Fatman Posted June 12, 2008 Share Posted June 12, 2008 I was fishing in Canada last week and came home with 4 walleye and a lake trout...looking for some recipes that don't involve frying (I had my fill of shore lunch). Any ideas? Baking/broiling is probably the best as I live in a condo and don't have easy access to a grill. TIA. Quote Link to comment Share on other sites More sharing options...
polksalet Posted June 12, 2008 Share Posted June 12, 2008 I know this sounds bizarre but take some cajun seasoning and mix in with your favorite fish fry batter. Then pour the cavity full of cherry pie filling and bake. Halfway through coat the thing in a melted butter garlic sauce. it is not bad at all. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted June 12, 2008 Share Posted June 12, 2008 1# chopped walleye 1 small can crab with liquid 1 stick of butter melted 2-3 green onions or 1/4 large sweet onion chopped 1/4 skinned red pepper chopped 1/4 - 1/2 C parsley chopped 1/4 C Miracle Whip (optional) 1 egg beaten 1/2 c seasoned bread crumbs Bread crumbs for rolling pinch old bay Mix all, roll in crumbs, roll into balls, put on a greased cookie sheet, bake on top rack for about 15 min, flipping once, until golden on both sides. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted June 12, 2008 Share Posted June 12, 2008 INGREDIENTS: 1/2 CUP DRY WHITE WINE. 1 TABLESPOON FRESH TARRAGON 1 TABLESPOON SWEET BASIL 1 TABLESPOON PAPRIKA 1/2 CUP UNSALTED BUTTER, OR MARGERINE 1 PKG. SLIVERED ALMONDS 2 WALLEYE FILLETS 1 CLOVE GARLIC DIRECTIONS: PLACE WALLEYE FILLETS IN UNCOVERED BAKING PAN. ADD WINE. CRUSH TARRAGON & SWEET BASIL IN YOUR PALMS AND SPRINKLE OVER SURFACE OF FILLETS. BAKE AT 350 FOR TWENTY MINUTES UNCOVERED. WITH 10 MINUTES REMAINING FOR BAKING THE FISH, SAUTE SLIVERED ALMONDS WITH THE "PRESSED" GARLIC CLOVE AND UNSALTED BUTTER. WHEN FISH ARE DONE BAKING, REMOVE FROM OVEN, DRAIN WINE, BASTE FISH WITH GARLIC-BUTTER, PLACE SLIVERED ALMONDS ON TOP OF FISH, SPRINKLE PAPRIKA FOR COLOR AND "BROIL", NOT BAKE, FISH FOR TWO MINUTES, OR UNTIL GOLDEN BROWN. Quote Link to comment Share on other sites More sharing options...
twiley Posted June 12, 2008 Share Posted June 12, 2008 1# chopped walleye1 small can crab with liquid 1 stick of butter melted 2-3 green onions or 1/4 large sweet onion chopped 1/4 skinned red pepper chopped 1/4 - 1/2 C parsley chopped 1/4 C Miracle Whip (optional) 1 egg beaten 1/2 c seasoned bread crumbs Bread crumbs for rolling pinch old bay Mix all, roll in crumbs, roll into balls, put on a greased cookie sheet, bake on top rack for about 15 min, flipping once, until golden on both sides. You know how I know yer ghey.... you like fish balls. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted June 12, 2008 Share Posted June 12, 2008 Don't know about trout...would never admit to catching one. For walleye, its tough to beat a deep fried walleye sandwich with a little tarter sauce but... I'm sure some will have some additional information on this method. My first walleye trip of every year is in February up on the Columbia River right below the Grand Coulee dam. I started doing it about 10 years ago with 2 other guys. This past February we had almost 60. One of the big events is our Saturday shore lunch. We beach the boats and get to cooking more food than 300 guys could eat. A couple years ago, I was introduced to a technique that is big down in Baha and possibly throughout Mexico. Basically, you take a disc off a disk plow. Clean it up and weld a cap for the hole that the axle ran through. Then have 3 legs welded onto the bottom. You can set this directly over the fire. Pour a little oil into the middle where you throw the breaded / seasoned walleye and lay your tortillas along the outer rim (away from the oil). Then toss on your sour cream, pico, etc. Some of the best fish tacos I've ever had and they've definitely become the favorite whenever we're doing a similar fishing trip. Everyone waits until the "disco" gets going. Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted June 12, 2008 Share Posted June 12, 2008 You know how I know yer ghey.... you like fish balls. Damn it....I even took the name of the recipe off before posting! Quote Link to comment Share on other sites More sharing options...
Fatman Posted June 12, 2008 Author Share Posted June 12, 2008 Thanks for the info guys - I'll take a look over the weekend and let you know how it goes. I'm not much of a cook, so hopefully I don't kill anyone. Quote Link to comment Share on other sites More sharing options...
whoopazz Posted June 12, 2008 Share Posted June 12, 2008 INGREDIENTS: 1/2 CUP DRY WHITE WINE. 1 TABLESPOON FRESH TARRAGON 1 TABLESPOON SWEET BASIL 1 TABLESPOON PAPRIKA 1/2 CUP UNSALTED BUTTER, OR MARGERINE 1 PKG. SLIVERED ALMONDS 2 WALLEYE FILLETS 1 CLOVE GARLIC DIRECTIONS: PLACE WALLEYE FILLETS IN UNCOVERED BAKING PAN. ADD WINE. CRUSH TARRAGON & SWEET BASIL IN YOUR PALMS AND SPRINKLE OVER SURFACE OF FILLETS. BAKE AT 350 FOR TWENTY MINUTES UNCOVERED. WITH 10 MINUTES REMAINING FOR BAKING THE FISH, SAUTE SLIVERED ALMONDS WITH THE "PRESSED" GARLIC CLOVE AND UNSALTED BUTTER. WHEN FISH ARE DONE BAKING, REMOVE FROM OVEN, DRAIN WINE, BASTE FISH WITH GARLIC-BUTTER, PLACE SLIVERED ALMONDS ON TOP OF FISH, SPRINKLE PAPRIKA FOR COLOR AND "BROIL", NOT BAKE, FISH FOR TWO MINUTES, OR UNTIL GOLDEN BROWN. Can't go wrong with this one. Can't get walleye here but I'm gonna try it with haddock or something. Quote Link to comment Share on other sites More sharing options...
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