Best Seasoning For Baked Walleye Recipes

OVEN-BAKED WALLEYE RECIPE

Steps:

• Gather all of your ingredients to make your oven-baked walleye.
• Pre-heat the oven to 350° Fahrenheit.
• Using a standard baking sheet, cut a piece of foil that is double the size of the sheet pan.
• Cover the sheet pan with ½ of the foil so that the shiny side is down, and the dull side of the foil is up. The idea of this is to be able to fold the other ½ of the foil over the fish and seal to cook.
• Spread the olive oil on the sheet pan foil.
• Sprinkle some of the seasoned salt and pepper onto the oiled foil.
• Lay the walleye fillets in a single layer on top of the seasoned oil, making sure that you are doing this on the sheet pan.
• Lightly season the fish fillets one last time.
• Slice the onion into thin rings, separate the rings and place onto the top of the walleye fillets.
• Fold the foil over so that you are completely covering fish. Roll the foil ends together starting with the opposite side of the folded foil. Then roll both the end sides to completely sealing the fish into the foil pouch.
• With a sharp knife, gently poke a few holes into the top of the foil pouch. Make sure to not puncture the bottom of the foil.
• How Long to Bake Walleye?Place the sheet pan into the pre-heated oven and bake for 30 to 45 minutes.
• Check the oven baked walleye fish after 30 minutes to see if the fish is done. To do this, use a fork to try and flake the thickest part of the fish. You want the fish to flake easily and be white in color. If you see any translucent color or if the fillets do not want to flake apart easily, then put back into the oven and cook for 10 - 15 minutes longer.

ITALIAN-STYLE WALLEYE

Steps:

• Place walleye in a greased shallow 3-qt. or 13x9-in. baking dish. In a small bowl, combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over fish., Bake, uncovered, at 350° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork.

CANADIAN WALLEYE (PICKEREL)

Steps:

• Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
• Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
• Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
• Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.

BAKED WALLEYE

Steps:

• In a small saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, until vegetables are crisp-tender, stirring occasionally., Place fish in a greased 13x9-in. baking dish. Pour vegetable mixture over the fish. Cover and bake at 350° for 15-20 minutes or until fish flakes easily with a fork.

BAKED WALLEYE

Steps:

• Preheat oven to 350 degrees.
• Dip fish in melted butter, salt, pepper and lemon juice.
• Place fish fillets into shallow baking pan.
• Place mushrooms and onions over the top of fish, then spoon any remaining butter mixture over fish.
• Bake at 350°F for 15-20 minutes until fish flakes.

BEST FRIED WALLEYE

Steps:

• Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
• Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
• Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
• Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

CRUNCHY-COATED WALLEYE

Steps:

• In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes. , In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired.