Walleyes Forever |
Walleyes Forever recipe page
 2 pkgs.(about 12 oz.)frozen fish fillets or 1/12 lb. fresh fish fillets 2 eggs, separated 1/2 c. beer 1/4 c. milk 1 c. flour 1/2 tsp. seasoned salt 1/4 tsp. pepper Partially defrost fillets if frozen fish is used. Cut fish in pieces 3" x 1-1/2". Place on paper towels to dry. Beat egg Yolks until thick and light. Blend in beer.milk, flour and seasonings. Mix until smooth. Beat egg whites stiff, but not dry & fold in batter. Pat fillets dry. Dip into batter, lift out and drain slightly with fork or slotted spoon. Fry in deep fat heated to 375 degrees for 2-3 minutes or until golden brown and buffed. Drain on paper towels. Serve with "chips" or salad. -- Inge White Here's my recipe for delicious walleye: Coat fillets with a generous coating of honey mustard. Dip fillets in breading of your choice. (We prefer Shore Lunch brand coating mix, although saltine crumbs, potato buds, or even crushed Doritos work well.) Fry in lots of butter and enjoy! -- Mark Pommier (two ways) This recipe was originally posted by Jerry on the WalleyeCentral.com message board as a healthier way to cook and eat walleyes than frying them. It was later revised with an alternative cooking method offered by Kinda Catchy on the message board to include deep-fat frying. Here's the recipe: 1# chopped walleye 1 small can crab with liquid 1 stick of butter melted 2-3 green onions or 1/4 large sweet onion chopped 1/4 skinned red pepper chopped 1/4 - 1/2 C parsley chopped 1/4 C Miracle Whip (optional) I used it after a comparable test run 1 egg beaten 1/2 c seasoned bread crumbs Bread crumbs for rolling Pinch old bay Original: Mix all, roll in crumbs, put on a greased cookie sheet, bake in oven on top rack at 350 degrees for about 15 minutes, flipping once, until golden on both sides. Alternative: Roll this mixture into balls about the size of a small lime, roll in seasoned bread crumbs, drop in deep fryer at 360 degrees for 3 minutes. -- Jerry and Kinda Catchy, WalleyeCentral.com Stuffed Walleye With Seafood Sauce Six large (8-to-10-ounce) walleye fillets Dressing: One bag bread cubes One egg (whipped) One-and-a-half teaspoons dill weed One-and-a-half teaspoons lemon and herb seasoning One teaspoon sage Two cups chopped onion Two cups chopped celery Add together in a large bowl, moisten with warm water until consistency is firm. Seafood sauce: Melt one cup butter or margarine, add three-quarter cup of flour, simmer for one minute (stirring constantly). Add two cups milk, stir until mixture thickens (on medium heat). Add one can of small shrimp (drained), one cup crab, one teaspoon lemon and herb seasoning, one-half teaspoon dill weed, two tablespoons of white wine, salt and pepper to taste. Skin walleye fillet. Cut fillet in half, place fat piece on bottom of greased casserole dish, add dressing, top with tail piece of fish fillet. Bake for 20 minutes at 400 degrees. Pour Seafood Sauce over baked fillet. Garnish with fresh lemon and parsley. Serves six. This recipe came about through people's interest in Fort Peck Lake and craving for walleye. Not only is this the walleye fishermen's favorite, it is also northeast Montana' favorite year-round. -- Diane Brandt, Sam's Supper Club Place large fish fillets on heavy aluminum foil. Then combine: 1/2 c. melted butter Parsley or chives Liquid smoke Lemon Pepper Blackened fish seasoning Garlic salt. Spice amounts vary to personal taste. Pour mixture over fish and grill until just done. I just grill it open face on a gas or charcoal grill, then spoon the juice over it to serve. May be topped with shredded white cheese if desired. -- Mary Beth Kibler Walleye fillets of about the same size Aluminum foil Butter or substitute (I use "I Can't Believe It's Not Butter") Salt and pepper to taste Seasoning (I use either Alpine Touch or lemon pepper) Bacon Take several same-size fillets and lay on a sheet of aluminum foil. Put a generous amount of butter or substitute over the fillets. Lightly salt and pepper. Add seasoning to taste. Lay one strip of bacon over fillets. Then fold aluminum foil over fillets so they're completely covered and foil is sealed. After the steaks are done, put on the grill (this works with gas grills, too) with the folded side of the tin foil up. Cook for about four to five minutes on one side (depending on how hot the grill is) before flipping to the other side. I usually open the foil and look inside to see how the fillets are doing. They should be cooked about three-fourths done before flipping to the other side.) Cook about three to four minutes after flipping. Serve with steaks, canned potatoes and peas or corn. -- Captain Catchin, of the Montana Outdoor Radio Show Six pounds fish fillets Vinegar to cover, (plus one quart vinegar or white Port wine) Two-thirds cup salt Two-and-a-half cups sugar Two tablespoons pickling spice, in spice bag (or tied into a cloth) Sliced onions Put six pounds fish fillets into glass bowl. Cover with two-thirds cup salt and mix. Cover with white vinegar. Put in refrigerator. Stir each day, for seven days. Then pour off liquid and rinse fish. Brine: Two-and-a-half cups sugar One quart white vinegar or white Port wine, in any combination that suits your buds Two tablespoons pickling spice in spice bag Boil brine for five minutes. Set aside until cool. Remove spice bag. Pack fish in layers in jars, alternating with sliced onions. Pour cool brine over fish and onions. Keep in refrigerator. Next day, eat your fill, share with your fishing friends and refrigerate the rest. It gets better after a few days. Makes about 12 pints. -- Bob Henckel Two walleye fillets (from a fish 16 to 20 inches long) Lemon pepper Garlic powder One plate Saran Wrap Microwave oven Put lemon pepper on each side of both walleye fillets. Dust fillets with a slight hint of garlic powder. Put walleye fillets on a microwave-friendly dish. Put a sheet of Saran Wrap over the fillets. Microwave on high until done. In my magic machine, it takes about two minutes. However, adjust time so that meat flakes when the plastic wrap is removed. I eat it from the same plate. -- Jim Kalkofen, Executive Director, Professional Walleye Trail |
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