Walleye Fish Tacos

  • 1 lb. fresh walleye fillets (with no skin or bones attached)
  • 1/2 c. fine ground cornmeal
  • 1-2 tsp. ground chipotle pepper
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • Salt and pepper, to taste
  • 3-4 T. bacon fat or other frying fat of your choice
  • 8-10 8-inch flour tortillas - choose corn tortillas for DF, GF
  • Condiments: sour cream, red and green salsa, sliced green onions, chopped tomatoes, shredded lettuce, grated cheese, etc.

Gently pat off any excess liquid from the walleye fillets. If desired, cut the fillets into smaller pieces. You can also opt to fry the fillets whole and break them into smaller pieces when serving them in tacos. Sprinkle the fish lightly with salt and pepper.

In a shallow pan (I like to use a pie plate), combine the cornmeal, ground chipotle pepper, garlic and onion powders, and additional salt and pepper to create a seasoned breading mixture for the fish. In a large nonstick skillet, heat the bacon fat or other fat of your choice until melted and hot. Dredge the fish generously in the seasoned breading mixture on all sides and gently place in the skillet. You may wish to use a splatter screen. Allow the fish to cook on one side for about 4 minutes. Using a spatula, carefully flip the fish fillets or pieces and allow them to cook an additional 4 minutes on the other side. Carefully remove the fish to a serving plate and keep it warm until ready to serve.

To serve, place several pieces of fish on a warmed flour tortilla and top with your choice of condiments. Serve immediately.

  • Yields: 3-4 servings
  • Preparation Time: 30 minutes

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