BAKED ALMOND CRUSTED WALLEYE with TARRAGON BUTTER
- Preheat oven to 400-degrees. Wash and pat dry fish fillets. Line baking pan with foil and spray with Pam.
- Combine almonds and panko crumbs. In another bowl, combine milk & eggs. Dip fish fillets into egg wash, coating both sides. Roll fish in crumb mixture, firmly pressing almonds on fish.
- Place fish on baking sheet and bake for 15-20 minutes or until almonds turn golden brown and fish flakes. Remove and top with fresh tarragon butter. (Serves 4)