Walleye With Sour Cream Dill Sauce Recipes

Steps:

• Combine sour cream, dill, zest, and juice in a small bowl. Season with salt and pepper. Sauce can be stored in an airtight container in refrigerator up to 1 day.

Steps:

• In a medium bowl combine sour cream, mayonnaise, green onions, dill and lemon juice. Mix well and chill for at least 1 hour.

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

Steps:

• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

Steps:

• In a large skillet, melt the olive oil and butter.
• Rinse the fillets and pat dry. Combine the flour, salt and pepper, and corn meal, and dredge the fillets, shaking them lightly to remove excess flour.
• Sauté the fillets over medium heat until golden. Turn fish and continue to cook until done. Remove and keep warm.
• With a paper towel, wipe any crumbs or bits from the skillet and return to medium-high flame. Add wine and cook for 5-8 minutes, or until reduced by half.
• Stir in the sour cream until smooth, remove from heat, and add herbs and lemon. Taste sauce and season with salt and pepper. Pour the sauce over fish and serve immediately.

Steps:

• Combine all ingredients. Before adding sugar you may want to give it a taste! Add sugar to your families taste.
• Cover and chill until ready to serve.

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.

Steps:

• Combine all ingredients in processor or blender and mix well. Chill several hours before serving.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; lightly coat with about 1 teaspoon butter.
• Lay fish in a single layer on the prepared baking sheet.
• Mix Parmesan cheese, 1/3 cup butter, mayonnaise, green onion, lemon juice, dill, salt, black pepper, and hot sauce together in a bowl.
• Broil fish in the preheated oven until it flakes easily with a fork, 7 to 8 minutes. Gently spread Parmesan cheese mixture over fish; return to oven and broil until topping is bubbling and lightly browned, about 2 more minutes.