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Cornmeal-Crusted Walleye

 Cornmeal-Crusted Walleye
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
4 ServingsPrep: 45 min. Cook: 10 min.


  • 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


  • 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

2 of 2

Cornmeal-Crusted Walleye (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.