Name: Cornmeal-Crusted Walleye
Prep time: 45 min
Cook time: 45 min
Yield: 4
Ingredients: 2 large sweet red peppers -; 4 large ears sweet corn, husks removed -; 3 tablespoons canola oil, divided -; 1/2 cup yellow cornmeal -; 1-3/4 teaspoons salt, divided -; 1/2 teaspoon white pepper -; Dash cayenne pepper -; 4 walleye fillets (6 ounces each) -; 1/2 pound sliced fresh mushrooms -; 3 tablespoons butter -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Cornmeal-Crusted Walleye

1. 2 large sweet red peppers -

2. 4 large ears sweet corn, husks removed -

3. 3 tablespoons canola oil, divided -

4. 1/2 cup yellow cornmeal -

5. 1-3/4 teaspoons salt, divided -

6. 1/2 teaspoon white pepper -

7. Dash cayenne pepper -

8. 4 walleye fillets (6 ounces each) -

9. 1/2 pound sliced fresh mushrooms -

10. 3 tablespoons butter -

How to cook deliciously - Cornmeal-Crusted Walleye

1. Stage

Broil red peppers 4 in. from the heat until skins blister, about 15 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.

2. Stage

Meanwhile, brush corn with 1 tablespoon oil. Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° until tender, 30-40 minutes. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers. Cut corn from cobs.

3. Stage

In a shallow bowl, combine the cornmeal, 1 teaspoon salt, pepper and cayenne. Coat walleye in cornmeal mixture.

4. Stage

In a large skillet, saute mushrooms in butter until tender. Add peppers, corn and remaining salt; saute 2-3 minutes longer.

5. Stage

In another large skillet, fry fillets in remaining oil for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with corn salsa.