Shore Lunch of Walleye and Crispy Potatoes

Ingredients

For the Fish

• 3 quarts vegetable oil
• 2 pounds walleye or whitefish filets, trimmed and cut into 3-to-5-ounce filets
• Ground white pepper
• Salt
• 2 cups flour, seasoned very well with salt and ground white pepper
• 3 eggs, beaten
• 2 cups crushed Ritz crackers, pulsed in food processor

For the Potatoes

• 4 Idaho baking potatoes, baked and refrigerated overnight

Steps

1. Heat your oil to 375 degrees F in a deep pot or Dutch oven.

2. Season the fish pieces with white pepper and salt. Dredge the fish in the flour mixture. Dip into the beaten eggs, coating well, and then into the Ritz cracker breadcrumbs. Fry the fish pieces in batches until golden brown, about 5 minutes. As the fish come out of the fryer, season with salt.

3. For the potatoes, break the cold baked potatoes with your hand for a rustic look or cut into steak fry shapes. Fry until golden brown and very crispy, about 6 minutes. Drain on a paper towel and season with salt. You can fry the potatoes at the same time you fry the fish if your pot is large enough.

4. Serve the walleye and potatoes with the coleslaw, tartar sauce and lemon wedges.