Walleye in Cream Sauce
from
Joyce’s Kitchen

Makes 3-4 servings

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
½ 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.

Great with linguine!