Hazelnut Crusted Walleye Recipes

WALNUT-COATED WALLEYE

Steps:

• Rinse fish; pat dry with paper towels. Place 2 tablespoons flour on sheet of waxed paper. In shallow dish, beat egg and water with fork or wire whisk until well mixed. In another shallow dish, mix 1/4 cup flour, the walnuts, chives, salt and pepper.
• Coat fish with flour, then dip into egg mixture. Coat both sides with walnut mixture.
• In 10-inch nonstick skillet, heat oil over medium heat. Add fish; cook 5 to 10 minutes, turning once, until fish flakes easily with fork.

WALLEYE ON A STICK

Steps:

• Whisk the flour, lemon-pepper seasoning, granulated garlic, baking powder and 1/2 teaspoon salt in a bowl. Whisk in 1 tablespoon vegetable oil, then 1/2 to 3/4 cup ice water to make a smooth batter. Refrigerate for at least 20 minutes.
• Meanwhile, make the tartar sauce: Whisk the mayonnaise, pickle relish, lemon juice, and salt and pepper to taste in a bowl.
• Heat 4 to 6 inches of vegetable oil in a deep pot until a deep-fry thermometer registers 375 degrees.
• Cut the fish into 8 pieces, about 1 1/2 by 4 1/2 inches. Thread each piece of fish onto a long wooden skewer. Season generously with salt and pepper.
• Dip the fish into the batter, turning to coat; let the excess drip off. Carefully place the fish (skewers and all) in the hot oil. Fry, turning as needed with tongs, until golden and cooked through, about 6 minutes. Remove and drain on paper towels; season with salt. Serve with the tartar sauce and lemon wedges.

CRUNCHY-COATED WALLEYE

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.

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.