French-style Walleye with Butter and Capers

What’s better than sizzling hot walleye inspired by French cuisine?
This recipe is rich in flavor and a great way to cook your latest catch!

Instructions:

Rinse filets under cold water and dab dry with paper towels. Season with kosher salt and lightly dredge in flour. Set aside.

Add 4 tablespoons of butter to a pan and heat over medium-high. Allow plenty of room between filets. The butter will be hot enough when bubbles become small and sizzling stops.

Add the fish flesh-side down and cook until golden brown, aiming to cook three-quarters of the way through on this side. Add the capers between the filets to get crispy, stirring occasionally. If the capers brown too quickly, transfer them to a plate or bowl.

When the flesh side of the walleye becomes golden, carefully flip with a fish spatula and cook the skin side another 2-3 minutes until cooked through.

Add the remaining butter to the hot pan and baste the fish.

Squeeze lemon juice, to taste, over the filets. Serve hot with capers and leftover butter in the pan drizzled on top.

Recipe and photo provided by the Council to Advance Hunting and the Shooting Sports R3 Community Clearinghouse and chef Jenny Nguyen-Wheatley