Remove skin and bones from fish and cut into 1 inch pieces. Fry bacon until crisp. Add onions and cook until tender. Add potatoes, water, seasonings and fish.
Cover and simmer for 20 minutes or until potatoes are done. Add milk and butter. Heat. Sprinkle with parsley/Add diced green/red/yellow/orange bell peppers and frozen corn for added flavor, color & texture.
This is the base recipe. My style of cooking is to vary recipes for experimentation. Usually I vary a lot. I recommend you do the same. The problem is that I generally cannot recreate when I hit a homerun. With this recipe I would/did go heavy on the fish and bacon. Maybe add a little
diced garlic. Celery is good in it also. I may have added some evaporated milk or heavy cream in place of some of the milk. Go with the things your family likes. Play around and have fun with it. Its a great way to use up some extra fish in the freezer. You can also mix and match fish and no one
will ever be the wiser.
Create an egg wash by mixing eggs and milk together and set aside. Mix the Almonds and Parmesan together in equal parts and set aside also. Take the fish and dip into the pancake batter until coated. Then dip into the egg wash and immediately roll in the Almond mixture until coated on all sides.
Once you have all the pieces coated, heat a skillet on medium heat and melt butter in the bottom for frying. Cook the pieces a few minutes on each side with the cover on. Need to keep a close eye on them in the fry pan as the cheese will cook quickly.
If you’re not a fan of Almonds, leave them out, its still very good. As with all my recipes, I encourage experimentation, cook in the oven instead of frying, use a cheese mixture (Parmesan, Romano, Asiago), try with walnuts, etc…. If walleye isn’t available, use another boneless fish. With all fish, if you soak it in milk or cream overnight, it will help eliminate any fishy taste.
Make a double layer of tin foil. Cover tinfoil with onions and put ketchup on the onions, not too much because you now put the canned tomatoes on the onions. Make sure there is at least 2 inches of tinfoil exposed on the edges.
Layer the fish on top of the onions and tomatoes. You can batter the fish if you want, I prefer to as it looks better and helps absorb moisture. On top of the fish place your vegetables and put zesty Italian salad dressing on top of that, not too much it's very powerful and then put your cheese on top of everything.
It's very important that it's sealed as it cooks better and doesn't leak. This can be cooked in the stove or on a barbecue. Cook on low to medium heat so it won't burn, should be around 15-20 mins. When it starts puffing up poke holes in the tinfoil so it doesn't explode, poke open a hole and check fish. If it's flaky it's done!
Crush or blend the Doritos and place in a batter bowl.
Mix eggs and milk in a large bowl.
Drench the Walleye fillets in the egg and milk mixture and then place the Walleye fillets in the batter bowl that has the crushed Doritos and shake until the fillets are properly coated. Deep fry in Canola oil until the fillets are golden brown.
Cover baking dish with thin layer of shredded Parmesan cheese.
Take your Walleye fillet and cover it with a thin coat of mayo and miracle whip mixture, then put this side down first into the baking dish and into the shredded parmesan cheese. Next put a thin coat of the mayo/Miracle Whip mixture on the top side and cover with thin layer of Parmesan cheese on top. Lastly, place into the preheated oven for 15 minutes then turn the broiler on till it is golden brown and it is ready.
In deep frying pan pour canola oil until 1" deep, heat to medium high. On a flat plate combine flour and lemon pepper; in a bowl beat eggs and milk.
On a second flat plate combine bread crumbs and the shredded coconut. Wash and blot dry filets, cut out an bones. Dredge fish in flour mixture, dip fish in beaten egg mixture. Press filets into bread crumbs until well covered.
Fry until golden, turning once. Serve with lemon wedges.
Combine butter, chives, juice and half the pecans in a small bowl and mix well. Preheat grill.
Take a 12 inch square piece of aluminum foil and cut 2 inch slits into it every two inches. Spray with a nonstick spray and place on grill. Put the Walleye Fillets on the foil, sprinkle with salt and pepper, and grill for 8-12 minutes. The fillets are done when the fish flakes easily with a fork.
One minute before the fish is done top with the pecan butter. Remove from heat and sprinkle the remaining pecan pieces over top before serving.
Baked Lake Trout or Pike in Da Fire Pit or Wood Stove
Shared by Jason Gauthier
1 fresh lake trout
Montreal steak spice
tin foil... lots of tin foil
fire pit or wood stove
Take one Lake Trout or Pike and remove head and cut down bottom of fish to the tail and insides of belly.
Cut all fins off.
Wash fish inside and out as best as you can in cold running water.
Take one large piece of tin foil according to size of fish and lay it flat on surface.
Lay Trout/Pike on middle of flat foil.
Stuff the inside of fish belly with sliced onions, butter, slice the lemon in half and squeeze onto trout/pike and to finish season with all spices ...do not be shy with spices, you cannot spice too much!
Wrap fish in foil.
Continue to wrap fish with foil 6 to 8 times over making sure it is tight enough that butter will not leak out.
Toss into woodstove or fire pit which has red coals burning and let cook for 50 minutes.
Remove after 50 min and let cool for 5 min.
Unwrap all layers of foil till fish is exposed, peel cooked skin back with fork, squeeze second half of lemon onto fish.
Take fork and peel meat from bones onto bread or cracker and enjoy!!
My favourite is dipping the fish in flour, then egg, then corn flake crumbs. It is very easy and really tasty. If you are at home, you can even cook them battered this way in butter, and they are even better!
Cut fish into pan fish size pieces, moisten fish with water and dust in Mr. Walleye Batter Mix. Use enough oil in a heavy skillet to cover 1/4 of a fish portion. Fry until golden brown in oil maintained at 350 – 375 F approximately 10 minutes (five minutes per side).
Moisten and dust pieces of fish in Mr.Walleye Batter Mix. Add beer or water to mix until soupy enough to drop just steadily from a spoon. Dip fish in wet mix and drop immediately in oil. (Enough to cover fish) maintained at 375- 390 F. Deep fry until to golden brown.
After frying chicken, chops, hamburger, sausage, etc. pour off excess oil (leave cracklings) add two tablespoons or more of Mr. Walleye Batter Mix depending on quantity desired. Stir and brown mix while slowly adding a cup of milk (or more). Stir and simmer to desired thickness. Great on bread, biscuits, potatoes and rice.