Pecan-Crusted Walleye Fingers Recipe

Pecan Crusted Walleye FingersIn May 1965, the state Legislature passed a bill which was signed into law by Governor Rolvaag, designating the walleye as the
state fish. And for good reason, it’s not only delicious, high in protein and a great combination of 3-6-9 fats and amino acids, however, fishermen/women declare that catching the Zen Caveperson’s meal of choice for tonight’s dinner is an elusive feat. Lucky for you Zen Caveperson’s, you can now buy Red Lake Walleye locally in Bemidji at several retail locations such as Harmony, Luken’s, Marketplace, Rod’s Meats, Bemidji Locker or online at: 

Pecan-Crusted Walleye Fingers:


6 Walleye fillets*

2 large eggs

1⁄2 cup finely chopped pecans

1⁄2 cup almond flour

1 tsp garlic powder

1 tsp lemon pepper seasoning

1⁄2 tsp salt

Coconut oil cooking spray


Preheat oven to 350°F.

Cut fillets crosswise into 1-inch strips.

Whisk together eggs and 1⁄4 cup water. Place egg mixture in a shallow dish.

Combine pecans and remaining ingredients in another shallow dish. Dip fish in egg; dredge in pecan mixture. Place parchment paper on a baking sheet coated with cooking spray.

Arrange fish on rack; bake 15 minutes or until fish flakes easily with fork

*You may be substitute other firm white fish such as catfish or grouper if you can’t catch or buy walleye but really there’s no excuse not to be eating the state fish of Minnesota, Zen Cavepersons, find it locally at Harmony, Luken’s, Marketplace, Rod’s Meats, Bemidji Locker or online: