Fried Walleye with Dandelion Greens and Chickpeas
- Marinated Woodland Mushroom Medley - October 2, 2023
- Grouse Rahmschnitzel with Chanterelles - September 1, 2023
- Braised Squirrel Ravioli in a Brown Butter Walnut Sauce - August 3, 2023
Dandelion greens are something I look forward to harvesting every spring. I harvest the whole crown, cutting it off at the root, then trimming it down. Only harvest the crowns in the spring or fall before the flowers bloom or they’ll be quite bitter. Feel free to use kale or Swiss chard instead of the dandelions if they’re out of season or unavailable.
You can also use any fresh white fish, wild or store bought, for this dish, though walleye works particularly well!
Serves: 4
Time to Make: 40 minutes
Also Works With: Any White Fish
Looking for a walleye recipe that’s not fried? Why not try this Broiled Walleye with a Pineapple Mustard Rub recipe?
Listen to our Podcast
Apple Podcasts, Google, Spotify, Amazon Music
Try our Delicious Wild Fish and Game Spice Blends!
Fried Walleye with Dandelions and Chickpeas
Course: MainCuisine: American4
servings20
minutes20
minutesKeep the screen of your device on
Ingredients
24 oz 24 pickerel fillets
16 16 dandelion clusters, roots cut off and cleaned very well (or use 1 bunch of kale or Swiss chard)
1 tbsp 1 lard or butter
1 can 1 19oz liquid chickpeas, drained
Oil or lard to fry fish shallowly
1 cup 1 flour
1 tsp 1 garlic powder
1 tsp 1 smoked paprika
1/2 tsp 1/2 kosher salt
1/2 tsp 1/2 pepper
1/2 cup 1/2 feta cheese, crumbled
1 pinch 1 chili flakes
1/2 cup 1/2 microgreens
Preparation
- Pat fish fillets dry.
- Bring a pot of water to the boil. Add a big pinch of salt. Add the dandelion greens and blanch for 2 minutes. Drain through a sieve.
- Heat up the tbsp of lard in a skillet and add the drained chickpeas over medium heat.
- In another skillet, add enough fat or oil to cover the bottom of the pan by a 1/2″. Bring to 350°F over medium high heat.
Mix the flour with the garlic powder, paprika, salt, and pepper on a plate, then dip the fish fillets in the flour on both sides and add them to the oil. - Fry for 2 minutes per side or until crispy, then drain on a rack over paper towels.
- Add the drained dandelion greens to the chickpeas and season with salt and pepper. Sauté for 6-8 minutes. Top with a pinch of Aleppo pepper. Add feta cheese and chili flakes for the last 30 seconds.
- Transfer chickpea mixture to plates. Top with fish fillets, then top those with micro greens. Serve immediately. Enjoy!
Did you make this recipe?
Tag @harvestingnature on Instagram and hashtag it with #harvestingnature
Like this recipe?
Follow @harvestingnature on Pinterest
Join our Facebook Group!
Join Harvesting Nature’s Facebook group Eat More Wild Game
