Walleye Recipe

I tried a walleye recipe that I had not tried before. It was good and was a huge hit with the family, so I thought I would share it here.

Spray non-stick spray on cookie sheet or glass casserole (i used a casserole) and place the walleye fillets.

Plenty of lemon juice over the fillets.

Lightly sprinkle pepper over the fillets.

Go heavy on grated Parmesan cheese all over the tops of the fillets. Make a thick coating, maybe a half-inch thick right down the center and plenty wide on each fillet.

Pre-heat oven on broil and leave on broil the whole time. Place on top rack of oven and broil fillets for 10-15 minutes. The cheese started to brown right about the time the fish got flaky (perfect!).

Enjoy!

Sounds great, I am assuming you could just use Lemon Pepper in place of the Lemon Juice and Pepper as well and get similar results. I always seem to have an overabundance of that stuff in my spice rack (use it for Bloody Marys mostly).

Sean makes great walleye cakes (like crab cakes) why dont you give that recipe out

Could bring some on the boat Shawn. Few snacks. 25th of this month sounds good

Toss some over to me when we fish next to each other again! LOL

Sean is a chef everything he makes is awesome

Quote:

---

Originally Posted by skipper9

Sean makes great walleye cakes (like crab cakes) why dont you give that recipe out

---

Give it up Sean... let's have it

Greg

B can man ,tried your recipe,grabbed a bag walleye and perch.did both with that recipe.delicious:)

Quote:

---

Originally Posted by kvn328

B can man ,tried your recipe,grabbed a bag walleye and perch.did both with that recipe.delicious:)

---

Great! Glad someone else enjoyed it. It is definitely a keeper for my family. Fish on!

I would post the recipe if I had it, I really only have made it a couple of times and I just throw it together, maybe next time I will create a recipe for it when I make it. I like to grill so lets say it is grilled walleye, grilled corn, grilled red peppers and grilled red onion. Mix it up with cilantro, sour cream, mayo, taco seasoning, lime juice and corn bread. I serve it with a fresh salsa, I normally only make it when fresh local produce is available.

As for this recipe I would recommend giving it a try, especially on those big females we have all been catching lately. They tend to have a stronger taste to them no matter how you clean them. The recipe that started this thread would go a long way in masking that strong fishy taste with the combination of the acid, the high heat and the richness/saltiness of the fresh parm. I was just mentioning using Lemon Pepper as a way for people to use up that spice we all have in the cabinet, probably not as good as fresh lemon juice but it should get you in the ballpark.

Yeah that sounds good Sean!

Greg

just a little something my wife adds is to paint the top of the fillets with real mayonnaise, crush a sleeve of ritz crackers, then do the cheese golden brown

Quote:

---

Originally Posted by millerstym

just a little something my wife adds is to paint the top of the fillets with real mayonnaise, crush a sleeve of ritz crackers, then do the cheese golden brown

---

Real Mayo!!!!! What about Miracle Whip ;)

Actually funny you mention Ritz Crackers, when I was working with Cameron Restaurants here in Columbus, Ritz cracker encrusted walleye was by far the most popular dish on the menu. I use to get sick of dredging the walleye through flour, egg wash and then crumbled Ritz Crackers all night long. The Corporate Chef for that company use to claim that he always had bad luck Walleye fishing because of the amount of walleye we served during those years. We have since changed his luck on that though, I do not even know if they still have that on the menu or not.

Never tried the miracle, but actually the taste of the mayo is minimal in the end result. The flavor of the Ritz & parm is highlight. The mayo tames the thick fillets, like buttermilk

I have a great crab cake receipe from an old guy in Maryland. One day I poached some walley fillets from a large fish then let it cool and flaked it. Then you can use it like lump crab meat and use whatever crab cake receipe. I'll have to look it up but basically its just a few crackers, egg, mayo, wostershire sauce, and Old Bay. There is barely enough cracker amd egg to hold them together so it's 90% meat.