Recipe: nikki re:walleye recipes (more)

This is right up this Minnesota girl's alley. How would you
like it? I have recipes for pan fried fillets, baked fillets,
beer batter fried, broiled, cakes and even walleye sausage
(personally, that one doesn't sound so good). All courtesy
of the reknowned Gunflint Lodge Resort in Grand Marais, MN

Garlic Parmesan Baked Walleye Fillets

The fillets may be prepared in a refrigerator to oven
casserole ahead of time & popped in the oven

1 lb. walleye fillets
2 T. butter, melted
2 tsp. fresh lemon juice
Minced fresh garlic to taste
Salt & pepper
Freshly grated parmesan cheese
heavy cream (optional)

Preheat oven to 450. Lay walleye fillets in a shallow casserole.
In a small bowl, combine butter & lemon juice. Brush over fillets.
Sprinkle w/fresh garlic. Season lightly w/salt & pepper. Bake for
3 to 4 min. or until about 3/4 done. Remove from oven, sprinkle
w/parmesan cheese. Return to oven. Bake until cheese is melted,
about 1 to 2 min. longer. Serve immediately. Serves 4

For a richer sauce, pour the pan juices from fish into small
saucepan. While keeping the fish covered in a warm place,
make a sauce by reducing the pan juices by three fourths.
Finish by adding a splash of cream & reducing until saucelike.
Spoon sauce over fish before serving.


Pan Fried Fillets

Rinse fillets; pat dry w/paper towels. Sprinkle lightly w/flour.
Dip in beaten egg; coat with one of the following crumb mixtures:

Flour-cornmeal: 1/2 C. flour, 1/2 C. cornmeal, 1 tsp salt, 1/8
tsp pepper.

Cracker: 1 C. finely crushed saltines, 1/8 tsp pepper

Flour: 1 C.flour, 1 tsp salt, 1/8 tsp pepper

Heat 1/2 C. butter & 1/2 C. vegetable oil in large skillet until
hot. (Butter mixture should be about 1/4 in. deep). Fry fish over
medium heat until brown on both sides, turning once. 6 to 8 min.
total. Tip: 1 lb fish fillets serves 3


Beer Batter Fried Walleye Fingers

1 1/2 lbs. walleye fillets, cut into finger size pieces
(Personally, I'd just skip cutting fillets up & fry them in the
batter whole - depends on the size of your fryer)
1 T. salt
1 1/2 tsp. freshly ground black pepper
1 1/2 T. paprika
1 (12 oz) can of beer, plus more as needed
flour, as needed for dredging

In a medium bowl, w/a whisk combine flour, salt, pepper & paprika.
Whisk in beer until the mixture is the consistency of heavy cream.
Let stand for 15 min. Whisk in more beer to thin out if necessary.
It is important that the batter not be too thick.

Heat deep fat fryer to 360 degrees. Place 1 C. of flour in a bag
or a shallow pan such as a pie tin. Shake or dredge walleye pieces
in the flour. Remove the pieces one aat a time from the flour;
shake off excess flour. Dip flour coated walleye in the batter &
drop gently into the hot fat. Repeat w/the remaining walleye,
being careful not to crowd the fryer. Remove w/slotted spoon when
golden brown & crisp; drain on paper towels. Serve immediately w/
choice of tartar sauce or cocktail sauce.

I know this last recipe is fat & calorie heaven, but there is truly
nothing like beer battered fish - you just can't have it all the
time. Hope these helped. (sorry about the length)