CRISPY BAKED WALLEYE
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.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 10.4 g, Cholesterol 196.2 mg, Fat 6.3 g, Fiber 0.7 g, Protein 29 g, SaturatedFat 2.3 g, Sodium 494 mg, Sugar 0.9 g
WALLEYE CAKES
Steps:
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper and place the fish on top. Drizzle the fish evenly with 1 tablespoon olive oil. Mix the paprika, garlic powder, onion powder, 1 teaspoon salt and a few grinds of black pepper in a small bowl. Sprinkle the mixture evenly over each of the fillets. Bake until the fish is opaque and can be easily flaked with a fork, about 10 minutes. Let cool until warm, about 10 minutes.
- Flake the fish (leave the skin on the baking sheet; the meat should easily pull away from it) and transfer to a medium bowl (you should have about 339 grams fish). Add the panko, mayonnaise, capers, dill, chives, lemon zest, celery, 1 teaspoon salt and a few grinds black pepper and mix to combine.
- Form the mixture into tablespoon-sized patties (about 16 grams each). (You should get 20 to 24 patties.) Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Working in two batches, fry the patties until golden brown and can easily pull away from the pan, about 2 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining patties. Dollop with some sour cream, a few sprigs of dill or sliced cornichons on top and secure with a toothpick. Serve immediately.
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
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
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.
Nutrition Facts : Calories 190.2 calories, Carbohydrate 0.1 g, Cholesterol 122.1 mg, Fat 10.9 g, Fiber 0.1 g, Protein 21.8 g, SaturatedFat 6.2 g, Sodium 115.8 mg
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