How did you spend your Cinco de Mayo?

 Sunday was a relaxing day for Sharon and I. I got the grassed mowed, a few things planted in the garden and watched a lot of television. 

 Sharon made the revelation that it was Cinco de Mayo when I asked her what she wanted for dinner. 

 Sharon and I are really fond of fish tacos. We normally get them from Legends, but it being a Sunday I opted to make them from scratch.

 A few weeks ago, a regular customer stopped in the shop for treats on his way home to Eagle. 

 Tom, who is also my dentist, is an avid hunter, fisherman, and all-around outdoors kind of a guy. He said the crappie were really hitting at Brownlee Reservoir a week ago. I said if he ended up with any extra I would not be afraid to take some off his hands. It just so happens I had an appointment with him coming up and told him I would see him then.

 After my appointment, he asked me to wait and returned with a bag of frozen fillets. He said he didn’t think it was crappie, but it may be walleye that he had caught in Minnesota. This would be the perfect fish for me to play with as I have not cooked walleye before. 

 The walleye pike, as it is known, is found in Canada and the Northern U.S. and derives its name from the outward facing eyes. 

 The walleye is considered to be a quite palatable freshwater fish, and consequently, is fished recreationally and commercially for food. Because of its nocturnal feeding habits, it is most easily caught at night using live minnows or lures that mimic small fish. 

 In Wisconsin, the walleye is often fished for in the late afternoon on windy days (known as a “walleye chop”) or at night.

 Having a native Minnesotan as a good friend, I called Tiny who was one of the chefs I worked with on the boats. 

 Now with a name like that you had to know Phil, his real name, was six foot six and about 450 pounds. He sometimes had to kneel at the prep station to get his work done. 

 He told me that Friday night fish fries were common during walleye season. Also, on camp stoves just plain ole lemon, salt, pepper and butter wrapped in foil was also popular. I opted for the fried version and found a great recipe to try out.

Honey fried walleye

Ingredients

1 egg

1 teaspoon honey

1 cup coarsely crushed saltines (about 22 crackers)

1/3 cup all-purpose flour

¼ teaspoon salt

¼ teaspoon pepper

4 to 6 walleye fillets (about 1½ pounds)

Choice of frying oil

Additional honey