We spend most of our summer weekends up at our lake cabin with our parents. We spend all day outside boating, swimming, canoeing and fishing..but if we are being honest, not a lot of fish actually get caught. On the rare occasion that we actually spend enough time fishing to actually catch something, we love eating fresh caught walleye. Although we would probably enjoy walleye any way you make it, we still enjoy being creative with it. This time we created Coconut Crusted Walleye!

Here’s what you’ll need:

1 lb walleye (or white fish of choice)
1 egg
1 cup shredded coconut
1/4 cup coconut flour
1 tsp kosher salt
1 tsp black pepper
1/2 tsp paprika
Coconut oil for pan-frying

 

Directions:

  1. Coat a large saucepan with coconut oil on medium high heat
  2. Slice walleye into about 2oz size chunks
  3. Beat egg in a large bowl
  4. In a separate bowl, mix coconut flour, coconut flakes, and spices
  5. Dip and coat walleye in egg
  6. Roll in crust
  7. Pan fry until fish is tender and flaky

 

Nutrition Facts:

Total Servings: 4

Calories: 224

Protein: 23.7g

Carbs: 6.3g

Fat: 11.1g

 

Note: these nutrition facts are a rough estimate. Due to the nature of this recipe, you will likely not end up using the whole egg or all of the breading, and the amount of coconut oil added will vary.