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Parmesan-Pecan Crusted Walleye
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Serves 4
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Ingredients:
4 walleye fillets
1 cup seasoned fish coating mix
Egg wash, 2eggs mixed with 2 tablespoons milk
1 cup finely chopped pecans
1/2 cup shredded Parmesan cheese
1 tablespoon dried parsley or chives
1 tablespoon lemon pepper seasoning
Salt, to taste
Butter and vegetable oil, for sautéing
Lemon wedges, for serving
Garlic Tartar Sauce, for topping (see recipe below)
Fresh ground pepper, to taste
Place coating mix on plate; set aside. Whisk the egg and milk together in a shallow bowl; set aside.
Mix the pecans, Parmesan, parsley or chives and lemon pepper seasoning together on a pie plate; set aside.
Dredge fillets first in the coating mix, shaking off excess; dip in egg wash; then in pecan/Parmesan mixture.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon each butter and vegetable oil. Lay coated fillets in pan and cook until deep golden brown, about 3 to 4 minutes. Using a spatula, carefully turn fillets over and cook another 3 to 4 minutes or until browned. Add more oil and butter as needed.
Season to taste with salt and freshly ground pepper. Serve with lemon wedges and Garlic Tartar Sauce on the side.
Garlic Tartar Sauce
2 cups mayonnaise
1 jar capers, (3.5 oz.)drained
3 cloves garlic, pressed
1/4 cup Dijon mustard
Combine all ingredients in a blender; process until smooth, stopping once to scrape down sides. Cover and chill 2 hours before serving. Store in an airtight container in refrigerator up to 2 weeks. (Light mayonnaise may be substituted)
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Garlic Tartar Sauce, for topping (see recipe below)
Fresh ground pepper, to taste
Garlic Tartar Sauce
2 cups mayonnaise
1 jar capers, (3.5 oz.)drained
3 cloves garlic, pressed
1/4 cup Dijon mustard
Directions:
Place coating mix on plate; set aside. Whisk the egg and milk together in a shallow bowl; set aside.
Mix the pecans, Parmesan, parsley or chives and lemon pepper seasoning together on a pie plate; set aside.
Dredge fillets first in the coating mix, shaking off excess; dip in egg wash; then in pecan/Parmesan mixture.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon each butter and vegetable oil. Lay coated fillets in pan and cook until deep golden brown, about 3 to 4 minutes. Using a spatula, carefully turn fillets over and cook another 3 to 4 minutes or until browned. Add more oil and butter as needed.
Season to taste with salt and freshly ground pepper. Serve with lemon wedges and Garlic Tartar Sauce on the side.
Garlic Tartar Sauce
Combine all ingredients in a blender; process until smooth, stopping once to scrape down sides. Cover and chill 2 hours before serving. Store in an airtight container in refrigerator up to 2 weeks. (Light mayonnaise may be substituted)
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