½ c flour
Salt and pepper
2 T butter
2 T olive oil
4 6-oz walleye pike fillets
¼ c capers, drained
1 lemon
Combine flour and salt and pepper to taste. Dredge fish. Heat butter and oil until sizzling, sauté fish three minutes. Turn fillets and top with capers. Cook 2-3 minutes longer, until firm. Remove from heat. Serve with lemon juice to taste.
Notes: The Plain Dealer published this as a favorite recipe of Mrs. Voinovich, wife of our former governor. Makes a great meal with home fries and slaw.