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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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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.
  • Follow our HUNTING BLOG

    WEB   RATES     FISH    HUNT    CABINS    PHOTOS
    TESTIMONIALS    BROCHURE    HUNT BOOKLET

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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.
  • Follow our HUNTING BLOG

    WEB   RATES     FISH    HUNT    CABINS    PHOTOS
    TESTIMONIALS    BROCHURE    HUNT BOOKLET

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Super Crispy Fish & Chips

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There’s no better comfort food  than fish and chips. Everyone has their own opinions on where to get the best coating but with a little effort you can make your own.  The trick to getting it right is the consistency of the batter. Most homemade versions use a batter that is too thick. Many recipes call for a batter that is similar in consistency to pancake batter.   The batter needs to be thinner  or the fried fish pieces will become soggy quite quickly.  Pre-heating the oil to the proper temperature is also very important or the fish will absorb too much of the oil while cooking.  NOTE:  At Wawang Lake we use ‘liquid shortening’.

Using part rice flour in the batter is also a sure fire way to ensure a crispy, light batter. We make our own homemade tarter sauce that is a favorite with our guests.

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Serves 4

  • 1 cup all-purpose flour
  • 1 cup rice flour
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large egg, lightly beaten
  • 2 1/4 cups cold soda water or beer

Try Swanson® Chicken Broth in this Recipe.

Combine dry ingredients. Add the egg and soda water and whisk together just until the liquid is incorporated. Small umps in the batter are not a problem.

  • 2 pounds of boneless skinned pike or walleye fillets
  • liquid shortening or oil for deep frying

Cut the fish, Northern Pike or walleye are a light, white fish,  into about 8 pieces. Season the fish with salt and pepper on both sides. Dredge the fish pieces in rice flour to help the batter stick to the fillets. Dip the pieces into the batter and carefully drop them into oil filled deep fryer that has been preheated to 375 degrees F. Fry for a few minutes, about 5 is fine depending on the thickness of the fillets; just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.

If you have to fry the fish in more than one batch at a time, hold the fish in a 200 degree F oven on the draining rack to provide air circulation all the way around the fried fish pieces to prevent the fish from getting soggy.

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A Great Walleye Dinner

Walleye & Wild Rice

 

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