Hometown Focus Recipes

Things are getting fishy


 

 

Hopefully, those of you who have been out on area lakes, wetting a line, have had good luck in bringing home some fresh fish.

Everyone seems to have their special way of preparing fish – often times recipes handed down through the generations.

Friends of ours have a “secret” recipe, which is delicious, so we each contribute our catch to them and let them do the cooking for all. Works for me! No cooking – just enjoying a great meal.

Here are a few recipes to try for that fresh catch. Continued good luck to all the area anglers and enjoy your bounty, however you like to prepare it.

Herb-Crusted Walleye

The cook is: Brianne www.allrecipes.com

• 1/2 c. butter
• 2/3 c. finely crushed saltine crackers
• 1/4 c. grated parmesan cheese (optional)
• 1/2 tsp. dried oregano
• 1/2 tsp. dried basil
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1 lb. walleye fillets

Preheat oven to 350 degrees. Place butter in a 9×13-inch baking dish and melt butter in the oven while it heats. Mix crushed crackers, parmesan cheese, oregano, basil, salt, and garlic powder in a shallow bowl.

Remove baking dish from oven and dip walleye fillets into butter; gently press fillets into crumb mixture to coat both sides of each fillet. Lay the breaded fillets into the baking dish.

Bake in the preheated oven until fish is opaque and flakes easily, 25 to 30 minutes.

Best Fried Walleye

The cook is: clarkie24 www.allrecipes.com

• 4 walleye fillets
• 2 eggs, beaten
• 1/2 c. all-purpose flour
• 1/2 tsp. garlic powder
• 1 pinch salt (optional)
• 1/2 tsp. ground black pepper
• 2 c. crushed saltine crackers

• Vegetable oil for frying
• 1 lemon, cut into wedges

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. 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.

Minnesota Walleye Cakes

The cook is: Kathy M 65 www.allrecipes.com

• 3 lb. walleye fillets
• Salt and ground black pepper to taste
• 1/2 c. dry white wine
• 1 carrot, shredded
• 1 red onion, diced
• 1 stalk celery, diced
• 4 c. panko bread crumbs
• 2 c. mayonnaise
• 1 Tbsp. seafood seasoning (such as Old
Bay®)
• 1 tsp. salt
• 2 Tbsp. oil for frying, or as needed
Sauce
• 3 Tbsp. lemon juice
• 1 Tbsp. chopped fresh dill
• 1 c. mayonnaise

Preheat oven to 375 degrees. Place walleye fillets in a baking dish, pour in wine, and season with salt and pepper. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. Allow the fish to cool and break it into large chunks. Set aside.

Mix carrot, red onion, celery, panko crumbs, 2 cups mayonnaise, seafood seasoning, and 1 teaspoon salt in a bowl until well blended. Add the walleye, mixing gently so the chunks of fish don’t break apart. Shape the mixture into 12 patties.

Heat vegetable oil in a large skillet or griddle

over medium-high heat. Fry the patties until golden brown, 3 to 5 minutes per side.

Whisk lemon juice and fresh dill into 1 cup mayonnaise in a bowl. Drizzle the sauce over the walleye cakes and serve.

Steamed Walleye (Pickerel) on the Grill

The cook is: Kathleen www.allrecipes.com

• 8 (4 oz.) fillets walleye
• 1/4 c. clarified butter
• 1/4 c. lemon juice
• Salt and black pepper to taste
• 1 large onion, sliced into rings

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Place 2 fillets onto the center of a sheet of heavy-duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper, and place some of the onion rings over top. Bring the sides of the aluminum foil over the fish and fold several times. Roll up the ends, making the pouch airtight. Repeat with remaining ingredients.

Place the pouches onto the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.

Flash Baked Walleye Fillets

The cook is: Lee McMullen www.allrecipes.com

• 3 Tbsp. clarified butter, melted
• 4 (4 oz.) fillets walleye fillets, cut into pieces
• 1/2 tsp. lemon pepper
• 1/2 tsp. dried basil

Preheat an oven to 500 degrees.

Pour the melted butter into a 9×13-inch baking dish. Place the fillets into the butter, skin-sidedown. Sprinkle evenly with lemon pepper and basil.

Bake in the preheated oven until the fish is opaque and easily flakes with a fork, 5 to 7 minutes.

Walleye Cakes

The cook is: Aimée www.allrecipes.com

• 1 c. cornflake crumbs
• 1 c. dry bread crumbs
• 3 Tbsp. all-purpose flour
• 18 oz. skinless, boneless walleye fillets
• 8 baby carrots, finely chopped
• 1 zucchini, finely chopped
• 2 small onions, finely chopped
• 1 Tbsp. garlic, minced
• 2 large eggs, beaten
• 1 tsp. dry mustard
• 3 Tbsp. lemon juice
• 1 tsp. salt
• Ground black pepper to taste

• 3 Tbsp. butter

Combine the cornflake crumbs, bread crumbs, and flour in a shallow dish; set aside. Grind the walleye fillets, or chop finely and place into a mixing bowl. Add the carrots, zucchini, onions, garlic, and eggs. Season with dry mustard, lemon juice, salt, and black pepper. Mix with your hands until evenly combined.

Form the walleye mixture into 1/3-cup cakes about 3/4-inch thick, and press into the cornflake mixture. Set the walleye cakes onto a baking sheet in a single layer — do not stack. Melt the butter in a large skillet over medium heat. Cook the walleye cakes in batches until firmed and golden brown on each side, about 8 minutes per side.

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please include your name, city of residence, and a telephone number.

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