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Walleye With Cajun Rub
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WALLEYE WITH CAJUN RUB
AND LIME CILANTRO RELISH
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This recipe's a nice change of pace during any season. Walleye with a little zing. |
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Cajun Walleye . . .
4 tsp. salt
2 tsp. cayenne (or to
taste)
2 tsp. white pepper
4 tsp. thyme
2 tsp. dry basil
4 tsp. garlic powder
1 tbsp. paprika
1 c. flour
4 walleye filets
2 tbsp. butter
2 tbsp. oil |
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| Combine all the herbs and spices. Add the flour and mix thoroughly.
Melt butter and oil in large skillet until the butter foams.
Lightly pat each walleye dry with paper towels. Then dredge each filet in the flour mixture and shake off the excess.
Fry the filets over medium heat until golden brown (3 to 4 minutes). Then flip and fry the other side.
Place on a plate and top with the Cilantro Lime Relish. Serve with oven-roasted potatoes.
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Cilantro Lime Relish . . .
1/2 c. sour cream
4 tbsp. cilantro, chopped
2 tbsp. parsley, chopped
1 tbsp. chives, finely minced
2 cloves garlic, finely minced
Zest of 1 lime, finely chopped
Juice of one lime
Salt and pepper to taste
Large dash Tabasco
Combine all ingredients.
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* Lucia Watson owns Lucia's, one of the Twin Cities' best restaurants, a lively, friendly, cozy place in the Uptown section of Minneapolis (1432 West 31st St., 612/825-1572). Drop by and say hello. |
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