This is a 20-minute meal with enough cheats for you to be barred from a Vegas casino. Simple ingredients , simple techniques, delicious results. Fresh walleye is the key. With that said, pick up pre-made coleslaw (cheat 1) and some tartar (sorry, no malt vinegar here), and you can have dinner in 20 minutes. I hope you like it.

2 pounds walleye fillets, skinned and boned (I got mine at Crosby’s Crabs), and cut in 3 ounce portions (about 2 1/2 inches long)

1 cup “00” flour (this is more finely milled than all-purpose flour for a better crust)

2 tablespoons Old Bay seasoning

1 teaspoon black pepper

1/4 cup canola oil

2 tablespoons butter

1 cast iron skillet

Heat cast iron skillet until smoking.

In a pie pan, mix flour, Old Bay, and black pepper.

Add butter and oil to skillet.

Dredge walleye pieces in flour mix.

Place fish in skillet leaving room between pieces.

Cook for 4 minutes; turn and cook for an additional 3 minutes.

Repeat until all pieces are cooked.

Serve.