Parmesan and Herb-Crusted Walleye
Ingredients
Ingredients
- 1/2 c. flour
- 1 egg
- 2 tbsp. heavy cream
- 1 tbsp. water
- 1 c. panko bread crumbs (see Note)
- 1 c. finely grated Parmesan cheese
- 2 tsp. minced fresh thyme
- 2 tsp. minced fresh rosemary
- 11/8 tsp. salt, divided
- 4 boneless, skinless walleye fillets (about 4 oz. each)
- Freshly ground black pepper
- 6 tbsp. canola or vegetable oil
- Lemon wedges for garnish
Note: Panko breadcrumbs can be found in the Asian aisle of most grocery stores.
Instructions
Directions:
- Prepare the breading for the fish. First, put the flour in a shallow dish. In another shallow dish, whisk together the egg, cream and water. On an elongated platter, combine the panko, Parmesan, thyme, rosemary and 1 teaspoon salt.
- Season the fish lightly with the remaining 1/8 teaspoon salt and dust with freshly ground black pepper.
- Dip the fish into the flour and pat to remove all excess. Dip into the egg wash and shake to remove excess. Lay on the bread-crumb mixture and scoop bread crumbs on top. Press carefully so that they adhere, flip the fish and repeat on the other side; set breaded fish on a clean platter. Repeat this with the remaining filets.
- Heat a large skillet over medium heat and add the oil. When hot enough that a droplet of water sizzles, add the fillets and cook until dark golden brown. Flip the fillets and cook until dark golden brown on the other side. Serve immediately, with lemon wedges if desired.
Nutrition information per serving:
Calories 366 Fat 21 g Sodium 750 mg
Carbohydrates 13 g Saturated fat 5 g Calcium 208 mg
Protein 30 g Cholesterol 104 mg Dietary fiber 1 g