Fish Covered Fish

While at Crosby’s Crabs for my Friday Lenten fish, I saw them load walleye in the display case. I kept it simple, kind of. I grabbed some goldfish crackers and added some chives and some seasonings. I used some butter for moisture and lastly made sure I didn’t overcook the fish. I hope you like it.

1 pound walleye fillets
8 ounces goldfish crackers
2 tablespoons chives, minced
1 teaspoon chopped parsley
1 teaspoon Old Bay seasoning
1 stick butter, melted

Preheat oven to 350.

Rinse and remove skin from fish.

Place goldfish in a plastic bag and smash until very tiny pieces, almost a powder.

Add Old Bay, chives and parsley to goldfish powder.

Coat both sides of fish with butter and dip in goldfish cracker crumbs.

Line baking sheet with parchment paper and add fish.

Bake for 17-19 minutes.


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