Quick Easy Sauteed Walleye Fillet Recipes

FRESH WALLEYE WITH GARLIC WINE SAUCE

Steps:

• Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
• Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.

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.

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.

QUICK & EASY SAUTEED WALLEYE FILLET

Steps:

• Dry Walleye fillet with paper towel. Sprinkle seasoning on each side of fillet. Sprinkle and pat corn starch on each side of fillet. Heat oil in >12-inch nonstick pan. When oil is hot, place fillet into pan, turn to medium heat. Saute each side for 5-7 minutes, until each side is golden. Cover pan for another 5 minutes until center is well-done, opening occasionally to remove condensation on lid.