Sunday, December 9, 2012

Walleye Fingers with Remoulaude Sauce

Walleye Finges with Remoulaude


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.

Have fun!

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