LadyFish
Admiral
- Joined
- Mar 18, 2003
- Messages
- 6,894
I came across these recipes and thought I would share.<br /><br />1-Baked Walleye<br />2-Best Fried Walleye Sandwich<br />3-Caribbean Walleye<br />4-Fried Lemon Battered Fish Fillets<br />5-Onion Topped Walleye<br />6-Walleye Sandwiches with Cambridge Sauce<br /><br /> <br /> Baked Walleye<br /><br />Serving Size : 4 <br />-------------------------------------<br /> 1 cup milk<br /> 2 pounds walleye pike fillets<br /> 1/2 cup bread crumbs<br /> 1/2 teaspoon salt<br /> 1/2 teaspoon fresh ground black pepper<br /> 1 tablespoon fresh parsley -- chopped<br /> 1/4 pound unsalted butter -- melted<br /> lemon wedges for garnish<br /><br />Pour milk in a bowl, add fish fillets and let sit 30 minutes. Preheat oven to 350 degrees and lightly butter a baking dish. Combine breadcrumbs, salt, pepper and parsley on a plate. Drain milk from fish and dredge each fillet in the seasoned breadcrumbs. Place fillets in the prepared baking dish and drizzle with melted butter. Bake, uncovered, for 20 - 25 minutes, or until fish flakes easily with a fork. Garnish with lemon wedges and serve.<br /><br />NOTES : Whitefish or pickerel fillets may be substituted for the walleye fillets<br /> <br /> Best Fried Walleye Sandwich<br /><br />Serving Size : 4 <br />---------------------------------<br /> 4 slices thick-sliced bacon<br /> 4 5 oz. walleye pike fillets<br /> 1/2 fresh lemon<br /> salt and pepper to taste<br /> 1 cup yellow cornmeal<br /> 1/3 cup peanut oil<br /><br /> FOR THE SANDWICHES<br /> 4 whole wheat buns<br /> butter, at room temp<br /> lemon pepper<br /> garlic mayonnaise<br /> 8 lettuce leaves<br /> 8 slices ripe tomato<br /><br />In a large, heavy cast iron skillet, fry the bacon over medium high heat until crisp, about 7 minutes per side. Remove from pan, drain on paper towel and set aside. Reserve bacon drippings in pan. Rinse walleye fillets and pat fry. Squeeze juice from 1/2 lemon over all fillets and season with salt and pepper. Dredge in cornmeal, pressing<br />firmly so cornmeal adheres to fillets. <br /><br />Add peanut oil to bacon drippings and heat until it just begins to smoke. Add fillets and fry until crisp, about 5 minutes per side. Remove fillets from pan and drain on paper towel. Preheat the broiler.<br /><br />Split buns lengthwise, being careful not to cut all the way through. Butter each side of the bun then sprinkle with lemon pepper. Place on a<br />pan and broil until brown, about 3 minutes. Spread garlic mayonnaise on the buns, then lettuce and tomato. Add fried walleye and a piece of bacon.<br /><br /> Caribbean Walleye<br /><br />Serving Size : 6 <br />------------------------------------<br /> 3 pounds walleye pike fillets 3/4" thick<br /> 4 shallots -- chopped<br /> 4 cloves garlic -- minced<br /> 1 cup orange juice<br /> 1 cup white wine<br /> 1/4 cup dark rum<br /> Juice of 2 limes<br /> 1/4 cup soy sauce<br /> 1/4 cup parsley -- chopped<br /> 1/4 teaspoon white pepper<br /> 1/4 teaspoon salt<br /> 2 tablespoons chopped rosemary<br /><br />Remove skin and any bones from fillets. Wash with cool water and pat dry. Put all ingredients except the fish in a skillet over medium high heat until mixture reduces by half. Stir gently while cooking.<br /><br />Grill the fish for 3 to 4 minutes on each side at a medium high temperature, turning gently. Spoon a few tablespoons of the sauce over each portion of fish. Serve immediately.<br /><br /> Fried Lemon Battered Fish Fillets<br /><br />Serving Size : 4 <br />--------------------------------<br /> 1/3 cup club soda<br /> 3 teaspoons plus 1 tsp lemon juice<br /> 1 teaspoon Worcestershire sauce<br /> 1/2 cup flour<br /> 1/2 teaspoon salt, pepper to taste<br /> 1 pound walleye<br /> 3 teaspoons olive oil<br /> 3 teaspoons butter<br /><br />Mix club soda, lemon juice, Worcestershire, flour, salt and pepper in a shallow dish. Rinse fillets under cold running water, drain, pat dry with paper towels and set aside. Heat olive oil and butter in a large skillet over medium high heat. Dip fillets in batter then place in skillet. Fry until lightly browned and crisp on both sides, about 3 minutes per side.<br /><br /> Onion Topped Walleye<br /><br />Serving Size : 4 <br />--------------------------------<br /> 1 1/4 pounds walleye fillets<br /> salt & pepper to taste<br /> 2 tablespoons Dijon mustard<br /> 2 teaspoons honey<br /> 1 large onion -- sliced<br /> paprika<br /><br />Preheat oven to 425 degrees. Rinse and pat the fillets dry. Season with salt and pepper and place in a lightly oiled baking dish, tucking the thin ends under. In a small bowl combine the Dijon mustard and honey. Smear this mixture over the fillets then arrange the onions, overlapping, on top of the fillets. Sprinkle with paprika. Place in the oven and bake 15 minutes, or until fish is opaque through its thickest part.<br /><br /> Walleye Sandwiches with Cambridge Sauce<br /><br />Serving Size : 2 <br />--------------------------------<br /> 8 ounces walleye fillets<br /> 1 egg -- beaten with 2<br /> Tablespoons buttermilk<br /> vegetable oil for frying<br /> 3 tablespoons yellow cornmeal<br /> 3 tablespoons flour<br /> Creole spice<br /> 4 slices pumpernickel bread<br /> 2 dill pickle -- spears<br /><br /> CAMBRIDGE SAUCE<br /> 1 hard cooked egg<br /> 2 ounces anchovies rinsed & chopped<br /> 1 teaspoon capers -- crushed<br /> 1/2 teaspoon chervil<br /> 1/2 teaspoon tarragon<br /> 1/2 teaspoon parsley<br /> 1/2 teaspoon chives<br /> 1 teaspoon Dijon mustard<br /> 1 teaspoon white wine vinegar<br /> 2/3 dash cayenne pepper<br /> 1/2 cup olive oil<br /> salt and pepper to taste<br /><br />Place fish in egg and buttermilk mixture and allow to marinate while you make the sauce. In a small bowl combine egg, anchovy, capers, herbs, Dijon mustard, vinegar, cayenne salt and pepper. Stir and mash together thoroughly. Gradually add in the oil and incorporate completely. Sauce should be mayonnaise consistency. Place oil in a deep saute pan to come no more than 1/3 up the side. Heat to 350 degrees.<br /><br />In a shallow bowl combine flour and cornmeal and season with Creole Spice. Coat fish with flour mixture. Carefully place fillets in oil and fry until golden brown, about 8 minutes. <br /><br />Spread slices of bread with Cambridge Sauce. Remove fish from pan, drain on paper towel, place on a slice of bread and top with other slice. Garnish with pickle.<br /><br />ENJOY! 
