- Palm sized Walleye pieces, de-boned and skinned
- 1 sleeve Club crackers, crushed fine
- 1 C shaved or thinly sliced almonds
- 2 T Sweet Basil, dried
- 1 egg
In a large zip-lock bag, mix together almonds, crushed crackers and basil until well blended. In a small bowl, big enough and deep enough for fish; beat together egg and milk until completely blended. Use enough milk that when the fish is dipped into the milk mixture it will go to at least halfway up the side. Prepare a large skillet or electric fry pan with 2 -3 tablespoons of melted butter, butter should be just starting to brown when you set fish in. Dip fish pieces into milk mixture, coating each side. Drop into zip-lock bag and shake to coat. Remove from bag and repeat. Do this for each piece. Place into pan with butter, reduce heat slightly to prevent burning (should be at about medium/high heat). Fry on each side to a golden brown, turning once, until fish is cooked through. Add more butter about halfway through the cooking process.