Favorite Walleye Recipe!

[Walleye Magic]

i cook lots of walleye both for my self and at my job and go thru tons of different ways to serve the north woods Delicacy i came to this one though and its quick simple, unique, and a total winner
WISCONSIN SEARED PIKE N AGED CHEDDAR
DIRECTIONS
heat cast iron skillet to point that water slowly boils away and no hotter
season (S+P and your favorite, old bay, or lawrys season salt, or just S+P) Sandwich size boneless skinnless fillet of fresh walleye then place on skillet about 5 minutes when a nice seared crust forms then flip and cook another 5 minutes on alternate side
When almost done Cooking place a slice of AGED WISCONSIN CHEDDAR on cooked fillet and allow to melt

you can serve it on toast or a burger bun or really any bread throw some iceburg lettuce or spring greens and you got a nice sandwich

[Beets]

I dont like to over spice my fish, keep it simple..I do it two ways, I use McCormick's beer batter with a little onion powder, garlic powder and paprika for the fryer and Zaterans fish fry with onion and garlic powder in the pan with lemon on the side.....YUM!

[bucknuts33]

I began making these last year.. after some tweaking and many attempts I found something friends/family always ask for when here..

2/3 fillets cut into strips (bout the size of a cheese stick)
drakes
eggwash
pepper/salt/cumin
soft taco shells
cabbage slaw.. i make my own
southwest sour cream ( cumin/achiote/lime)
salsa
cotija cheese

I dry coat the strips and then eggwash and recoat.. Refridge for 1/2 hour to set
Pan fry strips in cast iron skillet and place on brown bag to rest
Warm shells in oven or flash fry to add added crunch

Place a few strips on shell, top with salsa/slaw/sourcream/cheese
Cheese and fish work, trust me.

A bit time consuming to prep slaw and sauce but worth the effort.. !!

[crazyfisher]

walleye fillets
butter (yes I said butter not margerine!!!!)
Treager Blackening Spice or most cajun spice will do
cast iron frying pan
lots of heat!!!!

- melt butter in a pan or pot
- dip each COLD fillet in melted butter ( must have cold fillets so butter will stick to them)
- spread buttered fillets on a tray not overlapping
- sprinkle liberally with blackening seasoning
- heat your cast iron pan totaly dry! No oil, butter or any liquid of any kind, just a dry cast iron pan
- get pan as hot as humanly possible, even if it goes red, thats ok...the hotter the better! ( warning.........do outside in well ventelated area...lots of smoke)
- when pan is as hot as it will get. quickly place fillets in pan not touching each other or overlapping
- pan will smoke like ****!!! As it should
- when you get a light black coating, flip fillets and repeat
- cooking time varies with heat of pan, but only takes a few minutes
- if the fish does not smoke like **** when it hits the pan....then the pan is not hot enough


ENJOY

[bobo4030]

Originally Posted by fishfool

If you are going to deep fry, make some fries too. You need to double fry them (about 3 minutes first time and 9 minutes the second after a 15 minute rest) but they are great with the fish.

FF,
What's the double fry do?

Rick

[Boatnut]

Originally Posted by bobo4030

FF,
What's the double fry do?

Rick

here ya go

http://aht.seriouseats.com/archives/...nch-fries.html

[bobo4030]

Oh, my.
I just received the proposed menu for our trip to Savant Lake in Ontario. We WILL be double-frying our fries in 12 days, complimenting the homegrown, canned sweetcorn and whole fresh walleye filets coated with cornflake crumbs and pan-fried.

Thanks for the link, Nut.

[NillNickson]

That sounds GOOD! I'm going to try that one this summer.

[paulie]

I don't know of this one has been listed yet and its one of my favorites: Pecan encrusted. It's simple too.

First off, I like to crush my own pecans and I do it by putting them in a plastic bag and tool them with a rolling pin with a towel over the bag. I don't make them into dust and I don't like hunks.

Per pound of fillets;
1 egg with a touch of garlic powder, paprika, some onion powder salt and maybe a touch of cayenne pepper. Beat spices into egg and wash fillets in egg.
Have the pecans on a plate spread out and firmly press fillets in the pecans and pan fry in a good olive oil until golden brown. Do not overcook. Please.

The biggest thing you must do beforehand, and its really makes the recipe, is you need to make some cherry butter but its not the preserve style your grandma use to make; carefully melt a 1/4 pound of butter. Pit about six fresh cherries and crush into pulp. I know you think it might sound a little extreme, but try to remove most of the cherry skin first. As the melted butter cools, almost to the point of turning into a solid again, add the cherries and give them a few spins in the butter. You don't want the butter to turn solid red, just a nice swirl. Return it to the fridge so it returns to a solid again. You should do this the day before.
Serve about a table spoon portion on the walleye fillets at service.
omg.

[Juls]

Originally Posted by paulie

I don't know of this one has been listed yet and its one of my favorites: Pecan encrusted. It's simple too.

First off, I like to crush my own pecans and I do it by putting them in a plastic bag and tool them with a rolling pin with a towel over the bag. I don't make them into dust and I don't like hunks.

Per pound of fillets;
1 egg with a touch of garlic powder, paprika, some onion powder salt and maybe a touch of cayenne pepper. Beat spices into egg and wash fillets in egg.
Have the pecans on a plate spread out and firmly press fillets in the pecans and pan fry in a good olive oil until golden brown. Do not overcook. Please.

The biggest thing you must do beforehand, and its really makes the recipe, is you need to make some cherry butter but its not the preserve style your grandma use to make; carefully melt a 1/4 pound of butter. Pit about six fresh cherries and crush into pulp. I know you think it might sound a little extreme, but try to remove most of the cherry skin first. As the melted butter cools, almost to the point of turning into a solid again, add the cherries and give them a few spins in the butter. You don't want the butter to turn solid red, just a nice swirl. Return it to the fridge so it returns to a solid again. You should do this the day before.
Serve about a table spoon portion on the walleye fillets at service.
omg.

That sounds awesome. I'm going to try this one. Thanks for the recipes...

Juls