Sauteed Walleye Recipes

Sautéed Walleye with Sour Cream & Dill

by Chef Lucia Watson

This recipe is as simple as it is sublime. In Minnesota, walleye usually is the fish of choice with a recipe like this. But it works just as well with panfish like crappies, perch, or bluegill — really, any white-fleshed fish.

To serve two . . .

2 walleye fillets

1/4 c. flour

Salt and pepper to taste

1/4 c. cornmeal

1 tbsp. unsalted butter

1 tbsp. olive oil

The sauce . . .

1/2 c. white wine

6 tbsp. sour cream

2 tbsp. fresh dill, chopped (2 tsp. dry)

1 tbsp. fresh parsley or chives, chopped

Zest of 1 lemon, chopped

'¢ In a large skillet, melt the olive oil and butter until the foam subsides. Meanwhile, rinse the fillets and pat dry. Combine the flour, salt and pepper, and corn meal, and dredge the fillets, shaking them lightly to remove excess flour.

'¢ Sauté the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove to two warm plates.

'¢ With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes, or until reduced by half.

'¢ Whisk in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.

sauteed walleye recipes

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