Corn Crusted Walleye Recipe
Recipe information
Make Corn Crusted Walleye in just 1h 10m. collard greens + cauliflower puree + heirloom tomato chutney
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Ingredients
Corn Crusted Walleye
Collard Greens
Cauliflower Puree
Heirloom Tomato Chutney
Corn Crusted Walleye
1. Prepare the Walleye
Season the walleye fillets with salt and pepper on both sides.
2. Set up Breading Station
In three separate bowls, place the flour in the first, beaten eggs mixed with milk in the second, and cornmeal in the third.
3. Bread the Fillets
Dredge each fillet in flour, then dip in the egg mixture, and finally coat with cornmeal. Ensure each fillet is well coated.
4. Fry the Fillets
Heat the oil in a large skillet over medium-high heat. Once hot, fry the fillets for about 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Collard Greens
5. Cook the Collard Greens
Wash the collard greens thoroughly, remove the stems, and chop into bite-sized pieces.
6. Sauté the Garlic
In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
7. Add Collard Greens and Broth
Add the chopped collard greens to the pot, stir to combine, and pour in the chicken broth. Add red pepper flakes and salt.
8. Simmer
Cover and simmer for about 25-30 minutes, stirring occasionally, until the greens are tender.
Cauliflower Puree
9. Prepare the Cauliflower
Bring a pot of salted water to a boil. Add the chopped cauliflower and cook for about 10-12 minutes, or until tender.
10. Blend the Cauliflower
Drain the cauliflower and transfer to a blender. Add butter, heavy cream, salt, and pepper. Blend until smooth and creamy.
Heirloom Tomato Chutney
11. Cook the Chutney
In a saucepan over medium heat, combine diced heirloom tomatoes, chopped onion, brown sugar, apple cider vinegar, salt, and cinnamon.
12. Simmer
Bring to a gentle simmer and cook for about 20-25 minutes, stirring occasionally, until thickened.
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