Who’s eating walleye this weekend?

  • derek_johnston
    On the water- Minnesota
    Posts: 5022
    May 10, 2004 at 11:50 pm #1286550

    What are some of your best walleye recipes?

    I like to wrap my fillets in tinfoil along with butter,onions,garlic,paprika and pepper. Then toss them on hot coals for about 7 minutes.

    Bob Carlson
    Mille Lacs Lake (eastside), Mn.
    Posts: 2936
    May 11, 2004 at 12:24 am #304342

    Fresh fish fillets
    dip them in a beat’n egg/milk(beer)
    rolled in a cracker crumbs
    fried in hot oil!

    wallguy
    bloomington mn. covebay millelacs
    Posts: 55
    May 11, 2004 at 1:40 am #304295

    Tempura batter (FLAT BEER) Deep fried Nice light batter And of course u have to have yuor favorite beverage with it. Good luck to all on opener

    putz
    Cottage Grove, Minn
    Posts: 1551
    May 11, 2004 at 3:43 am #304372

    These all sound good. Mine is fillets breaded in Shore Lunch, flour, and Emeril’s Bam and into hot oil. I have the recipie for making your own Bam if anyone is intersted. Maybe see you in the Hunter’s Point area as Winston and I will be at Jim K’s cabin for opener.

    puddlepounder
    Cove Bay Mille Lacs lake MN
    Posts: 1814
    May 11, 2004 at 3:55 am #304373

    got to go with flour, egg, and cracker crumbs

    Dave Koonce
    Moderator
    Prairie du Chien Wi.
    Posts: 6946
    May 11, 2004 at 5:15 am #304383

    Lousiana Fish Fry is my favorite

    newt
    Pillager, MN
    Posts: 621
    May 11, 2004 at 12:32 pm #304414

    Beer batter and then into the hot oil! But first we need to test things out with some onion rings and mushrooms. Is it Saturday yet?

    jon_jordan
    St. Paul, Mn
    Posts: 10908
    May 11, 2004 at 2:07 pm #304427

    Shore Lunch cut 50/50 with flour and crushed saltines is pretty good. I’ll even jazz that up a bit by adding a selection of spices such as fresh ground black pepper, red pepper, cajun seasoning, garlic powder, or whatever sounds good at the time.

    hooks
    Crystal, Mn.
    Posts: 1268
    May 11, 2004 at 5:06 pm #304444

    I’m like Jon, Flour and a little of this and a little of that.
    It’s really good when someone else is doing the cooking!
    Don’t forget the fries!

    jon_jordan
    St. Paul, Mn
    Posts: 10908
    May 11, 2004 at 6:23 pm #304361

    Here’s another good one. Especially on perch. Instead of using saltine crackers, use crushed up potato chips. Yum!

    derek_johnston
    On the water- Minnesota
    Posts: 5022
    May 11, 2004 at 6:29 pm #304463

    Those goldfish crackers are good too.

    hooks
    Crystal, Mn.
    Posts: 1268
    May 11, 2004 at 7:19 pm #304423

    Don’t forget the potato flakes.

    hwalleye18
    Coon Rapids MN
    Posts: 163
    May 11, 2004 at 7:51 pm #304468

    Don’t forget crushed corn flakes

    chris-tuckner
    Hastings/Isle MN
    Posts: 12318
    May 11, 2004 at 8:30 pm #304478

    Don’s Chuckwagon beer batter mix for fish, 1.5 cans of beer or Sprite or 7 UP, and when all is fried, drape it in Tobasco Jalapeno sauce…WOW!

    Mike W
    MN/Anoka/Ham lake
    Posts: 13310
    May 11, 2004 at 10:30 pm #304495

    The wife has been hitting the shore lunch/ corn meal mixture lately. Its not to bad and can be seasoned the way you like it.
    What i have really been enjoying lately is the taste of the river eyes and saugers when the fillets have been zippered. Where you split the fillets down the center and pull out that little strip of dark meat and bone in the center. A guy at Everts showed this to me about 2 months ago. Here after 20 years of cleaning fish there is still something new to learn. He also claimed bleeding the fish in the live well help the taste of the fish also. Granted a Mille Lacs fish you really wouldn’t have to worry about this.

    Just finished up a good fish diner and making plans to catch the next.

    Eye guide. That sounds like a heck of a recipe. Must need a few brews to cool down afterwards.

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