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.
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.