Total time · 25 min

Cornmeal-Crusted Pan-Fried Walleye

Name: Cornmeal-Crusted Pan-Fried Walleye
Prep time: 17 min
Cook time: 8 min
Total time: 25 min
Yield: 4 servings
Ingredients: 700 g Walleye (fillets); 150 g Cornmeal (fine); 2 piece Eggs (beaten); 4 tbsp Milk; 30 g Butter; 2 tbsp Vegetable oil; 1 piece Lemon (cut into wedges); 2 tbsp Parsley (fresh, chopped); to taste Salt; to taste Pepper

A Quebec-style cornmeal-crusted pan-fried walleye that highlights Walleye (fillets) and Cornmeal (fine).

Prep: 17 min
Cook: 8 min
Servings: 4

Indicative estimates

Energy per serving: ~121 kcal per serving partial estimate
Ingredient value: ~$3.83 partial estimate; 7 of 10 ingredients estimated

Ingredients

700 g Walleye (fillets)
150 g Cornmeal (fine)
2 piece Eggs (beaten)
4 tbsp Milk
30 g Butter
2 tbsp Vegetable oil
1 piece Lemon (cut into wedges)
2 tbsp Parsley (fresh, chopped)
to taste Salt
to taste Pepper

Directions

5 min
Season the fillets with salt and pepper, then set out a plate of cornmeal and a bowl with the beaten eggs and milk.
6 min
Dip each fillet in the egg mixture, then in the cornmeal, pressing lightly so the crust adheres.
3 min
Heat the oil and butter in a large skillet until the butter foams.
7 min
Cook the fillets until the crust is golden and crisp, turning them only once; Check that the internal temperature reaches 158 °F (70 °C).
4 min
Drain the fillets on paper towel, scatter with parsley and serve with the lemon wedges.