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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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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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Italian Style Walleye – Delizioso!

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Highly recommended – Give it a try!

Want a great tasting walleye dish that’s
quick and easy?

Well, you don’t want to miss trying this recipe.

This walleye dish is loaded with flavor
and sure to be a hit
with family and friends.

For groups large or small
you’ll be sure to impress them all!

Yield: 4 Servings

Ingredients:

Walleye fillets (about 1 1/2-pounds)  (and white fish will do)

15 oz Tomato sauce

2 tb Fresh parsley, chopped

1 ts Italian seasoning

1/2 ts Dried basil

1/4 ts Salt

1/8 ts Pepper

4 oz Mozzarella cheese, shredded

Place walleye in a greased shallow 3-quart or 13-in. x 9-in. x 2-in. baking dish. Combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over the fish. Bake, uncovered, at 350 degrees for 15 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork.

ENJOY!

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Best Fried Walleye

untitled

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.

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

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    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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