Cheesy Walleye Nuggets
These cheesy walleye nuggets contain a delicious mix of fresh and flaky walleye, cheese, garlic, fresh parsley, and dill.
Walleye is a native catch in Minnesota and much of the northern Midwest. If you’re from Canada or if you’re my grandparents, you might also know it as pickerel. However, we call it Walleye here, and we adore it. Fishermen in Minnesota frequently return home with their daily allotment of this delicious catch. Walleye can be prepared in around 1,856 different ways, but this is my personal favorite.
Cheesy Walleye Nuggets
Ingredients
- 2 Eggs lightly beaten
- 1/2 cup Dry bread crumbs
- 1/2 cup Shredded cheddar cheese
- 1/4 cup Finely chopped onion
- 1 garlic clove minced
- 1 -1/2 teaspoons minced fresh parsley
- 1/4 teaspoon fresh dill
- 1/4 teaspoon pepper
- 1 -1/2 cups cooked walleye fish
- Vegetable oil for deep-fat frying
- Tartar sauce & ketchup for serving
Instructions
- Eggs, bread crumbs, cheese, onion, garlic, parsley, dill, and pepper should all be combined in a big basin. Mix until a thick paste is formed.
- After adding the fish, mix it in until it's uniformly distributed.
- Pour oil into a cast-iron skillet until it is about an inch high. Raise the temperature to 375°F.
- Carefully drop 1 1/2 tablespoons of the fish mixture into the hot oil after rolling it into a ball. Continue until the skillet is around 75% full with the leftover fish mixture. Until the underside is golden brown, let it remain undisturbed for approximately one minute. Cook for another 30 to 40 seconds after flipping, or until golden brown.
- To drain and somewhat cool, move the fried nuggets to a cooling rack placed over a baking sheet.
- Continue cooking until you have used up all of the fish mixture.
- Accompany the dish with tartar sauce, ketchup, and lemon wedges.
Walleye Nuggets with Cheese
Cheesy walleye nuggets have that distinctive crust that children and almost all adults I know adore, just like chicken nuggets (go ahead and admit it; this is a zero-judgment zone). The hot, flaky white fish and cheese combo that emerges after the first mouthful perfectly balances the crunchy outer shell. But let’s face it, you aren’t really taking more than one bite at a time. Pop it in; one will be enough.
My favorite feature of these cheesy walleye nuggets is the utilization of cooked fish. How often have you prepared a large amount of fresh fish and ended up with far too much leftover? I can’t count. Whenever this occurs, I am compelled to consider the worst. How can I discard fish that are in perfect condition?
I am aware that it will barely last a day or two in its current condition. This is the ideal remedy: Use your precooked fish to make some cheesy walleye nuggets. The issue has been resolved.
Look at all of that cheesy goodness, please. How are you able to resist? I’ve got a thought. Don’t. Just do it!