MRS Montgomery's Note:
A great recipe for those fisherman (and their families) who love Walleye to eat, but are sick of the same old fried fish! This recipe is modified from the In-Fisheman magazine.
My Private Note
Units: US | Metric
- 1In a large skillet, melt the olive oil and butter.
- 2Rinse the fillets and pat dry. Combine the flour, salt and pepper, and corn meal, and dredge the fillets, shaking them lightly to remove excess flour.
- 3Sauté the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove and keep warm.
- 4With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes, or until reduced by half.
- 5Stir in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.
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Nutritional Facts for Walleye With Sour Cream Dill Sauce
Serving Size: 1 (148 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 364.6
- Calories from Fat 200
- Total Fat 22.2 g
- Saturated Fat 10.3 g
- Cholesterol 34.2 mg
- Sodium 33.7 mg
- Total Carbohydrate 27.1 g
- Dietary Fiber 1.6 g
- Sugars 0.7 g
- Protein 4.3 g
The following items or measurements are not included:
walleyed pike fillet
lemons, zest of