2 lbs. walleye fillets
8 tortillas
2 eggs
Milk, for egg wash
1 cup Shore Lunch, original recipe (or your favorite fish breading)
Nonstick cooking spray
Pat walleye dry with paper towels. Beat eggs with ¼-cup milk, or water, in a mixing bowl to make an egg wash. Put fish breading in a separate bowl. Dredge fish fillets in egg wash, then coat in fish breading.
Coat air fryer with nonstick cooking spray. Arrange breaded fish fillets in a single layer in air fryer. Air fry at 400 degrees for 10-12 minutes. Alternatively, bake uncovered in lightly greased shallow pan at 400 degrees for 15-25 minutes, until fish flakes with a fork.
Serve over warm tortillas with coleslaw and pickled onions.
Tip: Put the Shore Lunch in a zipper-locked gallon bag to bread the fish for less mess.
PICKLED RED ONIONS
1 red onion
½ cup apple cider vinegar
1 T. sugar
½ tsp. salt
1 cup hot water (not boiling)
Slice red onion thinly (the thinner, the better) and place in a sealable jar.
In a measuring cup, combine vinegar, hot water, salt and sugar, mixing until salt and sugar dissolve. Pour pickling liquid over onions to fully immerse them. Allow to set in fridge for at least an hour.
CREAMY CILANTRO COLESLAW
1 bag shredded coleslaw mix
1 jalapeño, seeded and chopped
3 green onions, chopped
2 T. cilantro, chopped
½ cup mayo
½ cup sour cream
Juice and zest of one lime
Salt and pepper, to taste
In a small bowl, whisk mayo, sour cream, lime juice and zest, and season with salt and pepper. Set aside.
Place slaw ingredients in a large bowl. Pour in dressing and toss to combine. Adjust seasoning. Cover and chill for at least 20 minutes.
