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  #151  
Old 01-18-2018, 06:21 AM
andersaki andersaki is online now
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Quote:
Originally Posted by FishinRod View Post
Most of you are using an egg and milk mixture or whats referred to as an egg wash, I have been using mustard for the last few years and we are loving it! Dust your fillets with flower and garlic powder then coat them in mustard and then shake them into your favorite dry Batter recipe and cook how you like. Trust me you will never use eggs and milk again.
Rod
I know that this is from an old post, but I have a comment and a question. I pan fried some Lake Vermilion walleye the other night. I substituted the mustard for my usual egg wash after coating with flour and before rolling the fillets in panko bread crumbs.
They were lighter (not as thick) than when I had used the egg wash and excellent tasting. My question is : have you ever tried it without the flour coating beforehand? I'm wondering if it is necessary, since the mustard does a good job of holding the breading to the fillets. I could answer my own question, but I'm out of fillets. Thanks in advance.

andersaki
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  #152  
Old 02-15-2018, 07:11 PM
WT2121 WT2121 is offline
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Default Golden dipt

Made by McCormick, Fish Fry is my favorite. If you can find it? Walmart sometimes has it near the frozen shrimp. Works great on pheasant as well.
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  #153  
Old 04-03-2018, 04:10 AM
lovedevil lovedevil is offline
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I like to cut fish into equal sized pieces for the corresponding cooking .. Not about COOK fried in peanut oil. Salt and coarse sea salt on the drain hose. It is a thin powder.








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  #154  
Old 04-03-2018, 06:09 AM
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Juls Juls is offline
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Quote:
Originally Posted by andersaki View Post
My question is : have you ever tried it without the flour coating beforehand? I'm wondering if it is necessary, since the mustard does a good job of holding the breading to the fillets. I could answer my own question, but I'm out of fillets. Thanks in advance.

andersaki
I never flour the fillets before the egg wash...I just let them dry a bit on a paper towel first.

I'm sure if you do that, the mustard will have no problems adhering to the fillets. One less thing, and fewer carbs.
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  #155  
Old 07-08-2018, 12:17 PM
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Default Arlo

Check out Arlo cameras on Amazon.

They are battery operated. Hooks up to wi-fi and will send emails/texts to you when they are activated. No contracts or monthly fees, you buy the cameras and they're yours.

Battery life is the most common complaint, however these shouldn't be used if you plan on leaving them on 24/7. I only have mine activated at night or when I'm not home for extended periods of time.
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  #156  
Old 07-12-2018, 05:40 PM
Twins_dad Twins_dad is offline
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Default Recipe

Find your favorite chicken picatta recipe and use walleye. Awesome!
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  #157  
Old 11-07-2018, 06:10 AM
TightLines67
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Default Favorite Walleye Recipe

Plank Grilled Walleye with Grilln' & Roastn' Spice and Bacon Butter Stuffing

https://www.spice-union.com/grs-wllye-plnk-grlld-stffng
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  #158  
Old 12-06-2018, 02:52 AM
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yarcraft91 yarcraft91 is online now
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Quote:
Originally Posted by Rat1 View Post
I have been looking for simple baking ideas that are diabetic freindly. Can't have all the breading etc any more
Lay out a piece of aluminum foil, twice as long as it is wide. Spray with PAM or olive oil, lay walleye filets on one half of the foil sheet, larger pieces closer to the edges. Sprinkle with Parmesan cheese, Italian bread crumbs are optional. Season to taste. Fold over the other half of the foil and crimp the foil around the edges to make an airtight package. Put package on a hot gas grill, charcoal grill or in a 375 F oven (close lids on grills) until the foil package blows up like a balloon, at which point the fish is done. Slide foil package onto a platter and put it on the table.

On our 2-burner Weber gas grill, cooking time is usually 5-6 minutes. Clean-up is a snap! Minimal oil, minimal carbs.

We do something similar with salmon, flounder or other fish. Salmon with garlic-dill mustard cooked this way is a special treat, just takes a bit more cooking time, like 7-10 minutes. With any fish, put the thicker pieces around the edges of the foil package where they will cook faster, save the center area for the thinner pieces.
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Ego capere walleye

Last edited by yarcraft91; 12-06-2018 at 03:03 AM.
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  #159  
Old 08-06-2019, 06:03 PM
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TrollMasterCalculator TrollMasterCalculator is offline
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I like to use the typical deep fry method of coating the fillets with egg, then dusting them in a mix of salt, pepper, and flour. Here in Maryland, it is mandatory that if it swims, you must also add Old Bay seasoning..! This is a great addition to the flour mix & gives the fillets a little zing..
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  #160  
Old 08-09-2019, 03:38 AM
WilliamJames WilliamJames is offline
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Curry...
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