Recipe: Romano & Red Chili-Crusted Walleye
February 10, 2014
The temperature in Nestor Falls is a brisk -22°C/-7°F: not so bad! If the weather in your backyard has you wishing for a taste of summer, we received an excellent Walleye recipe from our friend Jane Johnston that hits the spot. Romano & Red Chili-Crusted Walleye should remind you that Nestor Falls outposts will open for fishing in just a few short months. Enjoy!
Escape to the Wilderness!
Dave & Michelle
1/4 cup salad oil
4-3 oz Walleye pieces breaded with Romano-Red Chili crust (recipe to follow)
10 oz Garlic Mayonnaise (recipe to follow)
6 oz balsamic vinegar
20 leaves baby romaine
Red onion rings
Basil leaves, for garnish
Tomato slices, for garnish
Romano Red Chili Crust
1 cup bread crumbs
1/2 cup Romano cheese
1 tablespoon crushed red chili flakes
1 cup buttermilk
Toss the Romano cheese and red chili flakes with bread crumbs. Dip walleye pieces into buttermilk and season with salt. Coat fish with the breading and refrigerate until ready to use.
3/4 cup mayonnaise
Juice from half a lemon
1 tablespoon creole or hot mustard
1 clove garlic, minced
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
Worcestershire, to taste
Salt and pepper, to taste
Whisk all ingredients together in a medium bowl.
Heat a 12-inch saute pan over medium flame and add the salad oil. When warm, place walleye face-down into the hot oil and cook until crisp. NOTE: The walleye will flake apart when done. If the fish is thick, you may have to finish the walleye in oven at about 350°. Place red onion rings and baby romaine on plates to form a salad. Crumble walleye on the salad, and drizzle with the Garlic Mayonnaise and balsamic vinegar. Garnish with basil and tomato.