ish; set aside. Grind the walleye fillets, or chop finely and
190 degrees C).
Place walleye fillets in a baking dish
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.
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.
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.
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.
Heat oven to 375 - put sea salt and milk in a bowl. Then bread crumbs, cheese and paprika in another bowl. Dip walleye in milk then bread crumb mixture, then put in baking dish w/melted butter. Bake for 30 minutes.
Cut walleye fillets into small pieces: 1/4\" X 1/4\" should work fine. Whatever is small enough to fit on a chip. Marinate the Chopped Walleye with the Lemon Juice & Salt and let sit 4-8 hours or overnight. After the walleye is done marinating, strain off the lemon juice/salt mixture and place walleye in a large bowl.
FINELY CHOP all vegetables and mix with the remaining ingredients in the large bowl. Grab a bag of Tostitos Scoops and Enjoy!
Walleye Omelet's.
\tDepending on
Stir in the shrimp and walleye; cook and stir until the
Mix cracker crumbs flour garlic and seasoning salt in a medium bowl
Scramble the eggs and mix in the water in a small bowl
Melt shortening in deep frier and heat to 380 degrees
Put Walleye fillets in the egg mixture Put Walleye fillets in the crumb mixture and coat until you can't see the fish Put in deep frier and cook until golden brown and flaky Serve with lemon wedges and tartar sauce.
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.
On a large sheet of aluminum foil brushed with 1 tablespoon of butter or margarine, lay several fillets and top with remaining ingredients.
Seal foil tightly.
Cook on grill until aluminum expands, approximately 20 minutes.
This recipe works well with most fish, but crappie, bluegill and walleye are best.
Mix Parmesan cheese, garlic powder and paprika.
Place butter in 9 x 13-inch baking pan.
Lay fillets in the pan and sprinkle with salt and pepper.
Bake at 425\u00b0 for about 6 minutes, then carefully turn fillets.
Dribble lemon juice over fillets, then sprinkle Parmesan mixture on top.
Return to oven and bake until thickest part of the fish flakes easily with fork.
Place fillets in shallow baking dish.
Pat with paper towel. Spread mayonnaise on fillets.
Sprinkle on bread crumbs and tarragon.
Drizzle with butter.
Bake 30 minutes at 375\u00b0.
Serve with lemon and tartar sauce.
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.
Mix all, form into small patties(smaller for appetizers/larger for entree), roll in crumbs, put on a well greased cookie sheet. Bake in oven on top rack at 350 degrees for about 15 minutes, flipping once, until golden on both sides.
Alternative: Instead of baking, I have also greased a pan and browned the cakes on the top of the stove. Medium heat. Just cook for about 4-5 minutes on each side.
Serve immediately with lemon dill sauce on the side.
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 large saucepan, saute bacon until crisp.
Remove, drain, crumble bacon.
Set aside.
Remove bacon fat from pan, leaving one tablespoon in pan.
Add celery and onion to pan.
Saute until tender.
Sprinkle with flour, stirring constantly.
Cook 3 minutes.
Add potatoes, stock, wine and bay leaf.
Simmer until potatoes are barely soft.
Add all remaining ingredients.
Cook until the walleye is just tender.
Do not overcook.
Sprinkle crumbled bacon over the top and serve.