Walleye Hungarian Style Süllöszelet Magyarosan Recipes

WALLEYE HUNGARIAN STYLE (SüLLöSZELET MAGYAROSAN)

Steps:

• Preheat oven (390 F, 200 C).
• Dice bell pepper, tomato and onion.
• Heat 1 tablespoon butter in a pot over medium hight heat. Add onions and cook until translucent (about 1-2 minutes).
• Add bell pepper and tomatoes and let cook for about 3-5 minutes. Salt slightly. Stir from time to time.
• Add paprika and stir. Add fish broth. Add salt and pepper to taste. Reduce heat to low and let simmer for about 15 minutes.
• Meanwhile butter an oven proof dish with the remaining 1/2 tablespoon butter. Put fish fillets skin side down into the dish. Salt the fillets slightly.
• Add as much white wine to cover bottom of form. You may need a little more than 1/3 cup white wine or a little less (drink the rest). Cover form with aluminium foil and put into oven. Bake for 10 minutes.
• After 10 minutes remove aluminium foil and turn fillets. If you like you can sprinkle some paprika on top of the fillets. Let bake uncovered for another 10 minutes or until fish is done.
• Meanwhile: after 15 minutes of cooking remove sauce from heat and puree the sauce in a food processor or with a blendor until smooth.
• Return to low heat and add sour cream. Mix. Keep warm until fish is done.
• Take fish out of the oven and serve with the sauce.

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.

FLASH BAKED WALLEYE FILLETS

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Pour the melted butter into a 9x13-inch baking dish. Place the fillets into the butter, skin-side-down. Sprinkle evenly with lemon pepper and basil.
• Bake in the preheated oven until the fish is opaque and easily flakes with a fork, 5 to 7 minutes.

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.