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.

Pecan Breading:
2 cups Pecans
1 cup Bread Crumbs
¼ cup Dry Parsley

Crush all ingredients together.

Lobster Butter:
2 tbsp fresh Garlic
1 lb Butter
10 oz Lobster Meat-cooked

Procedure:
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.

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