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  • Weyand's Chef

Cornmeal Encrusted Walleye


2 large sweet red peppers

4 large ears sweet corn, husks removed

3 tablespoons canola oil, divided

1/2 cup yellow cornmeal

1-3/4 teaspoons salt, divided

1/2 teaspoon white pepper

Dash cayenne pepper

4 walleye fillets (6 ounces each)

1/2 pound sliced fresh mushrooms

3 tablespoons butter


Broil red peppers 4 in. from the heat until skins blister, about 15 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.

Meanwhile, brush corn with 1 tablespoon oil. Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° until tender, 30-40 minutes. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers. Cut corn from cobs.

In a shallow bowl, combine the cornmeal, 1 teaspoon salt, pepper and cayenne. Coat walleye in cornmeal mixture.

In a large skillet, saute mushrooms in butter until tender. Add peppers, corn and remaining salt; saute 2-3 minutes longer.

In another large skillet, fry fillets in remaining oil for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with corn salsa.

Recipe and photo courtesy of

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