Shorelunch: Pecan Honey Walleye

On a recent trip to northern Minnesota, I noticed the Timbers Restaurant at The Lodge at Giant’s Ridge (near Biwabik, MN) featured walleye as the dinner special.

Always interested in testing new walleye recipes, I ordered the dish. Two days later, I ordered it again. A quick Internet search yielded many variations. Here’s the combination of ingredients I settled on after trying it out at home over a campfire.

  • 4 large walleye fillets
  • 1/2 cup flour
  • 3 eggs, beaten
  • 1/2 cup bread crumbs
  • 1 cup crushed pecans
  • 1/4 cup parsley, chopped
  • salt and pepper
  • 2 T canola oil for frying
  • 1 T butter, for frying
  • 3 T honey

Combine pecans, breadcrumbs and parsley. Set aside. Wash walleye fillets. Drag through flour. Generously salt and pepper both sides. Dip in egg mixture, shaking off excess. Press into pecan mixture. Set aside.

Heat canola oil and butter in a large frying pan over medium hot coals. Cast-iron fry pans work best over an open fire. Add two filets to the pan. Fry for two to three minutes until golden brown. Turn and fry another two minutes. Brush with honey and serve. Serves four.

—Shel Zolkewich