Pecan Breaded Walleye


  • 1/2 cup roasted pecans
  • 1 cup bread crumbs
  • 4 pieces walleye fillet (boneless and skinless)
  • 1/2 cup heavy cream
  • Salt
  • Vegetable oil

  • Directions

    1. Combine pecans and bread crumbs; set aside.

    2. Moisten walleye in cream and season with salt; dredge in pecan-crumb moisture.

    3. Saute walleye in a small amount of vegetable oil until brown on both sides.

    4. Transfer fish to baking sheet; bake until fish flakes with a fork.

    Yield: 4 servings