In the Kitchen: Walleye Tacos - KMSP-TV

In the Kitchen: Walleye Tacos

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Chef Tom Galadback from Twin City Grill talks about the restaurant's upcoming "Hook, Line & Sinker," and cooks up Walleye Tacos.

Watch the video for more information.

Walleye Tacos


  • 1 1/2 pounds Walleye filets
  • 2 cups. Buttermilk
  • 2 cups seasoned flour ( see recipe)
  • 1 red bell pepper
  • 1 pablano pepper
  • 1 cup pico de gallo (see recipe)
  • 2 cups shredded lettuce
  • 1 cup queso fresco ( grated)
  • Crispy corn tortillas


  1. Clean walleye of any bones and then cut into small long pieces, about 1-2 oz/ piece.
  2. Place walleye in a container, add buttermilk and mix well, make sure walleye is covered in buttermilk.
  3. Roast both of the peppers, cool them.
  4. Peel, seed then julienne and mix together, set aside for building tacos.
  5. Bread the walleye, by removing the pieces from the buttermilk and then tossing them in the seasoned flour.
  6. Deep fry or pan fry until crispy and cooked throughout.
  7. After frying walleye build tacos by placing lettuce across bottom of Taco shell, then add cooked walleye, top with roasted chile mix, then pico de gallo and queso fresco.


Pico de Gallo


  • 3 cups diced ripe red tomatoes (4-6ea.)
  • 1/2 cup diced yellow onions
  • 1 Jalapeño pepper minced
  • 1 tbsp chopped cilantro
  • 2 tbsp fresh lime juice
  • 1/2 tsp kosher salt
  • Pinch black pepper


  1. Mix all ingredients and chill

Seasoned Flour


  • 1 cup All purpose flour
  • ¼ tsp. Ground black pepper
  • 2 tsp. Salt
  • 1 tsp. Onion powder
  • ¼ tsp. Granulated garlic
  • ½ tsp. Paprika


  1. Place all ingredients in a bowl and mix well.
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