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Restaurants›LoLo American Kitchen and Craft Bar›Corn Crusted Walleye Recipe

Corn Crusted Walleye Recipe

Name: LoLo American Kitchen and Craft Bars Corn Crusted Walleye Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces Walleye fillets; 1 cup Cornmeal; 0.5 cup All-purpose flour; 2 pieces Eggs; 0.5 cup Milk; 1 tsp Salt; 0.5 tsp Pepper; 2 cups Oil for frying; 1 bunch Collard greens; 2 tbs Olive oil; 3 cloves Garlic, minced; 1 cup Chicken broth; 0.5 tsp Red pepper flakes; 0.5 tsp Salt; 1 head Cauliflower, chopped; 2 tbs Butter; 0.5 cup Heavy cream; 0.5 tsp Salt; 0.25 tsp Pepper; 2 cups Heirloom tomatoes, diced; 0.5 cup Onion, finely chopped; 2 tbs Brown sugar; 0.25 cup Apple cider vinegar; 0.5 tsp Salt; 0.25 tsp Cinnamon

Inspired by LoLo American Kitchen and Craft Bar

Time1h 10m

Serves4

collard greens + cauliflower puree + heirloom tomato chutney

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Ingredients

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Corn Crusted Walleye

4 pieces Walleye fillets

1 cup Cornmeal

1/2 cup 00 bread flour

2 pieces Eggs

1/2 cup Milk

1 tsp Celtic sea salt

1/2 tsp white, green, and black pepper

2 cups Oil for frying

Collard Greens

1 bunch Collard greens

2 tbs olive oil

3 cloves Garlic, minced

1 cup Chicken broth

1/2 tsp Red pepper flakes

1/2 tsp Celtic sea salt

Cauliflower Puree

1 head Cauliflower, chopped

2 tbs Butter

1/2 cup Heavy cream

1/2 tsp Celtic sea salt

1/4 tsp white, green, and black pepper

Heirloom Tomato Chutney

2 cups Heirloom tomatoes, diced

1/2 cup Onion, finely chopped

2 tbs Brown sugar

1/4 cup Apple cider vinegar

1/2 tsp Celtic sea salt

1/4 tsp Cinnamon

Method

Corn Crusted Walleye

Prepare the Walleye

Season the walleye fillets with salt and pepper on both sides.

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.

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.

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

Cook the Collard Greens

Wash the collard greens thoroughly, remove the stems, and chop into bite-sized pieces.

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.

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.

Simmer

Cover and simmer for about 25-30 minutes, stirring occasionally, until the greens are tender.

Cauliflower Puree

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.

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

Cook the Chutney

In a saucepan over medium heat, combine diced heirloom tomatoes, chopped onion, brown sugar, apple cider vinegar, salt, and cinnamon.

Simmer

Bring to a gentle simmer and cook for about 20-25 minutes, stirring occasionally, until thickened.