Only way I’ve ever made walleye is deep fried. Anybody have any non deep fried walleye instructions?
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My FIL cooked them in foil with just salt, pepper and butter. It’s hard for me to imagine anything better… -
There are several recipes on the web for making faux lobster. Walleye is such a firm delicately flavored fish it should be perfect for that.Comment
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My grandparents owned a bait shop in northern most Wisconsin when I was a kid. Like right on the border of WI and the Michigan Upper Peninsula. My younger brother lives in that area now. He is a professional fishing guide.
We spent full summers up there as kids and I visit my brother often. Fresh walleye has been and still is a frequent delight for us.
I commented in agreement on the baked and pan fry approaches mentioned above. I only add that if you must deep fry, I feel the coating must be light to let the terrific fish shine through.Comment
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Agreed. Too many restaurants use tempura batter which causes the fish to have too much batter. I appreciate a simple flour/cornmeal type batter that doesn't over power the fish. -
Jfrosty27 I am reading your post and immediately recalled a bait shop in Phelps Wi which is near the Wi-UP border... many fine memories from the early 1970s.....
Nothing like a walleye dinner in my opinion!
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Ever hear about the Walleye hybrid they tried to develop out in California? Davis Lake had a pike invasion and they nuked it to keep them out of the rivers. Well, they tried to rehab the fishery with Coho salmon but they were’t tough enough. They crossed the Coho with Walleye to get a stronger game fish, finally crossed that with Muskie before they had to abandon the program
They called it a Cowalski. Trouble was it could fight Like hell, but couldn’t swim.Comment
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A local fishing guide gave me his favorite recipe. Dip in milk and egg then Shore Lunch Original Recipe Fish Batter Mix and Panko Bread Crumbs. Can either pan fry or cook in oven but pan fry is best.
I have also grilled them by spraying with olive oil and applying a cajun seasoning such as Tony Chachere's Creole, Zatarain's Blackened Seasoning or your favorite. To get some smoke flavor I put them on a sheet of heavy duty aluminum foil and place them uncovered on the grill. It doesn't take long for them to reach temperature.
Have Fun!
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I would give my right arm for some walleye!Comment
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Hit with cajun seasoning and extra black pepper. Dip in buttermilk, then roll in cornmeal and fry.
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hit with salt and pepper. After the fish starts to sweat, roll in flour. Pan fry in butter. Wipe down the pan, then brown another stick of butter. While butter is hot add juice of one lemon, a tablespoon or two of chopped parsley, and a tablespoon or two od capers. Its gonna pop and sizzle. Plate the fish on some al dente angel hair pasta, top with the butter sauce, and garnish with grated lemon zest. You just made walleye meuniere.Comment
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I will blacken them. Take Tone's Cajun seasoning (very low sodium from Sam's) and mix with olive oil until it is a cream soup consistency. Get my griddle going at about 450 and spoon the seasoning on one side and put that side down on the griddle. Spoon more of the seasoning on the top side and flip after 2-3 minutes. Take inside and put into the preheated 290 degree oven. Take out when the fish hits 127-130 and it will be perfect.
I follow the same recipe for grouper and tuna except no oven time necessary for the tuna.Comment
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