The Watering Hole - Cooking with Chrystal
The Watering Hole / Cooking with Chrystal /

Walleye Francaise
Cooking time 15-20 minutes


  • 1 pound fresh walleye filets
  • pan/bowl of all-purpose flour
  • 4 eggs, whipped
  • 2 tbls of romano cheese grated
  • 1/2 cup cooking sherry wine
  • 1-2 cups chicken broth/stock
  • chopped fresh parsley
  • salt and pepper to taste
  • hot sauce of choice - a dash or two
  • 1/4 cup butter
  • 1-2 lemons to squeeze
  • olive oil in a pan
  • Jeff's Cooking Chrystals seasoning (soon to be available for sale!)

Whip eggs in a bowl, add cheese, hot sauce and parsley.

Coat walleye with flour, dust off excess, place in whipped egg mixture.

Heat a large skillet with olive oil. Saute battered walleye until browned edges are noticed on both sides. Drain excess hot oil into another pan. Set aside.

Add sherry and chicken stock to pan with walleye and let simmer. Also, add butter to pan. Stir or move pan to mix in.

Let sauce reduce, roll your lemon, slice in half and squeeze over walleye in the pan. Let simmer a few more minutes.

As fish looks to be tender turn off heat and pour into serving plate or dish. Add parsley and any additional seasonings like Jeff's Cooking Chrystals to taste on top. Serve.


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