Walleye Reciepe

Lets here your best reciepe for walleye. I know I have a few but maybe we can share some ways to cook up our favorite fish to catch.

ec

OK Dave, here’s one:

Dry the fillets on paper towels.

Mix 4 eggs, 1 bottle of beer, but leave yourself enough for one swallow, 1 tbl.sp. baking powder, 1 tbl. sp. baking soda.

Stir very well. In a pie pan pour Golden Dipt coating with salt and pepper to taste.

Dip fish in batter and do not drain. Immediatly roll in coating and place in hot oil. About 370 degrees. Frying time is about 2 minutes per side or a little less. You be the judge. Place on several layers of paper towels on a cookie sheet to absorb grease.

Everybody likes it so it must be good.

Wash off your fillets then dry them, get some shore lunch and mix a beer batter with them, but after you get that all set, not too thick, add 1/2 cup of your favorite wine, it gives it a great taste, then toss it in your hot oil and cook it up with some shrimp and scallops

Here Go’s My Best One

Well chilled fillets ANY KIND

Wash & dry fillets, then soak them in milk

1-2 Eggs Wisked

1-2 packages of powder Italian salad dressing mix

the kind that you would mix with oil & vinegar

DO NOT MIX WITH OIL & VINEGAR

1-2 cups dry mashed potato flake’s

Large Zip Lock Bag

As your fillets are soaking in the milk wisk the eggs and

get all the dry mix items in the bag.

lightly dry the fillets from the milk dip in the egg then drop

in the dry mix Coat well

Take a baking pan or dish line with foil spray PAM ETC:

on foil

Bake fillets till done to taste

This also frys up real good to

NO FISHOLAYS FOR THIS MAN.

My favorite comes from Ducks Unlimited Cookbook. They call it “Scott’s Beer Batter Fish”. (Page 211 for those that have the cookbook).

1 cup flour

1 teaspoon baking powder (a must for lightness)

2 teaspoons paprika

1 egg

1 cup beer

Vegetable Oil

Salt and Pepper to taste

Combine all in bowl, stir it up well and dredge the fillets in it covering well. Fry to golden brown. By experience, maybe 3 minutes each side and your oil has to be HOT, HOT, HOT.

Best I have tried so far! Very simple as well. The kids love it.

Does anyone have a good way of fixing walleyes on the grill? Would be interested in hearing it.

I’m almost positive I got this idea off FTR but I can’t remember who posted it so I can’t give credit.

The secret ingredient is instant potato flakes. Use them instead of your normal batter mix. Everyone I have made them for just loves them. You get a wonderful crunchy crust. Here’s what I do:

Season some flour with cajun spice

Season a couple eggs with cajun spice and whisk them up

Season some instant mashed potatos with Cajun spice.

Soak the fillets if you want to and pat them dry. Dredge in flour, dip in the eggs, dredge in the potatos. Fry em up.

The best I have found is Louisiana Fish Fry . Take fillets and cut them in small pieces about the size of two fingers wide shake them in bag with breading in it and cook in peanut oil at 350* until they float or are golden brown. If there is any left let them cool and place in bag and leave open.They will not taste grease the next day and are great for snaking in the boat . This breading is cajain (sp) I beleave. Anyway it is a little spicey. This stuff is hard to find around here so I buy a case at a time. I’m open to all and will try some of these I’m sure all are good if the have walleye or crappie inside.

Here’s a good Grilling recipe to try when it gets too hot to cook inside. In a glass baking pan, pour just enough white cooking wine to cover the bottom of the pan. Wash fillets in cold water and dry. Put them in the baking pan and season the top with Herb and Butter seasoning. After 30 minutes turn the fillets and repeat the process.

While the fillets are soaking in the wine, make a tin-foil pan and spray the inside good with a non- stick cooking spray.

Pre heat the grill to a medium heat. Remove the fillets from the wine with a fork and put them in the foil pan. Lightly sprinkle shore lunch on the fillets and grill for about 5 minutes per side.

Serve with fresh lemon.

Man is my mouth watering now!! I may have to do this tonight!

James, Your right about the Louisiana Fish Fry. I use the cajun style and add a little corn meal for extra crunch.The catfish style is also great. I get mine at the Countryside Coop sports store in Alma [pool 5] not always on hand so buy lots when you find it.

For beer batter, I use a box of “Don’s Chuckwagon” fish & chips batter, and a bottle of beer. It can be found at County Markets, and some Cub and Rainbows. I pour the beer in a bowl, and beat it with a fork to get a lot of the fizz out of it. The batter should run off the fork evenly, but not overly soupy. I will bring a supply of it to the get together for samples if anyone is interested. You guys supply the fish!!! We do this at the opener up at Hook’s and Big D’s, and it is great! Top them off with the green jalepeno Tobasco sauce, and you are stylin’!

Tuck

Here is a quick and easy one for ya…..and it dose not mask the flavore of the fish!

I use hungery jack pancake flour. Just put some in a ziplock add fillets of your likeing and fry in oil of your choice. Leaves no heavy batter, just a light coat of flavor that tastes great. I have yet to serve this to anyone the didnot like it. Including a few people that don’t normaly like fish.

The biggest seceret to fish tasting good is how clean I am when I clean my fish. Do not clean fish in there own slime and remove any silver or red flesh. I rinse my fillet area constantly while i am cleaning fish and spend alot of time rinsing an trimming my fillets before they ever go into a bag. There is nothing more I dislike about fish than bitting to a piece that tastes like fish slime or taste like a fish smells.

sorry piscator can’t agree with you on that one, The best batter mix in the world is shore lunch the regular shore lunch. HAnds down gets the best compliments and what not

I know that Swany, a buddy of the pool 4 reporter, Dusty, is a fantastic cook!!! It’s his profession, and I have ate some of his walleye that he has cooked up on several occasions. Batter fried Walleye w/a hint of lemon was the best walleye I have ever eaten and he was the one to cook it. Contact him for his recipes on walleye or anything else possible to cook!!!! [email protected]

Good eaten,

Swany Jr

Compare Shore Lunch with Louisania Fish Fry and I bet Shore Lunch will come in last. It has ever time I have tried this Shore Lunch lost. But each to his own taste

Thanx Jr…..Now the cats out of the bag…so to speak….I guess my favorite recipe for walleye is one I do on the grill.

Fresh Walleye fillets, you do not need to soak them in anything. Rinse them off and rub the top of each fillet with real butter, season with Chefs secret seasoning.( there are a number of seasonings on the market, you want one that has very little salt as this causes fish to “dry out”) Make a tin foil “boat” and layer in the fillets ( the trick here is to fold up the edges so no “juice” can escape)

arrange the coals on the grill around the outer edge so there are very few to none in the middle. Place tin foil boat with “fresh” fillets in the middle of the grill and place the cover on the grill. The thing a like about fish is it does NOT take very long to cook…3 – 5 min. depending on your heat sorce and the thickness of fillets. 99% of people over cook there fish! To do this one right you need to put a mixture of hicory..apple and misquite wood chips on the coals as the fish is cooking. I use like 50% hickory, 25% apple and 25% misquite.You just need a small hanfull so you do not overpower the natruall flavor of this most esquisite fish

There I did it, I done it, I want some more of it!!!

If your ever in central Minnesota keep an eye out for Chef Roberts dry mix in the stores. Quite excellant.

YEah, i dunno, it seems like the older people like the louisiana taste, but i like a good cajun flavor, but me and my buds prefer the good ole shore lunch when it comes to a fish fry, sometimes a little pancake mix in there with it.

Here is my Best Fried WALLYEY Sandwich Ever !!

for the fish:

4 thick slices cured bacon

4 walleye fillets

1/2 fresh lemon

salt and freshly cracked black peper

In a large, heavy cast-ironskillet, fry the bacon over medium-high heat until crisp, drain on paper towls and set aside.Keep the grease in the pan.

Rinse the walleye in cold water and pat dry,and squeeze the lemon over them. Season the fillets w/salt and pepper and then dredge them in corn meal , you may need to press down so the corn meal adhears.

Add vegetable oil to the bacon grease and heat until it just begins to smoke. Add the walleye fillets and fry until crisp, abot 5 min on each side. I need to keep the pan moving alot so the fish doesnt stick.(just lift it and shake it a little) The walleye should be golden brown on the outside and moist and tender on the inside.When this is done place on paper towle to drain.

for the sandwiches:

4 fresh bakery buns

sweet cream butter,at room temp.

garlic mayonnaise (make this up at home with garlic powder)

lemon peper(i never cook fish without this stuff)

tomato slices

lettuce

Preheat the broiler. Split the buns down the middle but DON”T cut allthe way through. Butter both sides and sprinkle with lemon peper then brown them in the broiler. Spread garlic mayo on the buns then lettuce and tomato,add the walleye and a piece of bacon then enjoy !!

Its not something i make all the time but 4 times a year it break up the same’ol same’ol fried fish syndrome.

ec

dude…you need a job?……cooking?

Wash and dry filets. Mix 1/2 cup all purpose flour, 1/2 cup corn meal, 1 teaspoon baking powder or Wondra, several shakes of Emeril Lagasse’s Na orleans bam. Dip filets in buttermilk, then dredge in flour mix and pan fry in hot oil….3 mins a side…….set on paper towels and serve with fries…kids and wives eat em up.

lol swany….I love to cook. We just had the two eyes I caught yesterday, last night for supper.But I can’t take credit for this one I’m sure I got this from somewhere.

ec

What i usually do with all my fish is 3-4 eggs,crush a sleeve of saltine crackers with salt and pepper.Put the fish in the egg to coat and then into the crackers to coat and into a 350-375 degree deep fryer. MMM Good stuff.All my friends really like my fish fry’s. Yes Tuck, I do have friends. Interested come out to the house Friday next week and see.

Beat the heck out of 3 eggs, add a couple cups of milk, drop in the fish and stick ’em in the fridge.

Now open a box of Fryin’ Magic and pour it into a gallon Zip-Lock bag. Add a palm full of garlic powder and a palm full of onion powder. Grind in some black pepper and some red pepper to taste.

Take fish out of fridge. Out of the milk/egg and into the Fryin’ Magic, then into the fryer @ 375. Let ’em cook til they float….and then they are did.

I never make whole filets. I zipper my fish and cut the pieces into nuggets.

Yummy!

Beav

One thing I like to do is, as soon as I clean my fish I put them in salt water and ice. THis firms up the fish(especially in summer) and gives it little different taste on the fish with the salt. The salt also pulls out all the blood getting rid of some of the fishy taste. Then I use my beer batter mix to a watery texture. This will allow the batter no to be real thick when it is done cooking.

I use the salt water trick too. Works wonders for ellmenating fihsy tasting fillets