Pan-Fried Walleye with Lemon
1/4 cup all-purpose flour
flour, salt and pepper in a shallow bowl. Dredge fish one piece at a time,
into flour, shaking off excess. In a medium skillet, heat oil and 1 tbsp.
butter over medium-high heat. Add fillets and cook 2-3 minutes on each side
or until fish flakes with a fork. Transfer to a plate and keep warm. Add
lemon juice to the skillet. Whisk in the butter until thickened. Pour sauce
over the fish and sprinkle with parsley.
Salt and freshly ground pepper
4 Walleye fillets
1 tbsp. vegetable oil
3 tbsp. cold butter, cubed
2 tbsp. fresh lemon juice
1 tbsp. chopped parsley