This recipe is as simple as it is sublime. In Minnesota, walleye usually is the fish of choice with a recipe like this. But it works just as well with panfish like crappies, perch, or bluegill—really, any white-fleshed fish.
To serve two . . .
2 walleye fillets
1/4 c. flour
Salt and pepper to taste
1/4 c. cornmeal
1 tbsp. unsalted butter
1 tbsp. olive oil
The sauce . . .
1/2 c. white wine
6 tbsp. sour cream
2 tbsp. fresh dill, chopped (2 tsp. dry)
1 tbsp. fresh parsley or chives, chopped
Zest of 1 lemon, chopped
• In a large skillet, melt the olive oil and butter until the foam subsides. Meanwhile, rinse the fillets and pat dry. Combine the flour, salt and pepper, and corn meal, and dredge the fillets, shaking them lightly to remove excess flour.
• Sauté the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove to two warm plates.
• With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes, or until reduced by half.
• Whisk in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.
Source: Chef Lucia Watson, owner of Lucia’s restaurant in Minneapolis, is a longtime In-Fisherman culinary contributor and author of the book In-Fisherman Presents Cooking Freshwater Fish– http://www.in-fisherman.com/2011/09/30/sauteed-walleye-recipes/