Over the years, we took a staple walleye cake recipe and tweaked it to our liking. I’m Norweigen/German; however, I have a wild set of taste buds, so this is what I came up with. We’re talking, REAL GOOD. At the campground we frequent in the summer, they’re a monster hit.
If you’re tired of the old-school fried walleye, I get it. But the flavor of these walleye cakes makes the time worth it, I promise.
The idea for these originated from my love for crab cakes. I thought, why not modify the recipe for walleye? And the rest is history…
Fast forward 15 years or so, and the walleye cakes recipe has changed a bit. So here is the most recent version…
This makes about 15 nice-sized cakes. Just double the ingredients for a larger batch, and so on…
I cannot stress enough the importance of allowing some time for the batter to rest in the refrigerator (when noted). This allows the cakes to form better and stay together better in the fryer. If you don’t rush these, you will love the results is all.
WALLEYE CAKE RECIPE INGREDIENTS
- 2 Eggs
- 3 ounces of Mayo
- 4 tsp of lemon juice
- 3-4 ounces of scallions (I don’t skimp on this usually)
- 1 tbsp. of Garlic Powder
- 1.5 cups of Panko bread crumbs
- 24 oz of walleye, chopped up fine.
- 1 tsp of kosher salt
- A couple pinches of black pepper
- 1 sliced jalapeño (optional)
- Oil for frying the Walleye Cakes ( I prefer peanut oil, but some people have allergies…then I use Canola myself )
WALLEYE CAKE PREPARATIONS
Cut up the walleye into small pieces, maybe 1/4″ or so. Let it refrigerate for at least 20 minutes.
Whisk the eggs and add all the ingredients (minus the walleye and panko). Set aside.
Roll the walleye pieces and panko with the above mixture and let it refrigerate for at least 30-45 minutes.
Form the mixture into balls and flatten into discs around 1 inch thick.
Once all the walleye cakes are formed, cover with plastic wrap and let them sit in the refrigerator for at least 45-60 minutes to firm up the cakes. I seriously stress this because the end result will be a fantastic cake, without falling apart.
After that, simply fry the walleye cakes in heated oil or pan-fry until both sides are golden brown.
Next step…devour walleye cakes!
Homemade Tartar Sauce
This recipe is really good with a homemade tartar sauce recipe. It’s REAL SIMPLE; here’s how to make it:
- Mayo
- Pickle Relish
- Lemon Juice
- Minced Onion
- Garlic Powder
- Onion Powder
You’ll want to experiment, as we don’t measure this. Go light on the spices, and heavy on the mayo and relish. But everyone is different, so you may experiment based on your taste buds…I get it.
That’s it! I guarantee you’ll make this walleye cake recipe a staple in your house, like it is in ours.
