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4 walleye fillets
1 cup Lawry's Lemon Pepper with Lemon Juice Marinade
1 cup bread crumbs
1/2 teaspoon Lawry's Seasoned Salt
1/2 teaspoon Lawry's Lemon Pepper
2 tablespoons vegetable oil
2 tablespoons butter or margarine
1/3 cup light cream or half and half
1 tablespoon grated lemon peel
1/3 cup toasted sliced almonds
In a resealable plastic bag or container, place fillets and Lawry's Lemon Pepper with Lemon Juice Marinade. Marinade in refrigerator for 30 minutes.
In a shallow pan combine bread crumbs, Lawry's Seasoned Salt and Lawry's Lemon Pepper, mixing well. Remove fillet from marinade and roll in bread crumb mixture until completely covered.
In a large fry pan, heat oil and butter; add fillets and cook for 3 to 4 minutes on each side, or until golden brown and fish flakes easily. Remove to a serving platter and keep warm.
Add cream and grated lemon peel to the pan drippings and bring to a boil; stirring constantly until slightly thickened. Spoon over fillets and sprinkle with almonds.
Serves 4.
Tip: Clean your catch and put immediately into plastic bag with marinade. Dinner's ready when you get home.
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