Chef Jims Chip Crusted Pickerel Walleye Recipe 455

Steps:

• In a wide, shallow bowl, beat together the egg and the water. On a plate with a rim, combine the flour, salt and WHITE PEPPER and mix well. Put the bread crumbs on a second rimmed plate. Sprinkle the fillets with LEMON PEPPER, MUSKEGO AVE. or SUNNY SPAIN (if using). Dip the fillets in the seasoned flour, then in the egg wash and then in the breadcrumbs. Heat the oil in a large, heavy frying pan. Fry the fillets, being sure not to overcrowd, until nicely browned on both sides. Undercooking is better than overcooking. Set all the cooked fillets aside and keep warm. In the same pan, drain off the vegetable oil, trying to leave any browned bits in the pan, and melt the butter. Sauté the onions, celery and peppers until soft and set aside. Cook the shrimp until done in the same pan. Put the veggies in a baking pan; add the shrimp and then the walleye fillets in one layer. Sprinkle with cheese if desired. Broil for a few minutes to melt/brown cheese or just to crisp everything up and serve immediately.

Steps:

• Preheat oven 425 degrees. Cook noodles and drain. In large bowl mix all ingredients, except 1cup cheese and crushed potato chips. Spread mixture evenly on bottom of 9 x 13 baking dish. Sprinkle on top of casserole, potato chips and 1 cup of cheese. Bake 15 to 20 minutes until cheese is bubbling.

Steps:

• In a shallow bowl, mix the first six ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4 in. of oil to 375°. In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges. Yield: 4 servings. Nutritional Facts 1 serving equals 316 calories, 16 g fat (2 g saturated fat), 99 mg cholesterol, 1,096 mg sodium, 17 g carbohydrate, 1 g fiber, 24 g protein.

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.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
• Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

Steps:

• 1. Preheat oven to 400°. 2. Arrange fillets on a parchment-lined baking sheet. Brush mayonnaise over top of each fillet. Gently press crushed chips evenly on top of each fillet. Spray chips with non-stick spray. Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing or tartar sauce.

Steps:

• 1) Rinse walleye fillets; pat dry with paper towels. Sprinkle walleye with salt and pepper to taste. In shallow dish, combine melted butter, mustard, 2 tablespoons of parsley, lemon juice, & cayenne pepper. In separate dish, combine panko breadcrumbs, parmesan cheese & remaining 2 tablespoons of parsley. 2) Preheat oven to 375° Fahrenheit. Coat walleye fillets in butter mixture, then evenly coat in breadcrumb mixture. Place coated walleye fillets on unlined baking sheet. Bake 18 to 22 minutes or until golden brown & flakes easily. 3) Meanwhile, heat vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; cook & stir 2 minutes. Add garlic & cook 30 seconds. Add bok choy, red pepper flakes, & salt to taste. Serve walleye fillets on bed of bok choy.

Steps:

• Preparation: 1. Cut walleye into 3/8 inch chunks; place in refrigerator. 2. Lightly whisk eggs in mixing bowl. 3. Add remaining ingredients, except walleye and bread crumbs. 4. Mix until fully combined. 5. Add walleye chunks and bread crumbs and fold together. 6. Wrap bowl with plastic wrap and place in refrigerator for an hour. 7. After refrigerating, portion the mixture to 3 ½ ounce balls. 8. Form slightly into 1-inch thick cakes and lightly and carefully dredge in additional crumbs just to cover. 9. Transfer to a sheet tray. 10. Refrigerate for two hours. To Saute: Ingredients: 4 ounces Butter Flavored Soy Oil 8 Walleye Cakes 12 ounces Green Chili Remoulade 4 Tbs Cilantro, Chopped 4 ounces Srirachi Sauce 1. Pour Soy Oil on 375°F griddle. 2. Place walleye cakes on top of oil. 3. Cook until golden brown. 4. Spoon remoulade onto serving plate. 5. Place walleye cakes on top of the remoulade. 6. Serve with Srirachi sauce. 7. Garnish with chopped cilantro. Mo Moore, Axel's 12/19/2008 2:55:40 PM

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place 2 fillets onto the center of a sheet of heavy duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper, and place some of the onion rings over top. Bring the sides of the aluminum foil over the fish and fold several times. Roll up the ends, making the pouch airtight. Repeat with remaining ingredients.
• Place the pouches onto the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.

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.