PAN-FRIED WALLEYE WITH CAPERS & DILL
Option: Bring your cast iron pan out to the grill, over the campfire, or onto the shore for a quick, delicious elevated Minnesota fish fry!
½ cup gluten-free flour (we recommend Bob’s Red Mill 1:1)
1 tsp salt
½ tsp pepper
4, 4-6 ounce walleye filets
¼ cup high-heat oil (grapeseed or avocado)
1/3 cup dry white wine, or vegetable broth
2 Tbsp capers, drained
4 Tbsp butter
Juice from one lemon
2 Tbsp fresh chopped dill, divided
Additional salt for seasoning
In a shallow dish, combine flour, salt and pepper. Dredge fish, coating on both sides.
Over medium heat, heat a cast iron skillet, large enough to hold all fish, add oil. Add fish to skillet, presentation-side down, and cook 4 minutes. Flip and continue cooking another 2-3 minutes until fish is opaque.
Set fish aside on a warm plate. Wipe out skillet with paper towel.
Return skillet to heat, add wine (or broth) and simmer for 3 minutes. Add capers and butter, simmer 2 more minutes. Add lemon juice and 1 Tbsp of the dill. Heat through. Taste and add salt if needed.
Pour sauce over fish, garnish with remaining dill.