Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Walleye Recommendations

Going to fix up the last of the walleye I brought home from Canada.

Looking for suggestions for batter or crust and cooking recommendations.

I'm not big on heavy beer batters. So for me....lightly dredge it in seasoned flour and fry it like you mean it!

I typically use lightly seasoned flour, egg batter and then crumbs of some sort.

What do you use byc to season your flour?

I'm with you on lightly seasoned. Salt and pepper will usually do. But I really do like Tony's for seasoning flour and then frying. But you do have to watch the fry because of the red pepper in Tony's.

If you use beer I've read that flat beer works best.

Crushed corn Flakes are also great for breading.

We've become fans of Panko bread crumbs. I've not done walleye but bass, bluegill, perch and crappie seem to like it!

Yup I use Panko for everything.

Costco sells them in their traditional XL industrial packaging fashion.

An interesting combo is dipping dry fish chunks in mustard of your choice and shaking with a 50:50 mix of cracker crumbs and corn meal. Unless the mustard is VERY assertive it lends but a very mild flavor.

It is about the only way I like to deep fry fish these days.

Last time I used about 50:50 Grey Poupon and French's yellow mustard.

2 cups of Bisquick
1 cup of flour
½ cup Cornmeal
1/2 tablespoon black pepper
1/2 tablespoon of cayenne pepper
1/2 tablespoon of onion powder
1/2 tablespoon of Italian Seasoning
1 tablespoon of garlic powder
1 tablespoon of paprika
1 tablespoon of popcorn salt

I use this and deep fry.

It sucks that you can only bring home three walleye nowadays from Canada. One better eat walleye every night while he is there fishing -- which we did. Just pan fry w/Shore Lunch.

I like to stir fry my walleye from time to time

Served over jasmine rice

https://www.youtube.com/watch?v=cMuUAivoDO0

I blacken them on my Bubba Keg. I heat it to 700 degree and put the skillet on to get hot then season and add to the skillet.
Here is the spice recipe.
2 tablespoons sweet paprika
1 tablespoons sea salt* or to taste
2 tablespoons onion granules
2 tablespoons garlic granules
2 teaspoons ground cayenne pepper
1 tablespoon + 1 teaspoon ground pepper
2 teaspoon dried oregano leaves, crushed
2 teaspoon dried thyme leaves, crushed

Sprayed the fish and skillet with pam butter flavor cooking spray and cooked for 2 minutes per side.

Dip in egg then into crushed funions with alittle salt and pepper added to it. The funions make a really nice crunchy breading.

This will be the same used with walleye. The Tatonka Dust seasoning has an incredible flavor that goes excellent with fish. Seasoned the perch fillets with Tatonka Dust seasoning, then coated the perch fillets in flour, then egg, and then a 50/50 mixture of bread crumb and panko. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color. For the frying we used our Big Green Egg running 325º and had the hot oil in a cast iron pan for frying.

Perch fillets seasoned with Tatonka Dust.


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Flour, Egg and 50/50 mixture of breads crumbs and panko.


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Fillets seasoned with Tatonka Dust, flour, Egg and 50/50 mixture of breads crumbs and panko ready to be fried.


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Frying in a cast iron pan on the Big Green Egg running 325º.


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These tasted excellent!

Grill it over hot coals


Baste with melted butterb

And lightly sprinkle some fresh ground Rosemary on it

I use a recipe the same as Chris c but without the cornmeal. Deep fry in canola oil in a cast iron skillet. Use wet fillets and dredge.

SS

Shore Lunch and fry it. I've gleefully et many a ton in this fashion.

funions?

have to try it