I am blessed with many great friends. They are also generous and gave me some Walleye fillets. Thanks, Karen and Norm!
I have never had walleye before but they looked beautiful. I do know that if you have a great ingredient, all you have to do is treat it with respect and great flavours will come. I decided to do a simple breading and pan fry the fillets.
I started by melting 50 ml (1/4 cup) of butter and put it in a large pan. I added 1 ml (1/4 tsp) each of salt, pepper, onion powder and garlic powder to the butter.
I mixed 50 ml (1/4 cup) flour, 50 ml (1/4 cup) cornmeal and 10 ml (2 tsp) Italian herb blend and put half of the mixture it in another pan.
I rolled the fillets in the butter and put them on top of the cornmeal mixture in the pan. I sprinkled the remaining cornmeal mixture over the fillets.
I preheated a frying pan to medium high (350 F on my electric skillet). I melted 25 ml (2 tablespoons) of butter in the pan. I cookedfor about 5 minutes a side getting the internal temperature in the fish to 150 F.
We served it with rice and salad.
The Verdict
If you have never had walleye before, you are missing a great treat! The flesh is firm but not rubbery. The flavour is pleasant and fresh without being fishy. The coating gave just a touch of crunch while the minimal seasonings enhanced not overpowered the delicious fish. I need to find a regular source of Walleye!
The Old Fat Guy.
Ingredients
- 2-3 walleye fillets
- 50 ml (1/4 cup) butter, melted
- 1 ml (1 tsp) salt
- 1 ml (1 tsp) pepper
- 1 ml (1 tsp) onion powder
- 1 ml (1 tsp) garlic powder
- 50 ml (1/4) cup flour
- 50 ml (1/4 cup) cornmeal
- 10 ml (2 teaspoons) Italian seasonings
- 25 ml (2 tablespoons) butter
Instructions
- Put the melted butter iin a pan. Add the salt, pepper, onion powder, and garlic powder.
- Mix the flour, cornmeal and Italian seasoning blend. Put 1/2 of the mixture on a pan or tray large enough to hold the fillets in one layer.
- Toss the fish in the butter and then lay it on the cornmeal mixture in the pan.
- Sprinkle the remaining 1/2 of the cornmeal mixture over the fillets.
- Preheat a fry pan or griddle to medium high heat and melt the 25 ml (2 tbsp) butter..
- Cook the fish for 5 minutes a side to an internal temperature of 150 F.
4 Responses
A plus on that walleye … we grew up eating walleye , pike, Muskellunge, and every breed of trout you can think of ….
Lucky guy! I was raised in the big city and we went fishing occasionally and I got a few fresh trout. When I got older, I fished when I went hiking but it was always trout. No walleye or pike. I now know I was missing something.
I wish I knew you were an old hand. I would have got some advice before cooking although it was delicious just pan fried.
“I need to find a regular source of Walleye!”
Ask Norm and Karen to go fishing with them…
You now the old saying give a man a fish…
Har! Currently, I golf in the summer, curl in the winter, do my community TV program, this blog, have written a book and I am working on my second. If I went fishing, She Who Must Be Obeyed would not be pleased!