Ingredients for Walleye With Pecan Butter Sauce Fish
- Fish Fillets
- 1 large egg
- 1/4 cup milk
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- Paprika
- White Pepper
- Garlic Powder
- 1/4 cup (1/2 stick) softened butter
- 1 tablespoon lemon juice
- 1/4 cup chopped pecans
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How to Make Walleye With Pecan Butter Sauce Fish
- Pat walleye fillets dry with paper towels. Season generously with salt and pepper.
- In a shallow dish, whisk together 1/4 cup milk and 1 large egg.
- In a separate shallow dish, combine 1/2 cup all-purpose flour, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper.
- Dip each walleye fillet in the egg mixture, allowing excess to drip off, then dredge in the flour mixture, ensuring it's fully coated.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Once hot, carefully place fillets in the skillet.
- Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
- While the fish is cooking, prepare the pecan butter sauce: In a small bowl, beat together 1/4 cup (1/2 stick) softened butter, 1 tablespoon lemon juice, and a pinch of salt until smooth.
- Stir in 1/4 cup chopped pecans.
- Once the walleye is cooked, transfer to a serving plate and drizzle generously with the pecan butter sauce.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
6g
Fat
93g
Carbs
7g
