Great Walleye Recipes

The following recipes are from the Electronic Walleye Recipe Book which can be found at:
www.OnLakeErie.com/Recipes.htm.  There are over 100 recipes available for a very reasonable cost.  Visit them today!!

Healthy Walleye

Walleye fillets
Your favorite salsa
Shredded cheese or low fat shredded cheese, if your a real healthy eater.
Put the walleye fillets in aluminum foil and cover them with salsa.
Close up the foil tight and cook in oven, or on grill, or even shore lunch.
Oven takes 15 minutes at 350 degrees.
Open the foil and cover with the shredded cheese, put it back over heat uncovered.

Walleye Melt

1-1/2 cups flaked cooked walleye
1/2 cup finely chopped cucumber
2 tablespoons chopped radish
1 tablespoon mayonnaise or salad dressing
1 tablespoon dairy sour cream
1/2 teaspoon salt
1/8 teaspoon pepper
4 thin tomato slices
4 slices whole wheat bread, toasted
4 slices American cheese

Set oven to broil and/or 550 degrees. In a small bowl, mix fish, cucumber, radish, mayonnaise, sour cream, salt and pepper. Place one tomato slice on each of four toasted bread slices. Spread fish mixture over tomatoes; spread to edges of bread. Top each piece with one piece of cheese. Place sandwiches on baking sheet. Broil 2 to 3 inches from heat until cheese melts, about 2 minutes. Top each sandwich with another piece of toast, if desired.

2 to 4 servings.

Caribbean Walleye

3 lb walleye fillet 3/4-in
4 Shallots, peeled and chopped
4 Cloves garlic, peeled and mi
1 c Orange juice
1 c White wine
1/4 c Dark rum
1 Juice of 2 limes
1/4 c Soy sauce
1/4 c Chopped parsley
1/4 ts White pepper
1/4 ts Salt
2 tb Fresh chopped rosemary

Instructions

REMOVE THE SKIN FROM THE FILLET, if necessary, and go over the fillet carefully with your fingers to remove any small bones. Wash and pat dry with paper towels. Grill the fish for 3 to 4 minutes on a side, depending on thickness, turning gently. The fish should still be slightly translucent in the center since it will continue to cook after being taken off the grill. While the fish is grilling, boil down the marinade until it is reduced by half. Spoon a few tablespoons over each portion of fish. Serve immediately. Note: The fish may also be served at room temperature or chilled.

Serves 6

Crunchy Fried Walleye

1 egg
1 cup evaporated milk
2 cups cracker crumbs
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds walleye or other lean fish fillets about 1/2-inch thick
2 to 4 tablespoons vegetable oil

In a shallow dish or pie plate, blend egg and milk. On plate or waxed paper. Combine cracker crumbs, salt and pepper. Cut fish in serving size pieces. Dip in milk. Coat with cracker crumbs.

In a 9-inch skillet, heat oil. Fry a few pieces at a time until golden brown, about 3 minutes; turn. Fry until golden brown, 1-1/2 to 3 minutes. Drain on paper towel. Keep warm in the 175 degree oven. Repeat with remaining fish.

4 to 6 servings.

Walleye Fillets Dijon

4 Servings

4 6-to 8-ounce walleye fillets
4 tablespoons butter, melted
2 tbsps. Dijon mustard
1 tbsp. fresh lemon juice
2 tsps. Worcestershire sauce
6 tbsps. breadcrumbs
Chopped fresh parsley
Lemon wedges

Preheat oven to 450°F. Butter 13x9x2-inch glass baking dish.

Arrange walleye fillets in prepared dish. Season with salt and pepper.

Blend butter, Dijon mustard, lemon juice and Worcestershire sauce in small bowl. Spread butter mixture over each fillet, dividing equally and covering completely. Sprinkle breadcrumbs over each dividing equally.

Bake walleye until just cooked through, about 7 minutes. Sprinkle with parsley, garnish with lemon wedges.

WALLEYE A LA WISCONSIN

3 or 4 boneless, skinless walleye fillets (preferably 15-to-18 inch fish)
2 tablespoons margarine
salt-less herb blend seasoning
5 slices American cheese or cheese spread
1 (4 ounce) can mushrooms, drained
2 tablespoons onion flakes

Place fillets, former skin side down, in center of heavy-duty aluminum foil sheet, arranging lengthwise, alternating head and tail sections. Sheet should extend 4 to 6 inches beyond fillets at ends and about 3 inches at sides. Dot butter on fillets. Sprinkle generously with herb seasoning. Place cheese on fillets, alternating American and Swiss slices and covering all of the fillets, overlapping or adding extra cheese if needed. Chop mushrooms and scatter on cheese and top with onion. Bring sides of foil together and fold lengthwise twice to seal; then fold ends twice. Bake at 400 degrees for 15 minutes or longer for large fillets; mixture will start to appear at edges of foil near end of baking time. Remove, handling by lifting ends. Slide on serving plate, leaving fish in foil while serving.

Potato Chip Coated Walleye

1/3 cup buttermilk
1/8 teaspoon pepper
1 bag (4 oz.) potato chips, crushed
3/4 cup cornflake crumbs
1/4 teaspoon paprika
1-1/2 pounds walleye fillets, about 1/2-inch thick

In a shallow dish or pie plate, mix buttermilk and pepper. On plate or waxed paper, mix crushed potato chips, cornflake crumbs and paprika. Set oven to broil and/or 550 degrees. Grease broiler pan.

Cut fish in serving size pieces. Dip in buttermilk. Coat with potato chip mixture, pressing lightly. Place on broiler pan. Broil 6 inches from heat for 3 minutes; turn. Broil until fish flakes easily at thickest part, 2-3 minutes.  4 to 6 servings

Crispy Beer Batter Fried Walleye with Mango Sweet and Sour Sauce

Sweet and Sour Sauce

1 c. sugar
2 tsp minced garlic
1 1/2 c. rice wine vinegar
2 tsp. chile paste with garlic
2 T. Asian fish sauce
Cornstarch slurry as needed
1/2 mango cut into 1/4 inch dice (other fruits such as fresh peaches, raspberries, wild blueberries, or strawberries or a combination
of fruits may be substituted)

Garnish

1/2 red pepper, finely diced (or a combination of colored sweet peppers)
4 green onions, green part only, finely sliced on the diagonal

Beer Batter

10 oz. all-purpose flour
3 T. paprika
2 T. kosher salt
1 T. ground black pepper
2-3 12 oz. cans beer
All-purpose flour (to dredge walleye in before battering)
6 (8-10 oz.) boneless, skinless walleye fillets, whole or cut into finger-sized strips.

Make the sweet and sour sauce first. Combine sugar, garlic, rice wine vinegar, chili paste, and fish sauce in a heavy bottomed saucepan over medium heat. Bring to a boil and simmer for 4 to 5 minutes until reduced and the flavor reaches desired intensity.   Thicken with cornstarch slurry. Refrigerate until needed. Serve warm. Makes about 2 cups of sauce.

Prepare garnishes and refrigerate until needed.

Make your beer batter next. Whisk the flour, paprika, salt and pepper together until well combined. Whisk in beer to make a thin batter, not much thicker than buttermilk or very heavy cream.

To serve: Dredge walleye fillets or pieces in flour and shake off excess. Dip into beer batter and deep fry until golden brown and crisp. Remove and drain.

Cover the bottom of 6 heated plates with 1 1/2 to 2 oz. of the sauce mixed with 1 to 2 tablespoons of the chopped mango. Sprinkle the red peppers and green onion tops over the sauce. Place walleye on top and serve.

Tip: Leftover sweet and sour sauce keeps almost indefinitely in the refrigerator in a covered container.

Serves 6

Broiled Walleye

Place small dab of real butter on alum. foil
Place walleye fillets on foil 3) broil until top looks half cooked
Flip fillet
Cook until done (turns white in color)
Take flavored croutons and roll in baggie with rolling pin until powered
Spoon this on top of cooked fillets and drizzle with melted butter
Put back in broiler until golden brown-just a second
Take out and pour lemon juice over fillet

Beer Batter for Walleye

1 cup all-purpose flour
3 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon paprika
Dash nutmeg (optional)
1 cup beer
1 tablespoon vegetable oil

In medium bowl, mix dry ingredients. Blend in beer and vegetable oil until smooth. Dip fish into batter.
Deep-fry or panfry as desired.

Italian Walleye

1-1/2 pounds walleye fillets, about 1/2-inch thick
1 jar (16 oz.) spaghetti sauce
2 tablespoons snipped fresh parsley
1/2 teaspoon dried basil leaves
1/4 teaspoon dried orgeano leaves
1/8 teaspoon pepper
1 cup mozzarella cheese

Heat oven to 350 degrees. Cut fish into serving size pieces. Arrange in 13 x 9 inch baking pan. Pour spaghetti sauce over fish. Sprinkle with parsley, basil, oregano and pepper. Top with cheese. Bake until fish flakes easily at the thickest part, 20 to 25 minutes.

4 to 6 servings.

Barbecued Walleye Shish Kabob in Teriyaki Sauce

2 tablespoons soya sauce 
2 tablespoons teriyaki sauce 
1 tablespoon liquid honey 
1 tablespoon wok sauce 
1 tablespoon cajun hot fish spices 
about 1/2 teaspoon Worcestershire sauce 
salt and pepper to taste 
2 lb. walleye fillets, cut in cubes for skewering 
sweet red, green and yellow peppers, cut for skewering 
small whole onions, cut in half
Mix first 7 ingredients well.  Mix the fish cubes, peppers and onions. Lay in a deep plate and cover with the sauce mixture. Keep in the fridge overnight. 
When ready to barbecue, alternate fish, pepper, onion and so-on on skewers. Make sure they are well pressed against each other, bearing in mind that the fish cubes will reduce in size while cooking. Color variation of the peppers will give it an appetizing look too. 

 Baked Walleye in Sour Cream

Salt and pepper 
1 c Sour cream 
1 3-lb. walleye, scaled and dressed 
1/4 ts Thyme 
1/2 c Grated Parmesan cheese 
2 tb Finely minced onion 
1/2 c Bread crumbs 
2 tb Soft butter 
2 tb Lemon juice 
5 Strips bacon  

Instructions 

Scale but don't skin the walleye and pick a 3-3 1/2-pounder.   Salt and pepper the fish. Mix the minced onions with soft butter and spread inside and outside the fish. Lay the bacon strips on the bottom of a shallow baking dish and lay in the fish. In a bowl mix the sour cream, thyme, grated

cheese, bread crumbs, and lemon juice and spread the mixture over the fish. Bake at 325 degrees for about 30 minutes. Serve with tossed salad and baked potato.   Serves 5

Barbecued Walleye Shish Kabob in Teriyaki Sauce

2 tablespoons soya sauce
2 tablespoons teriyaki sauce
1 tablespoon liquid honey
1 tablespoon wok sauce
1 tablespoon cajun hot fish spices
about 1/2 teaspoon Worcestershire sauce
salt and pepper to taste
2 lb. walleye fillets, cut in cubes for skewering
sweet red, green and yellow peppers, cut for skewering
small whole onions, cut in half

Mix first 7 ingredients well.  Mix the fish cubes, peppers and onions. Lay in a deep plate and cover with the sauce mixture. Keep in the fridge overnight.
When ready to barbecue, alternate fish, pepper, onion and so-on on skewers. Make sure they are well pressed against each other, bearing in mind that the fish cubes will reduce in size while cooking. Color variation of the peppers will give it an appetizing look too.

Baked Walleye in Sour Cream

Salt and pepper
1 c Sour cream
1 3-lb. walleye, scaled and dressed
1/4 ts Thyme
1/2 c Grated Parmesan cheese
2 tb Finely minced onion
1/2 c Bread crumbs
2 tb Soft butter
2 tb Lemon juice
5 Strips bacon

Scale but don’t skin the walleye and pick a 3-3 1/2-pounder.   Salt and pepper the fish. Mix the minced onions with soft butter and spread inside and outside the fish. Lay the bacon strips on the bottom of a shallow baking dish and lay in the fish. In a bowl mix the sour cream, thyme, grated
cheese, bread crumbs, and lemon juice and spread the mixture over the fish. Bake at 325 degrees for about 30 minutes. Serve with tossed salad and baked potato.   Serves 5