Cooking with Karl: Smoked Pretzel Crusted Walleye

August is prime time on Lake Erie, and walleye is the prize. 

My recipe for this summer treat of fresh walleye is healthier than frying and produces an amazing result. I use a Traeger pellet smoker, but you can also use your oven for similar results.

The milk soak in this recipe takes away any “fishy” smell that is caused by trimethylamine in the fish. Casein in the milk bonds with the trimethylamine in the fish and removes that smell. 

Here’s how to make it:

Prep time: 25 minutes

Cook time: 15-20 minutes

Servings: 8

Ingredients

3 lbs. walleye, bones removed

3 C whole milk (for soaking fish)

⅓ C panko breadcrumbs

⅓ C grated Parmesan

⅓ C instant mashed potato flakes

⅓ C crushed pretzels

½ t paprika

Dash of sea salt and fresh ground black pepper

½ T barbecue rub of choice

2 eggs

4 T butter

Directions

1. Preheat the smoker or oven to 450° F. Lightly grease a 9-by-13-inch baking sheet.
2. Cut fish into 4-by-1-inch strips, ideally 1-2 inches thick.
3. Next, soak the strips in a milk bath for 20 minutes.
4. While the fish is soaking, beat 2 eggs with 1 T water to make egg wash in a large flat salad bowl.
5. Combine grated parmesan, panko, crushed pretzels and instant mashed potato mix with seasonings in another large flat salad bowl.
6. Remove fish from the milk bath, letting most of the milk run off it by placing it on a wire rack for a minute. Pat the fish dry.
7. Dip each fish piece into the egg wash, then dredge it in the dry ingredients.
8. Place fish onto the greased baking sheet. Place the baking sheet of fish into a smoker and cook for 15-20 minutes—depending on thickness of walleye pieces—carefully flipping it over halfway through.
9. When you flip at 10 minutes, add some butter to the pan for a final flavor boost. The final internal temperature should be 145° F.
10. Serve and eat immediately with a nice homemade tartar sauce.