Walleye Francaise

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IngredientsWalleye Francaise

  • Eggs
  •  Milk
  • All-purpose flour
  •  Imported Pecorino Romano Cheese (grate very course)
  •  Fresh flat Italian Parsley
  •  White pepper
  •  Vegetable oil
  •  Fresh lemon
  •  Lemon juice
  •  Chicken stock
  •  Butter


  1. Beat eggs
  2.  Add splash of milk or heavy cream
  3.  Add lots of Romano cheese to thicken egg wash
  4.  Add a sprinkle of parsley & white pepper
  5.  Heat 1″ vegetable oil in skillet
  6.  Flour filets
  7.  Dip in egg mixture
  8.  Fry fillet till golden color
  9.  Remove and drain on paper towel
  10.  Finish frying remainder of filets
  11. In separate skillet: Melt butter, add a little chicken stock and fresh lemon juice (should be a delicious mixture of lemon and butter with some chicken stock to make a sauce). Sauté filets on a low heat for a couple of minutes in lemon butter sauce, top with fresh lemon slices and add a sprinkle of parsley for a dash of color.
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