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Bacon-Wrapped Mustard Walleye – Outdoor Canada

Bacon-Wrapped Mustard Walleye

Recipe From: Fishing guide Ryan Suffron, from Knee Lake Resort, Manitoba.

Serves: 4

Ingredients

  • 3 cups flour
  • 1 cup cracker crumbs
  • 5 tbsp seasoning salt
  • 6 walleye fillets, cut into 1 1/2-inch cubes
  • 3 tbsp lemon pepper
  • 2 lb side bacon, sliced
  • 2 cups Dijon mustard

Preparation

  1. Combine flour, cracker crumbs and seasoning salt; set aside.
  2. Sprinkle fillets with lemon pepper, then wrap each cube with a bacon slice, secure with a toothpick and cover with mustard.
  3. Completely cover the cubes with the flour mixture. Deep-fry in canola oil until golden brown. A 1 1/2-inch cube should take about 1 to 2 minutes to cook if the oil is at the right temperature.
  4. Serve with deep-fried potatoes, beans and bread.

Frying Tip

Before frying your fish, Suffron says to make sure the oil is sufficiently hot. To test if it’s ready, drop in a piece of fish: if it sinks and doesn’t quickly bubble back up to the surface, the oil isn’t hot enough. Also make sure that the oil remains hot until the fish is fully cooked; lower temperatures mean a longer cooking time, and the longer the fish sits in the oil, the soggier it will get.

Bob Sexton

Bob Sexton

Growing up in Gander, Newfoundland, and Peterborough, Ontario, Outdoor Canada's managing editor Bob Sexton jumped at every chance to wet a line and head afield. After spending half of the 1990s working as a tour guide in Latin America, he completed a Bachelor of Journalism from Ryerson University in 2001 and was hired on as Outdoor Canada's assistant editor. Since joining the magazine, he has won two Outdoor Writers of Canada awards, in 2008 and 2011, and contributed to numerous National Magazine Award winning or nominated stories. Sexton is the past president of the Canadian Society of Magazine Editors.

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