Walleye Fillet Provencal Recipes

WALLEYE FILLET PROVENCAL

Steps:

• Roll fillets in seasoned flour.
• Heat oil and butter in a skillet.
• Saute fish until golden brown on both sides, about 4-5 minutes on each side.
• Remove to a serving dish and keep hot.
• If there is more than 1 tablespoon of fat left in pan, drain the excess.
• Add onion and saute until tender, 2-3 minutes.
• Add garlic, tomatoes and parsley.
• Toss over high heat for 3 minutes.
• Add salt, pepper and olives.
• Pour over fish and serve.

BEST FRIED WALLEYE

Steps:

• Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
• Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
• Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
• Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

BAKED WALLEYE

Steps:

• Preheat oven to 350 degrees.
• Dip fish in melted butter, salt, pepper and lemon juice.
• Place fish fillets into shallow baking pan.
• Place mushrooms and onions over the top of fish, then spoon any remaining butter mixture over fish.
• Bake at 350°F for 15-20 minutes until fish flakes.