- 1 lbs walleye fillets
- 1 cup white wine
- 1 cup water
- 2 slices of lemon
- 2 slices red onion
- 3-4 sprigs of thyme
- 2-3 garlic cloves
- Salt and pepper
Place the fillets in a baking dish and cover with the white wine and water. I used a nice Sauvignon Blanc but you could use any type of white wine you enjoy. Add the lemon, onion, thyme garlic, and a pinch of salt and some pepper. Bake in a 350-degree oven for 30- to 40 minutes until the fillets flake easily. Remove the fillets from the liquid and let cool, then flake the meat up into a mixing bowl.
- 1/2 cup finely diced red onion
- 1/4 cup finely diced red pepper
- 1/4 cup finely diced carrots
- 3 tablespoons butter unsalted
- 1 clove garlic minced
- 1/4 tsp. Penzey’s all-purpose seasoned salt (or any other seasoned salt you have)
- 2 eggs
- Lemon zest
- Juice of half a lemon
- Panko bread crumbs
- Oil for frying
While the fillets are cooking, melt butter in a sauté pan and then add the carrots, onion and peppers. Cook for 3- to 4 minutes until the carrots begin to soften then add the garlic and cook for one minute more. Allow the vegetable mixture to cool, then add it to the fish along with the lemon zest, lemon juice and seasoned salt. Beat the eggs and then add them to the mix. Fold the mixture gently, but make sure it is mixed evenly. Form patties and roll in bread crumbs. Pour about a quarter-inch of oil in a frying pan and heat oil. Fry the patties for 3-4 minutes on each side until golden brown.
I served mine with a Sriracha Aoili but regular old Hellman’s Tartar sauce is just as good.
Recipe courtesy of Jamie Carlson and his “You Have to Cook it Right” blog.