Crispy Baked Walleye

Crispy breaded fish without frying! Those that only likes deep-fried fish will definitely this recipe.   Feel free to use your favorite seasonings.   You can also use tilapia or other white fish fillets

Ingredients   – 4 servings

2 eggs

1 tablespoon water

1/3 cup dry bread crumbs

1/3 cup instant mashed potato flakes

 

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2. Beat the eggs and water together in a bowl until smooth; set aside.
   Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate
   bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the
   beaten egg, then press into the bread crumb mixture.
3. Place onto the prepared baking sheet.
4. Bake in the preheated oven until the fish is opaque in the center and flakes
   easily with a fork, 15 to 20 minutes.

 

ENJOY!

 

STUFFED WHITEFISH – Delicious

Whitefish is especially delicious when caught fresh from Wawang Lake due to its deep, colder waters that whitefish thrive in.  This tasty dish, in particular, is sure to become a favorite.   Other oily fish, such as lake trout and mackerel, also work well with this recipe.

• Serves: 4
• Course: Lunch, Dinner
• Beer: Dark ale, Porter, Stout
• Wine:   All whites, Chardonnay, Riesling

 

 

Ingredients

• 4 slices bacon, diced
• 1 large yellow onion, diced
• 1 clove garlic, minced
• 2 cups mushrooms, diced
• 2 tbsp butter
• 4 cups brown bread, cubed
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1/2 cup chicken stock (or white wine)
• 1 tbsp lemon zest
• Juice of 1 lemon
• 1    2 to 3-pound whitefish, gutted and scaled

Preparation:  Can also be grilled

1. Preheat oven to 350°F. Sauté bacon, onion, garlic and mushrooms in butter in a skillet over medium heat until vegetables soften. Allow to cool.
2. Place sautéed mixture in a bowl and add bread cubes, thyme, stock, lemon zest and juice. Combine well.
3. Pack mixture into whitefish cavity. Place stuffed fish (and any remaining filling) in a greased roasting pan.
4. Bake in oven for about 10 minutes per inch of thickness of the fish, or until flesh is opaque.
5. Serve fish on a large platter with stuffing arranged around it. Baked sweet potatoes and steamed broccoli make excellent sides.
6. For the glass:
   Rieslings and Chardonnays, as well as German-style winter beers, go well with this tasty fish dish.

 

ABSOLUTELY DELICIOUS – ENJOY!