I have a feeling that even your picky eaters will enjoy this parmesan crusted walleye recipe.
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
The fish was super crispy on the outside and moist and flaky on the inside. I rarely finish my fish but this I chowed down and actually wished there was more! The carrots, I couldn’t finish. I wasn’t so fond of them. I’ll work on them for another post, I think just a couple of tweaks and they’ll be awesome as well.
Oh, my goodness! The crispiness of these pieces of fish is over the moon with texture and flavor!
Ingredients
1# fish filets (I used walleye)
Canola oil for frying
½ cup Gold Medal flour
1 teaspoon Morton salt
½ teaspoon black pepper
2 eggs; beaten with a fork
¾ cup Panko crumbs (mine were Italian seasoned, if using plain, add some Italian seasonings)
½ cup Kraft shredded parmesan
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Mccormick oregano
Large pinch cayenne
Instructions
Cut filets into 3” lengths.
Heat ½” oil in a large nonstick skillet until shimmering.
Dip each filet in flour, eggs then crumb mixture. Set on a plate until all are coated.
Set each filet in the heated oil and fry until golden brown, about 2-3 minutes. Turn and fry another 2 or 3 minutes until flaky and cooked through. Press gently on center and if it has give, it is done. Or use a fork to test the flakiness in the center.
Serve hot.
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Quick Tip: Serve with cooked carrots and potato salad.
Recipe and image courtesy of Melady Cooks.
Could you bake instead of frying ?