Patricks Easy Walleye Recipes

Steps:

• Place the fillets in a bowl with the buttermilk. Stir to coat the fillets and allow them to marinate in the refrigerator for an hour.
• In another bowl, blend the egg and soda water together with a whisk.
• Pour the buttermilk off the fillets and replace with the egg/water mix. Chill in the refrigerator for 15 minutes then drain off the liquid.
• In a medium skillet, over medium heat, add the butter and the canola oil.
• Dredge a couple of the wet fillets in the bread crumbs and lay them into the hot oil. Don't crowd the fillets -- you may wish to fry them in two batches. (If you have to use a little more butter and oil, that's okay).
• Fry each fillet 3-4 minutes per side, turning them one time only, until the coating is golden brown.
• When the filets are done frying, lay them out on a couple of paper towels to drain and salt them right away. The thickest part of each fillet should be white and flakey inside.
• Serve on sandwich buns with tartar sauce or, plated up with home made french fries.

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!
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Steps:

• Mix cracker crumbs flour garlic and seasoning salt in a medium bowl
• Scramble the eggs and mix in the water in a small bowl
• Melt shortening in deep frier and heat to 380 degrees
• Put Walleye fillets in the egg mixture Put Walleye fillets in the crumb mixture and coat until you can't see the fish Put in deep frier and cook until golden brown and flaky Serve with lemon wedges and tartar sauce.

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.

Steps:

• In a plastic zipper bag, combine 2 large walleye fillets with the marinade ingredients; marinate for 3 hours.
• To cook, either grill, broil or pan-fry; total cooking time should be about 15 to 20 minutes.

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.