The Lake Erie waters just off of Cleveland and northeast Ohio teem with walleye, particularly in the spring and the fall. Here's a regional favorite, baked not fried.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 6 Tbsp. milk
- 3 tsp. lime juice
- 1 tsp. Dijon mustard
- 1 cup corn flake crumbs
- 4 walleye fillets, cleaned and boned
- Olive oil cooking spray
- Garlic powder
- Sea salt
- Freshly ground black pepper
Preparation:
Preheat oven to 450 degrees. Mix together milk, lime juice, mustard, garlic powder, salt, and pepper. Place the corn flake crumbs in a flat container. Dip the fish in the milk mixture and then in the cornflake crumbs, coat both sides. Place fish on non-stick baking sheet. Spray with olive oil cooking spray. Bake until lightly brown, about 10 minutes. Turn the fish and spray the other side with olive oil cooking spray. Bake until crisp.
(recipe courtesy of the Ohio Dept. of Natural Resources)
(recipe courtesy of the Ohio Dept. of Natural Resources)
