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Northern Pike Patties

It all begins with a day on the lake when the northern pike have kicked up a good bite.  A couple four to five pound northern and you’ll have yourself a delectable meal of fresh caught fish and nothing better than northern pike from Wawang Lake.

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Here is a nice catch of northern to make this recipe caught by Scott Frey and his dad.

4 lbs. northern pike fillets, de-boned, cooked and chopped

4 Potatoes, boiled, mashed

2 Eggs, beaten

8 Green Onions, chopped

Salt & Pepper

1/2 Green Pepper, chopped

1/4 tsp. Tabasco

2 cloves Garlic, minced

1 cup Flour

Spray Oil for frying

Mix ingredients well and shape into patties. Dip the patties into the flour and fry until browned in a non-stick fry pan sprayed with oil.  Great meal with fresh caught fish or left over fish too.

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ENJOY!!

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Best Fried Walleye

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This is the recipe we’ve been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Walleye

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes


FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

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Asian Steamed Walleye

Looking to liven up your fresh walleye dinner with a taste of the exotic? Try a succulent whole fish steamed with some of the fantastic flavours of Asia.

asian walleye

Ingredients

  • 3 cups water
  • 3 cloves cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • 3 tbsp soy sauce
  • 1 green onion, finely chopped
  • 2 1/2-pund walleye, gutted and scaled
  • Salt and pepper to taste
  • 1/4 cup peanut oil
  • 2 tbsp soy sauce
  • almonds, slivered (lightly toasted in a dry frying pan)
  • 1 bunch green onions, cut diagonally in 1-inch pieces

Preparation

  • In a wok, mix water, garlic, ginger, soy sauce, green onion, and a dash of salt. Bring to simmer and place bamboo steamer over wok.
  • Make four 1/2-inch-inch-deep cuts through the skin on both sides of the walleye. Season inside of fish with salt and pepper, then place in steamer and cover. Steam for about 15 minutes, or until flesh flakes.
  • Topping: Heat oil and soy sauce until very hot then drizzle over fish, making skin crispy. Top with almonds and green onion.
  • Server on a platter with steamed rice and stir-fried vegetables; red peppers, onions, and sugar snap peas make a great combination.
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Pickled Northern Pike

Pickling is a quick, easy way to prepare northern pike for year-long enjoyment, particularly when accompanied by crackers, mustard and a strong  Ale.

Other fish can be used here, but pike works the best. Be sure to freeze the fillets to be used for a minimum of 5 days prior to pickling – this helps to kill cysts that may be present in the meat.

Pickled Pike Ingredients

5 pounds of pike, chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

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In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar
–5 1/2 cups sugar
–4 teaspoons of pickling spice
–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.

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The Traditional CANADIAN FISHING Shore Lunch

Do you dream of…

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The sizzle of fresh fish over an open fire at a shore lunch spot?  Or, the heart pounding excitement as the waters of a calm bay explodes with the first fish of the day?

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One of the highlights of your trip will be the traditional shore lunch served in the great Canadian Wilderness!   On many occasions throughout your trip your group will meet up with other party members for lunch. You will gather at a picturesque sight outcropping on one of the most famous lakes in Ontario –  Wawang Lake.

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The anticipation of a delectable lunch of fresh caught fish will having your mouth watering far in advance of the prepared food upon your plate.  Sit back, relax with a beverage, and enjoy the sights as you and the group prepare the most mouthwatering fresh food EVER!

Sometimes preparation of the shore lunch is interrupted by the excitement of a member of your party hooking into a lunker while casting from a boat anchored nearby .   Party members scramble for nets and plenty of advice is offered as the drama plays out!

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The traditional  shore lunch consists of potatoes, baked beans or corn, bread, and maybe even dessert, if there’s any room left in those bellies. The fish is normally fried in lard or liquid shortening; however, for the health conscience, you can use your own favorite oil.

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Don’t be afraid to streamline the batter or coating with some of your favorite spices. All in all it will be a outdoor dining experience that you aren’t likely to soon forget and eaten in the outdoors with a view to remember doesn’t get any better!

So is it any wonder that folks comment that the shore lunch was the best part of the trip they talk about most when they get home?  Good food and good friends in the most spectacular setting at Wawang Lake will implant a memory that will last forever!

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Tasty Broiled Walleye

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Yield: 4 Servings

Ingredients:

1 lb Walleye Fillets

Combine the following to make a paste:

2 tb Lemon juice

2 Garlic cloves; minced

3 tb Soy oil

2 tb White wine

1 pn Fresh chopped sweet basil

Leave skin on and place fillet skin down on broiler. Brush fillet with paste. Dust with paprika. Broil one side 10 minutes per each inch of thickness. If sauce is desired, use marinade of fresh garlic, dijon mustard, lemon juice, mayonnaise and soy oil. Garnish with lemon wedges, chopped parsley or chopped green onion.

ENJOY!

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Posted by on February 4, 2017 in recipes, walleye, walleye recipes

 

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Pickled Northern Pike

untitledPickling is a quick, easy way to prepare northern pike for year-long enjoyment, particularly when accompanied by crackers, mustard and a strong  Ale.

Other fish can be used here, but pike works the best. Be sure to freeze the fillets to be used for a minimum of 5 days prior to pickling – this helps to kill cysts that may be present in the meat.

Pickled Pike Ingredients

5 pounds of pike, chunked
2.5 cups of canning salt
1 gallon of bottled water
1 quart distilled vinegar
5.5 cups of sugar
4 teaspoons pickling spice
1 cup dry white wine
1 onion cut into pieces

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In a plastic container dissolve the 2.5 cups of salt in the gallon of bottled water and add chunked fish. Refrigerate for 48 to 72 hours. Remove fish and rinse in cold water. Cover fish with white vinegar for 24 hours and refrigerate.

Remove fish from vinegar and pack in jars with pieces of onion. Cover with the following solution.

–1 quart distilled vinegar
–5 1/2 cups sugar
–4 teaspoons of pickling spice
–1 cup dry white wine

Bring all ingredients to a boil except the dry wine. When solution has cooled add the dry white wine and cover fish. Seal with lids that have been scalded. Refrigerate at least one week before eating.

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