Corn Crusted Walleye with Lime and Black Pepper Aioli
(Boyne Mountain)


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Ingredients

1 8oz Walleye fillets
1 egg Beaten with 4oz of buttermilk
3 tbs Vegetable oil
3/4 cup Flour
Salt and pepper
2 cups Corn flake crumbs
For Aioli
1/2 cup Mayonnaise
1 tbs Lime zest
1 tsp Lime juice
1/2 tsp Chopped chives
1 tsp Fresh ground black pepper
1 pinch Cayenne pepper
Kosher salt

Instructions

For Aioli:

Prepare all the ingredients for your aioli first. Combine in a small bowl and refrigerate to marry the flavors for at least 30 minutes. This can be made the day before for the best flavor and will keep if handled correctly in your refrigerator for 2 to 3 weeks.

For Cooking:

In 3 shallow bowls add the flour in one, the egg and buttermilk mixture in the second, and the corn flake crumbs in the third. Season the fillets with salt & pepper then coat the fillets with the flour. Dip the fillets in the egg / buttermilk mixture to make a glue and then press the fillets into the corn flake crumbs until well coated on both sides.

Carefully drop the fish fillets into a medium hot saute pan with oil and pan fry until golden on LOW heat about 8 minutes.

While your fish is cooking, pull your aioli from the refrigerator. Remove the fish from the pan and drain on paper towels. Place each piece on a plate and top with a tablespoon of your aioli garnish. Serve and enjoy!
 
 
Description:


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