Balsamic marinated walleye

By Spencer Watts
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  • 450 grams walleye fillets, cut into 2 inch pieces
  • 1/4 cup (60 milliliters) balsamic vinegar
  • 2 tablespoons (30 milliliters) olive oil
  • 2 tablespoons (30 milliliters) fresh basil, chopped
  • Salt and pepper, to taste
  • 1/4 cup (30 grams) all-purpose flour
  • Olive oil, for frying


  1. Toss walleye pieces, balsamic vinegar, olive oil, salt and pepper together in a shallow dish. Cover and let sit for 45 minutes in the refrigerator.
  2. Heat oil in a large skillet.
  3. Toss salt, pepper and flour in a shallow dish for dredging.
  4. Lightly shake marinade off fish, dredge in flour mixture and fry for two to three minutes on each side.
  5. Serve with caprese salad (see recipe).

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