Patricks Easy Walleye Recipes

BATTER-UP WALLEYE

Steps:

• In a shallow bowl, mix the first 6 ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4 in. of oil to 375°., In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges.

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.

BROILED WALLEYE FILLETS

Steps:

• Preheat the broiler to medium-high. Cut two large squares of aluminum foil; one square should be enough to lay all the fillets in comfortably with a couple of inches spare around the edges.
• Lay the fish fillets, skin-side down, in the center of one of the foil squares. Brush the fillets with the melted butter and sprinkle the seasoning and salt over the top.
• Lay the second square of foil over the top and fold the edges of the bottom square up and over. Fold again so that you have a leak-proof parcel.
• Place the parcel in the broiler. Cook for about 7 minutes, turn the parcel over and cook for another 7 minutes until the fish is soft and flaky.
• Serve the fillets with the buttery juices drizzled over the top.

PAN SEARED WALLEYE (LEMON PEPPER)

Steps:

• Heat a skillet to medium heat and add the oil or butter to the pan.
• Season the walleye filets generously with lemon pepper seasoning.
• Place the fish right over the melted butter.
• Then put a pan over the top of the fish. This creates steam in the inside of the pan.
• Cook the fish 4 to 5 minutes per side or until the fish reaches a temperature of 145 degrees. The walleye will turn white when it is done cooking.

PATRICK'S EASY WALLEYE

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.

PAN FRIED WALLEYE

Steps:

• Lightly beat eggs in a dish
• In another dish combine flour, bread crumbs and seasoning
• Dip fish in egg and then in flour mixture. Shake off any excess flour.
• Add a couple of tablespoons of oil to a pan and heat pan over medium heat.
• When pan is hot, add 3-4 fillets to pan. Cook 3 minutes per side so each side is nicely browned.
• Remove fish from pan and place on a baking sheet lined with a baking rack. Place cooked fish in a 250° oven while you cook remaining fish.
• Wipe out pan and add additional oil. Repeat process with remaining fish.

ITALIAN-STYLE WALLEYE

Steps:

• Place walleye in a greased shallow 3-qt. or 13x9-in. baking dish. In a small bowl, combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over fish., Bake, uncovered, at 350° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork.