This East Indian slant on a Wisconsin favorite is simple and delicious! The besan gives it an also nutty flavor.


  • 3/4 cup besan (chickpea flour)
  • 1 teaspoon salt
  • 1 teaspoon garam masala
  • 1/4 teaspoon chile powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground coriander
  • 1 pound walleye fillets (other fish could be used)
  • 2 eggs, lightly beaten
  • Oil for shallow frying


Combine first 7 ingredients and blend well. Spread this mixture out on a plate.

Dip each fish fillet in the beaten egg, then into the spiced flour, shaking off excess.

Heat 3/4" oil in a large frying pan. Fry the coated fillets over high heat for 5 minutes or until crisp and golden. Serve with a nice Cucumber Raita and a cold beer.

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Submitted 6/13/05.
Source: OTI Cooking Class
Submitted By: KT Ellenbecker
Indian Fried Walleye