Walleye Recipe

Prepare the Walleye

Season the walleye fillets with salt and pepper. Set up a breading station with flour, beaten eggs, and a mixture of parmesan and pepper.

Dredge each fillet in flour, then dip in the egg, and finally coat with the parmesan-pepper mixture.

Heat olive oil in a pan over medium heat, and sauté the coated fillets for about 4-5 minutes on each side or until golden brown and cooked through.

Cook the Grits

In a medium saucepan, bring water to a boil. Gradually whisk in grits and salt, reduce heat to low, and cover.

Cook for about 20-25 minutes, stirring frequently until thickened. Stir in butter and white cheddar cheese until melted and creamy.

Make the Sauce

In a skillet, heat olive oil over medium heat. Add garlic and mushrooms, sauté until mushrooms are tender.

Stir in crawfish tails, heavy cream, and Cajun seasoning. Simmer for about 5-7 minutes until the sauce thickens slightly. Adjust salt to taste.

Serve the Dish

On a plate, place a generous serving of white cheddar grits, top with the sautéed walleye, and drizzle with spicy crawfish mushroom sauce. Serve immediately.