Pan Fried Walleye With Spinach Polenta And Balsamic Tomato Sauce

[rps]

Ingredients

1 four to six ounce fillet of walleye per person

1/2 cup all purpose flour

1 cup panko bread crumbs

1 egg

salt

pepper

onion powder

garlic powder

old bay spice blend

2 slicing tomatoes, stemmed and cut in half

1/2 pint grape tomatoes, cut in halves

2 Tbs. Olive Oil

3 Tbs. Balsamic Vinegar

3 Tbs. Sugar

1 Tbs. dried oregano

1 cup half and half

2 cups water

1 Tbs. butter

1/2 cup grated Parmesan

3/4 cup polenta

6 ounces fresh spinach

salt

pepper

coconut oil

Method

Dry the fish fillets. Mix 1 teaspoon each of the salt, pepper, onion powder, garlic powder, and old bay seasoning. Liberally season the fillets. Place the flour in a baggie or sack and shake each fillet in the flour to dust. Break the egg into a bowl and add 1 teaspoon of water. Whisk to combine. Dip each fillet into the egg mixture to coat all sides, shake off any excess egg, and roll the fillet in panko to coat. Set aside to allow the crust to firm.

Place the sliced large tomatoes cut side down in a baking dish. Scatter the cut grape tomatoes around. Pour the combined balsamic/oil mixture with sugar and herb over the tomatoes. Bake at 400 degrees for 20 minutes. Remove the large tomato skins and break up the large tomatoes.

Place the spinach in a colander and pour a tea kettle of boiling water over it to wilt the spinach. Let the spinach cool and squeeze the water from it. Chop the spinach. Bring the seasoned water and half and half to a boil and whisk in the polenta. Reduce the heat to medium low. Use a wooden spoon to stir the polenta from time to time as it cooks for 10 minutes. Add additional water if needed to thin the mixture. Immediately before service stir in the cheese and then the spinach.

Put 1/4 inch of oil in the fry pan and heat until it shimmers. Place the breaded fillets in the oil and fry without moving until golden brown. Repeat for all sides of the fillet.

[Quillback]

Looks very tasty!

[Gavin]

Good ingredients & technique! I'm sure it was great. Thanks!

[Feathers and Fins]

I will be trying this one. looks good

[ness]

Sounds excellent, and your write up is first rate too. That fillet looks perfectly done. I love polenta -- need to work that into the menu more often. Thanks for sharing.

[Quillback]

After reading this, next keeper walleye I catch is coming home with me.