Instructions Jump to Ingredients ↑

  1. The wonderfully nutty flavor and golden brown color of this dish come from chopped pecans, which toast as they cook. If walleye isn’t available, try catfish, red snapper or sea bass.

  2. cup all-purpose flour 2 eggs, beaten 1 1/4 cups chopped pecans 1/2 cup grated Parmesan cheese 4 (6- to 8-oz.) walleye fillets, skin removed 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons butter, divided 1. Place flour and eggs in separate large shallow dishes. Combine pecans and cheese in another large shallow dish. Sprinkle walleye with salt and pepper. Dredge lightly in flour; dip in egg to coat. Press into pecan mixture to coat well.

  3. Melt 1 tablespoon of the butter in large nonstick skillet over medium heat. Cook walleye in two batches, using remaining 1 tablespoon butter for second batch, 8 to 10 minutes or until golden brown and walleye just begins to flake, turning once.

  4. servings PER SERVING : 560 calories, 38 g total fat (9 g saturated fat), 44.5 g protein, 11.5 g carbohydrate, 195 mg cholesterol, 580 mg sodium, 3.5 g fiber


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