According to the Minnesota Department of Natural Resources, the walleye is the most sought-after fish in our state. Some of our California friends haven’t even heard of this Midwestern delight! Its thick, white fillets, handsome shape and coloring, and elusive nature make it the ultimate prize among anglers. Each year, Minnesotan’s keep roughly 3.5 million walleyes totaling 4 million pounds. The average walleye caught and kept is about 14 inches long and weighs slightly more than 1 pound.
This whitefish can be found on numerous menu’s throughout Minnesota prepared baked, broiled, fried or grilled. It’s thick white fillets and minimal cooking make it a delectable meal. Our local Costco recently had some; so after my poke and sniff test, two big beautiful fillets made their way into our home for a couple of great meals ahead! I was inspired to create this dish after Bill had eaten something similar at a local steakhouse recently!
2 Walley Fillets
3/4 Cups Pistachios, coarsely chopped
3/4 Cup Panko Bread Crumbs
2 Tablespoons Parmesan, grated
Salt & Pepper, fresh ground to taste
1 Egg, lightly beaten (I used egg whites that I had on hand)
2 Tablespoons Grapeseed Oil
Heat the oven to 4oo degrees. Line a small baking sheet with foil and lightly oil the foil where the fish will sit
Chop the pistachios into smaller pieces. Combine the chopped nuts, panko crumbs, parmesan, salt, and pepper in a shallow bowl. Make sure that all of the pin-bones have been removed from the fillets of fish.
Dip the flesh side of the fish into the egg; and then into the crumb mixture, pressing the fillet into the crumb mixture to generously coat the fish. Set the fillets, coating side up, on the prepared pan and gently sprinkle the remaining crumb mixture over the fillets to form a thick coating.
Bake the fillets until the topping is crisp and browned and the fish is cooked through, roughly ten to twelve minutes, depending on the thickness.
Serve immediately. The fish will be flaky white, firm and delicious!
We enjoyed this on a roasted sweet pepper sauce, pan fried potatoes and a nice side salad. Bill chose a 2008 Sauvignon Blanc from Solovino, Napa Valley!