These Cheesy Walleye Nuggets are the most satisfying combination of ingredients like fresh and flaky walleye, cheese, garlic, and fresh parsley and dill.
In Minnesota and most of the northern midwest, Walleye is a native catch. If you are from Canada (or if you are my grandparents), you may also know it as Pickerel. But, ’round these parts, we just call it Walleye, and we love it. It is pretty common for Minnesota fisherman to come home with their daily limit of this fine catch. There are approximate 1,856 ways to cook walleye, but this one is my absolute favorite.
Cheesy Walleye Nuggets
Much like a chicken nugget, cheesy walleye nuggets have that signature crust that kids and nearly every adult I know love (go ahead and admit it – this is a zero judgment zone). The crispy outer crust is complemented so well by the hot flaky white fish and cheese combination that is revealed after the first bite. Let’s get real though, it’s not like you are actually taking multiple bites. One will do, just pop it in.
My favorite part about these cheesy walleye nuggets is they use cooked fish. How many times have you cooked up a batch of fresh fish and had way too much left over? I cant begin to count. Every time that happens, I am forced to think of the extreme. How do I throw away perfectly good fish? I know in its current state it will only last a day or two. This is the perfect solution. Take that precooked walleye and make up some cheesy walleye nuggets. Problem=solved.
Seriously, just look at all of that cheesy goodness. How can you resist? I have an idea. Don’t. Just do it!
CHEESY WALLEYE NUGGETS
- 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
- In a large bowl, add the eggs, bread crumbs, cheese, onion, garlic, parsley, dill, and pepper. Stir together until a thick paste forms.
- Add the fish and stir until the fish is evenly incorporated.
- Fill a cast iron skillet with oil, about 1-inch high. Heat until it reaches 375°F.
- Roll about 1 1/2 tablespoons of the fish mixture into a ball and carefully drop into the hot oil. Repeat with the remaining fish mixture until the skillet is about 75% full. Let sit undisturbed for about 1 minute, until the underside is golden brown. Flip and cook for an additional 30 to 40 seconds, until golden brown.
- Transfer fried nuggets to a cooling rack set over a baking sheet to drain and cool slightly.
- Repeat frying until all of the fish mixture is used.
- Serve with lemon wedges, ketchup, and tartar sauce.
Did you make this recipe?
You can tag me at @iamhomesteader.