Try These Walleye Recipes
WALLEYE A LA WISCONSIN
3 or 4 boneless, skinless walleye fillets (preferably 15-to-18 inch
2 tablespoons margarine
salt-less herb blend seasoning
5 slices American cheese or cheese spread
1 (4 ounce) can mushrooms, drained
2 tablespoons onion flakes
Place fillets, former skin side down, in center of heavy-duty aluminum foil sheet, arranging lengthwise, alternating head and tail sections. Sheet should extend 4 to 6 inches beyond fillets at ends and about 3 inches at sides. Dot butter on fillets. Sprinkle generously with herb seasoning. Place cheese on fillets, alternating American and Swiss slices and covering all of the fillets, overlapping or adding extra cheese if needed. Chop mushrooms and scatter on cheese and top with onion. Bring sides of foil together and fold lengthwise twice to seal; then fold ends twice. Bake at 400 degrees for 15 minutes or longer for large fillets; mixture will start to appear at edges of foil near end of baking time. Remove, handling by lifting ends. Slide on serving plate, leaving fish in foil while serving.
Potato Chip Coated Walleye
1/3 cup buttermilk
1/8 teaspoon pepper
1 bag (4 oz.) potato chips, crushed
3/4 cup cornflake crumbs
1/4 teaspoon paprika
1-1/2 pounds walleye fillets, about 1/2-inch thick
In a shallow dish or pie plate, mix buttermilk and pepper. On plate or waxed paper, mix crushed potato chips, cornflake crumbs and paprika. Set oven to broil and/or 550 degrees. Grease broiler pan.
Cut fish in serving size pieces. Dip in buttermilk. Coat with potato chip mixture, pressing lightly. Place on broiler pan. Broil 6 inches from heat for 3 minutes; turn. Broil until fish flakes easily at thickest part, 2-3 minutes. 4 to 6 servings
Crispy Beer Batter Fried Walleye with Mango Sweet and
1 c. sugar
2 tsp minced garlic
1 1/2 c. rice wine vinegar
2 tsp. chile paste with garlic
2 T. Asian fish sauce
Cornstarch slurry as needed
1/2 mango cut into 1/4 inch dice (other fruits such as fresh peaches, raspberries, wild blueberries, or strawberries or a combination
of fruits may be substituted)
1/2 red pepper, finely diced (or a combination of colored sweet peppers)
4 green onions, green part only, finely sliced on the diagonal
10 oz. all-purpose flour
3 T. paprika
2 T. kosher salt
1 T. ground black pepper
2-3 12 oz. cans beer
All-purpose flour (to dredge walleye in before battering)
6 (8-10 oz.) boneless, skinless walleye fillets, whole or cut into finger-sized strips.
Make the sweet and sour sauce first. Combine sugar, garlic, rice wine vinegar, chili paste, and fish sauce in a heavy bottomed saucepan over medium heat. Bring to a boil and simmer for 4 to 5 minutes until reduced and the flavor reaches desired intensity. Thicken with cornstarch slurry. Refrigerate until needed. Serve warm. Makes about 2 cups of sauce.
Prepare garnishes and refrigerate until needed.
Make your beer batter next. Whisk the flour, paprika, salt and pepper together until well combined. Whisk in beer to make a thin batter, not much thicker than buttermilk or very heavy cream.
To serve: Dredge walleye fillets or pieces in flour and shake off excess. Dip into beer batter and deep fry until golden brown and crisp. Remove and drain.
Cover the bottom of 6 heated plates with 1 1/2 to 2 oz. of the sauce mixed with 1 to 2 tablespoons of the chopped mango. Sprinkle the red peppers and green onion tops over the sauce. Place walleye on top and serve.
Tip: Leftover sweet and sour sauce keeps almost indefinitely in the refrigerator in a covered container.