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Recipes --> Main Courses --> Pan Fried/Baked Walleye and Southwest Corn Sauté

Pan Fried/Baked Walleye and Southwest Corn Sauté

Wally the Walleye

When I was 12 years old, my uncles took me fishing at a fish camp on Eagle Lake in Canada. I didn't much care for sitting in a boat all day trying to catch Walleye, but I did enjoy eating them! Lately, we have been getting the best fresh Walleye at Moody's Meats here in Zionsville and we think we have finally perfected our cooking technique, which differs from the fish camp, but turns out perfectly cooked fillets.

Serves 4

Wally the Walleye

Ingredients:

2 large Walleye fillets
1 egg
1/8 cup of milk
1 tablespoon butter
olive oil
flour
Salt and pepper to taste

Preparation:

Preheat oven to 375 degrees. Whisk egg and milk together in a bowl. Dredge fillets in the egg mixture and then the flour, coating thoroughly. Melt the tablespoon of butter along with a splash of olive oil in a frying pan over medium-high heat and brown on both sides, about 2 minutes per side. Spray a large baking dish with nonstick cooking spray, place the fillets in skin side down, and bake for 10 to 12 minutes. The baking keeps the skin from curling and the fish from overbrowning before it is completely cooked.

Southwest Corn Sauté

Ingredients:

2 cups of fresh bicolor sweet corn kernels cut from cobs - about 5 or 6 ears
1/2 medium sweet onion - minced
1/2 medium red bell pepper - minced
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon ancho chile powder (or to taste)
Salt and pepper to taste

Preparation:

Sauté red bell peppers and onion in the olive oil over medium high heat until the onions soften and become translucent. Add butter and then the corn, sprinkle with the ancho powder and salt and pepper and continue to cook for about 4 or 5 more minutes or until the corn is just cooked through. This is also a good way to use leftover cooked corn on the cob.