Macadamia Nut Crusted Walleye
Walleye is a popular fish in the Great Lakes Region of North America. So much so that Minnesota designated walleye as the official state fish. Not only is it a fun fish to catch, it is delicious to eat. We are fortunate to have some good friends who are avid fishermen so we have been treated to walleye fresh from the lake. It can also be found in the freezer section of most grocery stores throughout the Midwest and in the fresh seafood section on occasion. If you do not have access to walleye, you can substitute another whitefish for this recipe.
As an alternative to traditional walleye batter or breading, I use a blend of macadamia nuts and almond flour to coat the fish, which makes it grain free and suitable for paleo and keto diets. This mixture complements the sweet mild flavor of walleye very well. It is panfried then finished in the oven to keep it a little lighter. Serve with fresh lemon wedges and homemade tartar sauce (recipe below).
4 walleye fillets, about 1 1/2 pounds
1 1/4 cup macadamia nuts
1 1/4 cup almond flour
1 tsp sea salt
1/2 tsp black pepper
Olive oil, coconut oil or ghee for pan frying
Fresh dill for garnish
lemon wedges and tarter sauce for serving
- Preheat the oven to 400.
- Place the macadamia nuts in a mini food processor and blend until it is a coarse meal.
- Add the almond flour, salt, and pepper to the macadamia nuts and pulse until well blended.
- Spread the macadamia nut mixture on a dinner plate or tray.
- In a medium bowl whisk the eggs until well blended.
- Pat the walleye fillets dry with a paper towel and season with salt.
- Dredge a fillet through the egg then coat it with the nut mixture.
- Place the fillet on a clean dinner plate or tray and repeat with remaining fillets.
- Heat 1/4 inch of oil or ghee in a cast iron pan or large skillet over medium high heat until hot.
- Place 2 fillets in the pan and fry until the underside is golden, about 3-4 minutes.
- Gently flip the fillets and repeat on the other side.
- Place the browned fillets on a sheet pan lined with parchment paper and repeat with the remaining fillets.
- Bake in the preheated oven for 10-12 minutes or until cooked through.
- Garnish with the fresh dill and serve with lemon wedges and tartar sauce (recipe below).
Tartar Sauce ingredients:
1 cup homemade or good quality mayonnaise
2/3 cup chopped dill pickles: I like Grillo’s brand
1 TBSP fresh chopped dill
1 TBSP fresh lemon juice
1/4 tsp sea salt
1/4 tsp black pepper
Tartar Sauce Directions:
- Place all the ingredients in a small bowl and combine.
- Adjust seasoning to taste.
- Store any leftovers in a sealed container in the refrigerator for up to 10 days.