Minneapolis Walleye Pan Fry Plate
Upper Midwest tradition reading a fresh walleye fillet dredged in seasoned cornmeal and pan-fried golden in butter, plated with wild rice pilaf studded with dried cranberry and toasted pecan, vinegar slaw, and a lemon wedge for the Minnesota lake-country dinner.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Shred cabbage finely. Grate carrot. Finely chop onion and parsley. Pat walleye dry. Halve lemons. Roughly chop pecans. Whisk flour, cornmeal, dried dill, smoked paprika, 1.5 tsp sea salt, and black pepper in a wide bowl.
Toast
Toast pecans in a dry small saucepan over medium-low 3 minutes, shaking, until golden. Lift to a plate.
Simmer
Sweat onion in 2 tsp neutral oil in the same pan over medium 3 minutes. Add wild rice and chicken stock, bring to a boil 2 minutes, drop to low, cover and cook 25 minutes until grains split. While rice cooks, combine cabbage, carrot, apple cider vinegar, brown sugar, and 0.5 tsp sea salt in a bowl. Scrunch with hands 5 minutes until cabbage softens.
Sear
Heat butter and 3 tbsp neutral oil in a large heavy skillet over medium 90 seconds until butter foams pale gold. Press walleye fillets firmly into dredge, lay in skillet, cook 3 to 4 minutes per side until crust turns deep golden and fish flakes. (You may need to cook in batches depending on skillet size.).
Plate
Fork cranberries, pecans, and parsley through the wild rice. Mound on two plates, lay walleye over, set slaw alongside, rest lemon half on the rim of each plate.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.