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.

Pre-heat the oven to 320.

Mix 1/2 Miracle Whip and 1/2 mayo mix together.

Dry off walleye fillets.

Cover baking dish with thin lair 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 lair 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.

Coat walleye fillets in pancake mix. Mix eggs, condensed milk and spices. Run the fillets through the wet mix then roll them through the Panko, covering liberally.

Deep fry at 375 degrees until deep golden brown, or bake on a lightly greased baking pan on low grate at 350 degrees for 8 minutes, turn, cook 6 minutes longer until crispy.

Plate it up with some chopped red pepper, white onion and fresh lime.

Take 3-5 pounds of northern pike fillets (boned), and sliced into 3 by 5 inch pieces and put them in a glass dish with cover. Add 2-12 ounce cans of 7-Up or Sprite to the fillets and cover.

Place in refrigerator for 5-7 hours. Remove and drain excess liquid from fillets and place on either aluminum foil or open grill.

Season with lemon pepper or Cajun seasoning and grill on both sides for about 5-7 minutes, or when fillets begin to flake. Remove from grill and serve as is or with melted dipping butter.

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.

Marinate fish in Fire roasted pepper marinade for 2 hours. Remove and cut Walleye into bite sized pieces.

Mix bread crumbs and all-purpose seasoning in a medium bowl and dredge fish in the bread crumbs until coated. Fry Walleye in hot oil until cooked, about 5 minutes.

While fish is frying, combine all ingredients for the Hot & Sour sauce in a large bowl. When fish is cooked, toss in the sauce and serve.

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.

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.