Looking for new ways to prepare fish

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Mac2's picture
Mac2
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Looking for new ways to prepare fish

 Just looking for some new ideas on ways to prepare the almighty walleye for the dinner table! 
I have done the shore lunch way
Oven roasted with lemon and garlic
Grilled 
Does anyone have a go to recipe they are willing to share? 

BowHunter1527's picture
BowHunter1527
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Boil em,
 I know at the north end tip of a peninsula in Wis the restaurants do it. Also have done it with pike before.

Its not to bad, just boil some water with salt and drop your fish chunks in, and wait till they float to the top. Then dip in butter with some salt and peper, or whatever you want.

"You can be a king or a street sweeper, but everybody dances with the Grim Reaper."

redeyes77's picture
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i dont know if you want to try it with walleye, but i have tasted pike boiled in mt. dew, wasnt bad at all

i don't want to look back and say "gee i could have eaten that!"
 

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BowHunter1527
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Thats ok, but it just taste like MT Dew to me.

Your right i dont think i could get myself to drop some walleye in the pot. Way to good just to boil. But does anyone put them on the grill. We do it with Salmon out of the big lakes. Just fillet out and leave the skin on and wrap the skin in foil. Some onions, lemon, salt, peper, and it makes for a great meal. I do miss me some down rigger fishing for big kings.

"You can be a king or a street sweeper, but everybody dances with the Grim Reaper."

Meelosh's picture
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I have done it like this before and I thought it was pretty good:

1. Pre heat grill
2. Make aluminum foil pouches of buy some if you feel like spending the money.
3. Put fish, sliced mushrooms, onions, and butter  in bag.
4. Put dry spices or, like I did, Louisiana hot sauce.
5. Seal bag.
6. Shake the hell out of it. 
7. Place on grill. Cooking time varied depending on how much beer I was drinking.
8. Open pouch carefully so you can use it as a plate (less dishes).
9. Enjoy. 

Is it impious to weigh goose music and art in the same scales? I think not, because the true hunter is merely a noncreative artist. Who painted the first picture on a bone in the caves of France? A hunter. Who alone in our modern life so thrills to the sight of living beauty that he will endure hunger and thirst and cold to feed his eye upon it? The hunter. Who wrote the great hunter's poem about the sheer wonder of the wind, the hail, and the snow, the stars, the lightnings, and the clouds, the lion, the deer, and the wild goat, the raven, the hawk, and the eagle, and above all the eulogy to the horse? Job, one of the great dramatic artists of all time. Poets sing and hunters scale the mountains primarily for one and the same reason--the thrill of beauty. Critics write and hunters outwit their game primarily for one and the same reason--to reduce that beauty to possession. The differences are largely matters of degree, consciousness, and that sly arbiter of the classification of human activities, language. If, then, we can live without goose music, we may as well do away with stars, or sunsets, or Iliads. But the point is we would be fools to do away with any of them. 

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90 seconds on a Foreman grill with the seasoning of your choice. The fillets are then equally as good either on some garlic toast or in a Ceasar with a few fresh tomatoes and some fresh Parmesan.

This moment is a paradox, it's the oldest you've ever been as well as the youngest you'll ever be.



ARROW EM''s picture
ARROW EM'
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1.Crush up a bag of funyuns.
2.Crack an egg.
3.Toss the fillet in an egg bath and then into the crushed funyuns and fry.
4.Devour

Double Lung em'

normp70's picture
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you can also can do this with a back of nacho cheese doritos

Arrow em' Said:
1.Crush up a bag of funyuns.
2.Crack an egg.
3.Toss the fillet in an egg bath and then into the crushed funyuns and fry.
4.Devour

 Norm

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\Arrow em' Said:
1.Crush up a bag of funyuns.
2.Crack an egg.
3.Toss the fillet in an egg bath and then into the crushed funyuns and fry.
4.Devour

Im definatly trying this tomorrow sounds pretty darn good to me.

I like it fried in a pan with butter and season all. Make some scalloped potatos and some stuffing. Throw some fish, taters and stuffing on some toast with a slice of cheese.

YEP!

or wallywiches

double coat it with original shore lunch then cajun shore lunch, deep fry it throw on a toasted bun with a slice of lettuce and cheese then mix up some mayo and french dressing in a bowl and smeer some of that on the bun.

YEP!

So you got a bite...You detected the bite...You set the hook and the line is tight...And now your in for a fight...But whose gonna win?

"If you're too busy to hunt or fish then your just too busy"

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 Broiled fish AND taters

1 lb walleye, insert your other fish fillet type
2 Tablespoons butter (or margarine) melted
1 Tablespoon lemon juice
2 Tablespoons Ketchup (But insert your favorite BBq sauce as i do)
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon salt
1/8 teaspoon dry mustard
2 cooked pared medium taters,cut into 3/8 in. slices
2 more Tablespoons butter ( or Margarine) melted
3 Tablespoons grated parmesan Cheese

Thaw fillets if frozen.  cut into serving size pieces.  Set oven to Control Broil and/or 550 degrees F.  place fish on greased rack in broiler pan.   Mix 2 T butter, lemon juice, ketchup (bbq sauce)., Worcestershire sauce, salt and mustard.  Brush part of sauce on fish.  Broil fish with tops 4 " away from heat 8 minutes, brushing with sauce once or twice.    Turn fish, brush w/ remaining sauce.  ARRANGE tater slices on broiler rack.  Brush 2 T butter on taters and sprinkle w/ parmesan cheese.  Broil until fish flakes easily w/ a fork and taters are golden brown; about 5 minutes.    2 servings.  enjoy!!

NOT my favorite way to prepare walleye but u (as was i ) are looking for something different.     

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I pan fried walleye in butter and shore lunch for batter half original and half cajun there was lots of left overs so the girlfriend decided to make homemade mac and cheese and mix it with the left over walleye casserole style and Wow was that yummy!!!!!

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Meelosh Said:
I have done it like this before and I thought it was pretty good:

1. Pre heat grill
2. Make aluminum foil pouches of buy some if you feel like spending the money.
3. Put fish, sliced mushrooms, onions, and butter  in bag.
4. Put dry spices or, like I did, Louisiana hot sauce.
5. Seal bag.
6. Shake the hell out of it. 
7. Place on grill. Cooking time varied depending on how much beer I was drinking.
8. Open pouch carefully so you can use it as a plate (less dishes).
9. Enjoy. 

In place of the butter, Ranch or Caesar salad dressing works well too.

Toasting a little parmesan cheese on top for the last couple minutes of cooking adds a little flavor as well.

This moment is a paradox, it's the oldest you've ever been as well as the youngest you'll ever be.



1fisherman's picture
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One of my favorite ways to prepare walleye that i havent seen many people do is... When you catch a decent sized fish, leave the skin on the fillet, throw it directly on the grill skin side down and spread a little butter, garlic, seasonal salt on the fillet. Grill until you can see it flaking. When you eat it it just flakes right of the skin...yum!!

Meelosh's picture
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Horsager Said:
 
Meelosh Said:
I have done it like this before and I thought it was pretty good:

1. Pre heat grill
2. Make aluminum foil pouches of buy some if you feel like spending the money.
3. Put fish, sliced mushrooms, onions, and butter  in bag.
4. Put dry spices or, like I did, Louisiana hot sauce.
5. Seal bag.
6. Shake the hell out of it. 
7. Place on grill. Cooking time varied depending on how much beer I was drinking.
8. Open pouch carefully so you can use it as a plate (less dishes).
9. Enjoy. 

In place of the butter, Ranch or Caesar salad dressing works well too.

Toasting a little parmesan cheese on top for the last couple minutes of cooking adds a little flavor as well.

Good idea. 

Is it impious to weigh goose music and art in the same scales? I think not, because the true hunter is merely a noncreative artist. Who painted the first picture on a bone in the caves of France? A hunter. Who alone in our modern life so thrills to the sight of living beauty that he will endure hunger and thirst and cold to feed his eye upon it? The hunter. Who wrote the great hunter's poem about the sheer wonder of the wind, the hail, and the snow, the stars, the lightnings, and the clouds, the lion, the deer, and the wild goat, the raven, the hawk, and the eagle, and above all the eulogy to the horse? Job, one of the great dramatic artists of all time. Poets sing and hunters scale the mountains primarily for one and the same reason--the thrill of beauty. Critics write and hunters outwit their game primarily for one and the same reason--to reduce that beauty to possession. The differences are largely matters of degree, consciousness, and that sly arbiter of the classification of human activities, language. If, then, we can live without goose music, we may as well do away with stars, or sunsets, or Iliads. But the point is we would be fools to do away with any of them. 

kdm's picture
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Bake the fish without any seasoning, flake the meat into a bowl, add to a fresh garden salad with ranch (my favorite) dressing.  Great low cal lunch or whatever.

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If you have a smoker, you can smoke walleye. It is like candy. Absolutely Delicious!!

Fillet the walleyes and leave the skin on (remove the ribcage)

Prepare a brine-

- Put enough water to cover your fillets into a large container (we use stainless steel).
-  (we usually do 5 fish so 10 fillets)

- Add enough canning salt in the water to float a raw egg (it will take a lot of salt to do this!!)

- Add 10-12 peppercorns (about 1 peppercorn for every fillet)

-Add 6-8 Bay leaves)

- Add the fillets and soak overnight (you do not want to soak more than 10-12 hours)

- Fire up your smoker to about 140-150

-Add hickory chips and smoke the fillets until they brown up and the tail starts to curl and the meat is flakey. Takes roughly 2 hours or so. ENJOY!!

CAUTION- these will go faster than cupcakes at Rosie O'Donnels birthday party!!!

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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Grill it plain or flavored with McCormic Mojito Lime Marinade, top shelf of the grill on a piece of tinfoil works best for me.

Make a cucumber salsa
Peel, seed and dice 1/2 cucumber
Add 3/4 cup sour creem
1/2 tsp lemon juice
1 tsp dill

Optional - Red pepper flakes

I have this with the normal taco toppings on soft tortilla's.

Something different.

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this is how my grandmother has made walleye for yrs.
salt/pepper the flour, coat fillets with flour and place in a 9.5X13 baking pan
pour whipping cream over the fillets, salt/pepper again and bake at 375 until cream starts to turn golden brown.
this goes great with spuds or i really like made with wild rice. my favorite way to make the rice is boil it the night before put in fridge over night. take carrots, onion, celery and saute, while this is happening take chicken stock and add stock and rice to pan and let simmer until stock reduces. you can add other seasoning that you like. the chicken stock/veggies give the rice a tremendous amount of flavor.

the best part of this is the fish is really quick and easy to make only 10min max to prep and 30-45 min to bake......

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BOUTDOORS Said:

Grill it plain or flavored with McCormic Mojito Lime Marinade, top shelf of the grill on a piece of tinfoil works best for me.

Make a cucumber salsa
Peel, seed and dice 1/2 cucumber
Add 3/4 cup sour creem
1/2 tsp lemon juice
1 tsp dill

Optional - Red pepper flakes

I have this with the normal taco toppings on soft tortilla's.

Something different.

this sounds good, thanks for the idea.

bloodshot's picture
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where do i find a girlfriend like her???????

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I'm trying Lycanthropes recipe that he had a picture of last week, only using walleye instead of chicken. If memory serves-onions, peppers, and Walleye, along with pineapple, fried in olive oil. Add fajita seasoning and sweet and sour sauce?. Will try tonite, gonna also add fresh mushrooms.

John Browning=GENIUS
NDA Rocks!

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You can also use a mix of ritz and saltine crackers. I put them in a blender so it is a very fine breading. Add a little pepper and garlic salt.
I also beer batter mine, mix egg, pepper, garlic salt, onion powder and paprika. Then add some flour to make a stiff dough, and then add the beer to thin to right consistency. Dip the filets in flour and then the batter and deep fry.

normp70 Said:
you can also can do this with a back of nacho cheese doritos

Arrow em' Said:
1.Crush up a bag of funyuns.
2.Crack an egg.
3.Toss the fillet in an egg bath and then into the crushed funyuns and fry.
4.Devour

PerchSearch

BOUTDOORS's picture
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  said: "You can also use a mix of ritz and saltine crackers. I put them in a blender so it is a very fine breading. Add a little pepper and garlic salt."

This is also one of my favorite ways to fry fish.  Butter flavoring,and crispy. I have to say good call on the blender/food processor to crush them.  i used a gallon ziplock and a rolling pin or glass to get the job done.  Even crushing some crackers and putting them in shorelunch makes it taste better.

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Rinse and pat dry the fillets, coat lightly but thoroughly with mayo (not Miracle Whip), salt and lemon- pepper, garlic and onion powder, and fry or broil until the fish flakes easily--don't overcook til dry!  Serve with a fresh salad, garlic toast, and au gratin potatoes.  Add your favorite cold one and---WOW!!!!

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PerchSearch Said:
You can also use a mix of ritz and saltine crackers. I put them in a blender so it is a very fine breading. Add a little pepper and garlic salt.
I also beer batter mine, mix egg, pepper, garlic salt, onion powder and paprika. Then add some flour to make a stiff dough, and then add the beer to thin to right consistency. Dip the filets in flour and then the batter and deep fry.


PerchSearch Said:

 I have been fishing for years, and personally don't care to eat fish at all. There is nothing wrong with a fisherman that likes to catch them just for the thrill of it and let them go. 

Which is it?  You eat fish, or you don't?

This moment is a paradox, it's the oldest you've ever been as well as the youngest you'll ever be.



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I like it many ways but for boiling i usually have fish vac packed. fill frying pan w couple inches of water and put the pack in flat. Longer u boil more firm fish gets. If u want seasoning u can just add when done.

 

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Take a sheet of aluminum foil, butter it.  2 or 3 fillets on a sheet, season with whatever; lemon pepper is pretty good this way.  Fold the aluminum closed making a square.  Preheat the grill to around 500.  Grill 3 minutes per side.  I've stopped battering and frying walleye after someone showed me this way to cook them. 


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muddy11 Said:
Take a sheet of aluminum foil, butter it.  2 or 3 fillets on a sheet, season with whatever; lemon pepper is pretty good this way.  Close fold the aluminum over making a closed square.  Preheat the grill to around 500.  Grill 3 minutes per side.  I've stopped battering and frying walleye after someone showed me this way to cook them. 

 This is a great alternative to frying fish! I also add some old bay seasoning and a splash of white wine and some sliced onions. Delicious!

A well regulated militia, being necessary to the security of a free state, the right of the people to keep and bear arms, shall not be infringed

Go afield with a good attitude, with respect for the wildlife you hunt and for the forest and fields in which you walk.  Immerse yourself in the outdoor experience. It will cleanse your soul and make you a better person. -Fred Bear-
 

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http://www.tonydean.com/pages/posts/perch-florentine36.php

This is really good and works well with walleye too.  I like to add some diced tomatoes to this recipe.

"An unarmed man can only flee from evil, and evil is not overcome by fleeing from it" Jeff Cooper

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FYI Col,

Your avatar is awesome and I quit G&A when Col Cooper died.

 Nuke the Whales

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 Chowder hits the spot once in a while.   Most of the time I google several  recipies and use bits and pieces from each one.  A pinch or two of instant  potatoes will make it as thick as you want it.   Good Stuff. 

 

 

 

Life is good
 

 

 

 

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