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Walleye Francaise Recipe

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This recipe for Walleye Francaise is from Cook Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Eggs
Milk
Imported Pecorino Romano Cheese (grate very course)
Fresh flat Italian Parsley
White pepper
Vegetable oil
Fresh lemon
Lemon juice
Chicken stock
butter
Directions:
Directions:
Beat eggs
add splash of milk or heavy cream
add lots of Romano cheese to thicken egg wash
add a sprinkle of parsley & white pepper
Heat 1" vegetable oil in skillet
Flour filets
Dip in egg mixture
Fry fillet till golden color
Remove and drain on paper towel
Finish frying remainder of filets

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). Saute 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.
Personal Notes:
Personal Notes:
Also great served over linguine.

 

 

 

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