This is an easy recipe, but my favorite. Be careful with the cayenne or you will have a super spicy piece of fish.
Fire up your grill.
Dip thawed fillets in melted butter( I usually add a little lemon juice to the butter) or if you want your fish to be fat free substitute white wine.
Place the fillets on the grill and season them with cayenne pepper, black pepper, garlic powder, and salt.
Put the lid back on your grill.
After 5 minutes(approx. for a fillet from a 2-3 lb. walleye) remove the lid and loosen the fillets from the grill surface, DO NOT FLIP OR TURN THE FILLETS.
Baste the fillets with butter or wine and re-season if necessary. Put the lid back on the grill.
Wait another 5 minutes and your fillets should be ready. The are ready when the thickest part of the fillet is white and will flake off
Prep Time:20 minutes
4-6 walleye fillets
2 cups pretzels
1 cup instant mashed potatoes
pinch of thyme
1/4 cup milk
1 tsp. lemon or lime juice
Crush pretzels in blender to fine powder. Place in bowl. Blend dry instant potatoes to fine powder and add to pretzels. Add thyme and place coating in plastic bag.
To large skillet add peanut oil until 1/3 full. Heat oil on medium-high setting. Mix egg, milk and lemon or lime juice bowl. Dip fillets in eff mixture, then shake in pretzel mixture in bag. Fry in skillet, 2 to 3 minutes per side.
3 Cups instant potato flakes
1 Cup bread crumbs
1 Tbl. spoon dill weed
salt and pepper to taste...
mix the above ingredients well...
preheat oven to 400
melt 1/2 sick of real butter
take walleye fillets and dip in melted butter and then into the mixture...
place fillets on a cookie sheet and place in oven...
cook for 15 minutes and then turn over.. cook for 5-10 minutes more or until golden brown.
Camping Fish on a Stick
1 hot dog fork or wiener fork
1 salt shaker
1 small brush
1 small bowl of butter
place forks of the hot dog roaster through the fillet(at least 2 times).
Hold over fire until juice starts to drip.
Remove add a little salt and butter put back over fire until fish fillet is white or edges are brown. Salt and butter can be left off. Great snack at night by the fire.
8 slices bacon, chopped
4 tablespoons unsalted butter
2 small onion, chopped fine
4 teaspoons all purpose flour
2 carrots, chopped fine
1 teaspoon paprika
2 celery ribs chopped fine
16 oz. bottled clam juice
2 cups water
1 cup heavy cream
1 pound potatoes
1 1/2 lbs raw walleye filet cut into 1 inch pieces
4 tablespoons minced fresh parsley
Salt & pepper to taste
In heavy saucepan, cook bacon over moderate heat, stirring util crisp and transfer to paper towels to drain. Pour off fat and in pan, cook onion, carrot and celery in butter over moderately low heat, stirring occasionally until softened.
Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stiffing 30 seconds. Add clam juice, water and cream and bring to a boil, stirring occasionally.
While mixture is coming to a boil, peel potato and cut into 3/8" diced pieces. Add potato to mixture and simmer chowder, uncovered for 12 minutes or until potatoes are cooked. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon and salt and pepper to taste.
Combine 2/3 cup vegetable oil, 1 tablespoon dill weed and 1 1/2 tsp. of garlic powder. Place 1 1/2 package of oyster crackers in a zip lock bag and pour oil mixture over and shake thoroughly to coat crackers. Serve with chowder.
1/4 c. mayonnaise
1 c. Parmesan cheese
1 c. Progresso Italian bread crumbs
1 or 2 fresh lemons, (sliced very thin)
1/4 tsp. paprika
1/4 tsp. parsley
Rinse fillets in cold water and pat dry. With butter knife, spread mayonnaise on both sides of fillets. Now press fillet into a mixture of Parmesan cheese and bread crumbs to coat on both sides.
Place fillets (skin side down) on lightly oiled cookie sheet. Sprinkle with paprika and parsley to taste, place two or three lemon slices on top of each fillet and bake in 325 degree oven for 20 - 30 minutes until fish flakes easily. Enjoy!
1 lb. white fillets of fish such as walleye, cod or haddock
1c. chicken broth
1 onion, chopped
3 med. potatoes, cubed
2 ribs celery, chopped
1 green pepper, chopped
1 carrot, chopped
Salt and pepper to taste
8 oz. shredded cheddar cheese
2 c. milk
1 tsp. cornstarch
In chicken broth simmer fish until it flakes. Lift out fish and set aside. In broth cook onion, celery, green pepper, carrot and potatoes until tender. Salt and pepper to taste. In 2 quart casserole dish evenly distribute fish, vegetables and cheese. Dissolve cornstarch in 2 tablespoons of the cold milk; add remainder of milk. Gently simmer, stirring constantly until thickened and pour over all. Bake uncovered in 350 degree oven for 30 minutes.