Tasty Walleye Recipes Recipe #1
Cut walleye pieces cross-wise into 3-4” chunks (narrower strips, if cooking for kids and finger eating)
In a plastic bag with plenty of pancake mix, shake pieces until coated.
Coat pieces in a mixture of beaten eggs, condensed milk and favorite seasoning.
In another plastic bag with Hungry Jack potato flakes, shake pieces til coated.
Then place in deep fat fryer and serve when golden brown.
Recipe #2
Cheesy Baked Walleye Fillets
4-6 walleye fillets depending on the size
Incredients:
Cheese sauce-
6 0z. Velveeta
1 tablespoon butter
2 -3 tablespoons of milk depending on how thick of sauce you like
1 tablespoon of lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & pepper to taste
Heat oven at 350F. Combine all ingredients for cheese sauce in a sauce pan and cook over medium heat on stove top. Cook until cheese is melted and ingredients are well blended.
Place the fillets in coated baking dish and sprinkle with lemon pepper. Pour cheese sauce over fillets and bake for 20-25 minutes.
Recipe #3
Ingredients
8 walleye fillets
2 chopped green onions
½ brick of butter
6 ounces crushed almonds
Bread crumbs
Salt
Pepper to taste
Preheat the oven to 450F. Lightly salt the walleye fillets. Add pepper to taste. Roll the fillets in bread crumbs. Bake fillets for 15 minutes.
Melt butter and sauté the crushed almonds, and chopped onions. Spoon the almonds and onions over the fillets and cook for 2-3 minutes.
Recipe #4
Fish Tacos
Ingredients
3/4 cup flour
1/2 tsp baking powder
1/2 tsp crushed oregano
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp cayenne pepper
Salt & pepper as you like
1 egg yolk
4-6 oz beer
Oil for frying
1/2 cup mayonnaise
1 tbsp chopped cilantro
1/2 lime
1 ripe avocado
2 cups shredded cabbage
1 to 1.5 lb walleye fillets
Steamed tortillas
Lime for squeezing
1. Make the batter first. In a medium bowl; mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too thick, add a little more beer (don't let it get watery). It should be thick enough to coat the fish.
2. Cover the batter and let it sit in the refrigerator for at least 3 hours. You can even let it sit overnight or through the day.
3. When you are ready to cook the fish, heat the oil to 375F. Mix the mayonnaise, cilantro, and enough lime juice to make it "saucy." Slice the avocado.
Cut the fish into portions that will fit well in a taco after you fry them.
4. Once the oil is hot, dip the fish in the batter and get it well coated. Cook one to two slices at a time - depending on the size of the fillets. Drop a slice into the oil while the batter is still dripping off and fry it for about 3-5 minutes, turning half way through. While the fish is cooking, go ahead and steam the tortillas.
5. Grab a steamed tortilla, add a piece or two of fish, a couple slices of avocado and some lettuce, add sauce to taste, and just before you eat it, squeeze on some lime juice.
Tasty!
