Cornmeal Crusted Walleye with Loaded Potato Salad

This Recipe Makes: 2 Generous Servings

Approximate Cook and Prep Time: 35 minutes

“This meal is a Summer Picnic on a plate”

Suggested Pairing: A crisp lager

Here’s What You Will Need:

1 package of Superior Select VSP Great Lakes Walleye
1/4 cup cornmeal
1/4 cup flour
10 oz. mustard-based Deli potato salad
1/4 cup bleu cheese crumbles
1/4 cup small cut broccoli florets
2 Tablespoons cooked diced bacon
2 Tablespoons sliced green onions

Here’s How You Do It:

Preheat oven to 400 degrees
Remove Walleye from the package, pat dry and season with salt and pepper
Place on a greased baking sheet
Combine flour and cornmeal and add light even layer to the top of the Walleye
Drizzle the top lightly with olive oil and place in the oven to cook until fish starts to flake, approximately 12-15 minutes
Combine remaining ingredients in a small mixing bowl and serve with finished Walleye

Got Leftovers?:

“Try mixing up your extra cornmeal into a batter and add the blue cheese, bacon, and green onions for a kicked up cornmeal muffin!”

Ring It Up! Here’s Your Checklist:

1 package of Superior Select VSP Walleye
1 small box of cornmeal
1 small bag of flour
1 container of prepared fresh potato salad (at least 10 oz.)
1 bag pre-cut fresh broccoli florets
1 small bag of pre-cooked bacon crumbles
1 bunch of green onions