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Brewer’s Walleye Chowder

Brewer’s Walleye Chowder

Shared by Scotty Brewer

  • 2 lb fish fillets (preferably walleye)
  • 2 T. chopped bacon
  • 1/2 cup chopped onion
  • 2 1/2 cups diced potatoes
  • 1 1/2 cups boiling water
  • 1 t. salt
  • dash pepper
  • 2 cups milk/cream
  • 1 T. butter
  • Chopped parsley
Cooking Instructions

Remove skin and bones from fish and cut into 1 inch pieces. Fry bacon until crisp. Add onions and cook until tender. Add potatoes, water, seasonings and fish.

Cover and simmer for 20 minutes or until potatoes are done. Add milk and butter. Heat. Sprinkle with parsley/Add diced green/red/yellow/orange bell peppers and frozen corn for added flavor, color & texture.

This is the base recipe. My style of cooking is to vary recipes for experimentation. Usually I vary a lot. I recommend you do the same. The problem is that I generally cannot recreate when I hit a homerun. With this recipe I would/did go heavy on the fish and bacon. Maybe add a little diced garlic. Celery is good in it also. I may have added some evaporated milk or heavy cream in place of some of the milk. Go with the things your family likes. Play around and have fun with it. Its a great way to use up some extra fish in the freezer. You can also mix and match fish and no one will ever be the wiser.

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Almond Encrusted Parmesan Walleye

Almond Encrusted Parmesan Walleye

Shared by Scotty Brewer

  • 2 lb Walleye fillets
  • Pancake batter
  • Eggs
  • Milk
  • Butter
  • Shaved or crushed Almonds
  • Shredded Parmesan Cheese
Cooking Instructions

Create an egg wash by mixing eggs and milk together and set aside. Mix the Almonds and Parmesan together in equal parts and set aside also. Take the fish and dip into the pancake batter until coated. Then dip into the egg wash and immediately roll in the Almond mixture until coated on all sides.

Once you have all the pieces coated, heat a skillet on medium heat and melt butter in the bottom for frying. Cook the pieces a few minutes on each side with the cover on. Need to keep a close eye on them in the fry pan as the cheese will cook quickly.

If you’re not a fan of Almonds, leave them out, its still very good. As with all my recipes, I encourage experimentation, cook in the oven instead of frying, use a cheese mixture (Parmesan, Romano, Asiago), try with walnuts, etc…. If walleye isn’t available, use another boneless fish. With all fish, if you soak it in milk or cream overnight, it will help eliminate any fishy taste.

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Zesty Italian Baker

Zesty Italian Baker

Shared by Ryan

  • walleye
  • onions
  • ketchup
  • batter
  • peppers
  • cheese (preferably parmesan)
  • canned tomatoes
Cooking Instructions

Make a double layer of tin foil. Cover tinfoil with onions and put ketchup on the onions, not too much because you now put the canned tomatoes on the onions. Make sure there is at least 2 inches of tinfoil exposed on the edges.

Layer the fish on top of the onions and tomatoes. You can batter the fish if you want, I prefer to as it looks better and helps absorb moisture. On top of the fish place your vegetables and put zesty Italian salad dressing on top of that, not too much it's very powerful and then put your cheese on top of everything.

It's very important that it's sealed as it cooks better and doesn't leak. This can be cooked in the stove or on a barbecue. Cook on low to medium heat so it won't burn, should be around 15-20 mins. When it starts puffing up poke holes in the tinfoil so it doesn't explode, poke open a hole and check fish. If it's flaky it's done!

Hot and Spicy Walleye

Hot and Spicy Walleye

Shared by Ryan

  • Spicy Doritos or your favorite flavor
  • 2 eggs
  • 1 cup of milk
  • 6 walleye fillets
Cooking Instructions

Crush or blend the Doritos and place in a batter bowl.

Mix eggs and milk in a large bowl.

Drench the Walleye fillets in the egg and milk mixture and then place the Walleye fillets in the batter bowl that has the crushed Doritos and shake until the fillets are properly coated. Deep fry in Canola oil until the fillets are golden brown.

Roger Stearns Recipe

Roger Stearns Recipe

Shared by Roger Stearns

  • Roll in flour.
  • Dip in milk egg mixture.
  • Shake with corn flake crumbs.
  • Fry.
  • The flour dip first is key as this is what makes for a crispier coating.

Baked Cheese Walleye

Baked Cheese Walleye

Shared by Mark Brumbaugh

  • walleye fillets
  • Miracle Whip
  • mayo
  • shredded parmesan cheese
  • baking dish to hold the fish you are baking
Cooking Instructions

Pre-heat the oven to 320.

Mix 1/2 Miracle Whip and 1/2 mayo mix together.

Dry off walleye fillets.

Cover baking dish with thin layer of shredded Parmesan cheese.

Take your Walleye fillet and cover it with a thin coat of mayo and miracle whip mixture, then put this side down first into the baking dish and into the shredded parmesan cheese. Next put a thin coat of the mayo/Miracle Whip mixture on the top side and cover with thin layer of Parmesan cheese on top. Lastly, place into the preheated oven for 15 minutes then turn the broiler on till it is golden brown and it is ready.

Panko Crusted Walleye

Panko Crusted Walleye

Shared by Mark Brumbaugh

  • walleye fillets- cleaned and cut into portions
  • 1/2 cup pancake mix or flour
  • 2 eggs
  • 1/3 cup sweetened condensed milk
  • 2 cups coarse Panko Flakes
  • salt, pepper, garlic powder, cayenne, cumin to taste
Cooking Instructions

Coat walleye fillets in pancake mix. Mix eggs, condensed milk and spices. Run the fillets through the wet mix then roll them through the Panko, covering liberally.

Deep fry at 375 degrees until deep golden brown, or bake on a lightly greased baking pan on low grate at 350 degrees for 8 minutes, turn, cook 6 minutes longer until crispy.

Plate it up with some chopped red pepper, white onion and fresh lime.

Ted Takasaki's Number 1

Ted Takasaki's Number 1

Shared by Ted

  • Melt 1/2 cup unsalted butter in separate pan.
  • Dip boneless walleye filets from 16 inch long fish (the best tasting) into butter.
  • Cover both sides completely.
  • Heat up your OUTDOOR grill to high (this one will smoke).
  • Place a large cast iron skillet on grill for at least 6 to 8 minutes.
  • Evenly sprinkle/coat both sides of 6 or 7 walleye filets with Emeril’s blackened fish seasoning.
  • Cook on high heat until underside is slightly crusted. Watch carefully and do not burn.
  • Flip over and repeat.
  • Serve with favorite vegetable and seasoned wild rice.

Ted Takasaki's Number 2

Ted Takasaki's Number 2

Shared by Ted

  • Take boneless walleye filets from 16 inch long fish (the best tasting).
  • Place 4 to 6 filets onto a large piece of aluminum foil.
  • Season aggressively with Cajun, garlic salt, or one of your favorite seasonings.
  • Wrap up filets and seal with the aluminum foil.
  • Poke a few holes to vent.
  • Place foil/fish package onto outdoor grill.
  • Heat until steam starts to come out of vents.
  • Serve with favorite vegetables and steamed red potatoes.

Sweet Northern Pike

Sweet Northern Pike

Shared by Tom Neustrom


Take 3-5 pounds of northern pike fillets (boned), and sliced into 3 by 5 inch pieces and put them in a glass dish with cover. Add 2-12 ounce cans of 7-Up or Sprite to the fillets and cover.

Place in refrigerator for 5-7 hours. Remove and drain excess liquid from fillets and place on either aluminum foil or open grill.

Season with lemon pepper or Cajun seasoning and grill on both sides for about 5-7 minutes, or when fillets begin to flake. Remove from grill and serve as is or with melted dipping butter.

Coconut Perch/Crappie

Coconut Perch/Crappie

Shared by Bob Izumi

  • 2 pounds of filets
  • 1 cup of flour
  • 2 teaspoons lemon pepper
  • 1 teaspoon salt
  • 2 eggs
  • 1/4 cup milk
  • 1/2 cup shredded coconut
  • canola oil
  • lemons
Cooking Instructions

In deep frying pan pour canola oil until 1" deep, heat to medium high. On a flat plate combine flour and lemon pepper; in a bowl beat eggs and milk.

On a second flat plate combine bread crumbs and the shredded coconut. Wash and blot dry filets, cut out an bones. Dredge fish in flour mixture, dip fish in beaten egg mixture. Press filets into bread crumbs until well covered.

Fry until golden, turning once. Serve with lemon wedges.

Hot and Sour Walleye

Hot and Sour Walleye

Shared by Bob Izumi

  • 2 pounds walleye
  • 1 cup of fire roasted pepper marinade
  • 1 cup of bread crumbs
  • 1 teaspoon all-purpose seasoning
  • vegetable oil (for frying)
Hot and Sour Sauce
  • 1 cup of hot sauce
  • 1 cup of ketchup
  • 1/2 cup of vinegar
  • 1/2 cup of soy sauce
  • 1 teaspoon chopped garlic
  • 1 cup of Maraschino cherry juice
Cooking Instructions

Marinate fish in Fire roasted pepper marinade for 2 hours. Remove and cut Walleye into bite sized pieces.

Mix bread crumbs and all-purpose seasoning in a medium bowl and dredge fish in the bread crumbs until coated. Fry Walleye in hot oil until cooked, about 5 minutes.

While fish is frying, combine all ingredients for the Hot & Sour sauce in a large bowl. When fish is cooked, toss in the sauce and serve.

Perry Good's Favorite

Perry Good's Favorite

Shared by Perry

  • Put moist fillets in a bag with Mr. Walleye batter mix. Coat well.
  • Dip fillets in an egg wash.
  • Coat fillets in Panko (Japanese bread crumbs).
  • Place fillets on a baking cooling rack with baking sheet underneath. This allows fillets to cook evenly.
  • Bake for 20 minutes @ 400.

Craig Stapon's Favorite

Craig Stapon's Favorite

Shared by Craig

The addition of the pecans on this fish gives not only great flavor to this fish recipe but a nice crunch that really makes this Walleye stand out.

Prep Time: 10 minutes, Cook Time: 15 minutes, Total Time: 25 minutes, Yield: Serves 2

  • 12 oz walleye fillets
  • 1/4 cup pecans, chopped and toasted
  • 2 tablespoons butter
  • 1 teaspoon fresh chives, chopped
  • 1 teaspoon orange juice
  • 1/4 teaspoon fresh ground pepper
  • salt and pepper to taste
Cooking Instructions

Combine butter, chives, juice and half the pecans in a small bowl and mix well. Preheat grill.

Take a 12 inch square piece of aluminum foil and cut 2 inch slits into it every two inches. Spray with a nonstick spray and place on grill. Put the Walleye Fillets on the foil, sprinkle with salt and pepper, and grill for 8-12 minutes. The fillets are done when the fish flakes easily with a fork.

One minute before the fish is done top with the pecan butter. Remove from heat and sprinkle the remaining pecan pieces over top before serving.

Baked Lake Trout

Baked Lake Trout or Pike in Da Fire Pit or Wood Stove

Shared by Jason Gauthier

  • 1 fresh lake trout
  • 1 lemon
  • butter
  • 1 onion
  • seasoning salt
  • Montreal steak spice
  • garlic powder
  • black pepper
  • tin foil... lots of tin foil
  • fire pit or wood stove
Cooking Instructions
  • Take one Lake Trout or Pike and remove head and cut down bottom of fish to the tail and insides of belly.
  • Cut all fins off.
  • Wash fish inside and out as best as you can in cold running water.
  • Take one large piece of tin foil according to size of fish and lay it flat on surface.
  • Lay Trout/Pike on middle of flat foil.
  • Stuff the inside of fish belly with sliced onions, butter, slice the lemon in half and squeeze onto trout/pike and to finish season with all spices ...do not be shy with spices, you cannot spice too much!
  • Wrap fish in foil.
  • Continue to wrap fish with foil 6 to 8 times over making sure it is tight enough that butter will not leak out.
  • Toss into woodstove or fire pit which has red coals burning and let cook for 50 minutes.
  • Remove after 50 min and let cool for 5 min.
  • Unwrap all layers of foil till fish is exposed, peel cooked skin back with fork, squeeze second half of lemon onto fish.
  • Take fork and peel meat from bones onto bread or cracker and enjoy!!

Gussy’s Shorelunch Made Easy

Gussy’s Shorelunch Made Easy

Shared by Gussy

Shorelunch recipe:

My favourite is dipping the fish in flour, then egg, then corn flake crumbs. It is very easy and really tasty. If you are at home, you can even cook them battered this way in butter, and they are even better!

Mr. Walleye Batter Mix

Mr. Walleye Batter Mix

Shared by Gary Roach

Pan Fry

Cut fish into pan fish size pieces, moisten fish with water and dust in Mr. Walleye Batter Mix. Use enough oil in a heavy skillet to cover 1/4 of a fish portion. Fry until golden brown in oil maintained at 350 – 375 F approximately 10 minutes (five minutes per side).

Deep Fry

Moisten and dust pieces of fish in Mr.Walleye Batter Mix. Add beer or water to mix until soupy enough to drop just steadily from a spoon. Dip fish in wet mix and drop immediately in oil. (Enough to cover fish) maintained at 375- 390 F. Deep fry until to golden brown.

Sawmill Gravy

After frying chicken, chops, hamburger, sausage, etc. pour off excess oil (leave cracklings) add two tablespoons or more of Mr. Walleye Batter Mix depending on quantity desired. Stir and brown mix while slowly adding a cup of milk (or more). Stir and simmer to desired thickness. Great on bread, biscuits, potatoes and rice.

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