Cornmeal-Crusted Walleye Recipe

Cornmeal-Crusted Walleye Recipe photo by Taste of Home

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These moist, tender fillets are a terrific option when you want a meal that’s not too heavy. The corn and roasted pepper side dish goes perfectly with the walleye. —Allen Plungis, Hartland, Michigan

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Cornmeal-Crusted Walleye Recipe

Prep: 45 min. Cook: 10 min.

Yield: 4 Servings

45 10 55

Ingredients

2 large sweet red peppers
4 large ears sweet corn, husks removed
3 tablespoons canola oil, divided
1/2 cup yellow cornmeal
1-3/4 teaspoons salt, divided
1/2 teaspoon white pepper
Dash cayenne pepper
4 walleye fillets (6 ounces each)
1/2 pound sliced fresh mushrooms
3 tablespoons butter

Directions

Broil red peppers 4 in. from the heat until skins blister, about 15 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
Meanwhile, brush corn with 1 tablespoon oil. Transfer to an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30-40 minutes or until tender. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers. Cut corn from cobs.
In a shallow bowl, combine the cornmeal, 1 teaspoon salt, pepper and cayenne. Coat walleye in cornmeal mixture.
In a large skillet, saute mushrooms in butter until tender. Add peppers, corn and remaining salt; saute 2-3 minutes longer.
In another large skillet, fry fillets in remaining oil for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with corn salsa. Yield: 4 servings (about 4 cups corn salsa).

Nutritional Facts 1 fillet with 1 cup corn mixture equals 515 calories, 23 g fat (7 g saturated fat), 169 mg cholesterol, 937 mg sodium, 42 g carbohydrate, 7 g fiber, 40 g protein.

Originally published as Cornmeal-Crusted Walleye in Country Extra September 2010, p43