Wash and peel all vegetables.
Put all vegetables in chopper until they are all cut into small pieces then transfer to large bowl.
Put walleye in chopper then add to bowel.
Add bread crumbs, eggs, salt and pepper to bowel and mix well.
With a large spoon create round or oval cakes and place in skillet sprayed in cooking spray. Cover and cook on medium heat for 5-7 minutes, then turn them over and cook for another 5-7 minutes.
Place on paper towel.
se your hand to clean fish. Next, put them into basket
Rinse fish and pat dry, cut into
Put the fish and onion through a meat grinder.
Place the mixture in a bowl.
Add the other ingredients and mix thoroughly. Do not use all the matzo meal at once because you may not need much in order to make a firm and workable fish paste.
Season generously with salt and pepper.
Form into balls and cook in the fish stock.
Let it come to a boil, then cook slowly for 1 hour with a lid on the kettle.
Serve the fish cold in some of the broth.
Traditionally horseradish is served on the side.
Makes 20.
190 degrees C).
Place walleye fillets in a baking dish
he small end of the fish, pierce the knife through the
hick and batter cold so fish won't soak up too
Heat oil to 375 degrees F.
Combine dry ingredients; add beer to get a sticky consistency for dipping.
Salt fish; dip in batter.
Deep fry until fish is golden brown.
Note: a thicker cut of fish would be more suitable for this recipe such as Snapper, Walleye White Bass White Perch etc.
Preheat an outdoor grill for medium-high heat.
Place walleye, skin-side down, in the center of one aluminum foil square. Brush fillet with butter; season with seasoned salt and garlic and herb seasoning blend. Place second aluminum foil square over the fish and fold edges of the two pieces of foil together to form a secure packet.
Cook on the preheated grill until fish flakes easily with a fork, about 7 minutes per side.
Beat the egg with the garlic powder, onion powder, paprika, cayenne pepper, and salt until evenly mixed. Spread the pecan meal into a shallow dish. Dip the walleye fillets into the egg mixture, then press into the pecan flour.
Heat the butter and vegetable oil in a large skillet over medium-high heat. Place the walleye fillets into the pan. Cook until golden brown on both sides and the fish flakes easily with a fork, 3 to 4 minutes per side.
Cut fish in serving pieces.
Place in a greased baking pan. Combine remaining ingredients; sprinkle over fish.
Bake at 350\u00b0 for 25 minutes or until fish flakes easily with a fork.
Melt butter into a heavy stock pot, saute onions until light brown, add bell peppers and garlic. Cook until translucent.
Add liquids, spices and fish. Cook 15 minutes on medium. Stir gently so to not break up fish chunks. Taste test the fish for flaky and done.
Garnish with diced green onions and a squeeze of lemon juice.
Options: Eliminate spaghetti sauce and add 1/3 cup of flour and 1 cup skim milk. Add flour and milk to pot to make a Rouix. before onions, etc. added.
In a shallow bowl, beat egg; add honey.
In a plastic bag, combine crackers and salt.
Dip fish in egg mixture, then shake in bag until coated.
In a skillet, cook fillets in oil for 3 to 5 minutes per side or until golden and fish flakes easily with a fork.
Yields 4 to 6 servings.
Dip fillets in melted butter and place in shallow baking dish; sprinkle with salt and pepper.
Mix soup, cream and sherry.
Cover fish with this, then sprinkle with Parmesan cheese.
Bake for 30 minutes at 350\u00b0.
(Any white fleshed fish can be used.)
Good with pasta or rice.
immer, and stir in the walleye and bean sprouts. Cook gently
In a shallow bowl, beat egg; add honey.
In a plastic bag, combine crackers and salt.
Dip fish in egg mixture, then shake in bag until coated.
In a skillet, cook fillets in oil for 3-5 minutes per side or until golden and fish flakes easily with a fork.
Serve with lemon wedges if desired.
Yield:
4-6 servings.
Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-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.
Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.
Clean and dry fish.
Mix eggs and A.1. sauce.
Marinate fish in sauce 10 minutes.
Crush crackers fine and coat fish.
Place fish fillets on oiled heavy foil.
Bake 8 minutes at 400\u00b0.
Turn on broiler and broil fish 8 to 10 minutes until lightly browned and fish are done.
Preheat oven to 350\u00b0.
In a 13 by 9 inch pan, melt butter. Mix all the above ingredients together except fish.
Dip fish in butter and then crumb mixture.
Bake near center of oven for 25 to 30 minutes until tender or fish flakes with fork.
Any fish fillet will work; especially good with Wisconsin Walleye or Bluegill.