Walnut Coated Walleye Recipes

CRISPY BAKED WALLEYE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
• Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

CRUNCHY-COATED WALLEYE

Steps:

• In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes. , In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired.

SAUTEED WALLEYE WITH CITRUS BUTTER

Steps:

• WALLEYE: Rinse walleye and soak in milk for 1 hour. Season fish with salt and dust in Black Walnut Batter Mix. Heat oil in large saute pan. Place fish in pan and cook until golden, approximately 5-6 minutes. Remove from pan. Serve with warm Citrus Butter and parsley garnish.
• CITRUS BUTTER: Place garlic and butter in blender and process until well blended. Transfer to bowl. Whisk in remaining ingredients.

WALNUT-COATED WALLEYE

Steps:

• Rinse fish; pat dry with paper towels. Place 2 tablespoons flour on sheet of waxed paper. In shallow dish, beat egg and water with fork or wire whisk until well mixed. In another shallow dish, mix 1/4 cup flour, the walnuts, chives, salt and pepper.
• Coat fish with flour, then dip into egg mixture. Coat both sides with walnut mixture.
• In 10-inch nonstick skillet, heat oil over medium heat. Add fish; cook 5 to 10 minutes, turning once, until fish flakes easily with fork.