How to Cook that Walleye now that you caught him
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Walleye Francaise Eggs Beat eggs In separate skillet: Melt butter, add a little chicken stock and fresh lemon juice (should be a delicious mixture of lemon and butter with some chicken stock to make a sauce). Saute filets on a low heat for a couple of minutes in lemon butter sauce, top with fresh lemon slices and add a sprinkle of parsley for a dash of color. Enjoy. Also great served over linguine Butch Navarro |
| Butch's Favorite deep fried walleye be sure to remove the front part of the lateral line to get rid of the small in a ziplock bag put the pieces of walleye in the bag at least one hour before deep frying make this batter heat peanut oil in a deep frier to 375 degrees serve with tarter sauce butch's favorite |
Walleye in Lemon Dill Butter This simple recipe is a nice alternative to fried walleye at shore lunch sites. It tastes almost like lobster! You'll really be surprised! Serves 6 12 - 18 Walleye fillets Fillet and skin walleyes, rinse and pat dry. Slice one lemon thinly and set aside. Have your camp fire going so your coals and flames are about 8-12 inches below your grate. Use heavy duty aluminum foil and triple it up for strength (make this large enough to accommodate all filets in a single layer). Use part of butter to layout pats across the foil, generally one or two pats per fillet. Lay fillets on top of butter pats. Season lightly with Old Bay Seasoning. Melt remaining butter in a small pot and squeeze the juice of two lemons into butter , adding 3/4 of the dill to the mixture. Bring to a simmer and let stand for five minutes. Pour butter mixture over fillets, place sliced lemon over fillets and sprinkle with remaining dill. Cover with a single sheet of foil sealing tightly and place on grill. After 15 -20 minutes the top should rise up and then poke two small holes to release the steam. Leave on grill five minutes longer. Serve with your normal shore lunch goodies, beans and potatoes and bread. Jim Paja |
Camp Deep Fried Fish Heres a twist on some similar recipes that gets the best reviews from our fishing group every year:
In a plastic bag with plenty of Krusteaz pancake mix, shake pieces until coated. Coat pieces in a mixture of beaten eggs, condensed milk and favorite seasoning. In another plastic bag with Hungry Jack potato flakes, shake pieces til coated. Then place in deep fat fryer and serve when golden brown.
The Krusteaz mix seals up the fish to keep in moisture and adds a bit of sweetness to the flavor. You can easily add variation to the recipe by mixing Shore Lunch, Frying Magic, cayenne pepper, etc to the potato flakes. An amply sized deep fryer is essential, as opposed to a frying pan due to the consistent oil temp and control over the process.
Ron Jansen |
Cheesy Baked Walleye Fillets Here is recipe that we used to make when the children were little and thought they didn't like walleye...........now that can't eat enough! 4-6 walleye fillets depending on the size Cheese sauce: Heat oven at 350. Combine all ingredients for cheese sauce in a sauce pan and cook over medium heat on stove top. Cook until cheese is melted and ingredients are well blended. Place the fillets in coated baking dish and sprinkle with lemon pepper. Pour cheese sauce over fillets and bake for 20-25 minutes. Serve with rice side dish and vegetable. Cheese sauce can be altered depending on if you like more or less flavor or hotter, such as, a dash of Louisiana Hot sauce or other flavors. Enjoy! |
Deep Fried Fish Hey Scott, I've been a fisherman all my life. In a large skillet, place about 1/2" of vegetable oil in skillet. Take pieces and put into medium size bowl filled with water and 2 teaspoons of salt. To make the breading you will need 1 cup of bisquick, 1cup of instant mashed potato flakes, and 1/2 cup of frying magic. In a small bowl, wisk 2 eggs with a splash of milk. Place fish pieces into skillet for about 2-3 minutes per side. To check, take a spatula and cut into middle of fish. They should be white and flaky. Cooking time may vary depending on the thickness and size of the pieces. Place the pieces on a plate covered with paper towels or napkins to absorb the excess oil . Salt and pepper to taste. ( I like a little lemon juice squeezed on just before serving) Enjoy! Sincerely, Mark Young |
WALLEYE RECIPE 1 CUP PANKOW { JAPANESE BREADCRUMBS } beat eggs and add milk, mix pankow and cheese , pat dry fillets dip into egg mixture and Jimmy Z MIchigan |
| Golden Danish Nuggets Submitted by: PJ Kirkegaard [This recipe came from my Dad, Jens Ewald Eskild Kirkegaard It has been handed down to each generation of our family for over 200 years] Ingredients: 1-2 lbs fish filets chunked to bite size Directions for Marinade: Separate egg yokes from egg whites and discard egg whites When Ready to Cook: Pour bread crumbs or corn meal in a shaker bag (any paper or plastic bag will do) Enjoy! |
| Walleye fillets and Cheeks in Green Peppercorn Sauce (adapted from a recipe by chef Doreen Randal) 4 walleye fillets cut into bite size chunks 1) heat the butter in large frypan over high heat until it begins to brown * this recipe originally called for scallops but i substituted walleye cheeks. Enjoy! Mike Justus |
| Here's my recipe for Walleye Central: by Sharon Graves FISH IN CORN HUSKS In the cavity of each fish, put a lump of butter, squirt of Lemon juice, salt and pepper, or other spices you like. Wrap each fish in a whole de-silked corn husk, tie end close with string. Place on bed of hot coals; top with more hot coals. Cook for 15-20 minutes until flaky. yummy. |
| From John Shepard Shep's Fish Batter 1 Egg 2 Tablespoons Buttermilk - Beat these two together Dip fish in Batter first then drench in Dry ingredients 1 Tablespoon of dry dairy whey Shake excess coating from fish and proceed to fry. This coating keeps the fish from soaking up the oil, and is one of the finest you'll ever eat. |
| (FROM THE NEBRASKA OUTDOORS PAGE) Adapted from Red Snapper Recipe Ingredients Method: Coat the walleye in the flour. Season with salt & pepper. Place in a hot sauté pan. |
| Touche's Walleye Chowder 1 lb diced walleye 4 medium potatoes diced to bite size 1 medium onion coarsely chopped 1 large carrot thinly sliced Salt, Pepper, and Garlic to taste Water to cover veggies, cook til just tender, add 4 slices of diced bacon and cook for 10 minutes. Add on 13 oz can cream or milk, and 1 can cream corn. Simmer mixture. Add fish and cook 10 more minutes stirring often at medium to low heat. For those who like it hot and spicy, you may add Tony Chachere's Creole Seasoning to the chowder. The amount is to your won taste. Add 1-2 tablespoons to the mixture when initially cooking the veggies Courtesy of the Lower Columbia Walleye Club |
| Blackened Walleye This is an easy recipe, but my favorite. Be careful with the cayenne or you will have a super spicy piece of fish. Fire up your grill. Dip thawed fillets in melted butter (I usually add a little lemon juice to the butter) or if you want your fish to be fat free substitute white wine. Place the fillets on the grill and season them with cayenne pepper, black pepper, garlic powder, and salt. Put the lid back on your grill. After 5 minutes (approx. for a fillet from a 2-3 lb. walleye) remove the lid and loosen the fillets from the grill surface, DO NOT FLIP OR TURN THE FILLETS. Baste the fillets with butter or wine and re-season if necessary. Put the lid back on the grill. Wait another 5 minutes and your fillets should be ready. They are ready when the thickest part of the fillet is white and will flake off. I hope you enjoy this recipe. courtesy of "rivereye" |
| World's Best Breaded Walleye Prep Time: 20 minutes 4-6 walleye fillets To large skillet add peanut oil until 1/3 full. Heat oil on medium-high setting. Mix egg, milk and lemon or lime juice in bowl. Dip fillets in egg mixture, then shake in pretzel mixture in bag. Fry in skillet, 2 to 3 minutes per side. |
| Deep Fried Walleye Frying Magic Salt Pepper Flour 1 can of flat beer Mix all ingredients together except flour to make a batter. Dip fish in dry flour before dipping in batter. Fry in deep fryer for five minutes Make sure oil is hot before you start. |
| From: Ebijack mix equal parts of instant pancake batter/corn flake crumbs (and sometimes) seasoned bread crumbs. dip in this mix, then in egg and milk and fry till golden brown. *************** place fillets on thin slices of lemon (less than 1lb each) in approx. 18in of alum. foil. put dabs of butter/crushed walnuts/paprika on top and bring up the sides of the foil and wrap over edge a couple of times, leaving a gap above the fish. LEAVE the ends of the foil open, just bend them up a little. place this (these) on charcoal grill and cook till done (approx. 10mins) be careful when removing from grill since the juices will want to run out of the alum. |
| From: Ray Tebeck Walleye Ceviche 2 lbs. walleye fillet Slice fillets into very small pieces. Marinate in the lemon juice and salt for at least 4 hours in medium bowl (over night in fridge is good) Finely chop all vegetables, and mix in large bowl to make salsa. Drain fish. Mix fish with salsa. Eat with corn chips or crackers. |
| WALLEYE WRAPS 5 lb. Walleye fillets, cut into 1 inch cubes. Wrap bacon strips around walleye cubes. Thread onto shish kebab skewers so bacon doesn't unravel. Repeat until skewers are snug and full. Cook on shish kebab rack on medium heat in barbecue; turn continually. When bacon begins to get crisp, pour barbecue sauce on wraps. Continue turning periodically until fish is white and bacon is crisp. This is a great finger food! |
| Posted by Roger Mayer KASHABOWIE WALLEYE Place 2 sheets of tin foil on top of each other. Place fillets on tin foil leaving a 2 inch border. On top of the fillets place onion rings, butter, salt, pepper and lemon juice. Place another sheet of tin foil on top. Seal top and bottom sheets together so no air can escape. Cook on barbecue for 20-25 minutes. Top sheet of tin foil will rise and expand and steam cook the walleye. |
| Captain Boone Kuhl - Wisconsin Rapids, WI This recipe is equally good for both perch and walleye. It should be noted that walleye fillets that are to thick need to be thinned down. I like to make vertical cuts in the fillet so that you have 1.5 inch strips what you need... 2 lbs. perch or walleye fillets. I like to use 3 Tupperware containers with lids. Makes it a cleaner kitchen. Put the three cups of flour in one of the containers. Add your fillets, cover and shake. Put the 3 eggs into another container, add add enough milk to make the mixture runny, (like French toast mixture). Soak flour covered fillets in egg dredge. In the third container put in half Italian bread crumbs, half corn flake crumbs, and spices. (If you like a bit of a bite add Lawry's seasoned salt with red pepper and Tabasco, not too much and have a cold one ready!) Pull egg covered fillets out and add to dry batter, shake and fry. Fry your fillets on medium heat with just enough oil to fry one side at a time. If you use a deep fryer it only takes 2 minutes @ 400 degrees. This recipe is fast and easy, can be used as a shore lunch, and is sooo good! |
| From: (Bob Keeney and he can cook!) Subject: Walleye Recipe Here's a quick easy recipe, low fat too..... Ingredients: walleye fillets. salsa.low fat or regular shredded cheese Put the walleye fillets in aluminum foil and cover them with your favorite salsa. close up the foil tight and cook until just done. (about 15 minutes at 350 in oven). Open the foil and cover the fish with the shredded cheese, put it back over the heat uncovered until the cheeses melts. This fish may be cooked in oven, barbecue or even as an easy shore lunch. |
| From:Tom Wanttie Subject:Grilled Walleye This is how we like to cook up our catch when we camp. Fold together two like sized pieces of aluminum foil (to create a seal) |
| From: "TOSH" Subject: Blacken walleye Ingredients: 1-2 walleye fillets per person (depending on size) McCormicks Blackened fish seasoning Coat fish with fry magic and coat with spice. place fish in pan with olive oil (small amount) . Fry both sides till crispy. Great taste and crunch. |
| From: Michael Hindee Subject:Walleye with parmesan and Italian bread crumbs 1 cup grated parmesan cheese |
| From: Daniel Leonard Subject: spicy walleye cut walleye fillets in strips, marinate in Louisiana hot sauce for a couple of hours. Take strips out of marinade and let drip. take 1/2 cup of cornmeal and 1/2 cup flour and put in plastic bag, add fish in plastic bag and shake it. then deep fry. Really good and quick. walleye comes out really crispy. |
| From: Robert Copeland Subject: Bob's Better Batter 3-1 ratio corn meal/flour |
| From: Jeff Kronforst Subject: Char-Grilled Walleye DON'T DARE NOT TO READ THIS ONE "Once you've had it, you'll never go back" Walleye fillets the way they were meant to be prepared! Simple/Healthy/Gourmet 1) One level gas grill, preheat on "high" 5-10 minutes. 2) Aluminum foil, edges turned up or rolled. 3) One stick of margarine. 4) Uncoated, unseasoned walleye fillets Spread slices of margarine onto aluminum foil... place on hot "high setting" grill. When melted (not browned or burnt) lay fillets on foil, evening out the melted margarine as you go. Lightly season with seasoning salt, close grill cover. When top edges of fillets begin to cook (whiten), flip fillets carefully, lightly salt again. Continue to cook with cover closed until fish is almost completely flaky, then...... HERE's THE SECRET..... punch holes in the aluminum foil, close the grill cover, and let the smoking margarine and flames light up the town for one minute. Open cover, and work the charred fillets off the foil (sticking slightly) and enjoy as is. With a few attempts you will have learned the precise cooking time providing for juicy, yet fully cooked, charred walleye fillets Captain Jeff |
| A Collection of Recipes from the Message Board ~ Thanks Guys! Simple but good: |
| Melt 1/4 to 1/2 inch of shortening, white Crisco is best in my eyes, in a cast iron frying pan and let it get good and hot. Crack an egg or two in a bowl, depending on how many fillets you plan to cook, add some milk and if you like a touch of lemon, add a capful of concentrated lemon juice and mix it good. In a separate shallow bowl, cake pan works good, put in a cup or two of flour and add lots of black pepper and salt. Don't worry about putting too much salt and pepper in as most of it remains in the pan anyway. Dip the fillet cuts into the liquid bowl then into the dry bowl and coat well with the flour mixture. Place the fish in the frying pan and turn over only once when the sides begin to turn a golden brown. Don't overcook! There seems to be something about the white Crisco that gives it a crispy golden coating that I at least, can never obtain with other shortenings or oils. Compliment with a can of Libby's Pork & Beans, a slice of bread and a cold beer on the side! |
| Marinate fillets in lemonjuice for 1Hr. or more in fridge Cover in flour shake off excess Dip into beaten egg (no milk) Roll or shake into crushed Post Toastie Corn Flakes.* Make sure oil is Hot and Fry. * We used to use any type of Corn Flake but discovered that the Post Toastiebrand gives a little bit sweeter taste. |
| The best recipe I have usedis to just get Ritz crackers and crush them up fine. Take the fillet's and dipthem in beaten eggs that have just a little bit of milk beaten into them. Afteryou dip them in the eggs roll them in the cracker mixture. If you like reallycrisp fish put them back in the eggs and then back in the cracker mixture. Frythem until they are golden brown. When you crush the crackers, season them withsalt and pepper and I use lemon pepper but you can season them with whatever youlike. Good luck and good eating! |
| Go to the grocery store andget some fry crisp, or shore lunch, or any other kind of seasoned breading mix.I personally like a dry batter, as opposed to a wet beer batter type, I thinkthe wet batter makes the fish more greasy, but that's just a personalpreference. If you use a dry batter, I like to doctor it up with my favoritespice, salt, or other ingredients that can make it your "special"recipe. You can use the fillets whole, or cut them into chunks like I like todo, either way works. The chunks make them easier to work with. Run the fishunder cold water so they are good and wet, this helps the dry batter stick a bitbetter. I should say now that while you are doing this, put anywhere from a halfinch to an inch of your favorite oil in the bottom of a fry pan and heat it tilla drop of water sizzles and dances all over the pan. Be careful though,sometimes it will splatter and burn you. Ok, back to the fish. Take the wetfillets and either roll them, or shake them in a plastic bag so they are wellcoated. I like to take a large Tupperware container and put the fish and batterin, put the top on, and shake it up good. Then take the fillets and put themgently in the oil, don't put too many in at one time, they will stick togetherif you do. Fry on one side till golden brown, turn and do the other side thesame way, take out of the pan and put on newspaper, or paper towel to drainexcess oil, and enjoy. One variation I like to do is use more oil so that when Iput the pan full of fish, I don't have to turn them, they are already surroundedby oil, but that's just another personal preference, either way will work fine.Do this, and you will want to fish even more than you do now just so you can eat-em' up!! Good Luck, and Good Fryin' Lundman |
| Listed below is how I soakevery piece of fish I cook, no matter where it came from. For every 1 1/2 lbs of filletsI soak them in one gallon of water containing: Submitted by Ralph Muccilli |
| Worlds GreatestGumbo...from Padre Russ (ARK) This will not includewalleye...but feel free to add some...it is Gumbo. Ingredients: Cooking instructions: Cook the rice and set aside. Cut bacon into 1 inch squaresand fry in cast iron skillet until extra crispy. Remove bacon from pan...keepgrease in pan. Wisk in enough flour to lightly thicken the grease, removing alllumps (A reux). Lightly sauté the onions and sliced peppers in peppers in yourreux. Add canned tomatoes and simmer on low heat until lightly boiling...addmeat (Chicken, Duck, bacon, sausage)...simmer until lightly boiling again. Takea taste of the soupy part...season to taste. Remember "HOT is good."Pour into a pot (I use a 5 quart crock pot to keep from scorching) add rice tothe pot as well. Mix together and let cook on lowest setting for 30 minutes to 6hours adding chicken broth to keep at a "mashed potato consistency (youwill understand)." This is not a soup...this is gumbo...this is thickgumbo...some people would rather call it Creole...I don't care what you callit...it is good. This warms up great and makes enough for a good group. Submitted by David L. Rine |
| Baked Walleye 3 Cups instant potato flakes melt 1/2 stick of real butter take walleye fillets and dip in melted butter and then into the mixture... crispy as deep fried but "oh!" so much better!! Enjoy! Submitted by Julia Davis |
| - Mayonnaise (substitutedifferent salad dressings if wanted remember though that it will affect theflavor) - Italian Style Bread crumbs (has Romano Cheese in it already) - Olive oil and/or butter Sparingly cover filets with themayonnaise (or salad dressing). Cover the filets with the Italian stylebreadcrumbs (shake in a baggie is usually what I do. |
| From: Lance Bouchard Subject: Shore lunch made EASY! All you need for this recipe isa good filet and a bag of chips, any flavor will do, but dill pickle is best inmy opinion. Simply crush your chips place filet in bag and shake. You're readyfor the pan, no oil or butter required. cook and serve, Enjoy! Better than youcould ever imagine. |
| From: Swede (On the messageboard) Subject: Tartar Sauce 1 Cup Mayonnaise |
| Subject: Fish Mandarin From: Michael Oleson Here's a great recipe for thicker pieces of fish-it's hard to get them doneright in the oil-so we use this wok recipe-even people who aren't wild aboutfish seem to enjoy this fish : 1.5 cups dry Minute rice 1 tablespoon oil 1 small green pepper seeded and cut into large chunks .5 cup diagonally cut scallions (save greens for garnish) 1 pound fish cut into 1" chunks 1 (11oz)can mandarin oranges (save syrup) 1.5 cups liquid (combine orange syrup and chicken broth) .5 teaspoon garlic powder .25 teaspoon ginger .25 teaspoon salt .5 teaspoon soy sauce Sauté rice in butter until golden ADD oil, green pepper, and scallions- sauté 2 minutes ADD fish and chicken broth mixture-stir gently STIR IN spices and soy sauce-bring to full boil. ADD in orange slices-Cover and remove from heat. Let stand 5 minutes-fluff with fork-garnish with scallion greens Makes 4 servings |
| Walleye Chowder Submitted by Mike Justus 8 slices bacon, chopped 4 tablespoons unsalted butter 2 small onion, chopped fine 4 teaspoons all purpose flour 2 carrot, chopped fine 1 teaspoon paprika 2 celery rib chopped fine 16 oz. bottled clam juice 2 cups water 1 cup heavy cream 1 pound potatoes 1 1/2 lb. raw walleye filets cut into 1 inch pieces 4 tablespoons minced fresh parsley Salt & pepper to taste In heavy saucepan, cook baconover moderate heat, stirring until crisp and transfer to paper towels to drain.Pour off fat and in pan, cook onion, carrot and celery in butter over moderatelylow heat, stirring occasionally until softened. Sprinkle flour over mixture andcook, stirring, 3 minutes. Stir in paprika and cook, stirring 30 seconds. Addclam juice, water and cream and bring to a boil, stirring occasionally. while mixture is coming to aboil, peel potato and cut into 3/8" diced pieces. Add potato to mixture andsimmer chowder, uncovered for 12 minutes or until potatoes are cooked. Stir infish and simmer until just cooked through, about 5 minutes. Stir in parsley,bacon and salt and pepper to taste. Yields 4 servings
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| Subject: Baked Walleyeby Drift'r From: James Hall lay fillets ( drained & pat dry with towel) flat on foil sprinkle with lemon & pepper salt to your taste 1 small clove of garlic sliced thin over fillets a pinch of parsley over fillets 6 pats of butter over fillets fold foil closed & place on baking sheet in oven at 375 for 25 to 35 min.depending on thickness of fillets enjoy :) |
| Subject: Walleye at it'sBest From: "zbasnik" Dip the fillets in a mixture of 2 eggs to 1/4c. milk then coat them with finelycrushed saltine crackers. Deep fry the fillets in hot oil for approximately 2minutes on each side. The secret to any good meal of walleye is to 1) make surethey are boneless and 2) to keep the fillets thin so double fillet those thickerones. |
| Subject: Walleye on thegrill From: Boyd H. Martin Filet walleye leaving thescales and skin on, removing the rib bones and zipper bones. Season with garlic,paprika,salt and pepper. Put some real butter in a bowl with the same seasoningsmelt in the microwave. Place the filet skin down directly on the grill on high. Close the lid, and cook tillfish starts to turn white on edges. Baste the fish with the butter until it isall white and cooked. This will look like something out of a gourmet restaurant.You can cut the fish while still on the grill, serve and eat the meat off theskin. This sounds gross but it reallyis great and a way to try something different. The bigger the walleye thebetter, I have cooked 10llbers and they are great!! (Hint) add some real lemonin the butter. |
| Subject: Walleye Magic From: Shaycon1@aol.com Mix 1 cup of flour -1/4teaspoon of cayenne pepper-2 tablespoons of parsley and pinch of salt andpepper. |
| Subject: Walleye Cheeks From: LIZZYFINK@aol.com They are the tenderloin of the walleye. I just soak them in milk and then putthem on the grill. Dip Them in butter and are almost as good as lobster. |
| From: BUhle4011@aol.com This recipe originally was called Further East Crappie, but it really is betterused on Walleyes. 2 or 4 fillets ( depending on size ) Combine everything except fillets in a large glass bowl and whisk till wellblended. |
| I catch my share ofNortherns as I'm sure you do when walleye fishing. I used to cuss and moan aboutthem but not any more. This recipe actually makes we glad to have a few Pike. De bone the pike( if you don't know how ask me for a scanned direction sheet.) cut into 1 inch pieces boil 3 qt. of water hard add 1/3 cup of sugar add 1/3 cup salt remove from heat and cover let stand for 20 minutes or so Dip in melted butter or Margarine. I like to put in over noodles with Alfredo sauce Mike Jelle |
| Fish on a stickfrom David A. Czepa When you're camping try this with any fillet. 1 Hot dog fork or wiener fork |
| Deep Fried WalleyeRecipe From: Mel and Bob Pretty simple actually: Mix crumbs, spices and soup mixtogether on plate. Roll filets in egg, then flour, then egg again, then coatwell with crumb mixture. We cook ours in a gas deep fryer outside. We also got 5gallons of peanut oil from a friend who works at Planter's.....It makes all thedifference...ENJOY!!! Mel n' Bob |
| Breakfast earthwalleye Submitted by: Rodney Dornian Take 2 - 3 lb. walleye, slitbelly remove innards, and wash. Stuff the belly cavity with butter , greenonions, salt and pepper. Hold the belly cavity together using tooth picks.Here's the trick. Wrap the whole walleye in one layer of newspaper. From thedesired river or lake you are fishing at, completely cover the fish now wrappedin newspaper with 1 / 16 " of clay or mud. Repeat seven more times usingthe layered newspaper and clay. Before starting your evening bonfire, place thefish package at the bottom of the fire pit. Go ahead and enjoy your bonfire. Inthe morning as you are heading out for another day on the lake, crack open thefish package and watch how beautifully the walleye has steam cooked in thepackage. The newspaper pulls the scales and skin off, remove the main skeletonand enjoy the " Breakfast Earth Walleye". |
| Recipe for all game fish Submitted by: Steve Magiclure MOHO Marinade for all game fish Take all ingredients, mix in large bowl. |
Heart Healthy Walleyerecipe Here's my "barebones" approach. The only exotic ingredient is a Teflon grill plate thatprevents the fish from falling through the grates. Spray each fillet lightly withnon-stick cooking spray. |
| A recipe for the "walleyegourmet" "Bulldog Walleye" You need: 1. The night before...in a medium saucepan, melt butter. Add juice of lemon,olive oil, garlic, onions, wine, and 2 tablespoons of shaved lemon peel. Stirconstantly and 2. Put catch in large Tupperware bowl and pour marinade over fish. Turn to coatall sides. Cover tightly and let sit overnight. (You can freeze them in this). 3. When ready to cook, remove fish from marinade and place in butter-coatedaluminum foil pouch(es). put 3 or 4 pats of butter on each large filet and sealtightly. 4. Cook on low to medium-low heat until flaky. 5. Cook pasta according to directions and drain. Melt remaining marinade againand toss into pasta thoroughly. 6. Serve filets on generous portions of pasta. Sprinkle dusting of parmesancheese and/or paprika. Enjoy with a chilled white wine. Chris Michael |
| Baked Walleye 4-5 fillets of Walleye Mix Parkay and Lemon juice together and pour over the Walleye fillets. Boyd & Dianna Eveland |
| From Backwater Eddy (Ed Carlson) It's not exactly walleye, but it sure sounds good! Pheasant Enchilada's 2 lbs pheasant breasts cut into small pieces (approx. 6-8 breasts) 1 large white onion, diced 2 - 15 oz. cans green chili enchilada sauce (I use Old El Paso) 1 can cream of chicken soup 1 small can green chilis, diced 1 small can jalapenos, diced (or less depending on taste) 1 tblsp chili powder 1 1/2 tsp ground cumin 16 oz. sour cream 2 lbs shredded cheese (I like a combination of Monterey Jack and mild cheddar) 1 package of flour tortillas (about 12) Add green chili enchilada sauce, cream of chicken soup, half of the diced onion, diced green chilies, diced jalapenos, cumin, and chili powder to medium sauce pan, blend well and simmer for at least 30 min. Sauté pheasant pieces until done. Remove from heat and immediately add 1 lb of cheese, sour cream and remaining raw onion. Mix together. Pour small amount of enchilada sauce into 9x13 baking dish, just enough to coat bottom. Fill tortillas with pheasant mixture, roll up and place rather tightly into the baking dish. Pour remaining enchilada sauce over top of enchiladas and cover with remaining cheese. Cover tightly with aluminum foil and bake at 350 degrees for 30-40 minutes or until hot. Garnish with freshly torn or chopped cilantro, sliced fresh jalapenos, black olives, more diced raw onion, guacamole or whatever you like. The fresh cilantro is key, though |
| From: Wayne Olsen Subject: imitation walleye crab meat 4 walleye fillets cot into strips 3 cups of water 1 bottle shrimp sauce take the strips of walleye and boil until done then strain out water and dip in shrimp sauce |
| I don't like to fry walleye fillets anymore....simply because I can't stand the smell of fried food lingering in the house. This is a simple very good dish: 1) Thawed walleye fillets, patted dry 2) Dot a casserole dish with butter/margarine, and place the fillets on top. 3) Generously sprinkle McCormick brand "It's a Dilly" (a salt-free lemon-dill seasoning) over the fillets, and again dot them with butter. (Sometimes I sprinkle dried breadcrumbs over them, too). 4) Bake at 400 for about 10 to 15 minutes, until it flakes with a fork. YUM! Submitted by: Deborah Kuhn |
Here's a recipe that I use for walleye,bass and trout. Place fillets on a double sheet of foil. Add a dollup of butter to each fillet then sprinkle with lemon pepper and seasoning salt. Cover each fillet with rings of onion, then the best part: strips of bacon. Cook in oven at 350 till bacon is done. This recipe is great on the grill (close up foil) or in the oven. Submitted by Karey Costello |
| Ingredients: 1 Cup dry white wine Directions: Add wine to a baking pan When 10 minutes of baking time remaining: Sauté slivered almonds in garlic butter When 20 minutes are up: Remove fish from oven and drain the wind Enjoy! Submitted by Duffy Duncan |
| Ingredients: canola oil shore lunch fish batter - half Cajun - half original frying pan This recipe is very simple I'm only 14 years old and I know how to use it and it is delicious. All you do is cover the fillets in shore lunch then heat the canola oil up to boiling point then throw the fish in and let them cook until crunchy dark brown. Submitted by Joey |
| Oven Fried Fish 2 lbs. skinless fillets Combine potato flakes, salad dressing mix and pepper in a shallow dish. Dip fish into egg and roll in potato mixture. Place the fish in a single layer on a well greased bake-and-serve platter 16x10 inches. Pour margarine over fish. Pour beaten egg remains over and sprinkle with paprika. Preheat oven to 500 degrees and bake for 13 -15 minutes or until the fish flakes easily. Be sure to cover the platter while cooking. Submitted by: Jeff "Nite Eyz" |
| Pink Tartar Sauce ¾ cup mayo In a small bowl, combine the mayo, relish, capers, mustard , ketchup and half the lemon juice. Taste the mixture and add a little more lemon juice if needed, and salt and cayenne. Refrigerate the sauce at least 30 minutes before using. Submitted by: Boatnut (Mike Justus) |
| A friend gave me 3 walleyes the other day and this is what we did. 1 cup bread crumbs Bake @ 375 degrees for 20 minutes and enjoy. Wanda Holden |
This one is taken from a Fishing Publication. My family and I really enjoyed it. Hope you do to! Goldfish Walleye Bake 1 BAG CHEDDER CHEESE GOLDFISH CRACKERS Roll Goldfish until finely ground (crackers inside of gallon zip lock/use rolling pin) Submitted by Dave Eichler |
Walleye in Lemon Dill Butter Pine Portage Shore Lunch This simple recipe is a nice alternative to fried walleye at shore lunch sites.
10 Best Walleye Recipes | Fishing In MinnesotaFishing In ...
Walleye is one of the most sought after fish because of it's thick white fillets. Below is a compilation of the 10 best walleye recipes.
Crispy Baked Walleye Recipe - Allrecipes.com
Jun 26, 2013. GREAT RECIPE! I wanted to find a "baked" recipe for walleye but with breading and a "fried" taste. This was really good. I had tripled the
Walleye Recipes - Allrecipes.com
Looking for walleye recipes? Allrecipes has more than 10 trusted walleye recipes complete with ratings, reviews, and cooking tips.
Walleye - Recipes - Cooks.com
1. SIMPLE MICROWAVE WALLEYE/PERCH: Lightly baste filets with butter. Season with salt 2. WALLEYE: Put lemon juice, pepper, garlic on the walleye. Put 1/2
Walleye Recipes on Pinterest
Discover Pins about Walleye Recipes on Pinterest. See more about walleye fish recipes, grilled walleye and crappie recipe.
Baked Walleye Recipe - Food.com
I got this recipe from a fishing magazine years back and it wound up my make again section. Goes well with a platter of rice or a hot baked potato.
Walleye Recipes - Baked, Broiled, Fried & more - Best ...
Walleye Recipes. Our walleye recipes have been collected from some of the best sportsmen in the world over the past decade! These walleye recipes have been perfected
Walleye Direct: Recipes
Walleye Direct- Frozen Walleye Fillets Delivered Directly To Your Home. We offer fresh Canadian walleye, perch, and sunfish.
Best Walleye Fillets Recipes | Yummly
Find Quick & Easy Walleye Fillets Recipes! Choose from over 33 Walleye Fillets recipes from sites like Epicurious and Allrecipes.