Serves 8 people
Prep time: 10 minutes
Cook Time: 15 minutes
Total: 25 minutes
- 2 lbs. walleye or a firm white fish such as cod, pollock, halibut or tilapia
- 2 eggs
- ¾ cup unseasoned breadcrumbs
- ¼ cup pecans (ground)
- 1/2 cup AP flour
- 1 tsp lemon pepper
- 1 tsp chili pepper
- 1 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- Cooking spray
- 1/3 cup Dijon mustard
- 3 Tbsp. whole grain mustard
- Heat oven to 400 degrees
- Cut walleye (or fish of choice) fillets in half. Cut the halves into long strips and then cut the longer strips into smaller strips. Make sure the strips are relatively the same thickness to ensure even cooking.
- Sprinkle the fish with salt and pepper.
- Add 2 eggs into small bowl and whisk.
- Place ¾ cup breadcrumbs ( can use panko or cornmeal), ¼ cup AP flour, ¼ cup ground pecans, all seasonings and a generous pinch of salt and pepper into a bowl. Stir with fork.
- Place each of the fish strips into the flour , then into the egg , lastly the pecan breading mixture.
- Spray a sheet pan (or two) with cooking spray to prevent fish from sticking as it bakes.
- Place the pan(s) in the oven and bake for 15-18 minutes. Cooking times may vary depending on thickness of the fish fingers. The fish should be fully cooked through and the coating should be golden brown. Removing from oven when fully cooked.
- In mixing bowl, add all mustard and maple and stir till mix evenly
- Serve with maple mustard dipping sauce and fresh lemon wedges.