Executive Chef Brian Schaeffer from Rudy’s Redeye Grill shared this recipe for Pecan Breaded Walleye with Lobster Butter with WCCO Mid-Morning viewers.
Pecan Breaded Walleye with Lobster Butter.
2 cups Pecans
1 cup Bread Crumbs
¼ cup Dry Parsley
Crush all ingredients together.
2 tbsp fresh Garlic
1 lb Butter
10 oz Lobster Meat-cooked
1. Heat frying pan with butter.
2. Place walleye fillets in buttermilk then add the pecan-breadcrumb breading
3. Place walleye in hot frying pan and cook the walleye for 4 minutes. Flip and cook the other side for 4 minutes.
4. Place walleye on a plate and add the lobster butter mixture on top of the walleye.