The wife and I swear by Emril’s Fish Rub. Ya know the guy that says “BAM” all the time. We first got it at Cub but now can only get it on Emrils web page. A little oil the fish rub cook them on the grill (on aluminum foil). It is pretty darn good! I can taste it now!
Walleye Soup (Gumbo)
2-3 pounds boneless walleye fillet cut into chunks
1 Red Pepper- Diced
1 Green Pepper- Diced
1 Yellow Pepper Diced
1 Yellow Onion Diced
1 Red Onion Diced
1 # Smoked Hot or Mild Sausage- ( I use Andouille) Chopped
1 # Bacon
1 Cup chopped Celery
2 Large Cans of Chicken Broth
1 Cup White Rice- Cooked
¼ Cup of Flower
Spices-
Add as much or little as you like
Basil
Black Pepper
Cumin
Garlic- fresh minced
Oregano
Salt
Use a large cooking pot or kettle.
Pour chicken broth, pepper, onion, sausage, rice, and celery into pot. Add spices. Set heat on low and begin to simmer.
Next is to make the Roux. This gives the soup its flavor.
Brown bacon, strain and reserve the bacon fat.
Clean your frying pan with a paper towel. Pour the clean bacon fat into the pan and simmer until it begins to smoke. Add the flour to the bacon fat and whisk until the mixture turns the color of a brown paper bag. Pour this mixture into the pot. Crumble the cooked bacon and add to the pot.
Turn up heat and let simmer for 45-60 minutes. Stirring and making sure its not boiling. The last step is to add the fish. Place walleye chunks into pot. DO NOT STIR after the fish has been added. Let the fish simmer in the pot for 30 minutes or until white.
This walleye soup will knock your socks off. You really get the true flavor of the meat without masking it with breading or oil. Place the leftovers in the fridge. The longer it sits in the fridge, the better it seems to taste. I serve it with corn bread.
Dam, now I’m hungry.
Fillets in tinfoil with ends closed and top closeable, very little water on bottom, lemmon pepper shake and garlic to taste, small pat of butter and steam them on the grill over low heat, do the same with potatoes and corn on cob all on grill pretty tastes great and pretty healthy depending on ow much butter you use but no oil, no breading, but tastes very good. 
gotta love gumbo. will have to try the walleye soup.
where do can you find andouille in wisconsin?
we had some kickin gumbo and jambalaya at buzzard billys in lacrosse last summer. the sausage was awesome, so i asked the waitress and she asked the cook what kind it was and he said bacalars.
so … we stop at the bacalars locker and a couple of supermarkets and everybody acted like they had never heard of andouille.
i get mine at a local locker, but it is nowhere near as good as the stuff we had at buzzard billys.
Johnsville makes some. Cub and Rainbow usually have it.. I get mine shipped from my parents in Louisiana. I get 5-6 pounds at a time.. 
Clements (I think that is how the Wisconson’s spell it) makes an andouille sausage, not the best, but will work.
I made these and they were fantastic. 
If you like smoked fish you’ll love smoked walleyes and saugers! I am addicted to this stuff. Smoked walleye and sauger recipe
1. put wet fillets(use water or milk) into flour mixture – (flour, salt & pepper or any seasoned flour you like)
2. Take coated fillets and drop them into egg wash (2 eggs mixed with 1/3 cup of milk)
3. dredge fillets in Bella’s “Italian” Bread Crumbs – this is the key ingredient
fry in hot oil and butter mixture until golden brown
Quote:
1. put wet fillets(use water or milk) into flour mixture – (flour, salt & pepper or any seasoned flour you like)
2. Take coated fillets and drop them into egg wash (2 eggs mixed with 1/3 cup of milk)
3. dredge fillets in Bella’s “Italian” Bread Crumbs – this is the key ingredient
fry in hot oil and butter mixture until golden brown
I’ll used this same recipe, except replace the bread crumbs with instand mashed potato mix – garlic & herb flavor.
-J.
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