Ok, got a pile of walleye filiets and bored with the regular way I make them - Pan fry in butter roled lightly in flour and cornmeal and seasoned with Black'n and cajun powder. - Deep frying is getting old also...

Whats your flavor??

Randy, I just googled "fish batter" and the options are endless !!

We did the same. Found one with a garlic rub the we tried. It was ok, but I would suggest it to anyone except a vampire - pretty strong - couldn't taste the fish

Can't think of the name right off but there is a commercial batter out...herb and garlic, I think, quite tasty, I think.

Great thing about my freezer - I can always go in the garage and get more -LOL

This is quick and easy and good!! Put your fillets on a plate with the thicker side of the fish to the outside. Melt some butter and pour over top the fillets. Put some spike it seasoning and dill weed on them and microwave for 4 minutes. It's just like steamed fish. Very good and quick.

sound good

You're sick of deep fried walleye????

You're sick alright

Randy,

try this for something differant,take a casserol dish coat the bottom with butter,add a layer of walleye fillets, on top of the fish put a layer of lump backfin crab meat. sprinkle some lemon pepper seasoning,old bay,salt,pepper,just a touch of garlic powder or onion salt and a squeeze of fresh lemon.then some butter and more fillets,crab meat, seasonings,lemon juice.keep layering until you fill your dish. bake in oven at 350 until the crab meat on the top layer is starting to get brown.(not alot of brown just a little) and enjoy.this is really good stuff makes me hungry just thinking about it.works with bass just as well too.

another really simple but very good recipe for walleye and bass is to coat some tin foil with butter, lay in your fillets put on some lemon pepper,old bay and a squeeze of lemon juice.put in your broiler for about 5 mins.flip over,season,put back in broiler for 5 more mins. take out and eat.

hope you like them, let us know what you think. critter

This works well with any white meat fish fillets. Get a bag of your favorite potato chips. Crunch them up nice and fine and bread them after an egg wash dip. Pan fry in a nonstick pan with some butter and enjoy.
We fry up most of our bluegill, tilapia etc this way. BBQ, ranch, chedder cheese chips all work great.

Danial E - I get walleyes all years long. We always have a couple meals in the freezer and we eat our share of fresh eyes

Crittergetter - that one got me thinking, Next time I'm going to make walleye cakes. I make crab cakes a lot, and never thought to substitue fish for crab

I live about an hours drive from the walleye capital of the world, Lake Erie. Once we get on the fish and get the lines out, we sometimes limit, (6 per fisher), in less time than it takes to drive to the lake. The fish vary in size from 3 lbs. to 12 lbs. Although the big fish aren't bad tasting, the smaller fish are better.
There are inumerable ways to cook the fillets, but I like quick and simple. Get a box of "Fryin' Magic" and a box of Italian style bread crumbs from your grocery store. Shake/mix a 50/50 mixture in a Baggie. Add fillets, shake somemore. Pour veg oil in skillet and crank up the heat. Heat until the oil begins smoking. Add fillets and cook until golden brown. It won't take long. Maybe 90 seconds or so per side.
An easy way to make the fillets even tastier, is to bleed the fish. Either cut the big vein under the jaw/chin, about an 11/2 inch long cut, or clip some of the gill plates with a pair of wire cutters. Put the fish in a 5 gallon bucket of water for 15-20 minutes or so and let them bleed out. Then place in cooler. This procedure also makes filleting much cleaner/less messy.
Surf under 'zippering walleye' for instructions on how to remove the line of fat in each fillet.
The perch fishing is world class, too. Limits, (40 per fisher), of 10-14 inch pot belly jumbos as fast as we can crank 'em in. I cook them the same way.

Randy...I'm just bustin' chops ya know...

Seriously though....I wish I had that problem!

LOKT make mine the same way taste great. I also make boneless
chicken breast with the same breading.

Try a ruffle potato chip coating all crumbled up and baked with a pat of butter on each fillet

fbuckner: did that with pheasant before it's real good.

Randy,

Here's one that takes a little more time to do but is well worth it and definately a change of pace.

Get a package of puff pastry dough and thaw it. There will be two sheets. Cut each sheet into 4 pieces and set aside.

In a pan with butter saute shallots or regular onions if you want along with garlic. Throw in some sliced mushrooms and some chopped pecans.

Take one of your pastry sheets and place a couple walley fillets on it. You may have to cut them smaller so they fit. You want a little dough showing all around the side. Spoon some of the onion mixture on the fillets. Cover with shredded swiss cheese. Place another layer of wallye on top and cover with second pastry sheet. Pinch the dough to gether so there is no openings.

Heat the oven to 350-375. Place your fish on a cookie sheet and slide into the oven. Bake until the dough is a light golden brown.

Serve with grilled asparagus.

Enjoy!

lately i have been putting fillets in aluminum foil with just a touch of olive oil and seasoned lightly (I use cavender's) and throwing them on the foreman grill. something different and healthy too.

x2 but baking it with lemon slices and parsley is bomb diggity. Make sure you let it sit in salt water to firm up for a night or so.

Tempura batter is real good for those not "sick" of deep frying it.

im 14 and my pops taught me how to fillet and cook my own fish
ingredients
1. house autry seafood batter
2. 5 ritz crackers
3. salt and pepper

how to cook: dip the fish in milk. after this have your ritz crushed up very fine then mix batter and ritz together in ziploc bag. take fillets and put them in the ziploc baggy and shake until there coated good. have your oil very hot. fry until golden brown youll have your self a good walleye dinner