Cornmeal Crusted Walleye

Great low-fat way to prepare walleye.  Serve with homemade tarter sauce and hot sauce.


1/2 cup cornmeal
1/4 teaspoon paprika
1/4 teaspoon white pepper
About 1/4 teaspoon salt
1 large egg white
1 tablespoon nonfat milk or water
1 pound skinned, boned walleye fillets (or works great with Northern)
Cooking oil spray
1/4 cup nonfat mayonnaise
1 tablespoon zucchini relish (see recipe on blog or use sweet pickle relish)
1 tablespoon chopped onion
1 tablespoon white wine vinegar
Hot sauce

• Place a 10- by 15-inch nonstick pan in a 500° oven until pan is hot, about 5 minutes.
• Meanwhile, on a plate mix cornmeal, paprika, pepper, and 1/4 teaspoon salt.
• In a shallow bowl, beat egg white and milk to blend.
• Rinse fish fillets, pat dry, and cut into serving-size pieces.
• Coat fish with egg white mixture, then cornmeal mixture. Set aside in a single layer.
• When pan is hot, mist lightly with cooking oil spray. Quickly arrange fish pieces well apart in pan. Bake until fish is browned on bottom, 3 to 4 minutes. Turn over and continue baking until fish is golden on top and opaque but still moist-looking in thickest part (cut to test), 2 to 3 minutes longer.
• Meanwhile, mix mayonnaise, pickle relish, onion, and vinegar to make tartar sauce.
• Serve with tartar sauce and hot sauce.