Parmigiano-reggiano Crusted Walleye With Red Pepper Vinaigrette Recipe

Preparation Steps

1. 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. 2

   Dredge and Coat

   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and another with a mixture of breadcrumbs and grated Parmigiano-Reggiano. Dredge each fillet in flour, dip in eggs, and then coat with the breadcrumb mixture.

3. 3

   Fry the Fillets

   In a large skillet, heat olive oil over medium-high heat. Once hot, add the coated walleye fillets and fry for about 3-4 minutes on each side until golden brown.

4. 4

   Bake

   Transfer the fried fillets to a baking sheet and bake in the preheated oven for an additional 5-7 minutes, or until the fish flakes easily with a fork.

5. 5

   Prepare Red Pepper Vinaigrette

   In a blender, combine roasted red peppers, red wine vinegar, olive oil, salt, and pepper to taste. Blend until smooth.

6. 6

   Serve

   Plate the walleye fillets and drizzle with red pepper vinaigrette before serving.