walleye reciepes
- Thread starter triton
- Start date
Dave you need to buy my "Fishing Pro Files." 
Here is a goodie:
LUMBERJACK WALLEYE BAKE
3 to 4 lb walleye fillets
1/2 lb sliced side bacon, diced
3 tbsp flour
2 cups onions, diced
1 1/2 cups boiling water
3 tbsp vineagr
1 tbsp lemon juice
Fry bacon until cooked, drain well and remove from pan.
Saute onions over medium heat in bacon fat until golden brown. Remove onions and all but 2 tbsp bacon fat. Add flour to make a roux, then gradually add boiling water and return bacon and onions to pan. Stir well, simmer for about 5 minutes, add vinegar and lemon juice.
Place fillets in a well-greased baking dish. Pour sauce over fish, then bake (uncovered) for 1 hour at 350 F.
Serve with home-fried potatoes or fresh bread and molasses.
Serves 4 (or 1 lumberjack)
Doug
Here is a goodie:
LUMBERJACK WALLEYE BAKE
3 to 4 lb walleye fillets
1/2 lb sliced side bacon, diced
3 tbsp flour
2 cups onions, diced
1 1/2 cups boiling water
3 tbsp vineagr
1 tbsp lemon juice
Fry bacon until cooked, drain well and remove from pan.
Saute onions over medium heat in bacon fat until golden brown. Remove onions and all but 2 tbsp bacon fat. Add flour to make a roux, then gradually add boiling water and return bacon and onions to pan. Stir well, simmer for about 5 minutes, add vinegar and lemon juice.
Place fillets in a well-greased baking dish. Pour sauce over fish, then bake (uncovered) for 1 hour at 350 F.
Serve with home-fried potatoes or fresh bread and molasses.
Serves 4 (or 1 lumberjack)
Doug
- Location
- Montreal, Quebec
molasses???
If you try it, please let me know how well molasses goes with fish!
I have diabetes and high cholesterol... eat lots of fish and always looking for something different. Molasses sure is "different".
If you try it, please let me know how well molasses goes with fish!
I have diabetes and high cholesterol... eat lots of fish and always looking for something different. Molasses sure is "different".
Bread and molasses is a fairly common breakfast/lunch item in rural Quebec. One might eat it with a hearty meal of bacon and eggs and baked beans. The molasses does not go on the fish casserole, it goes on the bread, which is a nice side dish for this meal.
If you are thinking of the molasses sometimes fed to cows, that is a different grade of molasses. The stuff for people is called "fancy grade" molasses, find it in your grocery store along with the syrups and such. It is often used in baked beans to give both colour and flavour.
Doug
If you are thinking of the molasses sometimes fed to cows, that is a different grade of molasses. The stuff for people is called "fancy grade" molasses, find it in your grocery store along with the syrups and such. It is often used in baked beans to give both colour and flavour.
Doug
BC Bigbore
CGN frequent flyer
- Location
- BC's Peace Country
An old gf of mine showed me how her family would dip toast in molasses at breakfast. Her parents picked up this little habit when her dad served in France in WW2. Anyway...as for walleye, we sometimes dip the fillets in egg & milk, then coat with crushed, seasoned croutons. After coating the fillets, refrigerate for 1/2 hr to 'set' the coating. Melt butter in a skillet over medium heat and fry the fillets until golden brown, then serve with your favorite dipping sauce. Add steamed vegetables and a tossed salad to complete the meal...bon a petite.
Good sized pickerel/dore/walleye, head on, gutted, scaled, fins removed.
Poach fish in boiling water until barely cooked through - don't over cook.
Remove from water, drain and put on a serving platter. Squirt 5 or 6 long squirts of soy sauce over the fish, enough to pool slightly below the fish and will become the sauce.
Top with shredded green onions, thinly julienned fresh ginger and copious quantities of fresh ground black pepper.
Pour 6 - 8 tablespoons of hot (just short of smoking) oil (peanut or canola) over the fish and serve with hot steamed rice and veggies of your choice.
Spoon hot oil and soy sauce over steamed rice.
Poach fish in boiling water until barely cooked through - don't over cook.
Remove from water, drain and put on a serving platter. Squirt 5 or 6 long squirts of soy sauce over the fish, enough to pool slightly below the fish and will become the sauce.
Top with shredded green onions, thinly julienned fresh ginger and copious quantities of fresh ground black pepper.
Pour 6 - 8 tablespoons of hot (just short of smoking) oil (peanut or canola) over the fish and serve with hot steamed rice and veggies of your choice.
Spoon hot oil and soy sauce over steamed rice.
Sprinkle fillets generously with lemon pepper and a light dusting of oregano
Set aside to season for ten minutes
Mix olive oil with plenty of garlic salt in pan, and heat until almost smoking
Sear both sides of fillets until just golden brown
Cover pan and turn off heating elemnt.
Keep tightly covered for five minutes to finish, then serve.
Bet you can't eat just one!
Set aside to season for ten minutes
Mix olive oil with plenty of garlic salt in pan, and heat until almost smoking
Sear both sides of fillets until just golden brown
Cover pan and turn off heating elemnt.
Keep tightly covered for five minutes to finish, then serve.
Bet you can't eat just one!
I solely miss the walleye we use to catch in Northern Ontario at my father's camp. There are none here in NB. I'd rather eat walleye than any other fish save Altantic Salmon.
We used to just bread the fillets and fry in too much butter, but my Dad used to eat them with marmalade on the side. Sounds crazy, but I wouldn't eat them any other way and to this day, every time I put marmalade on toast, I think of my Dad.
Here's pic of the largest walleye my Dad ever caught. Year 1998, 29" OAL, 8.5lbs.
We used to just bread the fillets and fry in too much butter, but my Dad used to eat them with marmalade on the side. Sounds crazy, but I wouldn't eat them any other way and to this day, every time I put marmalade on toast, I think of my Dad.
Here's pic of the largest walleye my Dad ever caught. Year 1998, 29" OAL, 8.5lbs.
Doug said:Dave you need to buy my "Fishing Pro Files."
Here is a goodie:
LUMBERJACK WALLEYE BAKE
3 to 4 lb walleye fillets
1/2 lb sliced side bacon, diced
3 tbsp flour
2 cups onions, diced
1 1/2 cups boiling water
3 tbsp vineagr
1 tbsp lemon juice
Fry bacon until cooked, drain well and remove from pan.
Saute onions over medium heat in bacon fat until golden brown. Remove onions and all but 2 tbsp bacon fat. Add flour to make a roux, then gradually add boiling water and return bacon and onions to pan. Stir well, simmer for about 5 minutes, add vinegar and lemon juice.
Place fillets in a well-greased baking dish. Pour sauce over fish, then bake (uncovered) for 1 hour at 350 F.
Serve with home-fried potatoes or fresh bread and molasses.
Serves 4 (or 1 lumberjack)
Doug
man Dave that sounds good must try it
I am home here's a few as promissed
Asparagus in Walleye Bundles
6 Walleye filets, skinned
1 lb. Asparagus
1 Tbs. Butter
2 tomatoes, peeled and cut up
½ cup mushrooms, sliced
¼ cup celery, chopped fine
¼ cup onion, chopped fine
¼ cup dry white wine
1 clove garlic, minced
½ tsp. mint
½ tsp. basil
¼ tsp. salt
Cut asparagus into 6-inch lengths. Cook in a covered saucepan with a small amount of water until almost tender. Remove and place in ice water. Dot filets with butter and season with salt. Add 2-4 pieces of asparagus on top and roll into a bundle, secure with wooden toothpicks. Place seam side down in a large skillet, add everything else. Cover and simmer for about 8 minutes. Remove bundles to a platter and keep warm. Turn heat up on the skillet and reduce the remaining sauce by half then pour over the fish bundles.
Walleye and Seafood Alfredo
8 oz. Fettuccine noodles
¼ cup margarine
1 cup whipping cream
¼ tsp. salt
1/8 tsp. pepper
1 3 oz. Package shredded Parmesan cheese
½ lb. Walleye cut into 1-inch cubes
½ lb. shrimp
½ lb. Bay scallops
Cook noodles as per package directions. Poach fish, shrimp and scallops until just done. Drain and reserve the fish and seafood.
Melt margarine in a pan and add cream, salt, pepper, and cheese heat until thoroughly warmed and cheese is melted. If not thick enough add a little cornstarch and water. Cook until thickened. Add the fish, shrimp and scallops. Serve over the noodles.
Walleye Taska
Walleye filets
3 eggs
¼ cup heavy cream
1 cup Parmesan cheese
2 Tbs. flour
Rind grated from ½ a lemon
2 cloves garlic, chopped
Salt and pepper to taste
Margarine for frying
Cut fish into bite sized chunks. Mix all ingredients except fish and margarine to mask a batter. Dredge fish in flour and dip in batter. Melt margarine in a fry pan and cook fish pieces a few at a time
BBQ’D Walleye Appetizers
Boneless skinless filets
Bacon strips
Bullseye BBQ sauce
Toothpicks
Cut filets into 1 inch by 3-inch strips. Roll each piece with a strip of bacon and secure with toothpicks. Cook on a grill covered in foil 2-3 minutes each side. When bacon is almost cooked brush with the BBQ sauce and cook until bacon is done. Serve with cold beer. You won’t be able to make them fast enough.
Big Guy BBQ Walleye
2 lbs. Walleye filets
½ cup green pepper, chopped
½ cup onion, chopped
4 slices of bacon
White wine
Lay out aluminum foil and spray with Pam. In the center of the foil place ½ of the bacon, green pepper, onion in that order. Add the fish and cover with the remaining green pepper, onion and bacon in that order. Splash a little white wine on top, seal foil into a pouch. Place pouch on the BBQ grill or campfire coals. Cook for 15-30 minutes, turn once while cooking.
Broiled Walleye with Fried Apples
6 medium apples
1Tbs. Sugar
1 Tbs. Cinnamon
4 Tbs. Butter
6 Walleye filets
Seasoned salt
Dash of Lemon and melted butter
Wash and core the apples, slice into 1/3-inch slices. Lay on waxed paper and sprinkle with sugar and Cinnamon. Let sit for 10 minutes. Melt butter in a large skillet, add 3 Tbs. Water, lay in the apple slices, sugar side up. Fry slowly on one side with pan covered.
Dip walleye filets in melted butter and lemon juice and season. Lay on top of the apple slices; broil until flaky, about ten minutes. Garnish with paprika and fresh parsley. Serve.
Walleye Chops
4 large walleye filets
1 pint sour cream
¾ cup milk
1 cup flour
¼ box saltine crackers, crushed
Salt and pepper to taste
Oil for frying
Mix sour cream and milk. Add salt and pepper dust filets with flour, dip in the milk mixture, dip in the cracker crumbs. Fry in hot oil until golden brown. Serve with mashed potatoes and pork gravy.
Salmon stuffed Walleye
¼ cup onion, chopped fine
¼ cup celery, chopped fine
4 Tbs. Butter or margarine
1 cup poached salmon
3 Tbs. dry breadcrumbs
1 tsp. grated lemon rind
Salt, pepper to taste
Paprika for colour
2 -8oz. Walleye filets
2 Tbs. flour
¾ cup half and half
¼ cup white wine or chicken stock
Sauté onion and celery in 2-Tbs. margarine until tender. Stir in the salmon, crumbs, lemon salt and pepper. Place one filet on a roasting rack. Top with stuffing and the remaining filet. Sprinkle with paprika and bake at 350 until fish flakes easily 20-30 min. Melt 2-Tbs. butter in a saucepan and add the flour. Cook for a few minutes then slowly add the half and half, and wine or stock, while stirring. Cook until thickened, add salt, pepper and paprika, pour over filets.
Walleye in Cider
2 large walleye filets
1 cup apple cider
2 medium onions, sliced thin
1 green pepper, chopped
1 tsp. marjoram
1/8 tsp. cayenne pepper
1 ½ tsp. salt
½ tsp. black pepper
3 Tbs. fine bread crumbs
¼ cup Parmesan cheese, grated
Preheat oven to 350. Cut filets into strips 1 inch wide. Place in casserole. In a saucepan bring cider to a boil and add onions and green pepper, reduce heat to a simmer and cook until veggies are soft, about 5 minutes. Remove from heat and add marjoram, cayenne, salt and pepper. Pour over fish, cover and bake for 20 minutes. Combine breadcrumbs and cheese. When fish is cooked, sprinkle breadcrumbs on top and place under the broiler for 3 minutes or until cheese melts. Serve.
Viennese Walleye
2 lbs. walleye filets, skinned
Dijon mustard
2 Tbs. lemon juice
¾ cup cooked ham, chopped fine
½ cup sour cream
2 Tbs. flour
2 Tbs. dill pickle, chopped fine
1 Tbs. capers, chopped fine
¼ cup soft bread crumbs
¼ cup Parmesan cheese
Spread filets with mustard, sprinkle with lemon juice. Arrange on a greased rack in a baking pan. Combine ham, sour cream, flour, pickle, and capers, mix well and spread over fish. Bake uncovered in a 450-degree oven for 10 minutes. Combine breadcrumbs with cheese and sprinkle over fish. Bake another 5-10 minutes or until crust is brown and
Walleye Nuggets
4-5 lbs. fresh walleye filets, skinned and cut into 2 inch chunks
1 cup Dijon mustard
1 cup beer
2 Tbs. lemon juice
2 Tbs. Worcestershire sauce
Salt, pepper and garlic powder to taste
3 cups corn flake crumbs
oil for frying
Combine all ingredients except crumbs, fish and oil. Dip fish in the mustard/beer mix and roll in the corn flake crumbs. Coat well. Heat ¾ inch oil in a pan to about 350 degrees. Add a few pieces of fish at a time. Turning to brown evenly about 4-5 minutes. Drain on paper towel serve with lemon wedges.
Asparagus in Walleye Bundles
6 Walleye filets, skinned
1 lb. Asparagus
1 Tbs. Butter
2 tomatoes, peeled and cut up
½ cup mushrooms, sliced
¼ cup celery, chopped fine
¼ cup onion, chopped fine
¼ cup dry white wine
1 clove garlic, minced
½ tsp. mint
½ tsp. basil
¼ tsp. salt
Cut asparagus into 6-inch lengths. Cook in a covered saucepan with a small amount of water until almost tender. Remove and place in ice water. Dot filets with butter and season with salt. Add 2-4 pieces of asparagus on top and roll into a bundle, secure with wooden toothpicks. Place seam side down in a large skillet, add everything else. Cover and simmer for about 8 minutes. Remove bundles to a platter and keep warm. Turn heat up on the skillet and reduce the remaining sauce by half then pour over the fish bundles.
Walleye and Seafood Alfredo
8 oz. Fettuccine noodles
¼ cup margarine
1 cup whipping cream
¼ tsp. salt
1/8 tsp. pepper
1 3 oz. Package shredded Parmesan cheese
½ lb. Walleye cut into 1-inch cubes
½ lb. shrimp
½ lb. Bay scallops
Cook noodles as per package directions. Poach fish, shrimp and scallops until just done. Drain and reserve the fish and seafood.
Melt margarine in a pan and add cream, salt, pepper, and cheese heat until thoroughly warmed and cheese is melted. If not thick enough add a little cornstarch and water. Cook until thickened. Add the fish, shrimp and scallops. Serve over the noodles.
Walleye Taska
Walleye filets
3 eggs
¼ cup heavy cream
1 cup Parmesan cheese
2 Tbs. flour
Rind grated from ½ a lemon
2 cloves garlic, chopped
Salt and pepper to taste
Margarine for frying
Cut fish into bite sized chunks. Mix all ingredients except fish and margarine to mask a batter. Dredge fish in flour and dip in batter. Melt margarine in a fry pan and cook fish pieces a few at a time
BBQ’D Walleye Appetizers
Boneless skinless filets
Bacon strips
Bullseye BBQ sauce
Toothpicks
Cut filets into 1 inch by 3-inch strips. Roll each piece with a strip of bacon and secure with toothpicks. Cook on a grill covered in foil 2-3 minutes each side. When bacon is almost cooked brush with the BBQ sauce and cook until bacon is done. Serve with cold beer. You won’t be able to make them fast enough.
Big Guy BBQ Walleye
2 lbs. Walleye filets
½ cup green pepper, chopped
½ cup onion, chopped
4 slices of bacon
White wine
Lay out aluminum foil and spray with Pam. In the center of the foil place ½ of the bacon, green pepper, onion in that order. Add the fish and cover with the remaining green pepper, onion and bacon in that order. Splash a little white wine on top, seal foil into a pouch. Place pouch on the BBQ grill or campfire coals. Cook for 15-30 minutes, turn once while cooking.
Broiled Walleye with Fried Apples
6 medium apples
1Tbs. Sugar
1 Tbs. Cinnamon
4 Tbs. Butter
6 Walleye filets
Seasoned salt
Dash of Lemon and melted butter
Wash and core the apples, slice into 1/3-inch slices. Lay on waxed paper and sprinkle with sugar and Cinnamon. Let sit for 10 minutes. Melt butter in a large skillet, add 3 Tbs. Water, lay in the apple slices, sugar side up. Fry slowly on one side with pan covered.
Dip walleye filets in melted butter and lemon juice and season. Lay on top of the apple slices; broil until flaky, about ten minutes. Garnish with paprika and fresh parsley. Serve.
Walleye Chops
4 large walleye filets
1 pint sour cream
¾ cup milk
1 cup flour
¼ box saltine crackers, crushed
Salt and pepper to taste
Oil for frying
Mix sour cream and milk. Add salt and pepper dust filets with flour, dip in the milk mixture, dip in the cracker crumbs. Fry in hot oil until golden brown. Serve with mashed potatoes and pork gravy.
Salmon stuffed Walleye
¼ cup onion, chopped fine
¼ cup celery, chopped fine
4 Tbs. Butter or margarine
1 cup poached salmon
3 Tbs. dry breadcrumbs
1 tsp. grated lemon rind
Salt, pepper to taste
Paprika for colour
2 -8oz. Walleye filets
2 Tbs. flour
¾ cup half and half
¼ cup white wine or chicken stock
Sauté onion and celery in 2-Tbs. margarine until tender. Stir in the salmon, crumbs, lemon salt and pepper. Place one filet on a roasting rack. Top with stuffing and the remaining filet. Sprinkle with paprika and bake at 350 until fish flakes easily 20-30 min. Melt 2-Tbs. butter in a saucepan and add the flour. Cook for a few minutes then slowly add the half and half, and wine or stock, while stirring. Cook until thickened, add salt, pepper and paprika, pour over filets.
Walleye in Cider
2 large walleye filets
1 cup apple cider
2 medium onions, sliced thin
1 green pepper, chopped
1 tsp. marjoram
1/8 tsp. cayenne pepper
1 ½ tsp. salt
½ tsp. black pepper
3 Tbs. fine bread crumbs
¼ cup Parmesan cheese, grated
Preheat oven to 350. Cut filets into strips 1 inch wide. Place in casserole. In a saucepan bring cider to a boil and add onions and green pepper, reduce heat to a simmer and cook until veggies are soft, about 5 minutes. Remove from heat and add marjoram, cayenne, salt and pepper. Pour over fish, cover and bake for 20 minutes. Combine breadcrumbs and cheese. When fish is cooked, sprinkle breadcrumbs on top and place under the broiler for 3 minutes or until cheese melts. Serve.
Viennese Walleye
2 lbs. walleye filets, skinned
Dijon mustard
2 Tbs. lemon juice
¾ cup cooked ham, chopped fine
½ cup sour cream
2 Tbs. flour
2 Tbs. dill pickle, chopped fine
1 Tbs. capers, chopped fine
¼ cup soft bread crumbs
¼ cup Parmesan cheese
Spread filets with mustard, sprinkle with lemon juice. Arrange on a greased rack in a baking pan. Combine ham, sour cream, flour, pickle, and capers, mix well and spread over fish. Bake uncovered in a 450-degree oven for 10 minutes. Combine breadcrumbs with cheese and sprinkle over fish. Bake another 5-10 minutes or until crust is brown and
Walleye Nuggets
4-5 lbs. fresh walleye filets, skinned and cut into 2 inch chunks
1 cup Dijon mustard
1 cup beer
2 Tbs. lemon juice
2 Tbs. Worcestershire sauce
Salt, pepper and garlic powder to taste
3 cups corn flake crumbs
oil for frying
Combine all ingredients except crumbs, fish and oil. Dip fish in the mustard/beer mix and roll in the corn flake crumbs. Coat well. Heat ¾ inch oil in a pan to about 350 degrees. Add a few pieces of fish at a time. Turning to brown evenly about 4-5 minutes. Drain on paper towel serve with lemon wedges.
Thanks Big Guy, some of them sound fabulous!
Now to go catch some walleye.......or more likely:
Based on personal experience, almost any walleye recipe will work with most other finely grained white-flesh fish including bass, crappies and other panfish. This will be true of all those recipes above that call for cut-up walleye fillets. I am thinking that the cider recipe would be HEAVENLY with crappie fillets!
Doug
Now to go catch some walleye.......or more likely:
Based on personal experience, almost any walleye recipe will work with most other finely grained white-flesh fish including bass, crappies and other panfish. This will be true of all those recipes above that call for cut-up walleye fillets. I am thinking that the cider recipe would be HEAVENLY with crappie fillets!
Doug
