Pretzel Crusted Walleye with Dijon Sweet Potatoes

crusted walleye

An original recipe from Ray Lampe, Dr. BBQ

  • 3 medium sweet potatoes
  • 2 cups small pretzels
  • 2 tablespoons honey
  • ¼ cup butter, melted
  •  1 Tablespoon Dijon mustard
  • Salt and pepper as needed
  •  ¼ cup vegetable oil
  • 6 pieces snook filet, about 6 ounces each
  • ¼ cup flour
  • ½ teaspoon salt
  • ¼ teaspoon cayenne
  • 1 large egg
  • 1 tablespoon water

Prepare the Egg to cook indirect at 375°. Add the sweet potatoes and cook for 45 minutes or until tender. Meanwhile place the pretzels in the bowl of a food processor with the metal blade and pulse until they are the consistency of bread crumbs. Set aside. Remove the sweet potatoes from the Egg and set aside to cool. Remove the platesetter and replace the cooking grid in a direct fashion. Add the cast iron griddle. Bring the Egg temp down to 350°. Peel the potatoes and mash them. Mix in the honey, butter, mustard and salt and pepper. Mix well and set aside. In a flat plate combine the flour, salt, and cayenne. In a shallow bowl whisk together the egg and water. Put the pretzels on a flat plate. Heat the oil on the griddle. Dredge each piece of Walleye in the flour mixture then shake off the excess. Dip in the egg mixture and finally in the pretzels. Transfer directly to the hot griddle and cook for about to 5 minutes per side until the fish is golden brown and flaky. Transfer to a plate covered with paper towel to drain. Divide the sweet potato mixture evenly among four plates. Add a piece of Walleye to each plate. Garnish with chopped parsley

Makes 4 servings