Baked Walleye with Shrimp

By Carolanne

Cliff writes, "During the 'good' walleye years we try different recipes for a change of pace from the cornmeal fried fillets (our standard). We have used this recipe for a number of years. It is a little cumbersome but worth it."

Ingredients

• 3 lbs. walleye fillets
• 1 egg
• 1/2 Cup water
• 1 Cup flour
• 1 tsp. salt (Cliff likes COARSE SEA SALT)
• 1 tsp. GROUND WHITE PEPPER
• 1 Cup bread crumbs
• 1-2 tsp. LEMON PEPPER, RUTH ANN'S MUSKEGO AVE. or SUNNY SPAIN, optional
• 1/2 Cup vegetable oil
• 1/4 Cup butter
• 1/2 Cup chopped onion (1 small)
• 1/2 Cup chopped celery (1-2 ribs)
• 1/2 Cup chopped red bell pepper (1/2 pepper)
• 1/2 Cup chopped orange or yellow bell pepper (1/2 pepper)
• 1 lb. medium shrimp, shelled (Cliff uses wild shrimp)
• 1/4-1/2 Cup shredded cheese, optional (Parmesan or mozzarella would both be nice)

Preparation

Step 1

In a wide, shallow bowl, beat together the egg and the water. On a plate with a rim, combine the flour, salt and WHITE PEPPER and mix well. Put the bread crumbs on a second rimmed plate. Sprinkle the fillets with LEMON PEPPER, MUSKEGO AVE. or SUNNY SPAIN (if using). Dip the fillets in the seasoned flour, then in the egg wash and then in the breadcrumbs. Heat the oil in a large, heavy frying pan. Fry the fillets, being sure not to overcrowd, until nicely browned on both sides. Undercooking is better than overcooking. Set all the cooked fillets aside and keep warm. In the same pan, drain off the vegetable oil, trying to leave any browned bits in the pan, and melt the butter. Sauté the onions, celery and peppers until soft and set aside. Cook the shrimp until done in the same pan. Put the veggies in a baking pan; add the shrimp and then the walleye fillets in one layer. Sprinkle with cheese if desired. Broil for a few minutes to melt/brown cheese or just to crisp everything up and serve immediately.