Walleye

PAN FRIED WALLEYE

  • 4 6-oz Walleye Fillets, skinless
  • 2 Eggs, beaten
  • Potato Flakes (Not Buds)
  • Salt and Pepper to taste
  • Grapeseed Oil

Season Potato Flakes with salt and pepper to taste. Roll skinless Walleye Fillets in egg, then roll in Potato Flakes to cover. Pan fry on medium-high heat in about 1/4 inch Grapeseed Oil for about 2-3 minutes a side, or until golden brown.

ALMOND-CRUSTED WALLEYE WITH SUGAR-GLAZED APPLES

  • 4 6-oz Walleye Fillets, skinless and boneless
  • 1/2 Cup All-Purpose Flour,for dusting
  • 2 Eggs, beaten
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/2 tsp. Cinnamon
  • 3 Tbsp. Olive Oil

  • 1 Cup Sliced Almonds

  • Apples

  • 1 Apple,peeled and thinly sliced
  • 2 Tbsp. Butter
  • 4 Tbsp. Brown Sugar
  • 1/2 tsp. Cinnamon

Beat 2 eggs. Add cinnamon, salt and pepper to flour. Dust fillets with flour, dip in egg wash, then press in almonds. Melt butter in sauté pan, add brown sugar and cinnamon, stir until sugar dissolves. Add apples to the glaze and toss until all slices are will coated. Turn heat on low and let sit while the walleye cooks. Heat oil in another pan on medium-high heat. Quickly sear the fillets in oil to color. Finish baking fillets in a 350 degree oven for about 10 minutes (depending on thickness of fish). Serve with apples and drizzled with glaze.