Almond-Parmesan Crusted Walleye

I need you to make this walleye now! It is sooo good. No restaurant could ever come close to this. Out of this world unbelievable. So crunchy, so flavorful, so absolutely, unbearably delicious. You will never crust a fillet of walleye the same again. Ever.

Minnesotans adore their walleye. Its kinda like the most prized fish to catch when you're out on the lake. Something about the fish being an elusive species. Makes it more exciting when you reel one in. And, for me, the texture of walleye has got to be the best out of all the Minnesota lake fish. Bass, Northern Pike and Blue Gills all have that mushy texture, walleye is definitely a firmer fish. Let's get cooking!

You could probably guess the secret to this fabulous walleye. The crust. Many, many layers of crust...and then some more layers. After seasoning the fillet you flour it, then dip in egg, then dip into a panko crumb mixture that is flavored with parmigiano reggiano, Italian herbs, and almond meal (think - crunch!). Then, if there is any more panko crumb mixture when all of your fillets are coated, go back and press more on. Keep pressing. Keep pressing. Yep, that's it. Now your fish will taste exxxxxcellent. 

 

Start to flour. Oh, stop flouring. What's that skin still doing on the fillet? Go ahead and rip that off quick. Yes, that was my though process mid-walleye flour dipping. The skin was left on for DNR identification, but I assume you are supposed to take that off before you cook it! Not sure how walleye skin tastes, but I don't care to find out.

 

After yer done breading admire yer handy work (I think a cowboy has taken over my keyboard). 

Only cast-iron is allowed here. It's the walleye cast iron rule. Just follow it. 

I served my walleye dinner with a homemade tartar sauce (recipe below), but I was so excited to eat, snapping a picture was the last thing on my mind. I wish that excitement on you when you eat walleye dinner, too!

Printable Recipe Here

Parmesan Almond Crusted Walleye

Yield: 4 fillets

4 walleye fillets

1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 cup flour

2 eggs

3/4 cup panko crumbs
1/4 cup almond meal

1/2 cup Parmesan cheese

1 tablespoon Italian herbs

1 tablespoon butter
2 tablespoon olive oil

Season both sides of the walleye fillets with salt and pepper. Set up your breading station. Using three shallow dishes, place the flour in one dish, the eggs in the second dish and the panko, almond meal parmesan, and Italian herbs in the last dish. Whisk the eggs and give the almond-Parmesan mixture a good stir.

Coat your fish. Carefully dip the seasoned fillets in the flour, on both sides, then move fillets to egg, then move fillets to almond-Parmesan mixture, coating both sides. Pressing almond-Parmesan mixture into the fish. Once fillet is well coated set aside and continue with other fillets. Once all the fillets are coated, go back and press any leftover crumbs into the fish.

Prepare your skillet. Preheat a large, deep cast-iron skillet over medium high heat for a few minutes, while preparing fish. Once skillet is hot, pour oil in skillet and melt butter. Once oil/butter mixture has stopped bubbling and hissing and is shimmering, add fish. Fry over moderate heat, until dark golden brown, for about 5-6 minutes. Flip and continue to cook, until deep golden brown and cooked through, about 5-6 more minutes. Move to a 200°F oven until ready to serve. Serve with freshly squeezed lemon and tartar sauce.

Tartar sauce
Yield: 1 1/2 cups sauce

1 cup real mayo
1 tablespoon lemon juice, freshly squeezed
1 medium sized gherkin, diced fine (about a tablespoon)
1 teaspoon pickle juice
2 shakes of Tabasco
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

In a small bowl gently stir together mayo, lemon juice, pickle, pickle juice, Tabasco, salt, and pepper. Taste for seasoning. Serve immediately or refrigerate until ready to serve.