February 23, 2015 Share

Crispy Walleye with Basil Cream Sauce

Looking for a new twist on an old favorite? This Crispy Walleye with Basil Cream Sauce recipe is sure to be a favorite. Take walleye up a notch, in flavor, and enjoy this fresh twist on a classic recipe.

Crispy Walleye with Basil Cream Sauce
Recipe type: Lunch / Dinner
Cuisine: Walleye
This recipe can be used with Walleye.Bass or whatever firm flaky fish you would like.
  • Walleye fillets (4-6 )
  • 1 Cup crushed saltine crackers
  • 1 Cup Betty Crocker potato buds
  • 2 eggs
  • ¼ Cup milk
  • ¼ Cup flour
  • ½ teaspoon pepper
  • 1 teaspoon italian seasoning
  • Oil for frying ( whichever type you prefer)
  • 1 Cup whipping cream
  • 1 Tablespoon freshly chopped basil
  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  1. Mix the crushed saltines, potato buds, pepper and italian seasoning in a large bowl. (don't add salt, the crackers provide plenty)
  2. Beat the eggs in a small bowl and add the milk.
  3. Heat the cream in a sauce pan slowly to a boil then add the lemon zest and basil. reduce to simmer and reduce by one third.
  4. Heat the oil to 350 degrees.
  5. Dredge the fillets in the flour then through the egg milk mixture.
  6. Next coat the fillet in the cracker and potato bud breading.
  7. Fry until golden brown.
  8. Take the cream mixture off the heat and let cool slightly while you are cooking the fish, right before serving add the lemon juice to taste. Serve fish with cream mixture spooned over fillets along with your favorite sides.
  9. We like to use wild rice.




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