Cajun Fried Wallleye
Fried Potato Flake Walleye Fillets
Fried Walleye with Garlic Butter
Baked Walleye with Carrots
Best Fried Walleye Sandwich
Cheesy Walleye Casserole
Grilled Walleye with Horseradish Sauce
Walleye fillets and Cheeks in Green Peppercorn Sauce
World's Best Breaded Walleye
Walleye Under the Broiler
-Walleye fillet, skin on
-Canola oil, olive oil, or melted butter -Seasoning of choice, such as garlic or celery salt, thyme, tarragon, tumeric, pepper, other herb/spices
1. Brush fillets with oil or butter and sprinkle with seasonings.
2. On a lightly oiled pan place prepared fillet skin side down.
3. Broil until done.
4 walleye fillets
6 - 8 tbsp. melted butter
1 tbsp. lemon juice
1/3 cup mushrooms (sliced)
2 tbsp. finely chopped onion
Salt and pepper to taste
Dip fish in melted butter, salt, pepper and lemon juice. Place fish fillets into shallow baking pan. Place mushrooms and onions over the top of fish, then spoon any remaining butter mixture over that. Bake at 350°F for 15-20 minutes until fish flakes.
1/2 c Bisquick
1/4 c Milk
1 c Cornmeal
2 ts Cajun seasoning
1/4 ts Salt
1 1/2 lb Walleye fillets
Oil for frying
Whisk together the Bisquick, milk and egg in a medium bowl. Mix the
cornmeal, cajun seasoning and salt in shallow dish. Dip the filets into
the wet batter first, then dredge in the cornmeal mixture.
Fry the fillets in hot oil until golden-brown, turning once. Drain on
paper towels and serve. Ranch dressing makes a great dipping sauce for
this. Makes 1 serving.
4 medium size Walleye fillets cut in pieces
2 cups instant potato flakes
1 cup milk
2 tablespoons parsley flakes
1/3 cup lard
1/3 cup butter
pepper seasoning to taste
Mix eggs, milk and parsley flakes in bowl Season to taste. Pour instant potato flakes into separate bowl. Dip fillets into egg/milk mixture. Dip fillets into potato flakes. Fry in hot pan of melted lard and butter until brown.
2 lbs walleye fillets
2 eggs, well beaten
3 garlic cloves
1/4 lb. butter
Season fish with salt and pepper and dredge in flour, shaking off excess. Place beaten eggs in a pie plate. Put crumbs in a pie plate or on waxed paper. Dip the fish first in egg, then roll in crumbs. Heat the oil in a heavy skillet and fry until the fish tests done and is golden brown. Remove to a warm platter. Place the butter in the same skillet, add garlic and cook until golden. Pour over the fish.
Baked Walleye with Carrots
1 1/2 pounds walleye fillets, skin removed
2 cups grated carrots
3 tablespoons margarine or butter, melted
2 tablespoons lemon juice
1/4 teaspoon ground thyme
Salt to taste
3 tablespoons margarine or butter
3 1/2 tablespoons flour
Salt and pepper to taste
1/3 cup milk
Heat oven to 450 F. Spray a 13 x 9-inch baking dish with nonstick
vegetable cooking spray. Arrange fillets, slightly overlapping,
in prepared dish. Set aside. In medium bowl, combine carrots, melted
margarine, juice, thyme and salt. Spread mixture evenly over fillets.
Cover with foil. Bake for 25 to 30 minutes, or until fish is firm
and opaque and just begins to flake. Drain liquid from fish into
a 2-cup measure. Cover fish with foil to keep warm. Set aside. Add
water to liquid in cup to equal 1 1/3 cups.
In a 1-quart saucepan, melt 3 tablespoons margarine over medium
heat. Stir in flour, salt and pepper. Blend in cooking liquid mixture
and milk. Cook for 5 to 7 minutes or until mixture thickens and
bubbles, stirring constantly. Pour sauce evenly over fish and serve
over hot rice or linguine.
4 slices thick-sliced bacon
4 5 oz. walleye pike fillets
1/2 fresh lemon
salt and pepper -- to taste
1 cup yellow cornmeal
1/3 cup peanut oil
FOR THE SANDWICHES
4 whole wheat buns
butter, at room temperature
8 slices ripe tomato
In a large, heavy cast iron skillet, fry the bacon over medium high
heat until crisp, about 7 minutes per side. Remove from pan, drain on
paper towel and set aside. Reserve bacon drippings in pan.
Rinse walleye fillets and pat fry. Squeeze juice from 1/2 lemon over
all fillets and season with salt and pepper. Dredge in cornmeal, pressing
firmly so cornmeal adheres to fillets.
Add peanut oil to bacon drippings and heat until it just begins to
smoke. Add fillets and fry until crisp, about 5 minutes per side. Remove
fillets from pan and drain on paper towel. Preheat the broiler.
Split buns lengthwise, being careful not to cut all the way through.
Butter each side of the bun then sprinkle with lemon pepper. Place on a
pan and broil until brown, about 3 minutes. Spread garlic mayonnaise on
the buns, then lettuce and tomato. Add fried walleye and a piece of bacon.
3 pounds walleye pike fillets -- 3/4" thick
4 shallots -- chopped
4 cloves garlic -- minced
1 cup orange juice
1 cup white wine
1/4 cup dark rum
Juice of 2 limes
1/4 cup soy sauce
1/4 cup parsley -- chopped
1/4 teaspoon white pepper
1/4 teaspoon salt
2 tablespoons chopped rosemary
Remove skin and any bones from fillets. Wash with cool water and pat
dry. Put all ingredients except the fish in a skillet over medium high
heat until mixture reduces by half. Stir gently while cooking.
Grill the fish for 3 to 4 minutes on each side at a medium high
temperature, turning gently. Spoon a few tablespoons of the sauce over
each portion of fish. Serve immediately.
6 Walleye fillets (about 1 1/2 pounds)
15 ounces tomato sauce
2 tablespoons fresh parsley -- chopped
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces mozzarella cheese -- shredded
Place walleye in a greased shallow 3-quart or 13-in. x 9-in. x 2-in.
baking dish. Combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over the fish. Bake, uncovered, at 350 degrees for 15
minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork. Yield: 4-6 servings.
Filet out Walleye.
Cube filets into pieces about 3/4 inch.
Take some thin cut and lean bacon and stretch out. Roll around piece
of filet one time and skewer with a toothpick. Cut bacon and do
another piece. Should get three kabobs per slice of bacon.
Start your grill and when fire is hot place a layer of tin foil over
the grill. Poke some small holes in it to drain bacon grease. Spray
with Pam or similar product to prevent sticking.
Cook till bacon is crisp, about 10 minutes.
Just before the pieces are done put one drop of quality BBQ sauce on
each piece and try to leave on till sauce dries. It has to be a good
sauce and only use a small amount otherwise it will over power the
taste of the fish.
2 (10 oz.) packages frozen chopped spinach, drained and thawed
2 pounds walleye fillets, cut in 3 to 4-inch pieces
1 medium onion, chopped
2 Tablespoons butter, melted
1 (10 oz.) can cream of Shrimp soup
1/2 cup milk
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/8 teaspoon curry powder
dash of pepper
1/4 cup grated parmesan cheese
1/2 cup saltine cracker crumbs
Spread the spinach in greased 13 x 9 x 2-inch baking dish. Place the Walleye pieces on top. Saute the onion in butter until tender. Stir in the soup, milk, Swiss cheese, Cheddar cheese, curry powder and pepper. Cook over low heat, stirring until the cheese melts. Spoon over the fish. Top with the cracker crumbs and Parmesan cheese. Bake at 350 degrees for 30 minutes.Grilled Walleye with Horseradish Sauce
2 pounds walleye fillets
1 cup Lawry's Herb & Garlic with Lemon Juice Marinade
1 teaspoon Lawry's Seasoned Salt
1 teaspoon Lawry's Lemon Pepper
1/4 cup butter
2 tablespoons horseradish
2 teaspoons fresh dill, minced
In a resealable plastic bag or container, place the fish fillets and Lawry's Herb & Garlic with Lemon Juice Marinade. Marinade in refrigerator for 30 minutes. Remove fish from marinade and drain; sprinkle with Lawry's Seasoned Salt and Lemon Pepper, to taste. Spray grill with non-stick cooking spray; cook on hot barbecue grill or in hot broiler 3 to 5 minutes per side, or until fish flakes. In a small saucepan, melt butter. Remove from heat, stirring in horseradish. Spoon mixture on fillets; sprinkle with dill and serve. Serves 6.Walleye Supreme
1 pound walleye fillets
8 ounces cheddar cheese, grated
8 ounces sour cream
1 (10 1/2 ounce) can cream of mushroom soup
1 medium onion, diced
Preheat oven to 350 degrees F. Place fish in shallow baking pan; place diced onion and cheese evenly on fish. Mix sour cream and soup in a bowl and spoon onto fish. Bake in preheated oven 30 to 35 minutes. Serves 4.
Walleye fillets and Cheeks in Green Peppercorn Sauce
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.
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
4-6 walleye fillets
2 cups pretzels
1 cup instant mashed potatoes
pinch of thyme
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.
(I do want to mention that it is not recommended to eat raw freshwater fish, eat at your own risk)
2 lbs. walleye fillet
1 bunch cilantro
2 large onions
4 medium tomatoes
3 medium carrots (optional)
4 jalapeno peppers
16 oz. lime (or 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.
PREP TIME: 40 Min
COOK TIME: 20 Min
READY IN: 1 Hr
SCALING: 8 Servings
- 1 cup all-purpose flour or Shore Lunch batter
- 1/2 teaspoon salt
- 1 egg beaten
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 lime, juiced
- 1 jalapeno pepper, minced
- 1 teaspoon minced capers
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 teaspoon ground cayenne pepper
- 1 quart oil for frying
- 1 pound walleye fillets, cut into 2 to 3 ounce portions
- 1 (12 ounce) package corn tortillas
- 1/2 medium head cabbage, finely shredded
- 1/2 cup shredded Mexican cheese blend
- 1 bunch of cilantro
1. To make white sauce: In a medium bowl, mix together sour cream and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny or as desired. Season with jalapeno, capers, oregano, cumin, and cayenne pepper. Add caper juice, water, or extra lime juice to thin the sauce. Make the sauce ahead of time so it will have time for all the ingredients to blend together. Put it in the refrigerator for 2 hours.
2. Heat oil in a large frying pan.
3. Cut walleye into bite size pieces.
4. Dip fish pieces into egg. Then coat fish pieces in flour/batter. Fry until crisp and golden brown. Drain on paper towels.
5. Heat the corn tortillas directly on the stove or 15 seconds in the microwave. To serve, place fried walleye in a tortilla, top with shredded cabbage, shredded cheese and white sauce. Top with your favorite hot sauce.