Cornmeal-Crusted Walleye Recipe

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Cornmeal-Crusted Walleye Recipe
Cornmeal-Crusted Walleye Recipe photo by Taste of Home
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Cornmeal-Crusted Walleye Recipe

Read Reviews
4 1 1
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 45 min. Cook: 10 min.

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

Nutritional Facts

1 each: 515 calories, 23g fat (7g saturated fat), 169mg cholesterol, 937mg sodium, 42g carbohydrate (11g sugars, 7g fiber), 40g protein.

  • 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
  1. 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.
  2. 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.
  3. In a shallow bowl, combine the cornmeal, 1 teaspoon salt, pepper and cayenne. Coat walleye in cornmeal mixture.
  4. In a large skillet, saute mushrooms in butter until tender. Add peppers, corn and remaining salt; saute 2-3 minutes longer.
  5. 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).
Originally published as Cornmeal-Crusted Walleye in Country Extra September 2010, p43

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rwippel User ID: 4262008 87360
Reviewed Oct. 5, 2014

"This was very good. I really enjoyed the corn along side the fish. I served this with oven fries and it was a delicious meal."

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