1 egg |
1/4 cup milk |
12-oz Walleye fillets, skinless |
Salt and pepper to taste |
1/2 cup flour |
1/4 cup clarified butter |
Fresh parsley, chopped |
Beat egg; add milk, and mix well. Season fillets with salt and pepper. Dip fillets into egg/milk mixture and into flour. Heat clarified butter in a heavy pan over medium-high heat. Sauté fillets 3 to 4 minutes per side or until nicely browned. Remove from the pan, blot with a paper towel, and place on plates. Garnish with chopped parsley, and serve immediately.
