Honey Pan Fried Walleye Recipe
Red Lake Walleye, panko and honey crusted, smoked almonds, jasmine rice, and vegetables of the day.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Rice
Rinse jasmine rice under cold water until water runs clear. In a medium saucepan, combine rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 2
Prepare the Vegetables
While the rice is cooking, chop the vegetables of your choice into bite-sized pieces. In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the vegetables for 5-7 minutes until tender. Season with salt and pepper to taste.
- 3
Prepare the Walleye
In a shallow dish, mix panko breadcrumbs with a pinch of salt and black pepper. In another dish, drizzle honey over the walleye fillets, ensuring they are well coated. Then, press each fillet into the panko mixture, coating both sides.
- 4
Pan Fry the Walleye
In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the panko-crusted walleye fillets and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and let rest briefly.
- 5
Serve
On each plate, serve a portion of jasmine rice, sautéed vegetables, and top with the honey pan-fried walleye. Garnish with chopped smoked almonds for extra crunch and flavor.
