Oven-Fried Walleye Pike

In anticipation of a trip to the Chicago area, Phil obsessed on the prospect of fresh Walleye Pike. Not that he had any clear memory of how Walleye did or should taste. It was, he freely admits, a purely irrational obsession. He expected that he would have an easier time finding Walleye at a fish market than lucking into a restaurant with Walleye on the menu, so he prepared for the trip by collecting recipes. This was one of them.

To be candid, we have never found fresh Walleye in a fish market; we have always substituted, using a light colored fish fillet. Cod is probably our favorite.

1. Cover the fish with the milk, and add the salt. Soak in the refrigerator for 1 hour.
   
   
2. Preheat the oven to 450^o. Sprinkle the fillets with the bread crumbs. Arrange them on a lightly oiled baking sheet. Drizzle the melted butter over the fillets.
   
   
3. Transfer the sheet to the oven and bake for 10 minutes per inch of thickness. Sprinkle with the parsley and serve immediately.

3 servings per pound   

Source: James Beard's New Fish Cookery