Wild Rice-Crusted Walleye

This recipe is inspired by the book “The Sioux Chef’s Indigenous Kitchen” by Sean Sherman. We have made adjustments using our favorite SweetGrass Trading Co. products.

Garnish the fish with cranberries, chopped apples or berries lightly tossed in the pan right before serving. This recipe also works with trout. Serves 4 to 6.

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 4 -6 walleye or trout fillets, or butterflied fish
 ½ cup wild rice flour or finely ground Ramona Farms cornmeal
 1 pinch Sakari Botanicals Cedar smoked salt
 1 pinch crushed juniper berries
 ¼ cup Seka Hills Extra Virgin Olive Oil, or more as needed
1

Rinse the fillets and remove any pin bones. Pat dry. Pour the wild rice flour onto a flat plate and stir in the smoked salt and juniper. Dredge both sides of the fillets in the flour mixture to thoroughly coat.

Heat the oil in a large skillet over a high flame. Without crowding the pan, fry one or two of the fillets in the oil for about 2-4 minutes per side until nicely crisped and cooked through. Drain on papers towels and serve immediately.

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Ingredients

 4 -6 walleye or trout fillets, or butterflied fish
 ½ cup wild rice flour or finely ground Ramona Farms cornmeal
 1 pinch Sakari Botanicals Cedar smoked salt
 1 pinch crushed juniper berries
 ¼ cup Seka Hills Extra Virgin Olive Oil, or more as needed

Directions

1

Rinse the fillets and remove any pin bones. Pat dry. Pour the wild rice flour onto a flat plate and stir in the smoked salt and juniper. Dredge both sides of the fillets in the flour mixture to thoroughly coat.

Heat the oil in a large skillet over a high flame. Without crowding the pan, fry one or two of the fillets in the oil for about 2-4 minutes per side until nicely crisped and cooked through. Drain on papers towels and serve immediately.

Notes

Wild Rice-Crusted Walleye
IngredientsDirections