Pan-Fred Walleye

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.

Makes 2 servings

Allergy Warning: Contains milk and eggs and fish and wheat