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Walleye Recipes

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Walleye with Garlic Wine Sauce

Ingredients:

1 (6-8 ounce) walleye fillet

Salt and freshly ground black pepper

Flour, for dredging

2 tablespoons butter

1 ounce sliced white mushrooms

1 ounce diced tomatoes

Garlic Wine Sauce, recipe follows

6 ounces linguini, cooked

Lemon wedges, for garnish

Garlic Wine Sauce:

1 tablespoon butter

4 ounces chopped garlic

6 cups hot water

2 ounces clam base (bouillon)

1/4 cup white wine

3 tablespoons lemon pepper

Preparation:

Season both sides of the walleye with salt and pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid had evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.

Garlic Wine Sauce Preparation:

Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.

Recipe obtained from The Food Network, Rachael Ray.

walleye with wine sauce for homepage

Pan Seared Walleye with Veggies

Ingredients:

4 Walleye fillets

1/4 cup flour

Salt and freshly ground pepper

1 tablespoon olive oil

3 tablespoons cold butter, cubed

2 tablespoons fresh lemon juice

1 tablespoon chopped parsley

Preparation:

Place flour, salt, and pepper in a shallow bowl. Dredge fish one piece at a time into the flour, shaking off the excess. In a medium skillet, heat oil and 1 tablespoon butter over medium-high heat. Add fillets and cook 2-3 minutes on each side or until fish flakes with a fork. Transfer to a plate a keep warm. Add lemon juice to the skillet. Whisk in the butter until thickened. Pour sauce over the fish and sprinkle with parsley. Serve with your favorite veggies, and roasted potatoes. Recipe obtained from Wild Game Recipes.


Buttermilk delight

Ingredients:

2 1/4 pounds any 6 ounce freshwater fish fillets, skinned and cut in half crosswise

2 1/2 cups buttermilk

Vegetable oil

3/4 cup self-rising flour (or all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt)

3/4 cup yellow cornmeal

Preparation:

Place butter milk in medium mixing bowl. Add fish and stir to coat. Cover with plastic wrap and chill for 45 minutes. In a deep-fat fryer; heat 2 inches oil to 375 degrees. In a shallow dish, combine flour, cornmeal and onion salt. Drain and discard buttermilk from fish pieces. Dredge fish in flour mixture to coat. In hot oil, fry fish, a few pieces at a time for 3 to 4 minutes, or until golden brown, turning over once. Drain on paper towel lined plate. Serve with some sort of sauce for dipping (see “Accompaniments” recipe section).

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Elton L. Martelli.

Potato Flaked Walleye Fillets

Ingredients:

2 1/4 pounds walleye, skinned

2/3 cup all purpose flour

1 teaspoon paprika

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

2 eggs, beaten

2 cups instant potato buds or flakes

Vegetable oil

Preparation:

In shallow dish, combine flour, paprika, salt, pepper, garlic powder, and onion powder. Place eggs in small mixing bowl. Place potato buds in second shallow dish. Dredge fillets first in flour mixture, then dip in eggs, and then dredge in potato to coat. In 12 inch skillet, heat 1/4 inch oil over medium heat. Add fillets. Fry for 4 1/2 to 7 minutes, or until golden brown, turning over once. Drain on paper towel lined plate. serve with lemon wedges and tartar sauce, if desired. Serves 6.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Vern Downey.

Honey Fried Walleye Fillets

Ingredients:

1 1/2 pounds Walleye, skinned

1 egg, beaten

1 teaspoon honey, plus more for drizzling, if desired

1 cup coarsely crushed soda crackers

1/3 cup all purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

Vegetable oil

Preparation:

In a small mixing bowl, combine egg and honey. In shallow dish, combine crackers, flour, salt and pepper. Dip fillets first in egg mixture and then dredge in cracker mixture to coat. In 12 inch skillet, heat 1/8 inch oil over medium heat. Add fillets. Fry for 4 to 7 minutes, or until golden brown, turning over once. Drain on paper towel lined plate. Serve with lemon wedges and additional honey for drizzling, if desired. Serves 4.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Elaine H. Drew.

Walleye Italiano

Ingredients:

2 pounds Walleye fillets

3 tablespoons butter or margerine

3/4 cup chopped onion

3/4 cup chopped green pepper

1 cup tomato juice

1 teaspoon chili powder

3/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried oregano leaves

1/4 teaspoon pepper

1 cup water

1/2 cup white wine

1 1/2 cups shredded mozzarella cheese

Preparation:

Heat oven to 350 degrees. In a 2-quart saucepan, melt margerine over medium high heat. Add onion and green pepper. Cook for 4 to 5 minutes, or until vegetables are tender-crisp, stirring constantly. Stir in tomato juice, chili powder, 1/2 teaspoon salt, garlic powder, thyme, oregano, and 1/8 teaspoon pepper. Bring to a boil. Reduce heat to low. Simmer for 15 to 20 minutes, or until sauce thickens. Meanwhile, place fillets in deep 10 inch skillet. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat to low. Simmer for 15 to 20 minutes, or until sauce thickens.

Meanwhile , place fillets in deep 10 inch skillet. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour water and wine over fish. Bring to a boil over medium-high heat. Reduce heat to low. Simmer, covered, for 8 to 10 minutes, or until fish is firm and opaque and just begins to flake. Drain and discard poaching liquid. Place fillets in 11 by 7 inch baking dish. Spoon warm sauce over fish. Sprinkle evenly with cheese. Bake, uncovered, for 5 to 8 minutes, or until cheese is melted. Serves 4 to 5.

Recipes obtained from America's Favorite Fish Recipes by The Freshwater Angler.

Walleye Beer Bites

Ingredients:

2, 12 ounce Walleye fillets, skinned

1/4 cup margerine or butter

1 tablespoon olive oil

4 to 5 cloves garlic, crushed

1/4 teaspoon dried minced onion

1/4 teaspoon snipped fresh dill weed

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1/2 cup beer

6, 10 inch wooden skewers, soaked in water for at least and hour

Preparation:

In a 1 quart saucepan, combine all ingredients except fish. Cook over medium-low heat for 3-5 minutes, or until margerine is melted and mixture is hot, stirring occasionally. Remove from heat. Blend in beer. Set aside. Cut each fillet lengthwise into 3 10 by 1 inch strips. Thread 1 strip on each skewer accordion-style. Arrange skewers in a single layer in 11 by 7 inch baking dish. Pour marinade mixture over fish, turning skewers to coat. Cover with plastic wrap. Refrigerate 8 hours or overnight, turning over occasionally. Spray cooking grate with non-stick vegetable cooking spray. Prepare grill for medium direct heat. Drain and discard marinade from fish. Arrange skewers on prepared cooking grate. Grill, covered, for 3 minutes. Turn skewers over. Grill, covered, for 2 to 3 minutes, longer, or until fish is firm and opaque and just begins to flake. Serve with drawn butter and lemon wedges if desired. Serves 6 as an appetizer or 2-3 as a meal.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Jim and Marianne Burke.

Sweet Pepper Pickled Fish

Ingredients:

2 to 3 pounds any fresh water fish fillets, 4 to 6 ounces each, skinned and cut into 1 to 2 inch pieces

8 cups apple cider vinegar

1/4 cup canning or pickling salt

1 1/2 cups sugar

3 tablespoons mixed pickling spices

1/2 cup chopped red pepper

1 large white onion, sliced

Preparation:

In a large glass mixing bowl, combine vinegar and salt. Stir until salt is almost dissolved. Add fish. Cover with plastic wrap. Refrigerate 2 days. With slotted spoon, remove fish from brine. Rinse fish with cold water until rinse water is clear. Reserve 3 cups brine. Cover and chill fish. Pour reserved brine into 4 quart saucepan. Add sugar, spices, and red pepper. Bring mixture to a boil over medium-high heat. Cool completely. In two 1 quart jars, loosely layer fish and onion. Pour pickling liquid over fish to cover. Seal jars, using two-part sealing lids. Refrigerate 1 week before serving. Store in refrigerator no longer than 4 weeks. Makes 2 quarts.

Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler