoons chopped garlic
1 tablespoon horseradish
1 tablespoon mustard powder
2 teaspoons yellow mustard
2 teaspoons Dijon mustard
3 tablespoons ketchup
1 teaspoon Worcestershire sauce
2 tablespoons lemon juice
1 large egg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1 teaspoon hot sauce (I used Ray's)
3/4 cup vegetable oil
Combine all ingredients in a blender or food processor EXCEPT the oil, blend until smooth. Slowly add in vegetable oil a couple teaspoons at a time. The point is to emulsify so the oil does not separate, continue doing this until the mixture is smooth. Transfer to a container, cover and refrigerate for an hour.
Marinate strips in buttermilk for 2-4 hours, not longer. Heat two inches of Canola oil. Combine flour, salt & pepper in a shallow dish. Drain buttermilk from fish pieces, then coat in flour mixture. Fry 4-5 minutes each side. Serve with remoulade.