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Crispy Nut-Crusted Walleye

Posted by Peggy on February 23, 2013

Recipe: Crispy Nut-Crusted Walleye


  • 1/3 cup pine nuts
  • 1/3 cup panko (Japanese bread crumbs)
  • 2 teaspoons dried thyme
  • Canola, grape seed or peanut oil as needed
  • 1 pound walleye fillet, cut into 2 pieces (skin removed, if desired)
  • 1/4 cup white flour
  • 1 egg, beaten
  • Zest and juice from one lemon


  1. Pulse nuts in a food processor; do not puree. Combine nuts with panko and thyme.
  2. Place enough oil in the bottom of a heavy-bottomed skillet to rise 1/3 inch. Heat to medium-high heat.
  3. Liberally season both sides of walleye with kosher salt and freshly ground pepper.
  4. Place flour, egg and nut mixture in shallow dishes large enough to accommodate fillets. Dip fillets in flour, then egg, then coat in panko-nut mixture, pressing to adhere to fillet.
  5. Oil is ready for frying when a piece of nut mixture sizzles but does not burn in pan (350 degrees); oil should never be smoking. Place fish in hot oil and fry, 3-5 minutes per side, or until golden brown on each side. Monitor heat between medium and medium high heat so fish is crispy but doesn’t burn before it’s cooked through.
  6. Garnish with fresh squeezed lemon juice and lemon zest.

Cooking time: 30 minute(s)

Number of servings (yield): 2

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