R. Karl's Special Recipe for Oscar-Style Walleye

This is a dish based on how I learned to make Veal Oscar -- one of my favorites -- the recipe for which I acquired from Chef Joseph Insalago while working in Marina Del Rey, California. Fresh fish is always available (even here in the heart of the Midwest) and is certainly cheaper than the veal one would normally use. I used walleye because I had some, but tilapia or any other mild white fish works quite well.. The recipe is meant to serve two, but you can easily double it to make dinner for four.

finished plate of Walleye Oscar

It may not look like it, but this is another very easy to prepare - even while on vacation in the north woods - meal. The flavor is excellent and it will definitely impress as a restaurant-quality dinner. As I mentioned, Walleye Oscar was inspired by one of my favorite chefs.

This may sound like it is one of the more expensive meals to prepare and eat at home, but it's really not. And if ordered in a restaurant, Walleye Oscar would be found on the menu alongside the most expensive items, especially if more "options" are included. I usually save it for a special occasion.

Note: "Faux" (imitation) crab can be substituted, but I always like to get the real thing, as I like the taste better. Snow crab works really well


  • 1 Fresh Walleye Pike, filleted (any size, but a 14 -16 inch fish - before filleting -  is perfect)
  • 1-2 ounces crab meat
  • Flour
  • Breadcrumbs
  • Olive oil
  • Clarified butter
  • 6 spears asparagus (fresh is best but frozen will work)
  • 1 pkg. Béarnaise sauce
  • 1 Box Mushroom Risotto
  • Optional: Garden Salad with spinach and other greens 
  • Optional: Sautéed Onions and Peppers 
  • Fresh parsley for garnish


Soak fillets in egg & milk mixture, then coat the fillets with a mixture of flour and bread crumbs.  A 60-40 mixture of flour to bread crumbsworks well. 

Walleye fillets soaking in egg and milk mixture

Pre-cook asparagus until tender. Remove from heat, drain and rinse with cold water to stop the cooking so that bright green color remains; set aside.

Prepare the Béarnaise sauce and Risotto according to directions on packages.

Sauté the peppers and onions in butter until limp but still colorful; season lightly with marjoram, salt and pepper.

Pre-heat a heavy aluminum pan; sauté fillets on high heat in a bit of olive oil and clarified butter till nicely browned on both sides (do not over-cook!).

Place fish on pre-heated plate; arrange crab and asparagus spears; drizzle on the hot Béarnaise sauce. Finish plate with Risotto and pepper/onion mix.

You can easily add a glass of chilled Chardonnay, thus adding a nice finishing touch to the meal. Even if you make this a special-occasion dinner for a family of four, it still is not that expensive. Substitute imitation crab meat and suddenly the meal is way affordable but still very tasty! Make certain to look for bargains on sauces, rice additions and sales on fish at the local market to reduce costs further. Bon Appetite!

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