Jeremy Smith shares one of his favorite recipes to make; walleye wings and cheeks with an asain flare to it.
Walleye Wings and Cheeks
Walleye Cheeks and Wings (aka Collars) from 6 walleyes
1 Tbsp Olive Oil 1 1/2 Tbsp of Rice Vinegar
1 Tbsp Minced Garlic 1 Tbsp Honey
1 Tbsp of Fresh Grated Ginger Few Drops of Sesame Oil
1/2 of a Serrano Pepper 1 Tbsp Brown Sugar
1 Tbsp Oyster Sauce 2/3 Cups of Cornstarch
1 Tbsp of Soy Sauce Your preferred Frying Oil
1 1/2 Tbsp Mirin Finely chopped scallions and sesame seeds for garnish
Start off by putting the olive oil, grated ginger and minced garlic in a mid sized pan on medium heat.
Cook until the garlic and ginger softens up, but stir it regularly. You don’t want to overcook the garlic or ginger.
Next, add the serrano pepper, soy sauce, oyster sauce, rice vinegar and mirin. Mix together and stir regularly.
Stir that for about a minute and then add you brown sugar, honey, and a few drops of sesame oil.
Now reduce the sauce on low heat until you get a consistency that will coat the back of a spoon.
Keep in mind you can make this ahead of time and store the sauce in the fridge. Once the sauce is done, remove it from the heat and set it off to the side.
Now it’s time to prepare the walleye wings and cheeks.
Take a cast iron pan and fill it up to about an inch of oil. Turn it on and get the oil to about 350-375. Deep fryers are a great option for this too.
Now season the cornstarch with salt and pepper and lightly bread your walleye wings and cheeks. Once your walleye is breaded go ahead to place the wings together into the oil. Once they are cooked you can go ahead and cook the cheeks.
Once your walleye wings and cheeks are cooked go ahead and toss them in the sauce and enjoy!