Walnut Crusted Walleye Recipe
2 medium Walleye fillet about 2-3 lbs, cut into serving size pieces
Blend the egg whites, lemon juice and cornstarch together in a shallow bowl, set aside for dipping the Walleye pieces. Combine the finely chopped walnuts, bread crumbs, seasoned salt, pepper and lemon zest in another shallow bowl. Dip both sides of the Walleye in the liquid. Then transfer the Walleye to the bowl containing the crumb mixture, pat the crumb mixture onto the small Walleye pieces. Air dry the crusted Walleye for 10 - 15 minutes on a wire rack. This will help firm the coating prior to cooking. Heat the oil in an large skillet (that can be placed in the oven). Saute the Walleye pieces until golden brown, about 2-3 minutes per side. Turn only once carefully. Transfer the skillet to a preheated oven at 450 degrees for 8-10 minutes or until the Walleye flakes easily. Serves four.
1 cup coarse bread crumbs
1 cup finely chopped Walnuts
1 tablespoon seasoned salt
1/4 teaspoon black pepper
2 egg whites (separated from yokes)
2 teaspoons cornstarch
1/2 juice of one lemon
1 zest of one lemon, finely grated
4 tablespoons of olive oil
This web page was last modified on
Tuesday, March 23, 2010
Copyright © 2000-2014 Lake Michigan Angler
All rights reserved.