Patrick'S Easy Walleye

Directions

1. 1
   Place the fillets in a bowl with the buttermilk. Stir to coat the fillets and allow them to marinate in the refrigerator for an hour.
2. 2
   In another bowl, blend the egg and soda water together with a whisk.
3. 3
   Pour the buttermilk off the fillets and replace with the egg/water mix. Chill in the refrigerator for 15 minutes then drain off the liquid.
4. 4
   In a medium skillet, over medium heat, add the butter and the canola oil.
5. 5
   Dredge a couple of the wet fillets in the bread crumbs and lay them into the hot oil. Don't crowd the fillets -- you may wish to fry them in two batches. (If you have to use a little more butter and oil, that's okay).
6. 6
   Fry each fillet 3-4 minutes per side, turning them one time only, until the coating is golden brown.
7. 7
   When the filets are done frying, lay them out on a couple of paper towels to drain and salt them right away. The thickest part of each fillet should be white and flakey inside.
8. 8
   Serve on sandwich buns with tartar sauce or, plated up with home made french fries.