My guy likes to joke that all we eat is walleye and venison. This is far from the truth but for a good portion of the year we eat them roughly once a week but for sure every other week. I don’t mind. I love them both. They are nice to rotate with your standard chicken, pork, beef, etc. It’s also a nice feeling to be able to say that you caught your own dinner or harvested it during hunting season. To make it even better it’s a great feeling to add in fresh veggies from the garden. Roasted green beans & tomatoes are one of my favorite side dishes and they go perfectly with baked walleye. We might not be living off the grid but I’d say we are fairly self-sufficient and that makes cooking dinner extra enjoyable and satisfying.

Breaded & Baked Walleye (serves 2)

• 2-4 fillets walleye
• 1 tbsp mayonnaise
• 1 tbsp whole grain mustard
• 1/2 cup fine dry bread crumbs
• 1-2 tsp Blackened Seasoning
• salt to taste
• cooking spray, olive oil, or melted butter

Mix mayonnaise & mustard on a plate. Mix breadcrumbs & seasonings on a plate. Coat the walleye on both sides with the mayo/mustard mixture. Dip in the seasoned breadcrumbs to coat & shake to get rid of excess crumbs.

Place on a lightly greased baking sheet & spray with cooking spray or drizzle with olive oil or melted butter. Bake for 10-15 minutes. Broil for 2-3 minutes. Serve with sides of choice (I chose creamy rice and roasted green beans & tomatoes fresh from the garden).