Pecan-Crusted Walleye

I’m a huge walleye fan, having grown up fishing and eating it regularly. This recipe, however, was very bland. I had to add quite a bit of salt after cooking to enhance the flavors. I would suggest seasoning the filets themselves (instead of the egg mixture) and using double the seasoning. The cook temperature is also way too high. After 2 minutes on medium-high, the pecan crust was starting to burn and the middle was nowhere done. I lowered the heat to medium low and that saved the filet. If you’re using thicker filets, you’re really going to want to watch the heat, but definitely don't cook at medium-high, no matter what thickness you're using. I also suggest using more than 1 cup of pecan meal, as I didn’t have enough to coat the 4 filets. With these tweaks, this could be a 4-5 star recipe.