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  How to Cook that Walleye now that you caught him  

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Walleye Francaise

Eggs
Milk
Imported Pecorino Romano Cheese (grate very course)
Fresh flat Italian Parsley
White pepper
Vegetable oil
Fresh lemon
Lemon juice
Chicken stock
butter

Beat eggs
add splash of milk or heavy cream
add lots of Romano cheese to thicken egg wash
add a sprinkle of parsley & white pepper
Heat 1" vegetable oil in skillet
Flour filets
Dip in egg mixture
Fry fillet till golden color
Remove and drain on paper towel
Finish frying remainder of filets

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
Owner Cafe Zalute
Rosemont, IL
(847)685-0206

 

 

Butch's Favorite deep fried walleye

be sure to remove the front part of the lateral line to get rid of the small
bones and fishy taste, on large fillets remove the entire lateral line.
pat the fillet dry and cut into 2 inch pieces

in a ziplock bag
1 cup of flour
1 cup of shore lunch
1 table spoon of lemon pepper
1 table spoon of parsley flakes
1 teaspoon of ceyenne pepper

put the pieces of walleye in the bag

at least one hour before deep frying make this batter
1 cup of bisquik
1 cup shore lunch
1 tablespoon of lemon pepper
1 teaspoon of ceyenne pepper
1 egg
add enough beer to make the mixture very thin
you may need to add a little more beer just before dipping to walleye as it may
thicken while it stands on the counter

heat peanut oil in a deep frier to 375 degrees
dip floured chunks in the batter and place in oil
cook until chunks are barely bubbling

serve with tarter sauce

butch's favorite

 

Walleye in Lemon Dill Butter
Pine Portage Shore Lunch


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
1/2 # Salted Butter
3 Fresh Lemons
1 Tablespoon Dill
Old Bay Seasoning

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
Guiding out of Pine Portage lodge in northern Ontario

 

Camp Deep Fried Fish

Here’s a twist on some similar recipes that gets the best reviews from our fishing group every year:


Cut walleye pieces cross-wise into 3-4” chunks (narrower strips work great too for kids and finger eating)

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.


Notes:

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.


After experimenting for many years, this recipe has emerged as the absolute favorite of our seasoned fishing group. Hope you all will give it a try!

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:
6 0z. Velveeta
1 tablespoon butter
2 -3 tablespoons of milk depending on how thick of sauce you like
1 tablespoon of lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & pepper to taste

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!
Cheryl-Sinclair, WY...via Seminoe

 

Deep Fried Fish

Hey Scott, I've been a fisherman all my life.
This is a recipe that I use not only for walleye but, other fresh water fish as well.

In a large skillet, place about 1/2" of vegetable oil in skillet.
Turn flame to medium.
Pull skin off the fillets.
Cut fillets crossways into 3-4" chunks.

Take pieces and put into medium size bowl filled with water and 2 teaspoons of salt.
Soak for about 1/2 hour.

To make the breading you will need 1 cup of bisquick, 1cup of instant mashed potato flakes, and 1/2 cup of frying magic.
Pour these items into a one gallon ziploc bag and shake well.
(you can substitute Frying Magic with Italian bread crumbs)

In a small bowl, wisk 2 eggs with a splash of milk.
Take the walleye pieces and place in egg wash (make sure they are covered on both sides). Then place them into bag with the breading mixture.
Seal bag and shake until pieces are thouroughly covered.

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 }
1 CUP GRATED PARMESAN CHEESE
2 EGGS BEATEN
A SMALL BIT OF MILK

beat eggs and add milk, mix pankow and cheese , pat dry fillets dip into egg mixture and
then into dry mix, if you like this is a very light breading do a double dip of egg and dry.
aute in either butter or oil till brown on both sides.
I hope you enjoy !!

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
4 eggs
½ cup milk
½ can de-carbonated beer
½ tsp salt
½ tsp pepper
1 tablespoon Johny’s Dock seasoning salt (or seasoning of choice)
3 tablespoons of sugar/brown sugar/or honey
Cracker crumbs or corn meal
Peanut oil or Crisco butter
Electric skillet or deep fryer

Directions for Marinade:

Separate egg yokes from egg whites and discard egg whites
Add salt/pepper/seasoning salt and whip egg yokes until smooth
Add milk and beer and whip
Add sugar/brown sugar/or honey and whip until consistent
Pour liquid over filets in an airtight container
Refrigerate minimum of 2 hours (overnight is better)

When Ready to Cook:

Pour bread crumbs or corn meal in a shaker bag (any paper or plastic bag will do)
Separate filets from marinade – discard marinade
Place filets in shaker bag and shake until well coated
Pre-heat Crisco butter or peanut oil to 370 degrees F
If electric skillet, cook 4 minutes – turn, add salt - and cook an additional 4 minutes
If deep fryer, cook according to fryer instructions (usually about 4-6 minutes)
Drain on paper towels

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
2 tablespoons butter
1/2 teaspoon grated lemon rind
12 walleye cheeks *
1 tablespoon green peppercorns **
1 tablespoon fresh lemon juice
salt and freshly ground black pepper

1) heat the butter in large frypan over high heat until it begins to brown
2) add the lemon rind, fish and cheeks. Brown quickly, stirring carefully.
3) add the green peppercorns and lemon juice quickly, season with salt and
pepper then cover the pan and remove from heat. Let stand, covered, 5 mins.
4) Serve immediately.

* this recipe originally called for scallops but i substituted walleye cheeks.
** if green peppercorns are freeze dried, soak in hot water for 5 mins. before adding to recipe.

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
3 Tablespoons of corn starch
3 Tablespoons of corn meal
4 Tablespoons of Flour
1 Teaspoon of Onion Salt

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
from Master Chef Charles Zein

Ingredients
2 fresh Walleye fillets
1/2 cup flour
salt to taste
pepper to taste
1/2 cup white wine
1/2 medium red onion
1/4 cup black olives sliced
1 medium fresh tomato
1 Tablespoon capers
1 Teaspoon parsley
1/4 cup lemon juice
1 Tablespoon butter

Method: Coat the walleye in the flour. Season with salt & pepper. Place in a hot sauté pan.
Turn fish over, add onions, olives, tomato & capers.
Sautee 2 minutes. Add white wine, parsley, lemon juice and butter.
Heat for 2 minutes. Place fish on plate topped with sauce.

 

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.
Recommend double batch of corn bread.

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
2 cups pretzels
1 cup instant mashed potatoes
pinch of thyme
peanut oil
1 egg
1/4 cup milk
1 tsp. lemon or lime juice
Crush pretzels in blender to fine powder. Place in bowl. Blend dry instant potatoes to fine powder and add to pretzels. Add thyme and place coating in plastic bag.

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.
Scotty Welch

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
1 bunch cilantro
2 large onions
4 medium tomatoes
3 medium carrots
4 jalapeno peppers
16 oz. lemon juice
1/3 cup salt

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.
1 lb. of bacon strips cut in half.
Kraft original barbecue sauce.

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
2 to 3 lb. Walleye fillets
1 onion, chopped in rings
4 tbsp. butter
1/2 tsp. salt
1/2 tsp. pure ground pepper
3 tbsp. lemon juice

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.
3 cups of flour
3 eggs
milk
Italian bread crumbs
corn flake crumbs
spices

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)
Lay several full fillets on the foil. Dot with pats of butter or margarine. Sprinkle with lemon-pepper. Seal up the foil and place on a hot grill (can also be done in an oven at home). Cook until the fish flakes apart. We like to eat this with potatoes that are also grilled in foil with sliced onions for flavor.
This combination usually brings many compliments from area campers.

 

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
Don't let the simplicity of this recipe fool you

1 cup grated parmesan cheese
2 cups Italian bread crumbs
3-4 lbs Walleye fillets (skin removed)
peanut oil
Mix the cheese and the bread crumbs in a large zip lock bag. Dip moistened fillets in mixture. Fry in hot peanut oil in heavy skillet. Sit back and ENJOY.

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
season salt to taste [lots]
ground pepper to taste [lots]
place in appropriate container and shake til blended then shake in garlic powder til you can just smell it then shake in rubbed sage til u can JUST smell it. [ don't over do it here]
dip fillets in either evaporated milk or mixture of 2 eggs and 1/8 cup of water (this is what gives the cooked fillets a pleasing dark color when fried and the fish is just cooked right)
over high heat fry approx. 60 sec. on a side. (You will hear when ya need to turn them) Don't over cook and drain or pat excess grease away

 

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
South Central Wisconsin

A Collection of Recipes from the Message Board ~ Thanks Guys!

Simple but good:
- Place fillets in plastic bag (freezer bag large enough to handle the fish) that has Mayonnaise in it. Make sure the fillets are completely coated.
- Place the mayo coated fillets in another freezer bag containing Italian Bread Crumbs and again make sure the fillets are well coated. If you don't have "Italian" style bread crumbs then use regular bread crumbs and add some desired herbs and spices.
- Pan fry in butter or a oil or butter ( I use a 1/2 and 1/2 mixture of Olive Oil and Butter) until golden brown making sure you don't overcook.
- Mayonnaise is used because it is simple and quick. It replaces the egg and milk combo you have to mix. Mayo is basically egg and milk and a few other ingredients.
- Unless you have a cold spot I wouldn't be using mayo that hasn't been properly stored. So if you are looking for a real shore lunch a dry coating is better and safer.
Try it - you will like it.

 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 lemon juice 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 Toastie brand gives a little bit sweeter taste.

 

The best recipe I have used is to just get Ritz crackers and crush them up fine. Take the fillet's and dip them in beaten eggs that have just a little bit of milk beaten into them. After you dip them in the eggs roll them in the cracker mixture. If you like really crisp fish put them back in the eggs and then back in the cracker mixture. Fry them until they are golden brown. When you crush the crackers, season them with salt and pepper and I use lemon pepper but you can season them with whatever you like. Good luck and good eating!

 

Go to the grocery store and get 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 think the wet batter makes the fish more greasy, but that's just a personal preference. If you use a dry batter, I like to doctor it up with my favorite spice, 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 to do, either way works. The chunks make them easier to work with. Run the fish under cold water so they are good and wet, this helps the dry batter stick a bit better. I should say now that while you are doing this, put anywhere from a half inch to an inch of your favorite oil in the bottom of a fry pan and heat it till a 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 wet fillets and either roll them, or shake them in a plastic bag so they are well coated. I like to take a large Tupperware container and put the fish and batter in, put the top on, and shake it up good. Then take the fillets and put them gently in the oil, don't put too many in at one time, they will stick together if you do. Fry on one side till golden brown, turn and do the other side the same way, take out of the pan and put on newspaper, or paper towel to drain excess oil, and enjoy. One variation I like to do is use more oil so that when I put the pan full of fish, I don't have to turn them, they are already surrounded by 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 soak every piece of fish I cook, no matter where it came from.

For every 1 1/2 lbs of fillets I soak them in one gallon of water containing:
one tablespoon of salt
one tablespoon of vinegar
one tablespoon of lemon juice-fresh (squeezed is best)
optional- substitute orange juice for lemon- a unique taste
After soaking for at least one hour, remove fillets, pat dry and then cook as you wish Since using this soak method, I have never had a fishy or muddy tasting fillet. It also works wonders on removing that freezer taste from a fillet that wasn't wrapped right or stayed in the fridge too long.

Submitted by Ralph Muccilli

Worlds Greatest Gumbo...from Padre Russ (ARK)

This will not include walleye...but feel free to add some...it is Gumbo.

Ingredients:
4 Duck breasts(2ducks)
2 chicken leg-quarters
1lb smoked sausage, cubed
1 lb bacon
6 Jalapeno Peppers(4 sliced, 2 whole)
2 yellow banana peppers(sliced)
1 medium sized white or yellow onion (chopped)
1cup rice...uncooked
2 8oz cans of whole tomatoes
flour
salt
pepper
red pepper/cayenne
Toni Catchiatories(sp) Cajun Seasoning
You can add veggies such as okra, beans, corn...anything...but I prefer it like this.

Cooking instructions:
Boil the Duck and chicken in separate pots in heavily seasoned water (Garlic powder, salt, pepper, cajun seasoning, whole peppers. Remove meat and save the CHICKEN BROTH. Cube meat and set aside.

Cook the rice and set aside.

Cut bacon into 1 inch squares and fry in cast iron skillet until extra crispy. Remove bacon from pan...keep grease in pan. Wisk in enough flour to lightly thicken the grease, removing all lumps (A reux). Lightly sauté the onions and sliced peppers in peppers in your reux. Add canned tomatoes and simmer on low heat until lightly boiling...add meat (Chicken, Duck, bacon, sausage)...simmer until lightly boiling again. Take a 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 to the pot as well. Mix together and let cook on lowest setting for 30 minutes to 6 hours adding chicken broth to keep at a "mashed potato consistency (you will understand)." This is not a soup...this is gumbo...this is thick gumbo...some people would rather call it Creole...I don't care what you call it...it is good. This warms up great and makes enough for a good group.


Just coat fillets in yellow mustard, dip in yellow corn meal & fry. Gotta try it!!

Submitted by David L. Rine

 

Baked Walleye

3 Cups instant potato flakes
1 Cup bread crumbs
1 Tbl. spoon dill weed
salt and pepper to taste...
mix the above ingredients well....
preheat oven to 400

melt 1/2 stick of real butter

take walleye fillets and dip in melted butter and then into the mixture...
place fillets on a cookie sheet and place in oven..
cook for 15 minutes and then turn over..cook for 5-10 minutes more or until golden brown.

crispy as deep fried but "oh!" so much better!! Enjoy!

Submitted by Julia Davis

 

- Mayonnaise (substitute different salad dressings if wanted remember though that it will affect the flavor)
- Italian Style Bread crumbs (has Romano Cheese in it already)
- Olive oil and/or butter

Sparingly cover filets with the mayonnaise (or salad dressing). Cover the filets with the Italian style breadcrumbs (shake in a baggie is usually what I do.
Pan fry until golden brown in a heated frying pan using olive oil and a little bit of butter to add taste if wanted - do not overcook! If you do not want to use the oil/butter then just spray the frying pan with a "Pam" style spray which also works.
I have also prepared the filets as above without cooking them and then froze them on a cookie sheet and then bagged them for future meals. This saves a whole lot of time.
Enjoy,
Frank

From: Lance Bouchard
Subject: Shore lunch made EASY!

All you need for this recipe is a good filet and a bag of chips, any flavor will do, but dill pickle is best in my opinion. Simply crush your chips place filet in bag and shake. You're ready for the pan, no oil or butter required. cook and serve, Enjoy! Better than you could ever imagine.

From: Swede (On the message board)
Subject: Tartar Sauce

1 Cup Mayonnaise
2 tablespoons chopped gherkins
2 tablespoons chopped green olives (no pimento)
2 tablespoons chopped onions
2 tablespoons chopped parsley
1 tablespoon chopped capers
Use a blender. Mix and place in mason jar. Keep refrigerated.

Subject: Fish Mandarin
From: Michael Oleson
Here's a great recipe for thicker pieces of fish-it's hard to get them done right in the oil-so we use this wok recipe-even people who aren't wild about fish 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 bacon over 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 moderately low heat, stirring occasionally until softened.

Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring 30 seconds. Add clam juice, water and cream and bring to a boil, stirring occasionally.

while mixture is coming to a boil, peel potato and cut into 3/8" diced pieces. Add potato to mixture and simmer chowder, uncovered for 12 minutes or until potatoes are cooked. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon and salt and pepper to taste.

Yields 4 servings


Oyster Crackers:
Combine 2/3 cup vegetable oil, 1 tablespoon dill weed and 1 1/2 tsp. of garlic powder. Place 1 1/2 packages of oyster crackers in a zip lock bag and pour oil mixture over and shake thoroughly to coat crackers. Serve with chowder.

Subject: Baked Walleye by 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's Best
From: "zbasnik"
Dip the fillets in a mixture of 2 eggs to 1/4c. milk then coat them with finely crushed saltine crackers. Deep fry the fillets in hot oil for approximately 2 minutes on each side. The secret to any good meal of walleye is to 1) make sure they are boneless and 2) to keep the fillets thin so double fillet those thicker ones.

 

Subject: Walleye on the grill
From: Boyd H. Martin

Filet walleye leaving the scales 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 seasonings melt in the microwave. Place the filet skin down directly on the grill on high.

Close the lid, and cook till fish starts to turn white on edges. Baste the fish with the butter until it is all 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 the skin.

This sounds gross but it really is great and a way to try something different. The bigger the walleye the better, I have cooked 10llbers and they are great!! (Hint) add some real lemon in the butter.
HAPPY EATING "HUCK"

Subject: Walleye Magic
From: Shaycon1@aol.com

Mix 1 cup of flour -1/4 teaspoon of cayenne pepper-2 tablespoons of parsley and pinch of salt and pepper.
In a separate bowl put 3 or 4 eggs (depending on size) and beat eggs until mixed.
In a cast iron skillet fill pan with oil of choice and heat.
When oil is hot take fillets and cover in flour and shake off excess and then dredge in beaten eggs let excess drip off and cover in flour again.
Then put in oil turning only once until golden brown.
Always watch the kids with hot oil.
Spanky -Chicago ILL.

Subject: Walleye Cheeks
From: LIZZYFINK@aol.com
They are the tenderloin of the walleye. I just soak them in milk and then put them 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 better used on Walleyes.

2 or 4 fillets ( depending on size )
Thawed. ( we also skin them mostly because the wife prefers it )
1 Tablespoon ground lemon peel.
1/3 cup fresh lemon juice.
1/4 cup very dry sherry.
3 Tablespoons vegetable oil.
2 Tablespoons soy sauce.
1/4 Tablespoon fresh ground pepper.
1/4 cup green onions, diced fine ( include green stems )
1 Tablespoon ginger root, shredded

Combine everything except fillets in a large glass bowl and whisk till well blended.
Add fillets, cover bowl.
Refrigerate at least 4 hours.
Remove from bowl and,
Bake or Broil or Steam till done.
We like steamed the best.
Enjoy ..... R.A.Uhle ( in Iowa )

 

I catch my share of Northerns as I'm sure you do when walleye fishing. I used to cuss and moan about them 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 stick from David A. Czepa
When you're camping try this with any fillet.

1 Hot dog fork or wiener fork
1 Salt shaker
1 Small brush
1 Small bowl of butter
Place forks of the hot dog roaster through the fillet (at least 2 times).
Hold over fire until juice starts to drip.
Remove add a little salt and butter put back over fire until fish fillet is white or edges are brown. Then eat. Try plain without salt or butter. A great snack at night by the fire.

Deep Fried Walleye Recipe
From: Mel and Bob

Pretty simple actually:
Milk and egg mix
flour
Italian breadcrumbs
garlic powder (to taste)
Oregano (to taste)
pack of dry onion soup mix

Mix crumbs, spices and soup mix together on plate. Roll filets in egg, then flour, then egg again, then coat well with crumb mixture. We cook ours in a gas deep fryer outside. We also got 5 gallons of peanut oil from a friend who works at Planter's.....It makes all the difference...ENJOY!!! Mel n' Bob

Breakfast earth walleye
Submitted by: Rodney Dornian

Take 2 - 3 lb. walleye, slit belly remove innards, and wash. Stuff the belly cavity with butter , green onions, 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 the desired river or lake you are fishing at, completely cover the fish now wrapped in newspaper with 1 / 16 " of clay or mud. Repeat seven more times using the layered newspaper and clay. Before starting your evening bonfire, place the fish package at the bottom of the fire pit. Go ahead and enjoy your bonfire. In the morning as you are heading out for another day on the lake, crack open the fish package and watch how beautifully the walleye has steam cooked in the package. The newspaper pulls the scales and skin off, remove the main skeleton and enjoy the " Breakfast Earth Walleye".

 

Recipe for all game fish 
Submitted by: Steve Magiclure


MOHO Marinade for all game fish 
1/2 cup lemon juice 
1/2 tsp salt
1/2 tsp sugar
1 1/2tbsp garlic powder
1 1/2 tbsp onion powder
1/2 tbsp black pepper
1 tbsp thyme
1tbsp oregano
1/2 tsp cayenne pepper optional or to taste

Take all ingredients, mix in large bowl. 
Use a 9x12 aluminum pan, put in 2 to 4 fillets. Pour in moho mixture.
Refrigerate 2 hrs. Flip over after 1 hr. Heat grill, Take pan and put onto grill, 
COOK UNTIL DONE. 15 TO 20 MINUTES

 

Heart Healthy Walleye recipe
Submitted by: Dave Dilks 

Here's my "bare bones" approach. The only exotic ingredient is a Teflon grill plate that prevents the fish from falling through the grates.

Spray each fillet lightly with non-stick cooking spray.
Place on grill plate and grill until fish starts to flake, turning once.
Garnish with fresh lemon juice.
I'll admit that it's not as tasty as the other recipes here, 
but it allows me to eat walleye as often as I like.

 

A recipe for the "walleye gourmet"

"Bulldog Walleye"

You need:
1 stick of butter (real)
1 large lemon: you will use the juice and the peel
2 cups Chardonnay
1/4 cup extra virgin olive oil
1 tablespoon fresh garlic, finely chopped (more to taste)
1 bunch of green onions, finely chopped
1 package of fresh linguine
Salt & Pepper to taste
Walleye filets

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. Stir constantly and
bring to boil. Let simmer on low heat for about 4-5 minutes and remove from stove. Let cool to temp right before "gelling". DO NOT LET IT GEL.!

2. Put catch in large Tupperware bowl and pour marinade over fish. Turn to coat all 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-coated aluminum foil pouch(es). put 3 or 4 pats of butter on each large filet and seal tightly.

4. Cook on low to medium-low heat until flaky.

5. Cook pasta according to directions and drain. Melt remaining marinade again and toss into pasta thoroughly. 

6. Serve filets on generous portions of pasta. Sprinkle dusting of parmesan cheese and/or paprika. Enjoy with a chilled white wine.


Chris Michael
President & CEO
Bulldog Creative Services
www.bulldogcreative.com

 

Baked Walleye

4-5 fillets of Walleye
1/3 Cup melted butter (or Parkay)
1 Tbps Lemon Juice
Dash of Lemon Pepper

Mix Parkay and Lemon juice together and pour over the Walleye fillets. 
Sprinkle the Lemon Pepper on top. Cook in oven at 350 for 20-25 minutes, 
until the fillets flake.


Boyd & Dianna Eveland
Hard To Find Stamps
htfnebr@lakemac.net
  
http://www.hardtofindstamps.com

 

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
1 Clove fresh garlic 
1 Stick of butter 
1 Handful of fresh tarragon 
1 Handful of sweet basil 
1 Package slivered almonds 
Paprika 

Directions: 

Add wine to a baking pan
Add filets
Crush tarragon and sweet basil in palm of hand and sprinkle over fillets
Bake uncovered 20 minutes @ 350 degrees

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
Baste the filets with the garlic butter
cover with the sautéed slivered almonds
cover with paprika for color
Broil for 2 minutes or until golden brown

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
1 cup instant mashed potato flakes
1 pkg garlic/Italian salad dressing mix
1/4 tsp. pepper
2 eggs, beaten
1/4 cup melted margarine or butter
paprika

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
3 tablespoons sweet pickle relish
1 tablespoon plus 1 teaspoon capers
1 tablespoon Creole mustard
1 tablespoon ketchup
juice of ½ lemon
salt and cayenne pepper to taste

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.
I filleted them and then dipped them in fat free Italian dressing and dredged them in 

1 cup bread crumbs
½ cup shredded parmesan cheese
1 tsp. Italian seasoning
1 tsp. salt
1/2 tsp. black pepper

Bake @ 375 degrees for 20 minutes and enjoy.
Never eaten walleye before. Better than any fish I have ever eaten. I hope to have them again.

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
2 TBS PARMESAN CHEESE
2 TSP OLD BAY SEASON
½ TSP GARLIC POWDER
1/8 TSP CAYENNE PEPPER
1 STICK REAL BUTTER

Roll Goldfish until finely ground (crackers inside of gallon zip lock/use rolling pin)
Add other ingredients and combine thoroughly
Cut Walleye into fish stick sizes
Dip in melted butter
Roll in cheese crumbs, pressing to coat evenly.
Place on lightly greased cookie and bake in preheated oven @ 450 degrees 15 to 20 minutes

Submitted by Dave Eichler
http://www.mackslure.com

 

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