Chicharron Crusted Walleye Salad
My husband loves this recipe and will even eat the salad! I mean it is bringing two of his favorite things together…Chicharrons and Walleye. While bagged ones are ok and work great for this recipe, I must admit for us the best are fresh! The freshest and best we have ever had was at Dollywood! Sounds crazy but fresh out of the fryer with some seasoning, YUMMY!!
Chicharron Crusted Walleye Salad
2 Walleye Fillets cut into large pieces, any white fish can be used
Soy Sauce
Ponzu Sauce
2 to 3 cups of Chicharrons
1 Egg, beaten with a little water
1 cup of Flour (use Gluten Free if the dish needs to be GF)
3 TBS Canola Oil
Mixed Greens (enough for two salads)
1/2 Bell Pepper, chopped
1/3 Cucumber, chopped
Salad Dressing of your choice (I like this with Jalapeno Ranch)
Place the walleye in a dish were the fish can lay flat fill half way up with cold water. fill the rest of the dish up with 1/2 Soy Sauce and 1/2 Ponzu Sauce. Let sit over night. If the fish is frozen you can put it right in the mixture and let sit over night on the counter to defrost and then place it in the refrigerator until ready to cook.
Place Chicharrons in a food processor and blitz until fine. If you don’t have a food processor place in a bag and use a meat mallet or rolling pin to crush.
Set up your dredging station, Place the flour in one bowl, egg in another bowl and finally your processed Chicharrons. Drain fish and pat dry. take a piece of fish and coat with the flour, then into the egg and finally the chicharrons. Place on a plate and continue until all the fish is done. Set a side while you assemble the salads. Place greens in a bowl with the bell peepers and cucumbers add a 1 1/2 a TBS of salad dressing and coat. Divide the mixture between two serving plates.
Heat the oil to medium heat. Place fish in the pan and cook each side until gold and crispy and the fish is cooked through. This can very depending on the thickness of your fish but usually 3-4 minutes per side.
Place fish on top of the salad and break up some more chicharrons as “croutons” if desired and serve immediately.
