Jump to content
  • GUESTS

    If You  want access  to member only forums on FM, You will need to Sign-in or  Sign-Up now .

    This box will disappear once you are signed in as a member.

Best way to cook walleye?


fishhound2013

Recommended Posts

Whats your favorite way to cook walleye? Ive got a bunch vacuum sealed in the freezer that im going to cook and looking for ideas.

Link to comment
Share on other sites

The last couple years has been strictly deep fried in panko crumbs, hard to beat the light crunch it adds. Without anything topping it the panko is pretty plain though. I like adding tartar and cajun seasoning.

Link to comment
Share on other sites

My wife deep fries them and pan fries them, both ways are great. She adds garlic salt, cayenne...just a touch and salt and pepper. Very good, the seasoning makes a world of difference in taste....

Link to comment
Share on other sites

  • 'we have more fun' FishingMN Builders

Whats your favorite way to cook walleye? Ive got a bunch vacuum sealed in the freezer that im going to cook and looking for ideas.

Just how many is a bunch? whistle

Baked with lemon-pepper! wink

Link to comment
Share on other sites

Chunk it up in 1" square pieces, wrap it in thin bacon with a water chestnut, put a tooth pick in to hold it together, marinate in in jerk sauce and grill to a crispy perfection. A different way to cook it than the usual deep frying. Not that ther is anything wron with the fried! One can also put it on the grill with a little butter and seasoning for a healthier way to cook it.

Link to comment
Share on other sites

Beer batter, shore lunch, lemon broiled. Just mix it up so it doesn't get boring.

That grilling thing sounds like a try it.

Link to comment
Share on other sites

We have been substituting walleye (or pike, sunnies, etc) in a crab cake recipe we have... they are pretty outstanding! We pan fry the cakes.

We steam the meat, cool it, and crumble it before adding it to the cakes.

Link to comment
Share on other sites

Try this for pan frying in oil or deep frying. Crush up a bunch of saltines and cheddar cheezit crackers, 3/4 saltine to 1/4 cheezits. Mix with Cajun style shore lunch, decide how much depending on how hot you want. Sounds strange but it's how we do it now. Sometimes when you are low on supplies in the ice shack you find a darn good recipe. Also I don't like to crush the crackers into a complete powder, leave some of the crackers a little bit bigger, you get a better crunch IMO.

Link to comment
Share on other sites

In a nonstick pan melt 1T butter, sprinkle in almond slices and brown slightly over medium heat, add a couple dashes of lemon pepper and garlic salt and brown slices lightly. Wash fillets thoroughly and pat dry, add fillets to pan and sear in butter 3-5 minutes a side depending on thickness and size. Sprinkle fillets lightly with lemon pepper/garlic salt just after turning cook for 3-5 minutes and add almond slices to the pan. remove fish and almond slices and serve with your favorite condiments or place on the top of a bed of wild/white rice and enjoy. A little lemon/orange zest can be added as a garnish and flavor enhancer grated lightly over the top of the fish and almonds. You may need to add a little butter as the fish cook to get them to cook evenly. Pretty simple, little ingredients and oh so tasty!

Tunrevir~

Link to comment
Share on other sites

Mix shore lunch, crushed up club crackers, and parmesan cheese. Dip walleye fillets in milk and coat in the mix. Pan fry in half olive oil and half butter. Tasty.....

Link to comment
Share on other sites

Deep frying: Coat with instant potato flakes seasoned with salt, pepper, and garlic powder.

Microwave: Melt butter in dish, roll fillets in the butter and season with salt, pepper, and garlic powder, or Old Bay seasoning. Cook until they fall apart.

Stove top: Poach the fillets in lemon juice, pepper, fresh garlic, butter, and white wine. Remove the fillets when done and reduce the juices until you have a thicker sauce. Lay the walleyes on a bed of angel hair pasta and top with the sauce. Garlic toast on the side.

Link to comment
Share on other sites

Using walleye instead of crab in crab cakes is awesome. I just chop up uncooked fillets and fry the whole cake, works good for me. Second option is to leave skin on and grill skin side down with whatever seasoning u like on top till done enough for your liking. Meat peals away from skin/bones easy and meat is not as soft as baked fish. Super easy and good.

Link to comment
Share on other sites

Seems like most people fry them in a pan. One of my favorites I learned for Northern Pike, but walleye, or other fish would work fine too.

Line an oven pan with aluminum foil, and spray it with cooking spray. lay you fillets on the foil. Take bacon, and cut the strips in half, then lay the strips over your fillets. Sprinkle salt, pepper, and any other seasonings you want on it, maybe some lemon juice. Chop up onion, and other vegetables you want and put them over the fillets. Bake at 350 for about 20 minutes, or until the fillets are starting to get crispy.

Link to comment
Share on other sites

Seems like most people fry them in a pan. One of my favorites I learned for Northern Pike, but walleye, or other fish would work fine too.

Line an oven pan with aluminum foil, and spray it with cooking spray. lay you fillets on the foil. Take bacon, and cut the strips in half, then lay the strips over your fillets. Sprinkle salt, pepper, and any other seasonings you want on it, maybe some lemon juice. Chop up onion, and other vegetables you want and put them over the fillets. Bake at 350 for about 20 minutes, or until the fillets are starting to get crispy.

+1 but don't forget the dill

Link to comment
Share on other sites

Chunk it up in 1" square pieces, wrap it in thin bacon with a water chestnut, put a tooth pick in to hold it together, marinate in in jerk sauce and grill to a crispy perfection. A different way to cook it than the usual deep frying. Not that ther is anything wron with the fried! One can also put it on the grill with a little butter and seasoning for a healthier way to cook it.

That sounds pretty good going to have to try it

Link to comment
Share on other sites

my go to is chef Roberts. rinse pat extra water off and coat fillets. no need for egg wash. seasoned great and makes a nice crispy coating. if you want to go the extra step flour fillets first, then egg wash and coat. the flour seals in the moisture. Ive even double coated sunnie fillets for that extra crispy crunch sometimes.

Link to comment
Share on other sites

  • 'we have more fun' FishingMN Builders

pan fried in butter, then salt and pepper. mmmmm

  • Thumbs Up 1
Link to comment
Share on other sites

This is a good recipe to use on a trip after several days when everybody is getting tired of the fried fish. As an alternative to frying in some sort of batter or dry mix we sometimes do a campfire bake. You will need to use extra wide heavy duty foil double thick for this dish. Lay out a piece of foil large enough to hold the mix you are going to create Boil some sort of gold or baking potatoes to soften then slice into 1/2 thick piece the spread out a serving on the foil. Place one or two fillets (serving) of walleyes on potatoes. Then add a any fresh raw veggies you want like onions, broccoli, peppers, etc. in liberal amounts. Salt, pepper or season to your personal taste. Splat lots of catsup, mayo, or creamy thick salad dressing. We have also used dry onion soup mix for this step. Fold the foil over securely and place on the coals of an open campfire (can use a grille) Cook till done. Make individual servings and everyone can prepare to taste.

Link to comment
Share on other sites

I would recommend pickling them. There was a thread on pickling muskies in the muskie forum but it was taken down because apparently they are not to be legally harvested.

Link to comment
Share on other sites

lay filets on a greased glass pan

salt and pepper them

pour 1 egg and milk mixture over

crush a full pack of saltine crackers and pour on top

pour on a very generous amount of parmisian cheese

pour on more cheese as you probably didnt add enough

melt a full stick (1/4 lb ) butter and drizel it on top

back at preheated oven 350 deg for 20 min uncovered

probably as unhealthy as fried fish but way gooder

Link to comment
Share on other sites

Deep fried in shore lunch. Left to cool over night...

crumbled with scrambled eggs, fried onions and green peppers, and served on a tortilla shell with shreaded cheese, sour cream, and some freash tomato salsa.

Way better the second day. wink

man I miss eating fish...

Link to comment
Share on other sites

Any way that will give it some flavor wink ah just fry up some pike instead grin

+1

Crazy all of the 'flavor' that needs to be added to walleye.

I do like throwing them in with a pickling batch though. Or just boil the chunks quickly till they float, squeeze of lemon, and melted butter. Quick and easy.

Link to comment
Share on other sites

lately I have just been keeping in simple and like to brush olive oil on each side and season with salt, pepper and some dill. I then put slices of lemon over top and bake in the oven until done.

quick and easy clean up and no frying smell or grease to deal with.

Link to comment
Share on other sites

Great, easy grilling recipe.

Put a layer of foil on the grill. (Very low heat!)

Dip walleye fillets in olive oil, place on foil, grind Weber steak seasoning generously onto fillets. Cook for 3 or 4 minutes then turn fillets over for another 3 or 4 minutes.

Add salt and pepper to taste on them if wanted when you serve.

Very tasty!

Cliff

Link to comment
Share on other sites

Great, easy grilling recipe.

Put a layer of foil on the grill. (Very low heat!)

Dip walleye fillets in olive oil, place on foil, grind Weber steak seasoning generously onto fillets. Cook for 3 or 4 minutes then turn fillets over for another 3 or 4 minutes.

Add salt and pepper to taste on them if wanted when you serve.

Very tasty!

Cliff

This is out Favorite as well !!

Link to comment
Share on other sites

"Best" most people will likely say battered and deep fried. Healthy and delicious is just as good in my book. I go with a little butter rubbed over the filet, with some light seasoned salt and light dill - baked or grilled

Link to comment
Share on other sites

This is pretty much all we do now that my son is on a gluton free diet. We like lemon pepper, garlic powder and dill weed. I dont bother flipping them though.

Great, easy grilling recipe.

Put a layer of foil on the grill. (Very low heat!)

Dip walleye fillets in olive oil, place on foil, grind Weber steak seasoning generously onto fillets. Cook for 3 or 4 minutes then turn fillets over for another 3 or 4 minutes.

Add salt and pepper to taste on them if wanted when you serve.

Very tasty!

Cliff

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Restore formatting

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



  • Your Responses - Share & Have Fun :)

    • leech~~
      Nope not me.  May want to go nextdoor and ask around?  
    • smurfy
      Looks to me like Leech brought his chair home!!😅😆
    • Brianf.
      I'm not there, so I can't tell exactly what's going on but it looks like a large area of open water developed in the last day with all of the heavy snow on the east side of wake em up Narrows. These two photos are from my Ring Camera facing north towards Niles Point.  You can see what happened with all of snow that fell in the last three days, though the open water could have been wind driven. Hard to say. .  
    • SkunkedAgain
      Black Bay had great ice before but a few spots near rockpiles where there were spots of open water. It looks like the weight of the snow has created a little lake in the middle of the bay.  
    • LakeofthewoodsMN
      On the south end...   Thanks to some cold spring weather, ice fishing continues strong for those still ice fishing.  The bite remains very good.  Most resorts have pulled their fish houses off for the year, however, some still have fish houses out and others are allowing ATV and side by sides.  Check social media or call ahead to your favorite resort for specifics. Reports this week for walleyes and saugers remain excellent.   A nice mix of jumbo perch, pike, eelpout, and an occasional crappie, tullibee or sturgeon being reported by anglers. Jigging one line and using a live minnow on the second line is the way to go.  Green, glow red, pink and gold were good colors this week.     Monster pike are on a tear!  Good number of pike, some reaching over 45 inches long, being caught using tip ups with live suckers or dead bait such as smelt and herring in 8 - 14' of water.   As always, work through a resort or outfitter for ice road conditions.  Safety first always. Fish houses are allowed on the ice through March 31st, the walleye / sauger season goes through April 14th and the pike season never ends. On the Rainy River...  The river is opened up along the Nelson Park boat ramp in Birchdale, the Frontier boat ramp and Vidas boat ramp.  This past week, much of the open water skimmed over with the single digit overnight temps.   Areas of the river have popped open again and with temps getting warmer, things are shaping up for the last stretch through the rest of the spring season, which continues through April 14th.   Very good numbers of walleyes are in the river.  Reports this week, even with fewer anglers, have been good.  When temps warm up and the sun shines, things will fire up again.   Jigs with brightly colored plastics or jigs with a frozen emerald shiner have been the desired bait on the river.  Don't overlook slow trolling crankbaits upstream as well.   Good reports of sturgeon being caught on the river as well.  Sturgeon put the feed bag on in the spring.  The bite has been very good.  Most are using a sturgeon rig with a circle hook loaded with crawlers or crawlers / frozen emerald shiners. Up at the NW Angle...  Ice fishing is winding down up at the Angle.  Walleyes, saugers, and a number of various species in the mix again this week.  The bite is still very good with good numbers of fish.  The one two punch of jigging one line and deadsticking the second line is working well.   Check with Angle resorts on transport options from Young's Bay.  Call ahead for ice road guidelines.  
    • CigarGuy
      With the drifting, kind of hard to tell for sure, but I'm guessing about a foot and still lightly snowing. Cook end!
    • PSU
      How much snow did you get on Vermilion? 
    • Mike89
      lake here refroze too...  started opening again yesterday with the wet snow and wind...  very little ice left today...
    • Hookmaster
      A friend who has a cabin between Alex and Fergus said the lake he's on refroze. He texted me a pic from March 12th when it was open and one from 23rd when it wasn't. 🤯
    • SkunkedAgain
      I don't think that there has been any ice melt in the past few weeks on Vermilion. Things looked like a record and then Mother Nature swept in again.   I'll give my revised guess of April 21st
×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy. We have placed cookies on your device to help make this website better. You can adjust your cookie settings, otherwise we'll assume you're okay to continue.