Almond Crusted Walleye Recipe
Parmesan Broccoli, Smashed Potatoes & Tartar Sauce
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Ingredients
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Almond Crusted Walleye
Parmesan Broccoli
Smashed Potatoes
Tartar Sauce
Method
Almond Crusted Walleye
- 1
Prepare the Walleye
Preheat the oven to 400°F (200°C). Rinse the walleye fillets under cold water and pat them dry with paper towels.
- 2
Set up Breading Stations
In three separate shallow dishes, place flour in one, beaten eggs in the second, and a mixture of chopped almonds and grated Parmesan in the third.
- 3
Coat the Fish
Season the walleye fillets with salt and black pepper. Dredge each fillet in flour, dip in the beaten eggs, and then coat with the almond and Parmesan mixture.
- 4
Bake the Walleye
Heat olive oil in a baking dish in the oven for about 5 minutes. Carefully place the coated fillets in the hot oil and bake for 15-20 minutes or until the fish is golden and flaky.
Parmesan Broccoli
- 5
Prepare the Broccoli
While the fish is baking, bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 3-4 minutes until bright green and tender-crisp.
- 6
Sauté the Broccoli
Drain the broccoli and return it to the pot. Add olive oil, minced garlic, salt, and black pepper. Sauté over medium heat for 2-3 minutes, then stir in the grated Parmesan cheese until melted.
Smashed Potatoes
- 7
Cook the Potatoes
In a large pot, boil the baby potatoes in salted water for about 15-20 minutes or until fork-tender. Drain and let cool slightly.
- 8
Tartar Sauce
- 9
Mix the Ingredients
In a small bowl, combine mayonnaise, chopped pickles, capers, lemon juice, and Dijon mustard. Stir until well mixed.
- 10
Season the Sauce
Add salt and black pepper to taste. Adjust according to preference.