Fishing

Here is our much requested thread just for Walleye Recipes. Please feel free to add any that you may have.


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1 lb. Walleye fillets
1 medium green peppers
1 small chopped onion
Salt and pepper to taste
2 cups buttered bread crumbs

Basic White Sauce:
3 Tbsp. flour
2 Tbsp. margarine
1 1/2 cups milk

Drain fish well on paper towels. Grease baking dish (8" square). Lay fish in bottom. Sprinkle with chopped green pepper and onion, and salt and pepper to taste. Pour white sauce over fish. Top with buttered bread crumbs. Bake at 350 F, 30-45 minutes, or until golden brown.

3 to 4 medium Walleye Fillets (rinsed and patted dry)
2 Tbsp. butter
3 cloves garlic, minced

Turn gas grill on high (must be hot). Add garlic to butter and melt to flavor butter. Baste one side of Fillets with butter and garlic sauce and then place that side down on hot grill (place on grate no foil). Cook a little more than halfway through (fillet turns white when cooked).

Baste top side of fish with remainder of butter sauce. Loosen with two spatulas and turn only once. Cook until done, about 2 to 4 minutes. Salt and pepper to taste.

Fresh Walleye
Dill weed
Garlic salt
White pepper
Sweet basil
Lemon juice
Parmesan cheese
Italian style bread crumbs
Melted butter or margarine

Place fish skin side down in glass baking dish. Sprinkle generously with all above ingredients to taste. Bake in 425 to 450 degree oven for 10-20 minutes until bubbly and flaky; can be broiled.

1 cup sour cream
1 cup Miracle Whip
1 Tbsp. dried onions
2 tsp. lemon-garlic pepper seasoning
1/4 tsp. ground white pepper
1 Tbsp. celery flakes
1 Tbsp. parsley flakes
2 tsp. lemon juice
Dash of salt
Dash of pepper
20 oz. broccoli cuts
3 Tbsp. liquid margarine
2 Tbsp. lemon juice
6-8 Fillets Walleye
1/4 cup bread crumbs

Mix first 10 ingredients and set aside. Spread broccoli in shallow casserole dish and drizzle with 2 tablespoons margarine and 1 tablespoon lemon juice. Layer Fillets on broccoli, then spread the sour cream mixture. Top with sprinkled bread crumbs and remaining margarine and lemon juice. Bake covered at 350 F for 45 minutes, uncovered an additional 15 minutes until brown.

4 Walleye Fillets (about 1 1/2 lb.)
1/3 cup sliced almonds, crushed
2 tsp. lemon juice
1 Tbsp. prepared mustard
1 tsp. soy sauce
1 tsp. sugar
A dash of red pepper
1/4 cup heavy cream

Mix all ingredients well and spread evenly over Walleye Fillets. Place Fillets on a greased broiled pan and broil five inches from the heat in a preheated broiler for about 10 minutes or until the fish flakes when probed with a fork.

Serves 4

3-4 lb. Walleye Fillets, cut fillet in 2 if large
1 box Cornflakes crushed as finely as possible
4 eggs with dash of milk for batter
1/2 tsp. cayenne pepper to crushed Cornflakes, if desired

Heat oil (1-1 1/2 inch deep) to 350 F or frying temperature. Dip Walleye fillet in egg batter and let excess drain or slide off with fingers. Roll fillet in crushed Cornflakes and place in heated oil. Turn fish once or twice until easily pierced with a fork. Drain on plate lined with paper towels.

1 sm Onion, very finely diced
3 tb Lemon juice
1/2 sm Green pepper, chopped
1/2 c Bread crumbs
1/4 lb Butter (1 stick)
1/2 c Grated provolone OR Parmesan
1 1/2 tb Dijon mustard
1 ts Soy sauce
Salt and pepper
1 pn Cayenne or dash of Tabasco
2 lb Walleye fillets

Saute the onion and green pepper in the butter until soft, then add mustard, soy sauce, cayenne, and lemon juice. Stir in crumbs and cheese. Salt and pepper the fillets, lay them on foil broiler liner, and broil for 5 minutes about 4 inches from the flame. Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and broil another 6-8 minutes. Serve.

Cheez-ets crackers
2 eggs
Lawry's seasoning (to taste)
Garlic powder (to taste)
Onion powder (to taste)
Lemon juice
Walleye (10 Fillets)

Roll out or put Cheez-ets in blender to make a coarse flour. Mix eggs, seasonings and lemon juice in bowl. Cut Walleye into 4-inch strips.

Heat butter flavored oil in deep fryer to 350-375 F. Dip Fillets in egg mixture and roll in flour. Put in hot grease until golden brown, approximately 4 minutes.

5 lb. diced fish, 1/4"-1/2" square Walleye
2 eggs
1/2 cup medium onion, chopped very fine
1/4 cup green pepper, chopped very fine
1 cup Bisquick or other pancake mix

Beat eggs. Mix everything together to the consistency of potato salad. Make into patties and preheat peanut oil or margarine to 325 to 350 F. Serve alone or on hamburger buns.

4 lb. Walleye Fillets
1 tsp. butter per fillet
Lemon pepper
Salt
Slice of onion per fillet
Slice of tomato per fillet

Lightly grease foil to wrap individual Fillets. Place washed and dried fillet on greased foil. Add pat of butter, onion, tomato and season to taste. Lemon pepper is a must. Seal foil and grill or broil 7-8 minutes on each side for average size Fillets. Great served with new potatoes and a fresh cooked vegetable.

8 large Walleye Fillets
2/3 cup oil
1 egg, slightly beaten
1 tsp. honey
2 cups coarsely crushed Hi-Ho or Ritz cracker crumbs
1/4 cup flour
1 1/2 tsp. salt
1/2 tsp. pepper

Dry Fillets on paper towel. Heat oil in 10 inch skillet to 380 degrees. Mix egg and honey together. Dip Fillets in this mixture, then coat with cracker crumb-flour mixture, pressing crumbs into Fillets firmly. Fry about 3 minutes on each side in preheated oil. Serve immediately.

Serves 6 to 8

1 Egg
2 ts Honey
2 c Butter-flavored crackers; crushed (45-50)
1/2 ts Salt
4 Walleye fillets; (1 1/2-2 lbs.) (up to 6)
1/3 c Cooking oil; (up to 1/2)
Lemon wedges; optional

In a shallow bowl, beat eggs; add honey. In a plastic bag, combine crackers and salt. Dip fish in egg mixture then shake in bag until coated. In a skillet, cook fillets in oil for 3-5 minutes perside or until golden and fish flakes easily with a fork. Serve with lemon wedges if desired. Yield; 4-6 servings.

3 lbs. Walleye Fillets
1 cup sour cream
1/4 cup butter or margarine, melted
1/4 cup Parmesan cheese, fresh
1/2 tsp. lemon pepper
Parsley, chopped
Paprika

Wipe Walleye Fillets off with clean, damp cloth; pat dry and place in lightly greased shallow baking pan. Combine sour cream, butter, cheese, lemon pepper and spread over Fillets in pan. Bake at 350 F for 30 minutes. Remove fish from oven and sprinkle with chopped parsley.

Serves 5

Walleye Fillets
Saltines, crushed, powder fine
1 egg, beaten
3 Tbsp. milk
Pepper to taste
1/4 tsp. garlic powder (optional)
Peanut oil

Rinse Fillets and pat dry with paper towel. Crush crackers fine. A food processor work very well. Beat egg with milk, pepper, and garlic powder. Dip Fillets in egg mixture, then in cracker crumbs. Place fish in medium hot peanut oil. Peanut oil can stand a high heat than other oils. Fillets should fry until golden brown and fish flakes. Strain cooled oil and save for the next fish fry.

1/4 cup lemon juice
1/4 cup soy sauce
1/2 cup white wine
Walleye Fillets

NOTE: Increase marinade ingredients as needed to cover Fillets.

In flat storage container with lid, cover Fillets with marinade and chill in refrigerator overnight. Smoke Fillets for 3-4 hours in smoker using wet hickory chips or other desired wood chips for flavor. Fish is "done" when it will flake with fork test. Remove from smoker and cool. Serve warm or cold.

2 (14 inch) Walleye, cleaned, skinned, and rinsed in cold water
1/2 cup cornmeal
1/4 tsp. pepper
1/4 tsp. garlic powder
1/2 tsp. lemon juice
1 Tbsp. margarine (stick)

Put lemon juice, pepper, garlic on the Walleye. Put 1/2 cup cornmeal in Baggie and add Walleye. Shake. Heat frying pan and add margarine when pan is hot. Cook Walleye on both sides. It will be a golden brown.

4 Walleye Fillets
2 cups light chicken bouillon
1 Tbsp. lemon juice
1/4 cup margarine (1/2 stick)
3 Tbsp. chopped onion
3 cups cooked wild rice, about 2/3 cup uncooked
1/3 cup chopped fresh dill

Poach the Fillets in the chicken broth and lemon juice, cooking almost until flesh will flake on sides of Fillets. With slotted spoon remove Walleye to platter and keep warm. Melt the butter and saute the onion and wild rice briefly, just to soften onion and heat rice. Add 1/4 cup of the fish-chicken broth and dill weed. Divide the rice among 4 dinner plates and place fillet on rice.

1 bottle Caesar dressing
Soda cracker crumbs
Parmesan cheese
Walleye Fillets

Marinate Walleye Fillets in Caesar dressing 30 minutes or longer. Mix equal parts of cracker crumbs and Parmesan. Coat Fillets with cracker mixture. Bake on greased pan 12 to 15 minutes at 500 F.

nothing like walleye and a case of beer