Quote Originally Posted by Dr.Ed View Post
I have over 30 recipes but I'll only throw a few at you. My favorite is thin filets about 6 inches long dipped in Kikkoman Tempura batter and fried in canola oil. Crispy on the outside, tender on the inside.
Dr. Ed. I have to agree with you. We have used Drake's mix for over 40 years in my family and it is still a close favorite. A few years ago I decided to "brake the mold" and try some Tempura batter... Everyone was skeptical, but now it gets fixed both ways. I like the Tempura batter a little better myself, but Drake's is right there with it.

With Walleye and Perch I don't like to season it with anything other than salt & pepper so the light batters are what I stick with. We have made it with cajun and different seasoned batters and breadings, but the Drake's battered fried in peanut oil with a little salt always tends to be gone and get the best remarks.

It really is a personal preference as to if you want to have a light breading and taste the walleye, or taste the breading... Some people marinade ribeye steaks and then smother them in A1 sauce... which is fine. I like mine Med. Rare with a little salt & pepper only. I think fish is the same thing.

-Matt