1/2 cup roasted pecans
1 cup bread crumbs
4 pieces walleye fillet (boneless and skinless)
1/2 cup heavy cream
1. Combine pecans and bread crumbs; set aside.
2. Moisten walleye in cream and season with salt; dredge in pecan-crumb moisture.
3. Saute walleye in a small amount of vegetable oil until brown on both sides.
4. Transfer fish to baking sheet; bake until fish flakes with a fork.
Yield: 4 servings