I recently learned that Vermont has not one but two official state fish. Brook Trout is the state’s cold water fish, and Walleye the official warm water fish. Although I find that all our waters are cold! If it comes out of Lake Champlain, those waters are anything but warm, especially this time of year.
On being a free-range child
Unless you catch them yourself, walleye is usually hard to find, but I hooked some at a local fish market this week, and considered it quite a find. I grew up fishing with my dad, and with my brothers in the stream that meandered behind our house and through the woods. Some of my best memories include these timeless days with my fishing pole and the forest and water. We had to bait our own hook, and whatever we caught, we had to clean ourselves, but then mom would cook up a feast and it was worth it.
My turf was large and filled with the wonders of nature. I, accompanied by my imagination, explored many kingdoms in my wanderings, and I grew to know every inch of our forest. I had names for the trees and for a big rock in the middle of a stream where I often sat daydreaming. It’s good to grow up in the country and be able to wander in wonder. It is truly one of the great gifts of my life, and I know my siblings felt the same way.
A fish and a fish story
I once wrangled and caught a seven-pound walleye in the Connecticut River, quite a feat for a young girl, and my Uncle John always teased me that he didn’t believe it was anything but a fish story, especially since my mother had already cooked the evidence. Uncle John was an avid fresh and salt water fisherman, and was quite competitive! Every time I saw him for years, he would ask if I caught another 8, 9, or 10 lb. ever-growing walleye. I will admit that the fish was more likely six pounds and one ounce, but I rounded up, as any fishergirl would do.
A big fish
Walleye can grow up to 15 pounds around here, though most are caught much smaller. It is a mild, sweet fish with tender flesh. Walleye has few bothersome bones, delightful flavor, and is best cooked simply. I roasted it in a hot oven with a simple potato chip and breadcrumb mixture. The potato chips were a bit stale, left over from a gathering, so this was a great way to use them up.
Always a substitution
You can easily substitute any sweet white fish in this recipe. Trout or other fresh-water fish would be perfect here. Or, bate your hook and head out! If you don’t have leftover potato chips, use all panko bread crumbs in its place. I needed to use up the bag of chips that was calling my name. Dorothy, I’m over here…
Potato Chip Crusted Walleye Perch
- 2 filets walleye perch, about a pound
- 2 tbsp. mayonnaise or vegan mayonnaise
- 1 tbsp. French mustard
- ½ cup potato chip crumbs
- ½ cup dried bread crumbs, or panko
- 1 tbsp. minced fresh parsley
Preheat the oven to 400 degrees F. Lightly grease a baking sheet. Mix together the chip and bread crumbs and parsley.
Season the filets with salt and pepper and coat with a thin layer of the mayonnaise and mustard. Place on the baking sheet, skin side down, and sprinkle the top with the crumb mixture. Drizzle with a bit of olive oil, and pop in the oven for about 12 to 15 minutes, or until the crumbs are browned and a knife inserted in the fish gives no resistance. It doesn’t get much easier. Or tastier.
A vegan option:
If you do not consume fish, a simple bake can easily be made with tofu for a substitute. Follow exactly the same directions above, using a block of well pressed extra-firm tofu.
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This looks really good. I bet the fish is nice and crispy.
Thank you Jovina! It was crispy on the outside, and beautifully tender on the inside!
Sounds like a wonderful childhood! And I believe your fish story haha Looks amazing.
I love Walleye! We can get some when we are out east.
Now I am hungry for a good plate of fish. It’s hard to get fish out here in AZ… especially walleye, trout or lake perch.
And I am always hunting for a good fish fry.
I pinned your recipe so when I get my hands on some fresh fish out east… I will refer to this!
I love your stories… and I believe you caught that big one!
Thank you Nancy! I think Uncle John believed me too, he was just a tease!
They have renowned Trout rivers around here but… too many bones!
Trout is actually my favorite fresh water fish!
you’d like it here, then. I’d go for salmon, but so much of it is farmed…
Yes, that’s the problem. Most of the trout is farmed, which I avoid. It also has no flavor!
Great use of leftover potato chips! Especially all the crumbs that get caught in the bottom corners of the bag.
Oh yes, those special little crumbs that no one else wants!
I can’t say that I’ve ever had Walleye but it sounds good. The crispy crust makes it very appealing!
Thank you Jan! It’s a very tasty fish.
You had me at “round-up as any good fishergirl would do!” Looks fabulous Dorothy, love the stories, and I have to admit, the mayonnaise and potato chips crust. Hugs, C
Thanks Cheryl! It’s always good to round up with fish stories!
A tasty way to top and serve the fish, and a nice reminder of your hunting days!
Thank you Kevin, it was all great fun!
Great story about your and your uncle funny banter regarding the fish.
Even after my days in Vermont, I’m not very familiar with this specific fish, so it’s great to have your suggestions for a substitute, as I really like the simplicity and ease of preparing of this dish.
I rarely eat potato chips, but when I do, it would always be salt and vinegar, which I think would be perfect here! 🙂
Oh yes, salt and vinegar chips (a personal favorite) would be perfect here!
Dom loves Pompano with corn cereal crust. I’ll bet he would like your preparation too!
My mom often cooked her fresh water fish, especially horn pout, with a cornmeal/flour crust. So crunchy!
potato chips/crisps make a great coating for lots of things. especially good dipped in chocolate!
Oh yeah!!!
Gotta love the crispy coating surrounding the moist tender fish inside. 🐟🍃😋
It’s always a winner!
You had me at “potato chip crusted”!
I’ve actually made something similar but just using a milk wash before dredging in the potato chips. The combo of mustard and mayo sounds amazing. I just might make this tonight!
Thanks N.! The mayo/mustard glue is my favorite for any protein~ quick, easy, and tasty.
Love the childhood memories Dorothy!
There’s a lot of them floating around in my head!
Wonderful story of how you roamed the woods as a child! I had a similar childhood of roaming fields and woods. My territory was about a mile radius. Also, loved that fish story. Of course you rounded up. As we would say in Maine, wicked good way to use those chips.
Yes, wicked good!
I’ve caught my share of perch and walleye in Lake Erie, however, I have never used potato chips to coat them. I bet they give the fish a nice crunch Dorothy!
It was really good Diane! How could you go wrong with potato chips!
Thanks for the fish memories of walleyes! They were often caught in the lakes in my home state of Minnesota! Great recipe!
Thanks! I believe they are abundant there as well!
Hi Dorothy, this is a delicious sounding recipe. I think it would work well with our hake.
Yes, Robbie, Jake would be delightful!
I’ll have to try perch, it’s not a fish that I normally cook.
Perch has a lovely mild flavor, always worth a try.
This dish would have a nice crunch to it ~ I imagine it being a satisfying dish! Sorry for being out of the loop, Dorothy. Happy New Year xxoo
Thanks Christy! I was wondering about you, but such a busy time of year many folks are just getting back into usual routine!
I love it! As the story too 😆 “It’s good to grow up in the country and be able to wander in wonder.” – I completely agree!
I am indeed fortunate to have a great pantry of childhood memories!