Sesame Crusted Walleye Fillet
by Chef Mitch Omer
A simple yet distinctively different way to cook walleyes from April waters.
To serve 4 . . .
four 4- to 6-oz. walleye fillets
1 c. sesame seeds
3 egg whites, beaten until frothy
2 tbsp. sesame oil
1/4 c. peanut oil
Heat the oils in a large nonstick pan. Brush the fillets with egg whites and season with lemon pepper. Coat the top of the fillets with the sesame seeds, and sauté in the oil until golden brown, seed-side down. Turn each fillet and place the pan in a preheated 400°F oven for 2 to 4 minutes. Remove immediately and dress with, well, I like tahini thinned slightly with lemon juice.