• Thaw 4 FinFish Canadian Walleye fillets.
• Rub a generous amount of blackening seasoning over both sides of fillets.
  (4 fish fillets, approx. 2–3 tablespoons blackening seasoning.)
• Heat pan (preferably cast iron) over medium-high heat.
• Add enough oil
  (1 tablespoon) to just coat the bottom of the pan.
• Add fish and cook for 2–3 minutes per side, flipping fish once.
• Once fish are cooked through, remove from pan and serve hot.
• Garnish with freshly chopped parsley and serve with lemon wedges and enjoy!

Blackening Seasoning

• ¼ cup smoked paprika
• 2 Tbsp cayenne pepper
• 2 Tbsp onion powder
• 1 Tbsp garlic powder
• 1 Tbsp black pepper
• 2 Tsp salt
• 2 Tsp dried basil
• 2 Tsp dried oregano
• 1 Tsp dried thyme

Instructions: Mix all ingredients. Store in an airtight container or small glass jar.

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General Tips for the Best Fried Fish

• The best oil for frying walleye or other fish is one with a high smoke point, so canola, grapeseed, peanut, sunflower or avocado. These oils can go to 400°F without burning.
• Keep your oil as close to 350°F as you can. The single most common problem when frying fish is oil that’s too cool. Cool oil makes for greasy fish.
• Don’t crowd the pan. Give each piece of fried walleye some room. Fry in batches.
• Between each batch, let the oil return to 350°F.
• Put your fried walleye on a rack set over a baking sheet in a 200°F oven. This will prevent the fish from getting soggy.