Walleye Recipes

tryhttp://www.weisenberger.com/index.cfm for batter dip. They have a fish batter dip and a biscuit mix that are very tasty . Their prices are very reasonable.

My favorite, because it is so easy is. Wrap the fillets in aluminum foil with a little butter and crushed roasted garlic. Throw em on the grill for 4 minutes each side. Side with some asparagus and a baked potatoe. God i just ate some tonight and now I'm hungry again

"Fryin Magic" and deep fried. That's a pretty easy one.
 
One thing I've tried and don't like on Walleye is the bisquik beer batter recipe. IMO, the beer batter overwhelms the mild tasting walleye fillet.

pancake and mt dew to make a very wet batter....  dip in batter then roll in italian bread crumb...
deep fry

Fresh Walleye with Garlic Wine Sauce Recipe courtesy Hornblower's Barge and Grill Show: 
Rachael Ray's Tasty Travels Episode:  Cleveland
1 (6 to 8-ounce) walleye fillet
Salt and freshly ground black pepper
Flour, for dredging
2 tablespoons butter
1-ounce sliced white mushrooms
1-ounce diced tomatoes
Garlic Wine Sauce, recipe follows
6 ounces linguini, cooked
Lemon wedges, for garnishSeason both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.Garlic Wine Sauce:
1 tablespoon butter
4 ounces chopped garlic
6 cups hot water
2 ounces clam base (bouillon)
1/4 cup white wine
3 tablespoons lemon pepperMelt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Other Recipes from this Episode

Tried a bunch of recipies over the winter while making room for this years fish.  This was (after deep fried of course) the family favorite.
 
Goldfish Walleye Bake
 
>1 bag cheddar cheese golfish crackers
>2 TBS Parmesan cheese
>2 TSP Old Bay season
>1/2 TSP Garlic Powder
>1/8 TSP Cayenne Pepper (can do without)
>1 stick real butter
 
Roll Goldfish until finely ground (crackers in gallon ziplock/use rolling pin)
Add other ingredients and combine thoroughly
Dip in melted butter
Roll in cheese crumbs, pressing to coat evenly
Place on lightly greased cookie sheet and bake in preheated oven @450 15-20 minutes.
 
I found that they turned out better if I put fish pieces on a rack on the cookie sheet.  Made the underside less mushy.  Also took closer to 1/2 hr. to cook.  Worth a try.
 
Heading out today from 4:30 'till dark to try to start stocking back up!

ORIGINAL: carpin05

pancake and mt dew to make a very wet batter....  dip in batter then roll in italian bread crumb...
deep fry

 
What is this called...Junk Food Walleye??