"A Fort Wayne Favorite!"

Almond-Crusted Walleye with Jalepeno Aioli

Here are your ingredients:

Butter (from a ceramic cow, yes), almonds, bread crumbs (homemade or store-bought), olive oil, lemon, walleye or comparable mild white fish. For the aioli, you'll need mayonnaise, honey, and jalapeno.

Mind you, I am improvising here. This is not the coveted recipe from such Fort Wayne restaurants as Club Soda or Paula's On Main.  I know for a fact that they deep-fry their walleye.  I couldn't do this for two reasons. One, I'm getting married and am trying to not deep-fry everything in sight for fear of having back-fat in my wedding dress. Two, I don't have a deep-fryer anyway. 

I melted a bit of butter in a ramekin, and squeezed in half of a lemon.

Next, I ground the bread crumbs* and almonds in my little infant of a food processor.

Baby, you lookin' fine!

On two plates, the lemon-butter and the almond-crusty.

My toes are super-weird.

Cut the walleye into strips (just cut the fillet down the center, long-ways) and dip into the lemon-butter...

...then into the almond-crusty.

Line 'em up in a casserole dish or something comparable.

Bake at 400 until when the fish is cut into with a fork, it flakes off. After 15 minutes, check every 5.

To make the aioli, blend in a food processer 1 c. reduced fat mayo (or regular), 1/4 c. finely diced jalapeno, and 2 T. honey. I could eat this shit with a spoon. For dessert. And breakfast, and lunch, and afternoon tea, and dinner, and after-dinner snack...

Voila!

The night I made this, it was Looptopia in Chicago.

Phew...

Love,

Sophia

*Store-bought bread crumbs work wonderfully because they're really light and crispy. But, I have made my own before by toasting a couple pieces of bread, adding about a tablespoon of flour, and food-processing that.