89 N Ocelot St, Dunkirk, New York 14048, US
Bacon Wrapped Walleye
Once we tried this out, it quickly became a favorite! Our gang has taken to calling this "walleye candy"!
Take the thicker back portion of your filet and cut it into chunks, about the size of a scallop. Try to keep each piece somewhat uniform in size so they will all cook the same. Take about 1/3 of a piece of bacon and wrap each piece of walleye. If you have too much bacon, the flavor overrides the walleye. Toothpick the bacon so it stays wrapped. Spinkle with your favorite spice like Old Bay, Cajun or Lemon Pepper. Put them on a medium temperature grill, turning to prevent flareups and to keep them cooking evenly. When the bacon is as done as you like, the fish should be too.
For a change of pace, add a small piece of pineapple and wrap the bacon around the walleye and pineapple.
We have used the same methods on northern pike, trout, and sea bass too!
Walleye Cakes (new)
Think crab cakes or salmon patties... but with walleye! This is a new one we've been playing with in 2015, and they are tasty!
There are lots of versions on the internet, but we've kind of settled on this one as the base recipe.
Precook about 1lb or so of fillets in a buttered baking dish, with salt and pepper, till flaky. Let the fish cool, and flake.
In the meantime, you can prep the rest. Dry all mixed together, wet all mixed together separately then combined.
So, now that you've got a cooler full of walleye fillets, what do you do with them??
PREPARING TO EAT
When we're cleaning your catch for you, we try to end up with completely boneless fillets. However, every once in a while, we might miss one. So, here's what we do when we get home to prep our fillets for eating or freezing.
|1-1 /2 Cup Mayo||Shredded Cheese|
|1 Egg (Mixed)||Salt|
I go thru all the of the pieces of fish to feel for any missed bones. At the same time, I'm also taking the time to trim off any silver or red colored pieces of skin that may have been missed too. Those can make your fish smell and taste fishy. Each final piece gets a bath in slightly salted ice water for about a half hour. This will help draw out any blood from the flesh (in fact, you'll notice the water will appear slightly pink). After that, drain off the water to prepare them to be eaten or frozen!
Lots of walleye from this year's Northern Chautauqua Conservation Club tournament, so I decided to try something different than the fried/deep fried walleye. Pre-heat oven to 375 degrees. Grease baking dish. Put in the amount of filets you want, and season with salt/pepper. Make sure all pieces are about the same thickness. On each piece, put a small spoonful of spaghetti sauce. Around the edge, I put small cut up zucchini, chopped onion and mushroom. Bake about 25 minutes or until slightly flaky. Add about a cup of your favorite shredded cheese and bake another 10 minutes. Served with angel hair, garlic bread and a salad! (Note: I like lots of sauce with my pasta, so I cooked some extra separately so as not to drown the walleye in it.)
Sorry for lack of quantity, but I kind of eyeball the dry. Mix all together, then add the flaked fish. You don't want patties that are dry (the will fall apart). I touch on the wet side seems better.
Pan fry each side till crusty, then bake about 15 minutes in a 375 degree oven. You can serve any way you like. We've been eating them on the "slider" size croissants from Walmart. Maybe a touch of wing sauce on top.
Options we have tried adding so far...banana peppers, olive, salsa, mushrooms, onions....all right in the mix. Oh, and an IPA or suitable other adult beverage for the chef.....
Fresh Walleye with Garlic Wine Sauce
(This recipe is courtesy of Jimmy Riggin Charters of Ontario, and a fellow Seaswirl owner!)
3-4 walleye fillets Salt/pepper
Flour 2 tablespoons butter
1-2 ounces sliced mushrooms 1 ounce diced tomatoes
6-8 ounces Linguini, cooked lemon wedges, if desired
Garlic Wine Sauce recipe, below
Season both sides of the walleye with salt and pepper. Coat both sides of the walleye with flour, lightly shaking off the excess. Heat butter in a medium non-stick skillet over medium heat, then cook the walleye 2-3 minutes on one side, or until golden brown. Flip and cook another 2-3 minutes or until opaque and cooked through. Remove to a plate and keep warm.
Add sliced mushrooms and diced tomatoes to the fish pan, and saute until golden and liquid is gone. Add some of the garlic wine sauce and season with salt/pepper. Serve fish over the liguini and top with more sauce.
GARLIC WINE SAUCE
1/2 tablespoon butter 2 ounces finely chopped garlic
3 cups hot water 1 ounce chicken stock (boullion)
1/8 cup white wine 1 1/2 tablespoons lemon pepper seasoning
(Note: I found this to be a bit runny so I might reduce the water to 2 cups)
Melt the butter in a medium pot over medium heat. Add the garlic and saute until slightly brown (about 5 minutes). Add water, bouillon, wine and lemon pepper. Simmer until reduced and thickened (about 10 minutes).
This tasted very much like a scampi and was really GOOD!
(This recipe is courtesy of my brother in law, Jim. He made this using Tilapia on a recent trip to South Carolina and it was really good! Can't wait to get some walleye in the box for this one!)
Sprinkle Old Bay and some lemon pepper on the fillets. Spray glass baking dish with non-stick cooking spray. Place seasoned fish in the baking dish and bake at 350 degrees for about 12 minutes or until the fish is flaky.
Serve on soft or hard taco shells, adding your favorite taco toppings (shredded lettuce; onions; sour cream; salsa; shredded cheese, frank's hot sauce or anything else you like).
Serve with a salad for a really light, tasty meal!
Trout Bacon Log
(Thanks to Marty Kovarik and Dave Mull at Great Lakes Angler Magazine (www.glangler.com) for permission to use this one!) (January/February 2012 issue)
Spread a layer of bacon on pizza pan, place the fillet on it, and fold the edges over the fish. (Basically wrap the fish bacon). Sprinkle with pepper, paprika or (or other favorite spice). Toss it on a hot grill (until fish flakes).
Looking forward to trying this with some spring coho!
(This one's good with any mild fish)
2 lbs fillets 1/2 tablespoon butter 1/2 cup ranch dressing
1 cup crushed potato chips 1/2 cup shredded cheese (your choice)
Grease baking dish. Dip fillets in ranch dressing and lay in a single layer in baking dish. Combine crushed chips
and cheese. Sprinkle evenly over fillets. Bake at 450 degrees about 15 minutes or until fillets become flaky. This
will vary with thickness of fillets and type of fish used.
Feel free to send us your favorite walleye recipe, and after we give it a try...we'll add it to our page!!
After preparing the fish as outlined above, place the fillets in a ziplock bag, and fill it up with cold water until all the fish is covered. Squeeze out the excess air and seal.
Tip: If we get a bunch of fish, I prefer to freeze them in the smaller size quart bags, in which I'll put 7-8 pieces. Good enough for about 1 meal. If you'll need more, thaw a second bag.