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.
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
10 BEST WAYS TO COOK WALLEYE (+ RECIPE COLLECTION)
These quick and easy walleye recipes are delicious, versatile, and family-friendly. From pan-fried to grilled, walleye should be your new summer go-to.
Provided by insanelygood
Categories Dinner Recipe Roundup Seafood
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious walleye recipe in 30 minutes or less!
Nutrition Facts :
WALLEYE OMELET'S
Make and share this Walleye Omelet's recipe from Food.com.
Provided by merylcarroll
Categories < 30 Mins
Time 18m
Yield 1 serving(s)
Number Of Ingredients 17
Steps:
- Walleye Omelet's.
- • Depending on the size of the fillets, I usually use 3-4 or 2 large fillets. Wash thoroughly and pat dry.
- • Use a large piece of heavy aluminum foil or dbl regular thickness. Cut large enough to be able to fold over at the seam & both ends.
- • Spray the flat foil w/ margarine. Lay fillets in middle of foil.
- • Dress w/ fresh mushrooms, onions, tomatoes, green and/or red pepper. I like to use both kinds of peppers. I also like artichokes, but that's optional.
- • Garlic clove or to your preference.
- • Sprinkle w/ croutons or Italian bread crumbs.
- • Sprinkle w/ Italian dressing or balsam vinegar. A dash of hot sauce or more to preference. It gives it a nice, but not over powering kick. If you don't have salad dressing or vinegar, use red or white wine...a great alternative.
- • Squeeze a ½ lemon or lime per package. Use the other after opening and ready to eat.
- • Season w/ lemon pepper, course pepper, paprika, dill weed and fresh parsley if you have it. Don't be afraid to experiment or use alternative seasoning to your taste.
- • Cut 2-3 pats of real butter on top.
- • Fold over length-wise and both ends...not too tight.
- • Place each packet over hot (white) coals or high on a barbeque.
- • Cook for 8-10 minutes. If heat is not even, move packets front to back or turn 180.
- • You should be able to hear it "cooking/bubbling" and/or until fish fillets are opaque white.
- • Open to check if needed. Remove from heat onto a large platter or cookie sheet.
- • Lay on dinner plate...open and smell the aroma....ENJOY!
- .
Nutrition Facts : Calories 542.9, Fat 54.8, SaturatedFat 30.6, Cholesterol 122, Sodium 721.3, Carbohydrate 14.5, Fiber 2.5, Sugar 8, Protein 2.9
WALLEYE CHOWDER
The Walleye is a member of the perch family and the perch is without a doubt the sweetest tasting freshwater fish there is. This recipe is from an old fishing magazine I found years ago and is one of the best fish chowders I've ever eaten. If you love walleye you have to try it.
Provided by Chuck in Killbuck
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, saute bacon until crisp.
- Remove, drain, crumble bacon.
- Set aside.
- Remove bacon fat from pan, leaving one tablespoon in pan.
- Add celery and onion to pan.
- Saute until tender.
- Sprinkle with flour, stirring constantly.
- Cook 3 minutes.
- Add potatoes, stock, wine and bay leaf.
- Simmer until potatoes are barely soft.
- Add all remaining ingredients.
- Cook until the walleye is just tender.
- Do not overcook.
- Sprinkle crumbled bacon over the top and serve.
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