I’ve referenced this method before, but since I have cut out a lot of carbs in my diet (in an effort to keep my blood sugars low), I needed another way to crust the fish. I’m using Parmigiano Reggiano on my fillets, but my husband’s lactose intolerance means that he still gets the panko breading. I’m cooking a lot of dishes in two ways these days, and it’s not as hard as it might seem. I don’t want to make two completely different meals every day, so making meals that can be adapted for both our issues is easiest—he eats the rice and potatoes, I eat the cheeses and sour cream; we both eat the meat and vegetables. You’ll see that reflected in a number of new posts, although I won’t always show two ways of serving a dish, and I’m not changing the blog into any sort of a diet blog—I won’t always tell you when I’m not eating something.
I think I like the cheese coating better, as it turns out. If you do use the cheese, you might want to reduce the salt in the mayo marinade.
Baked Walleye—Two Ways
Preheat oven to 425º; line a baking sheet with parchment paper.
For 6 fillets:
- 1 1/2 cups mayonnaise
- 1 teaspoon salt
- 1/2 teaspoon coarse ground pepper
- 1/2 teaspoon garlic powder
- 2-3 tablespoons finely chopped parsley
Take out 1/2 cup of marinade for 2 fillets and stir in 1 tablespoon Sriracha.
- 2 cups panko breadcrumbs
- 1-2 cups finely shredded Parmigiano Reggiano cheese ( I also put some larger shavings on the top of the fish before baking)
- Lay out the fillets in a glass dish that will hold them without overlapping, spread the mayo mixture over each fillet, with the Sriracha blend on two of them. Turn and cover the other side. It’s messy, but it all works out.
- Cover the dish with plastic wrap and refrigerate for an hour.
- After one hour, remove the fillets from the refrigerator to bread.
- Pour about 2 cups panko crumbs on a paper towel or in a large dish. Spread out about 1 cup finely shredded Parmesan on another paper towel.
- Carefully place fillets in crumbs or cheese, pressing the coating into the mayo all around. You can’t avoid breading your fingers, but don’t worry about the mess.
- Place each fillet on parchment-lined baking sheet. I use a meat fork to lift the fillets at this point and it helps keep the coating on the fish.
- Bake at 425° for about 10-15 minutes or until crumbs/cheese are browning.
- I put all the fish on one baking sheet and it was easy to keep the cheese and bread crumbs apart, but two smaller sheets could be used.