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  Pan Sauteed Walleye with Almond Panko Crumbs
 
  • This recipe will work with almost any type of thin, skinless fish. Sole, skate, and rainbow trout are also good choices.
  • You can also use bigger fish and cut "fingers" from the thicker fillets. Grouper and halibut work well here.
  • The almonds can be substituted with other nuts if you like, macadamia nuts or pine nuts are great too.

Ingredients
  • 2 pounds walleye pike fillets, skinned and boned
  • 1/2 cup white flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 eggs beaten
  • 1/2 cup sliced almonds, browned then finely chopped
  • 2 cups panko bread crumbs
  • 1/2 cup or more vegetable or canola oil

       

Directions
  • Mix flour, salt and pepper in a plastic bag. Add the fish to the bag and shake it up, making sure the fish is well coated. Next put each piece of fish into the beaten eggs. Just get the fish wet without rinsing off the flour. Put almonds and panko crumbs in a plastic bag. Now drop each piece into the almond/panko crumb mixture and coat thoroughly. Set the now breaded fillets on a plate and let the crumbs set for about 5 minutes.
  • Heat the oil to 375 degrees. Its best to test the oil with a thermometer. Gently set the fillets in the oil one at a time in order of thickness. Thinner ones go in last and come out first. Cook about 4 to 5 minutes per side until golden brown. remove from oil and set on a paper towel covered plate.This is the only time I like tartar sauce on my fish. Other options to serve with the fish include malt vinger or remoulade sauce. At home, we serve it Cuban style, with mojo; chopped garlic and sliced onions with a spoonful of hot oil poured on top, followed by a squeeze of lime. If you would like spicy crumbs add a little blacking spice to the panko crumbs. Lemon zest also adds a great flavor,
  • This recipe serves four people.
Dirk's Fish and Gourmet Shop © 2004