Description
Crispy, oven-baked walleye coated in seasoned cornflakes for a crunchy, flavorful crust. A simple and satisfying dish perfect for weeknight dinners.
Ingredients
- 4 portions Sizzlefish Walleye
- 1 large egg
- 2 cups cornflakes
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- Lemon wedges for serving (optional)
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper. Whisk the egg in a shallow bowl until smooth.
- Add cornflakes to a food processor and pulse until coarsely ground. Transfer to a bowl and mix in smoked paprika, garlic powder, salt, and black pepper.
- Blot walleye with a paper towel to remove excess moisture. Dip each piece into the egg, then coat with the cornflake mixture, pressing gently to adhere.
- Place coated fish on the prepared baking sheet and bake for 15–18 minutes, or until golden and cooked through.
- Serve hot with lemon wedges if desired.
Notes
- For extra crispiness, lightly spray the coated fish with cooking oil before baking.
- Substitute walleye with other white fish like cod or tilapia if needed.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven to maintain crisp texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
