Wheatland Cafe: Spice Rubbed Walleye with Herb Mayonnaise

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Walleye is a spectacular fish. This savory, lightly spiced mix with a dollop of herb mayonnaise makes every bite amazing! From ‘Taste: Seasonal Dishes from a Prairie Table,’ by CJ Katz.

2 lb boneless, skinless walleye or bass fillets

1 tbsp EACH brown sugar, dried basil and chili powder

2 teaspoons ground black pepper

1 teaspoon EACH smoked paprika, onion powder, dry mustard and salt

Oil, for coating and frying

Rinse and pat the fillets dry with paper towel.

To prepare the spice blend, in a small bowl, whisk together the brown sugar, basil, chili powder, black pepper, smoked paprika, onion powder, dry mustard and salt.

Coat each fillet with a little oil. Generously coat both sides with the spice mixture.

Preheat a skillet or BBQ. Pan-fry or grill the fish, about 5 minutes on each side depending on the thickness of the fillets. Drain on paper towels. Transfer to a platter and serve with the herb mayonnaise.

Herb mayonnaise

Vary the ingredients according to your taste.

¾ cup mayonnaise

About 1 tsp dried oregano or other dried herb (if using fresh herbs, use 1 tbsp)

½ teaspoon of Dijon

A few squeezes of fresh lemon

A pinch or two of smoked paprika

1 clove garlic, minced

Whisk all the ingredients together. Taste and adjust the seasoning. Refrigerate until ready to serve.

For 4 to 6 people.

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