Nut Crusted Musky Fillets

4.0/5 rating (1 votes)
  • Ready in: 30 mins
  • Serves: 4
  • Complexity: advanced
  • Origin: Muskie
Nut Crusted Musky Fillets


  • musky fillets, 2 pounds, cut into serving sized sections
  • 1 cup pecans
  • ¼ cup melted butter
  • ¼ cup white wine
  • 1 lemon, zested and juiced
  • 1 small shallot, minced
  • ¼ cup peanut oil
  • salt and pepper


  1. Finely mince the pecans in a food processor or mince chop them with a knife. In a large bowl or platter, combine the pecans, shallot, butter, white wine, lemon zest and juice, and a dash of salt and pepper to taste, mix well. Roll the musky fillets in the pecan mixture, lightly pressing the mixture to help work it to stick. 

  2. Heat the peanut oil in a large skillet over medium high heat. Add the fillets and cook for about 3-4 minutes on each side until golden brown, or until done. Serve with a butter dipping sauce or one of which you desire.

  3. Helpful tips for cooking muskellunge

    Most freshwater fishing anglers practice catch and release with the bigger musky over 10 pounds. Even so, musky are quite elongated, therefore, you may need to cut them into sections to be able to fit the fish in your cooking vessels. Also, you can substitute these recipes for other freshwater fish such as pike. Keep in mind that they are a little bony as well.

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