Patricks Easy Walleye Recipes

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.

Steps:

• Walleye Omelet's.
• • Depending on the size of the fillets, I usually use 3-4 or 2 large fillets. Wash thoroughly and pat dry.
• • Use a large piece of heavy aluminum foil or dbl regular thickness. Cut large enough to be able to fold over at the seam & both ends.
• • Spray the flat foil w/ margarine. Lay fillets in middle of foil.
• • Dress w/ fresh mushrooms, onions, tomatoes, green and/or red pepper. I like to use both kinds of peppers. I also like artichokes, but that's optional.
• • Garlic clove or to your preference.
• • Sprinkle w/ croutons or Italian bread crumbs.
• • Sprinkle w/ Italian dressing or balsam vinegar. A dash of hot sauce or more to preference. It gives it a nice, but not over powering kick. If you don't have salad dressing or vinegar, use red or white wine...a great alternative.
• • Squeeze a ½ lemon or lime per package. Use the other after opening and ready to eat.
• • Season w/ lemon pepper, course pepper, paprika, dill weed and fresh parsley if you have it. Don't be afraid to experiment or use alternative seasoning to your taste.
• • Cut 2-3 pats of real butter on top.
• • Fold over length-wise and both ends...not too tight.
• • Place each packet over hot (white) coals or high on a barbeque.
• • Cook for 8-10 minutes. If heat is not even, move packets front to back or turn 180.
• • You should be able to hear it "cooking/bubbling" and/or until fish fillets are opaque white.
• • Open to check if needed. Remove from heat onto a large platter or cookie sheet.
• • Lay on dinner plate...open and smell the aroma....ENJOY!
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Steps:

• Preheat oven to 350F and grease a baking pan.
• Clean and rinse fish thoroughly.
• Rub with butter and sprinkle with salt and pepper.
• Place fish in prepared pan and bake, allowing 10 minutes for each pound.
• It may be necessary to baste the fish if it is sufficiently large to require more than one hour.
• Use 2 tablespoons butter in one cup of water and baste every twn minutes if necessary to prevent fish from drying out.

Steps:

• Spray a 15X10X1 baking pan with nonstick cooking spray.
• In small saucepan, melt butter and stir in garlic and lemon juice.Rinse fillets. Cut into 6 servings, if necessary.
• Place fillets in a single layer in baking pan. Brush with garlic-lemon butter; season lightly with salt and pepper.
• Sprinkle fish with Romano cheese and cover with bread crumbs. Drizzle the fish with any remaining garlic-lemon butter. (Fish may be prepared to this point, covered and refrigerated up to 1 hour).
• Bake in 450 oven for 10 to 12 minutes or until flakes easily. Transfer fillets to warm serving platter and garnish with green onion.