Jul 09 2026
Restaurants›The Class Act›Walleye Recipe

Walleye Recipe

Inspired by The Class Act
Time1h
Serves4

Cornmeal breaded walleye, pecan dirty rice, braised greens, Creole cream sauce.

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Ingredients

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Walleye

Pecan Dirty Rice

Braised Greens

Creole Cream Sauce

Method

Walleye

  1. 1

    Prepare the Walleye

    Rinse the walleye fillets under cold water and pat them dry with paper towels.

  2. 2

    Set Up Breading Station

    In three separate bowls, set up your breading station: one with flour, one with a mixture of cornmeal, salt, and black pepper, and one for the egg wash (whisk the eggs with milk).

  3. 3

    Bread the Walleye

    Dip each fillet first in the flour, shaking off the excess, then in the egg wash, and finally in the cornmeal mixture, ensuring they are well coated.

  4. 4

    Fry the Walleye

    In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded walleye fillets and fry for 4-5 minutes on each side until golden brown and cooked through. Remove and drain on paper towels.

Pecan Dirty Rice

  1. 5

    Sauté Vegetables

    In a large saucepan, heat olive oil over medium heat. Add the diced onion, celery, and bell pepper, and sauté until softened, about 5 minutes.

  2. 6

    Add Garlic and Rice

    Stir in the minced garlic and cook for another minute. Add the long-grain rice, stirring to coat it in the oil and vegetables.

  3. 7

    Cook Rice

    Pour in the chicken broth, and add salt, black pepper, and cayenne pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and the liquid is absorbed.

  4. 8

    Stir in Pecans

    Once cooked, remove from heat and fold in the chopped pecans. Fluff the rice with a fork before serving.

Braised Greens

  1. 9

    Prepare the Greens

    Wash the greens thoroughly and remove any tough stems. Chop the leaves into bite-sized pieces.

  2. 10

    Sauté Onion and Garlic

    In a large pot, heat olive oil over medium heat. Add the sliced onion and sauté until translucent, about 4 minutes. Add the minced garlic and sauté for an additional minute.

  3. 11

    Add Greens and Broth

    Add the chopped greens to the pot, stirring to wilt them down. Pour in the vegetable broth, and season with salt and black pepper. Cover and simmer for 15 minutes until the greens are tender.

  4. 12

    Finish with Vinegar

    Stir in the apple cider vinegar before serving to add brightness to the dish.

Creole Cream Sauce

  1. 13

    Sauté Onion and Garlic

    In a saucepan, melt butter over medium heat. Add the diced onion and cook until soft, about 3 minutes. Stir in the minced garlic and cook for another minute.

  2. 14

    Add Cream and Seasoning

    Pour in the heavy cream and add the Creole seasoning. Stir well and let simmer for 5-7 minutes until the sauce thickens slightly.

  3. 15

    Season to Taste

    Taste the sauce and adjust seasoning with salt and black pepper as needed. Remove from heat.

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