Recipes: Cornmeal-Crusted Walleye, Cornmeal Crust, Polenta, Polenta Pound Cake and Corn Muffins

  • Updated: April 3, 2013 - 1:53 PM

Cornmeal-Crusted Walleye √

Serves 4.

This light coating works nicely for any fish, including trout. It’s especially good for a shore lunch with a fresh catch cooked right on the beach.

• 4 whitefish fillets, about 4 to 6 oz. each, rinsed and patted dry

• 1/2 c. freshly squeezed lemon juice

• 1/2 c. all-purpose flour

• 1/2 c. cornmeal

• Salt and freshly ground black pepper

• Dash of cayenne pepper

• 2 tbsp. butter

• 2 tbsp. vegetable oil

• Chopped fresh parsley and lemon wedges


Dip the fillets in the lemon juice and set aside. Mix together the flour, cornmeal, salt, pepper and cayenne and spread out on a plate. Dust the fish with the seasoned cornmeal.

Heat the butter and oil in a heavy skillet over medium heat. Add the fish and fry until golden brown, about 3 minutes. Flip and fry until golden brown, 3 minutes. Serve immediately with chopped fresh parsley and lemon wedges.

Nutrition information per serving:

Calories 332 Fat 20 g Sodium 110 mg

Carbohydrates 15 g Saturated fat 6 g Calcium 36 mg

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