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Deep Fried Walleye CakesDeep Fried Walleye Cakes
Deep Fried Walleye Cakes
Deep Fried Walleye Cakes
The grab-and-go style L&B Minnesota Wild Rice Walleye Cakes have tons of built-in flavor, featuring Minnesota grown wild rice, green onion, garlic, parsley and panko breadcrumbs tossed in a creamy Meyer lemon-white wine and Dijon mustard-mayonnaise dressing. We fry them in a Dutch oven filled with ½ inch of vegetable oil until they’re golden brown. They’re the perfect complement to the creamy, herby, zesty tartar sauce, which is what gives this dish its clean and fresh kick (despite the major State Fair fried vibes). Keep in mind that you will have to chill the tartar sauce for about 2 hours in the fridge before serving, but we consider that built-in chill time for the cook, too
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Deep Fried Walleye Cakes
Deep Fried Walleye Cakes
Prep Time20 Minutes
Servings6
Cook Time10 Minutes
Ingredients
FOR THE TARTAR SAUCE: 1 cup mayonnaise
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 garlic clove, grated
3 tablespoons finely chopped chives, divided
3 tablespoons finely chopped parsley, divided
2 tablespoons finely chopped dill, divided
1 small shallot, finely chopped
2 tablespoons finely chopped capers
2 tablespoons finely chopped pickles
1 teaspoon whole grain mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
FOR THE WALLEYE CAKES: Vegetable oil, for frying
6 L&B Minnesota Wild Rice Walleye Cakes
Kosher salt, to taste
Lemon wedges, for serving
Rough chopped parsley, for garnish
Directions
  1. TO MAKE THE TARTAR SAUCE: In a small food processor or bowl paired with an immersion blender, combine the mayonnaise, lemon juice, Dijon, garlic, and half of the parsley, chives, and dill. Blend until smooth and light green, 1 minute.
  2. Transfer the sauce to a bowl and stir in the remaining herbs, shallot, capers, pickles, and whole grain mustard. Season with salt and black pepper.
  3. Cover and refrigerate for 2 hours and up to overnight.
  4. TO FRY THE WALLEYE CAKES: Fit a Dutch oven or heavy-bottom pot with a candy thermometer and fill the pot with ½ inch of vegetable oil. Heat the oil over medium-high heat to 325 F. Adjust the heat as needed to maintain this temperature throughout the frying process.
  5. Place the walleye cakes in the hot oil and fry, flipping halfway through, until golden brown and the internal temperature registers 165 F on an instant-read thermometer, 3 to 5 minutes total.
  6. Using a slotted spoon, transfer the walleye cakes to a paper towel-lined plate.
  7. Serve the walleye cakes warm with tartar sauce, lemon wedges, and a garnish of chopped parsley.
20 minutes
Prep Time
10 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
FOR THE TARTAR SAUCE: 1 cup mayonnaise
Hellmann's Real Mayonnaise
Hellmann's Real Mayonnaise, 15 Ounce
$4.99$0.33/oz
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
1 teaspoon Dijon mustard
L&B Honey Dijon Mustard
L&B Honey Dijon Mustard, 9 Ounce
$5.19$0.58/oz
1 garlic clove, grated
Fresh Garlic Bulb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
3 tablespoons finely chopped chives, divided
L&B Fresh Chives
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
3 tablespoons finely chopped parsley, divided
Italian Flat Leaf Parsley Bunch
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
2 tablespoons finely chopped dill, divided
L&B Fresh Dill
L&B Fresh Dill, 0.75 Ounce
$3.49$4.65/oz
1 small shallot, finely chopped
Shallots
Shallots, 0.13 Pound
$0.78 avg/ea$5.99/lb
2 tablespoons finely chopped capers
Divina Organic Non-Pareil Capers
Divina Organic Non-Pareil Capers, 3.5 Ounce
$3.69$1.05/oz
2 tablespoons finely chopped pickles
L&B Kosher Dill Pickle Halves
L&B Kosher Dill Pickle Halves, 32 Ounce
$5.99$0.19/oz
1 teaspoon whole grain mustard
L&B Whole Seed Stone Ground Mustard
L&B Whole Seed Stone Ground Mustard, 9.5 Ounce
Deal
$3.29 was $3.99$0.35/oz
Kosher salt, to taste
Morton Coarse Kosher Salt
Morton Coarse Kosher Salt, 3 Pound
$5.99$2.00/lb
Freshly ground black pepper, to taste
L&B Cracked Black Pepper
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
FOR THE WALLEYE CAKES: Vegetable oil, for frying
Planters 100% Pure Peanut Oil
Planters 100% Pure Peanut Oil, 24 Ounce
$5.49$0.23/oz
6 L&B Minnesota Wild Rice Walleye Cakes
L&B Minnesota Wild Rice Walleye Cake
L&B Minnesota Wild Rice Walleye Cake, 3 Ounce
$6.99$2.33/oz
Kosher salt, to taste
Not Available
Lemon wedges, for serving
Fancy Large Lemons
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Rough chopped parsley, for garnish
Not Available

Directions

  1. TO MAKE THE TARTAR SAUCE: In a small food processor or bowl paired with an immersion blender, combine the mayonnaise, lemon juice, Dijon, garlic, and half of the parsley, chives, and dill. Blend until smooth and light green, 1 minute.
  2. Transfer the sauce to a bowl and stir in the remaining herbs, shallot, capers, pickles, and whole grain mustard. Season with salt and black pepper.
  3. Cover and refrigerate for 2 hours and up to overnight.
  4. TO FRY THE WALLEYE CAKES: Fit a Dutch oven or heavy-bottom pot with a candy thermometer and fill the pot with ½ inch of vegetable oil. Heat the oil over medium-high heat to 325 F. Adjust the heat as needed to maintain this temperature throughout the frying process.
  5. Place the walleye cakes in the hot oil and fry, flipping halfway through, until golden brown and the internal temperature registers 165 F on an instant-read thermometer, 3 to 5 minutes total.
  6. Using a slotted spoon, transfer the walleye cakes to a paper towel-lined plate.
  7. Serve the walleye cakes warm with tartar sauce, lemon wedges, and a garnish of chopped parsley.