Prep: 20 minutes
Cook: 16 minutes • Serves: 4
1/2 cup Italian breadcrumbs
1/2 cup all-purpose flour
2 Busch’s™ Large Eggs
4 skinless walleye fillets (about 5 ounces each)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
2 tablespoons unsalted butter
4 lemon wedges
Tartar sauce for serving (optional)
Chopped fresh parsley for garnish (optional)
1. Line rimmed baking pan with parchment paper. In food processor, pulse walnuts until small crumbs remain; transfer to wide, shallow dish and whisk in breadcrumbs. Add flour to separate wide, shallow dish; whisk eggs in third wide, shallow dish.
2. Sprinkle both sides of walleye with salt and pepper; dredge in flour, then in eggs and walnut mixture to coat, shaking off excess. Place walleye on prepared pan.
3. In 2 batches, in large skillet, heat 1-1/2 tablespoons oil and 1 tablespoon butter over medium heat until butter melts; add walleye and cook 8 minutes or until golden brown and internal temperature reaches 145°, turning once. Transfer walleye to paper towel-lined plate.
4. Serve walleye garnished with parsley, if desired, along with lemon wedges and tartar sauce, if desired.
Approximate nutritional values per serving (1 fillet):
555 Calories, 40g Fat, 8g Saturated Fat, 168mg Cholesterol, 695mg Sodium,
16g Carbohydrates, 3g Fiber, 2g Sugars, 0g Added Sugars, 35g Protein
If available, cook walleye in 2 separate pans at the same time. Serve walleye with rice and/or roasted broccoli.