The Reminder is making its archives back to 2003 available on our website. Please note that, due to technical limitations, archive articles are presented without the usual formatting.
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: Combine flour, cracker crumbs and seasoning salt; set aside. Sprinkle fillets with lemon pepper, then wrap each cube with a bacon slice, secure with a toothpick and cover with mustard. 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. Serve with deep-fried potatoes, beans and bread. Frying tip: Before frying your fish, 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.
