Walleye Angelina (Courtesy of Sue and Chris Combine)
Ingredients
- 4 Walleye filets cut to desired size
- 2 lightly beaten eggs
- 2 cups breadcrumbs
- 8 garlic cloves sliced lengthwise
- 1 ½ cups chicken stock
- 1 lemon
- ½ cup Italian parsley chopped
- ¼ cup grated Romano cheese
Preparation
- Heat oil in large skillet over medium high heat
- Dip walleye in egg wash and dredge in breadcrumbs
- Add fish to pan and add garlic, making sure garlic cooks evenly and does not burn
- Walleye should be browned after 4 - 5 minutes, flip over
- Add chicken stock to pan, just to top of walleye, not to cover
- Squeeze lemon over and leave wedges in pan
- Top filets with cheese and parsley
- Cook further until sauce is reduced and thickened
- Remove walleye from pan, place a few garlic cloves on each piece and drizzle with sauce and more parsley
Notes
Serves 4