PREP TIME: 30 min
COOK TIME: 10 min
SERVES: 4
INGREDIENTS
- 4 Walleye fillets (depending on size, cut in half for 4-5” pieces)
- 1 cup vegetable oil
- 1 cup flour
- ¼ cup corn starch
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper
- 2 eggs
- ¼ cup milk
- 4 Corn or flour small size tortillas (heat oven to 400, drizzle with olive oil, sprinkle with salt, and bake until crispy, about 8 minutes)
- ¼ cup Mexican crema
- 1 1/2 TB cilantro, minced
- 2 TB lime juice
- 1 lime, cut into wedges
PINEAPPLE JALAPEÑO SLAW INGREDIENTS
- 1 ½ cup tricolored slaw mix
- ¼ cup cilantro, chopped
- 1 jalapeno, sliced in thin discs, do not seed
- 2 small sweet red peppers, thinly sliced
- ¼ cup red onion, thinly sliced
- ½ cup pineapple, small dice
- 1 TB apple cider vinegar
- 1 TB olive oil
- 1 TB lime juice
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp salt and pepper
PREPARATION
Mix all the slaw ingredients together until everything is well coated and put in fridge until ready to use.
Prepare the walleye. Pat dry the walleye fillets and set aside.
In two shallow dishes prepare the batter. In one of the dishes add the flour, corn starch, chili powder, cumin, garlic powder, onion powder, ½ tsp salt and pepper each. Give the mixture a good stir until all the dry ingredients are combined well.
In the second dish, add the egg, milk, ½ tsp of salt and pepper. Whisk together until well combined.
Take the walleye and dredge in the flour mixture first, then the egg/milk mixture, then back to the flour mixture shaking off the excess flour.
In a shallow skillet, add the olive oil and heat to 350 degrees. Once the temp has been reached, place a few of the fish fillets slowly in the skillet and pan fry until brown on both sides, about 2 minutes on each side. Once fried, place on wire rack with paper towels underneath to catch any excess oil.
In a small bowl, mix well the crema, lime juice and cilantro.
On a tostada, place 2 fish fillets on the bottom, then some of the slaw and top with the crema, squeeze a little lime juice on the top and enjoy!