Pan Fried Walleye. As Gwen Stefani would say: "Dis my sh!t, dis my sh!t..." I'm avoiding the fried food thing heavily here in the winter months and besides, walleye is EXPENSIVE. Thanks to the overfishing fish cartels in Northern Ohio on Lake Erie and the Canadians (er...no offence, Aim ), it's now a delicacy So, for the second time this year, I had it. Two filets, and a bottle of Pinot Noir to celebrate my new job. Here's the recipe:
One medium sized pan
Two good sized fresh, or unthawed Walleye filets
4 Tablespoons Butter (may need more if cooking more than two filets)
One egg (may need more if cooking more than two filets)
(Coating, scale this up if cooking more filets)
Two cups flour
1/2 cup corn meal
Seasoning Salt (Lawry's, to taste )
Coarse Pepper (to taste)
Two Tablespoons Chili Powder (whoa nelly, you won't need anymore)
Dip filets in egg and then coating mixture, making sure entire filet is coated.
Add butter to pan, set heat to low medium/medium heat to avoid butter burning.
When butter is melted and pan heated, add filets, cover and cook approximately 4-5 minutes or until bottom is golden brown, flip.
Let cook another 4-5 minutes, covered. Flip once more and allow walleye to cook additional minute.
Remove, serve.
), it's now a delicacy 
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