NUT-COATED WALLEYE FILLETS
2 pounds walleye fillets, skinned, washed, and dried with a paper towel
2 cups unsalted almonds or cashews, crushed very fine
Salt and pepper to taste
1 egg
1 cup water
Cooking oil or butter

Cut the fillets into serving-sized pieces. Salt and pepper to taste. Beat the egg into the water. Dip the fillets into the egg mixture and then coat well with the crushed nuts. Saute fillets over medium high heat in oil or butter,turning once, until golden on each side. Serve with fresh lemon wedges and your favorite tartar sauce. Serves 4

Cajun Saute Walleye

Cajun Spice:
2 tablespoons paprika
1 tablespoon garlic powder
1 teaspoon brown sugar
3 teaspoons Cajun Seasoning (Brand of your choice)
2 pounds walleye fillets (skinned) cut into 4 portions, rinsed, patted dry
3 teaspoons vegetable oil.
In a small bowl, combine all the spice ingredients. Lightly brush each fish portion with about ? teaspoon of vegetable oil. Sprinkle the spice mixture evenly over both sides of the fish. Heat about 1 teaspoon of the oil in a large skillet. Add the fish and saute 2 to 3 minutes on each side or until the fish is done throughout. Makes 4 servings.

Baked Walleye

12 walleye fillets
1 tbsp. of your favorite seasoning
3 egg whites
1/2 c. mayonnaise
1 tbsp. chopped parsley
Lemon Juice
1/4 tsp. garlic powder.
1/4 tsp. white pepper

To prepare, preheat the oven to 400 degrees. Then sprinkle the seasoning over the fillets, and bake in a greased dish for 10 minutes. Next, beat the egg whites til stiff and fold in the remaining ingredients, then spread the mixture over the top of the walleye fillets and bake for another 15 minutes.

Maple Baked Walleye
By LOO Staff

1 egg
2 tsp. maple syrup (real, not artificial)
Ritz crackers; crushed to 2 cups
1/2 tsp. Salt
4-6 walleye fillets (1 1/2-2 lbs.)
Lemon wedges (optional)
In a shallow bowl, beat eggs; add maple syrup. In a plastic bag, combine crackers and salt. Dip fish in egg mixture then shake in bag until coated. Place fish in baking dish. Bake in 425-to 450-degree oven for 10-20 minutes until fish flakes easily with a fork. Serve with lemon wedges if desired. Yield: 4-6 servings.