Fish recipes

       Lake Erie Walleye and Perch Recipes

 

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Walleye and other Fish Recipes Here are a few of our favorite Walleye or Perch recipes. Print friendly format:click here, then print. If you have a favorite recipe, and would like it included on this page, Please E-Mail it to Us I've got a very simple one that my kids love. We used it on Walleye and Sheepshead (Believe it or not) First of all we filet the fish (No bones , no skin) and we put it in foil because we cook it on the grill. We put melted butter and lemon on the fish. We then sprinkle some McCormick Chicken Herb seasoning on it. You can cook it at this point or you can add Frank's Red Hot sauce if you like more flavor and spice. (It really does not make it hot tasting if you put it on before cooking. It rather adds a lot of flavor) You could add Tabasco instead of the Red Hot if you'd like to put a more authentic Louisiana twist on it. My kids are very picky eaters and all 5 of them ate the fish last year when I made it this way. Of course, the Walleye was better than the Sheepshead but the Sheepshead did taste like normal fish and everyone ate. Submitted by David Keller Here is a great recipe for your large Walleye fillets. It also works well for smaller fillets. WALLEYE CAKES 1 pound cooked (microwave) walleye fillets, flaked 1 stalk celery, chopped (more if preferred) 1/4 cup onion, chopped (more if preferred) 2 Tbsp. mayo 1 large egg slightly beaten 1 Tbsp. chopped fresh parsley or 1 tsp. dried 1 tsp. fresh lemon juice or bottled Few drops of hot pepper sauce (more or less if you want) 1/2 tsp. salt. 3/4 cup Ritz cracker crumbs 3 Tbsp. Veg Oil Sauté onions and celery in the oil. Mix into walleye and add all other ingredients except the cracker crumbs. Form into patties and coat each side with cracker crumbs like you would for salmon patties. Brown in butter or margarine. Serve with lemon wedges. A sauce to serve with cakes can be made with 1/4 cup mayo and 1/4 cup sour cream and 2 Tbsp. chopped fresh dill weed or 2 tsp. dried. Optional: salt to taste. (Use more or less dill to suit your taste.) BAKED WALLEYE FILLETS (microwaveable too) 1# walleye fillets 1 medium onion, thinly sliced 1 tablespoon chopped parsley 1 clove garlic, minced 1 tablespoon lemon juice 1 large tomato, thinly sliced 3/4 teaspoon seasoned salt 2 tablespoons white wine 3 tablespoons olive oil 3 slices lemon Arrange fish in 8 or 9 inch square baking dish. Sprinkle with parsley, lemon juice and salt. Heat oil in small skillet: fry onion and garlic until limp. Top fish with mixture, include oil from skillet. Arrange tomato on onion mix, pour wine over all. Bake at 350 degrees, 30 to 35 minutes, until the fish flakes easily. Garnish with fresh lemon slices. Yield 2 or 3 servings. FAST FISH DINNER (microwaveable too) 2 cups canned tomatoes drained (1#) 1# fish chunks 2 tablespoons butter or margarine 1 teaspoon salt 1 1/2 cups diced celery 1/4 teaspoon pepper 2 medium onions, sliced thin 2 cups canned potatoes sliced Put tomatoes and butter in medium skillet: bring to boil. Add celery and onions: simmer until onions are soft. Add fish, salt, pepper and potatoes: stir once. Cover skillet: simmer till done. Garnish with parsley. Yield: 4 servings. FISH CAKES (Perch, Walleye or Salmon) 1 egg 1/4 teaspoon pepper 1 tablespoon lemon juice 1 teaspoon parsley flakes 1 onion, minced fine 1 # cooked fish, boned, flaked 2 tablespoons mustard 1/4 to 1/2 cup corn flakes crumbs 1/2 teaspoon salt fat for frying Mix egg, lemon juice, onion, and seasonings in bowl: toss with fish. Add enough cornflake crumbs so fish cakes shape easily. Roll each cake in extra crumbs to coat outside. Heat fat in medium skillet: fry cakes until crisp and brown on outside. Drain on paper towels: place on heated platter. Serve with sauteed chopped celery and scallions. Yield: 4 to 6 servings. GRILLED WALLEYE IN FOIL 2 # walleye fillets 2 tablespoons lemon juice 2 green peppers, sliced 2 teaspoons salt 2 onions, sliced 1 teaspoon paprika 1/4 cup butter melted dash of pepper Wash fish, pat dry with paper towel. Cut into serving-size portions. Cut pieces of heavy-duty aluminum foil, 12 X 12 inches each: grease lightly. Place portion of fish on foil: top with green peppers and onions. Combine remaining ingredients: pour sauce over fish. bring foil up over food: close all edges with tight double folds. Place packages on grill about 5" from moderately hot coals. Cook till flakes. PAN FRIED WALLEYE OR PERCH 1 # walleye or Perch 2 eggs 1/4 cup milk 1 - 2 sleeves Club Crackers Salt and pepper to taste Oil for frying (olive oil or yellow crisco) Pat fish dry with paper towel. Combine eggs and milk. Roll crackers in freezer bag, with rolling pin until fine. Dip fish in milk egg mixture: roll in crackers. Place in hot pan. Cook till golden brown. Submitted By Amiee Capistrant, Oxford Michigan BRAISED WHOLE BASS 1/2 cup flour 4-5 pounds bass, scaled and cleaned 2 tablespoons olive oil 3 tablespoons minced fresh parsley 2 garlic cloves halved 2/3 cup dry white wine 1/3 cup fish or chicken stock 3 ripe tomatoes 14 pitted black olives, sliced 1/2 teaspoon oregano 1/2 teaspoon rosemary 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon margarine Sprinkle flour over large piece of waxed paper. Roll fish in flour and evenly coat. Heat oil in large shallow roasting pan over medium high heat. Add fish and parsley. Sear fish on both sides until lightly browned. Add garlic to pan and set aside off heat. About 25 minutes before serving, preheat oven to 350 degrees. Place roasting pan over medium high heat. Add wine and next 7 ingredients to fish. Bring liquid to simmer. Transfer pan to to oven and bake just until the thickest part of the fish flakes with a fork.(about 30 minutes) Carefully transfer fish to a serving platter. Discard garlic. Place pan over high heat and boil until liquid is thickened and reduce to about 1/3. Add margarine, stir well and pour mixture over fish. Serve immediately. Yield: 6 servings BLACKENED CRAPPIE FILLETS 2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon black pepper 1/2 teaspoon white pepper 1/2 teaspoon thyme 1/2 teaspoon oregano non stick cooking spray 2 tablespoons melted margarine approx. 4 crappie fillets Mix first 8 ingredients in a small bowl and set aside. Heat an iron skillet over high heat until a white ash is noted on the bottom. (This should be done under a commercial hood or outside unless ya'll enjoy a sooty house and an unrelenting smoke detector.) Coat fillets evenly with the seasoning mix, patting it in by hand. Gently mist one side of the fillet with cooking spray and place fillet, sprayed side down in hot skillet. Pour 1 teaspoon melted margarine on top of fillet. Cook for 1 to 2 minutes per side or until underside looks charred Tip: double dipping makes a thicker coating. Serving 2 - 4 In all recipes I substitute cooking spray for the oil, butter or margarine. (Or use butter buds or very light margarine) Freezer tip: Place fillets in freezer bag, fill with water, seal and freeze. Sauté onions and celery in the oil. Mix into walleye and add all other ingredients except the cracker crumbs. Form into patties and coat each side with cracker crumbs like you would for salmon patties. Brown in butter or margarine. Serve with lemon wedges. A sauce to serve with cakes can be made with 1/4 cup mayo and 1/4 cup sour cream and 2 Tbsp. chopped fresh dill weed or 2 tsp. dried. Optional: salt to taste. (Use more or less dill to suit your taste.) FISH CAKES (Perch, Walleye or Salmon) 1 egg 1/4 teaspoon pepper 1 tablespoon lemon juice 1 teaspoon parsley flakes 1 onion, minced fine 1 # cooked fish, boned, flaked 2 tablespoons mustard 1/4 to 1/2 cup corn flakes crumbs 1/2 teaspoon salt fat for frying Mix egg, lemon juice, onion, and seasonings in bowl: toss with fish. Add enough cornflake crumbs so fish cakes shape easily. Roll each cake in extra crumbs to coat outside. Heat fat in medium skillet: fry cakes until crisp and brown on outside. Drain on paper towels: place on heated platter. Serve with sauteed chopped celery and scallions. Yield: 4 to 6 servings. Tips Double dipping makes a thicker coating. Serving 2 - 4 In all recipes I substitute cooking spray for the oil, butter or margarine. (Or use butter buds or very light margarine) Freezer tip: Place fillets in freezer bag, fill with water, seal and freeze.   E Mail  CoeVannaCharters@aol.com Why Book with us,  Book a trip, Rates & Packages, Walleye charters,   Smallmouth charters Perch charters, Lodging, Photo Gallery, Fishing Report, FAQS, Directions, Links, Latitudes & Longitudes,  The Weapon Lake Erie's #1 Walleye Lure, April walleye, Fish Recipes,2010 Lake Erie Fishing Reports