PDA

View Full Version : Walleyes--Yankee vs. Reb


Tennessee Jed
05-20-2001, 03:43 PM
Asked for some beer batter recipes a while back before I went walleye fishing on Greer's Ferry Lake in Heber Springs, AR, and one of the responders said the fish down here probably swam slower, drank Dixie beer, and belched with a southern accent. Since I had done a little bit of walleye fishing (and even less walleye catching) as a kid in Minnesota, I was intrigued by the comparison, and decided to post here if I was able to catch any walleyes at Greer's Ferry.

My trip with Barry Hardin of Arkie Walleyes was successful (see "Fishing Reports"), so I can make somewhat of a comparison. Let me tell you, southern walleyes strike harder, and actually put up a decent fight once hooked; much more sporting than what I recall from up north. We weren't catching huge fish (14-17"), but there were a couple of times when the strike was so hard and the fight was so lively that I thought I had hooked one of the many smallmouth or hybrid bass in the lake, which would have disappointed me, believe it or not! Walleyes were the mission, and nothing else was going to make me happy!

Of course, we southerners need harder strikes than our northern bretheren. After all, our senses are dulled by bass fishing and ten months of good weather each year. Fortunately, the southern fish tasted as good as the yankee walleyes I've eaten, and I'm looking forward to going again, and again, and again...

BD
05-21-2001, 12:24 PM
Sounds like you should start a winter business guiding ice bound Yankees looking for open water. Since it was my suggestion I think I should get a free trip or at least a huge discount. Crazed walleyes sounds real good!

I didn't see your beer batter post. While I don't have a beer batter recipe I can tell you that I like "Bookbinders Fish and Seafood Breadcrumbs" for coating fillets. I dip the fillet in egg and then roll in the crumbs (repeat for a heavier coating). "Golden Dip" has an excellant tempura batter (basicly corn and rice flours, corn starch, and baking soda) which is mixed with ice water (beer?) before coating the fillets. One thing about the tempura batter; it seems to form a crust as soon as it hits the oil and doesn't absorb the oil like most coatings. I fry the fillets in olive oil because it is healthier for you than the other oils.