Cornmeal-Crusted Walleye Recipe

Name: Cornmeal-Crusted Walleye
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large sweet red peppers; 4 large ears sweet corn, husks removed; 3 tablespoons canola oil, divided; 1/2 cup yellow cornmeal; 1-3/4 teaspoons salt, divided; 1/2 teaspoon white pepper; Dash cayenne pepper; 4 walleye fillets (6 ounces each); 1/2 pound sliced fresh mushrooms; 3 tablespoons butter

Servings: persons

1
Broil red peppers 4 in. from the heat until skins blister, about 15 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
2
Meanwhile, brush corn with 1 tablespoon oil. Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350u00b0 until tender, 30-40 minutes. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers. Cut corn from cobs.
3
In a shallow bowl, combine the cornmeal, 1 teaspoon salt, pepper and cayenne. Coat walleye in cornmeal mixture.
4
In a large skillet, saute mushrooms in butter until tender. Add peppers, corn and remaining salt; saute 2-3 minutes longer.
5
In another large skillet, fry fillets in remaining oil for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with corn salsa.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large sweet red peppers, 4 large ears sweet corn, husks removed, 3 tablespoons canola oil, divided, 1/2 cup yellow cornmeal, and more.

Yes, Cornmeal-Crusted Walleye falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cornmeal-Crusted Walleye

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions