By Week 523. Year 11. Tommy is 43. The crawfish are running and the driveway is set up and the neighborhood knows because the steam carries the invitation. Rémy at the burner, 43-year-old Tommy at the table with a beer, watching the boy who became a cook become a man who cooks. Luc (20) graduated LSU, working in petroleum/energy. Colette (17) in college/nursing school. The spring is the same spring — crawfish and azaleas and the particular heat of March in Louisiana — and the sameness is the prayer.
Made crawfish pasta this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. The door is open.
The crawfish pasta was the centerpiece, but spring in Louisiana means the stove doesn’t cool down for weeks — and a good crispy fish on a weeknight keeps that same warmth going when the driveway crowd has thinned and it’s just the four of us again. Cornmeal crust is pure Louisiana muscle memory: simple, golden, and built for a table where the welcome is unconditional. This one’s for the nights after the big nights, when the season is still running and the door is still open.
Cornmeal-Crusted Walleye
Prep Time: 15 min | Cook Time: 15 min | Total Time: 30 min | Servings: 4
Ingredients
- 4 walleye fillets (6 oz each), patted dry
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 2 tablespoons whole milk
- 1/2 cup vegetable oil, for pan-frying
- Lemon wedges and hot sauce, for serving
Instructions
- Set up your dredge. In a shallow bowl, whisk together the cornmeal, flour, salt, pepper, garlic powder, smoked paprika, and cayenne. In a second shallow bowl, beat the eggs with the milk until combined.
- Coat the fillets. Working one at a time, dip each walleye fillet in the egg wash, letting the excess drip off, then press it firmly into the cornmeal mixture, coating both sides evenly. Set on a plate and repeat with remaining fillets.
- Heat the oil. Pour the vegetable oil into a large cast-iron or heavy-bottomed skillet and heat over medium-high until shimmering, about 2—3 minutes. You want the oil hot enough that a pinch of cornmeal sizzles immediately on contact.
- Fry the fish. Working in batches if needed to avoid crowding, add the fillets to the skillet. Cook undisturbed for 4—5 minutes until the crust is deep golden and releases cleanly from the pan. Flip carefully and cook another 3—4 minutes until the second side is equally golden and the fish flakes easily at its thickest point.
- Drain and rest. Transfer the fillets to a wire rack set over a baking sheet (or a paper-towel-lined plate) and let rest for 2 minutes before serving. Season with a pinch of extra salt if desired.
- Serve. Plate with lemon wedges and hot sauce on the side. Works alongside rice, coleslaw, or any spring vegetable that’s running in your corner of the world.
Nutrition (per serving)
Calories: 390 | Protein: 34g | Fat: 17g | Carbs: 24g | Fiber: 1g | Sodium: 480mg