Recipe courtesy of Todd Hartman

Spicy Walleye with Vegetables and Basil Cream

  • Level: Easy
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 6 servings
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6 walleye fillets

1 1/2 cups flour, seasoned with salt, pepper, and cayenne pepper, as spicy as you like

1/3 cup olive oil

3 tablespoons butter

1 bag frozen baby shoepeg corn

1 yellow bell pepper, chopped

1 green bell pepper, chopped

1 orange bell pepper, chopped

1 medium onion, chopped

1/2 cup whipping cream

1 tablespoon finely chopped basil, or basil pesto, drained


Coat fish fillets with seasoned flour. In a large frying pan, heat oil over medium-high heat. Add fish and fry on both sides until crispy and brown. (You will probably have to fry fish in 2 batches.) Remove to a paper towel-lined plate to drain.

In the same pan, melt butter. Add vegetables and saute over medium heat for about 15 minutes or until fork-tender. Meanwhile, heat whipping cream and basil in a small saute pan until thickened.

To serve, place vegetables on plate, top with fish, and drizzle with basil cream.

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