1 full quart bag of Walleye fillets drained and cut into serving size pieces. Make sure to cut thicker pieces in half and remove any dark areas.
milk for dipping
3/4 cup flour
Tony Chachere's "Original Creole Seasoning"
2 - 3 Tbsp. Olive oil for frying
1/2 cup chopped red peppers
1/3 cup Cooking Sherry
3/4 cup Chicken broth
1/2 cup heavy cream
Fresh Basil, cut into slivers or dry if fresh isn't available
Stir in approximately 1/4 teaspoon of seasoning in to the flour, coat fish and fry in a small amount of olive oil until golden on both sides. Add chopped peppers, sherry and broth, simmer just a few minutes. Add cream, sprinkle basil on top just before serving.