Home Forums Hunting & Shooting Hunter's Campfire Best way to prepare Walleye

Fantastic!

Told yall, you don't step on Supermans cape, spit in the wind or fugg with Mr. Paul.

My personal favorite is to crush ritz crackers for the breading. Smash them into dust, season with a little Lowry’s and chilito egg wash the filets and coat generously and deep fry.

Baked with paprika, garlic salt and pepper is good too

Season the filets with a little lemon pepper and cajun seasoning then coat in panko breadcrumbs and fry in oil of choice until golden brown on each side.

You got fetal alcohol syndrome anyways...
So we can see how you relate in a walleye thread....
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I get walleye at captain D’s

I must admit, to being surprised, by the brevity of the [bleep] post !

That, & him not being a professional chef, with 91 years experience, preparing, just, sensational walleye recipes !

We had a dud e4 in our company prior to OIF1.
Nickname was Walleye.
Even the CO called him it.
I swear to god that dude had a 320° FOV.
Looked like that star wars general fish thingamabob guy.



Walleye had to be related to Crappy Hamster and his fuuucked up gene pool.
Had to be...
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I have prepared them many of the ways mentioned above. They're always good.

I am not a fan of lemon or lemon pepper on fish, though. To me that just ruins it.


A good walleye chowder like Tony Dean's recipe is hard to beat, also.

All right guys! I chose the egg wash and shaken in saltine crumbs and Lowery’s salt method. Deep fried on the side burner of my grill. They turned out great! Thanks for the suggestions!

Ron

Nice those look great.

~Drool~

Is walleye better than white perch.

Only fresh water fish I really cared for growing up in Maine
Warm water and cold water wise were white perch and brook trout.

Everything else fresh water wise just didnt taste right to me.
Haddock was good growing up till they azz raped the gulf of maine and then made the trash fish Pollack all sensationalized.
I can remember when they started making mussels " acceptable" in the mid 70,s.🤦‍♂️🤦‍♂️🤦‍♂️

I can't stand Catfish either.....
No matter how it prepared.

Honestly the last fish I enjoyed was baked Mahi Mahi on a rice bed lightly seasoned and doused with squeezed lemon on the rig circa 2015.
Looked forward to that in the galley when served.
I would only eat 1 meal a day on the rig after shift anyways.
And breakfest the day flying off back to shore at the end of a hitch.
Cause I knew it was gonna be a long day or days of travel by the time I got back to Clarksvegas from the GOM or Black Sea.


Other wise than that I might have had 6 or 7 filet of fish sandwiches over the years since.
Which are probably Pollack anyways...

Walleye is food of the Gods.

And Paul is God...lol


And sauger aka sand pike. They quite edible as well.

It'd say at par or a bit better than Perch.
If you can catch decent sized Walleye you can get some nice thick filets.


That's just it right there. Mildly seasoned a little butter, salt and pepper is at the most all you want to add to the flavor of a good tasting fish.
Restaurants save that 'blackened fish' special for fish they'll be tossing out if not sold immediately cause they've had it around way too long. Gotta cover the taste and oder with some serious potent seasonings.


And Pollack are tasteless, any noticeable flavor is in the breading or seasonings that's been added.

Get a good fish don't destroy the flavor by adding a bunch of crap.

No need to get complicated.
Zatarains Crispy Southern and a deep fryer.
Miracle Whip and sweet relish for tarter sauce.

Catfeesh is good yoor just stoopid

Fried mud is delishus

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like. add a few cans of leinies

Please pass the fish.

Looks dang tasty