Recipes Pine Nut Crusted Walleye In-Fisherman July 17th, 2012 | More From In-Fisherman Share0 Tweet Email Share on Facebook.Share on Twitter.Share on Google+Pecans, almonds, and a variety of other nuts work in recipes to complement the mild, sweet taste of walleyes. Pine nuts are unfamiliar to many folks, but I think you’ll find them wonderful. This recipe works with small bass and large panfish, too. To serve one . . . one 8-ounce walleye fillet 1/2 c. pine nuts 1/2 c. bread crumbs 1/4 c. flour 1/4 c. buttermilk (or whole milk) salt and pepper, to taste 3 eggs 3 tbsp. butter 2 tbsp. olive oil Season the flour with salt and pepper. Beat the eggs and buttermilk, set aside, then coarsely crush the pine nuts and add them to the bread crumbs. (I prefer Japanese bread crumbs because of their coarse texture.) Dredge the fillet in seasoned flour, then dip in the egg mixture, and finally the breading. Press the fillet firmly into the breading to be sure it’s covered. Fry the fillet until golden brown, about 3 minutes per side, beginning over high heat, then reducing to medium. I like to accompany this with a basil tarter sauce, made by adding a bit of freshly chopped basil and a touch of horseradish to commercial tarter sauce. Share on Facebook.Share on Twitter.Share on Google+ Share0 Tweet Email Load Comments ( ) Don’t forget to sign up! Get the Top Stories from In-Fisherman Delivered to Your Inbox Every Week Even More recipes Show More Get the In-Fisherman Newsletter FREE! Get the top stories delivered right to your inbox every week. Best Fishing Times: Solunar CalendarRead Now! Advertisement WAIT!DON'T MISS A SINGLE ISSUE! Get 8 issues for the low price of just $8! Subscribe!