Gunflint Walleye Recipes

CRUNCHY-COATED WALLEYE

Crunchy-Coated Walleye image

Potato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. -Sondra Ostheimer, Boscobel, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/3 cup all-purpose flour
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 large eggs
2-1/4 pounds walleye, perch or pike fillets
1-1/2 cups mashed potato flakes
1/3 cup vegetable oil
Tartar sauce and lemon wedges, optional

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.

Nutrition Facts : Calories 566 calories, Fat 24g fat (4g saturated fat), Cholesterol 326mg cholesterol, Sodium 508mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 55g protein.

BEST FRIED WALLEYE

Best Fried Walleye image

This is the recipe my dad has been using for 25 years. It's light and clean-tasting because there's no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

Provided by clarkie24

Categories Seafood Fish

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

4 walleye fillets
2 eggs, beaten
½ cup all-purpose flour
½ teaspoon garlic powder
1 pinch salt
½ teaspoon ground black pepper
2 cups crushed saltine crackers
vegetable oil for frying
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 40.2 g, Cholesterol 229.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 38.8 g, SaturatedFat 4.6 g, Sodium 492.1 mg, Sugar 0.5 g

BAKED WALLEYE

Baked Walleye image

I got this recipe from a fishing magazine years back and it wound up my make again section. Goes well with a platter of rice or a hot baked potato.

Provided by Chuck in Killbuck

Categories Free Of...

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 walleyed pike fillet
6 -8 tablespoons melted butter
1 tablespoon lemon juice
1/3 cup mushroom (sliced)
2 tablespoons finely chopped onions
salt and pepper

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.

GUNFLINT WALLEYE

Gunflint Walleye image

Make and share this Gunflint Walleye recipe from Food.com.

Provided by Annas Mom

Categories < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup butter
2 -3 large garlic cloves, finely chopped
1 -2 teaspoon fresh lemon juice
2 1/2 lbs boneless skinless walleyed pike fillet or 2 1/2 lbs other lean white-fleshed fish fillets
salt & freshly ground black pepper
3/4 cup grated romano cheese
1 cup fine dry breadcrumb
green onion (optional)

Steps:

Spray a 15X10X1 baking pan with nonstick cooking spray.
In small saucepan, melt butter and stir in garlic and lemon juice.Rinse fillets. Cut into 6 servings, if necessary.
Place fillets in a single layer in baking pan. Brush with garlic-lemon butter; season lightly with salt and pepper.
Sprinkle fish with Romano cheese and cover with bread crumbs. Drizzle the fish with any remaining garlic-lemon butter. (Fish may be prepared to this point, covered and refrigerated up to 1 hour).
Bake in 450 oven for 10 to 12 minutes or until flakes easily. Transfer fillets to warm serving platter and garnish with green onion.

Nutrition Facts : Calories 182.1, Fat 11.5, SaturatedFat 6.9, Cholesterol 31.4, Sodium 327.3, Carbohydrate 13.8, Fiber 0.8, Sugar 1.2, Protein 6

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