By Last Sunday I met Tyler Clarke at a church picnic at New Hope Baptist and I want to be precise about this because it is the kind of thing worth being precise about.
I brought a platter of fried chicken, which I make well now, and a corn and black bean salad with a lime vinaigrette. I set it up at the potluck table and got myself a plate and was eating by one of the oak trees at the edge of the church yard when a man I did not recognize walked up and looked at my plate and said is that your fried chicken. I said yes. He said it looks very good. I said thank you. He asked what I did to the crust to get it that color.
Nobody asks me specific technique questions at a church picnic. I was immediately interested. I told him about the buttermilk brine and the seasoned flour and the oil temperature. He listened with the attentiveness of someone who actually cared about the answer. He asked a follow-up question about what kind of oil. I told him. He nodded like I had said something worth knowing.
Then he asked if he could have the recipe. I heard myself say I could give him my number instead. I do not fully know why I said that. It came out before I decided to say it. He said okay and typed it in his phone and said I'm Tyler and I said I'm Savannah and he said well, Savannah, thank you for the fried chicken and he went back to his table.
I drove home thinking about that conversation for twenty-five minutes. I called Gloria Monday morning and told her. She laughed for five minutes. She said he asked about the oil. I said yes. She said that man is interested in more than chicken. I said I know. She laughed again.
Tyler never did get the recipe that Sunday—he got my number instead, which I think worked out better for both of us. But for anyone who asked about the crust and actually meant it, here is what I made: a simple, honest pan-fried chicken with a seasoned crust and a touch of honey, the kind of thing worth being precise about. If someone asks you what you did to get that color, you’ll know exactly what to tell them.
Honey Walleye
Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min | Servings: 4
Ingredients
- 1 egg, lightly beaten
- 1 teaspoon honey
- 1 cup crushed butter-flavored crackers (about 25 crackers)
- 1/2 teaspoon garlic salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 1/8 teaspoon pepper
- 4 walleye fillets (about 6 oz each), or other firm white fish
- 2 tablespoons canola oil
- Additional honey for serving
Instructions
- Make the egg wash. In a shallow bowl, whisk together the beaten egg and 1 teaspoon of honey until combined.
- Mix the coating. In a separate shallow dish, combine the crushed crackers, garlic salt, dried thyme, paprika, and pepper. Stir to distribute the seasonings evenly.
- Coat the fillets. Dip each walleye fillet into the egg-and-honey mixture, letting any excess drip off, then press firmly into the cracker mixture to coat both sides well.
- Heat the oil. In a large skillet over medium-high heat, warm the canola oil until shimmering but not smoking—about 1 to 2 minutes.
- Pan-fry the fish. Add the coated fillets to the skillet in a single layer. Cook for 3 to 4 minutes per side, until the crust is deep golden brown and the fish flakes easily with a fork. Do not crowd the pan; work in batches if needed.
- Serve. Transfer to a paper-towel-lined plate to drain briefly. Serve warm with a light drizzle of additional honey on top.
Nutrition (per serving)
Calories: 320 | Protein: 34g | Fat: 13g | Carbs: 15g | Fiber: 0g | Sodium: 420mg