"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Almond coated Walleye Recipe

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This recipe for Almond coated Walleye, by , is from Yum! The Best of "B Squared" , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, February 17, 2009


2 c ground almonds
2 c ground saltine crackers
1/2 tsp black pepper
4 c flour
1 c milk
2 eggs
2 lb Walleye fillets
1/2 c olive oil for frying

Place flour on a large plate and crushed crackers/almonds/salt/pepper on another.
In a shallow pan, whisk milk and eggs.
Dredge walleye fillets thru flour, then dip in the egg mixture and then into the cracker meal. Continue until all filets are coated and keep them on a plate.
Heat 1/2 inch of olive or canola oil in a large skillet. Test the temp of the oil by touching the end of the fish to the oil. If it starts sizzling, it's ready to cook. When the oil is hot, but not smoking, place enough fish in the pan to cover the bottom. Cook fish about 5 mins per side or until golden brown and flaky in the center. When done, drain on a plate lined with a paper towel.




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