Skip to main content

Almond Crusted Walleye

Our daughter Annie and her boyfriend Aaron are leaving for a Spring Break trip to Puerto Rico tomorrow so we had them over for dinner tonight.  I decided to make almond crusted walleye fillets and rice pilaf.  I had walleye prepared like this several times at the Library Restaurant and loved it so I tried to recreate it. They serve it with a delicious beurre blanc sauce.  Rice pilaf is a side dish staple my Mom has made since I was a kid.  Will loves it; I make it often.  It pairs very well with any main dish, especially fish.

Foodie Mama

Almond and Parmesan Crusted Walleye Fillets
  • 1/2 C Panko Bread Crumbs 
  • 1/4 cup sliced almonds, finely chopped (can sub pecans or also skip the nuts)
  • 1/4 cup shredded Parmesan cheese
  • 1 t dried basil
  • 1/2 teaspoon seasoned salt 
  • 2 Small Eggs, beaten
  • 1 Pound Walleye Fillets, cut into serving portions
  • 1 1/2  tablespoon butter, melted

1. Heat oven to 400°F. Line 15x10x1-inch baking pan with aluminum foil. Spray with nonstick cooking spray; set aside. In shallow bowl combine bread crumbs, almonds, cheese, basil and seasoned salt; mix well. In second shallow bowl place eggs. Dip each walleye fillet in eggs and then coat with bread mixture; patting mixture over fillet to fully coat.

2. Place coated fillets on prepared baking pan. Drizzle coating with melted butter. Bake, uncovered, 12 to 14 minutes or until fish flakes easily with fork. Do not overcook.

Rice Pilaf

1/2 Stick Butter
1/2 C Vermicelli, broken into 1" pieces
2 C Chicken Broth or Water
1 C Raw Rice (not minute rice)
Salt and Pepper to Taste

  • Melt Butter in saucepan.  Add vermicelli, stir until well coated and starting to brown, over medium heat.
  • Add rice, chicken broth, salt and pepper to pan.  Increase heat to high and bring to a boil.  Reduce heat and simmer for length of time shown on the rice package (brown rice takes longer to cook)

Panko-Crusted Walleye (update photo: 1/26/21)