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

Been making them this way for close to 60 years.....substituted Saltines many times but always go back.....

I don’t think it matters. I don’t care for fish much. But walleye is about the best eating fish I can think of. Better than channel catfish. Up there with halibut. So let’s call it the best fresh water fish by a decent margin. Last I made put some taco seasoning in it and made fish taco.

Arby’s has the best fresh Walleye

I use kiefer as a pre soak marinade. Let ‘em sit ( filets) submersed in kiefer over night in the fridge.

Rinse em off if grilling or blackened.

Or put them in fresh kiefer, dredge with half corn meal/half flour. Season with slap yer mama, pepper

Fry in peanut oil

I'll stick to Snapper, wahoo, and other saltwater fish.

I like snapper. I like king when it’s balled up and breaded and fried. And I like lemonfish too.

Walleye fillets aren't any good to eat, please box them up and ship them to me to properly dispose of them.




It's pretty hard to screw up walleye, they are tasty any way you cook them......

If you are pan frying them over an open fire (the way God meant them to be cooked) the oil is the right temperature when you can toss a "strike anywhere" match in the oil and it ignites in a few seconds. To low of a temp and the fish sucks up the oils and is soggy.

All of this fish talk makes me want to go catch a couple northern pike to cook up this evening.
As far as the best freshwater fish, it's burbot. Some call it eelpout or freshwater cod. Chunk it up and boil it until it floats. Butter, salt, pepper. My all-time favorite.

I've never had it, ugly mofo's though.

8 qt cast iron pan, peanut oil heated to 375 degrees, and this package mix with one cup of beer added.

https://www.amazon.com/Louisiana-Se...&hvtargid=pla-1186699893113&th=1

I've heard that sometimes it's the ugly ones that taste the best...

Gal told me not long ago, she crushes up Ritz crackers for the breading. Swears by them, but I have never tried it. I used Saltines.

Says she uses them in meatloaf as well. Might have to try it one of these days.

Ritz crackers make a fine fish breading.

Dump corn meal on a plate. Dredge filets in the cornmeal. Fry in 1/2” or more of hot peanut oil in a cast iron skillet. Salt and pepper liberally. Fry till crispy brown both sides, drain on paper towel, eat hot.