Pan Fried Walleye with Corn Salsa (Lucio con salsa de maíz)

The walleye is a fresh water fish from the Great Lakes and probably one of the finest. In Spain the closest fish to walleye is lucio, or Northern Pike in the USA, but it is hard to find in our supermarkets. The walleye has a small flake and is mild and sweet in flavor. It can be deep fried, pan fried, poached, grilled, or baked. It is very versatile.

Ingredients:


6 walleye fillets
1 cup flour
4 tablespoons Spanish sweet paprika 
salt 
fresh ground pepper
butter
3 limes


For the sauce:


1/2 red onion, finely chopped
1 tomato, chopped
1 green pepper, finely chopped
2 jalapeño peppers, finely chopped
kernels of 2 ears of roasted corn
the juice of 3 limes
3 cilantro sprigs, chopped
2 tablespoons extra virgin olive oil
salt


Mixed all the ingredients for the sauce in a bowl and let it rest for few hours.


To pan fry the walleye, put in a plate 1 cup flour mixed well with the paprika. Season the fish with salt and pepper and dust with the flour mix. In a frying pan add 2 tablespoons butter and turn the burner to high heat. Add the fish. First fry the skinless side for a couple of minutes and drizzle with lime juice. Then turn it to the skin side, drizzle more lime juice and fry until the skin gets crispy. Serve with the sauce on top and lime wedges on the side. The result is a juicy and deliciously tasty fish.