How to filet a walleye.
1) Cut on a diagonal down to the backbone behind the front fins where flesh and head meet. Turn the fish over and execute the same cut, but starting from the bottom up.
2) Turn the fish again and cut in along that side of the backbone about one inch deep until the knife reaches the top of the rib cage.
3) At the end of the ribs, push the knife, keeping it flat against the backbone, all the way through to the underside of the fish and then slide it back to the tail. Flip the fish and repeat.
4) Using a sweeping motion with the knife, go along and down the main ribs, pulling back the fillet as you go. Repeat on the other side.
5) Lift the fillets and cut free from the carcass on both sides. Separate fillets.
6) Skin fillets. Starting at the tail end, hold the knife at a slight forward angle tight to the skin and work forward in a sawing motion. Be careful not to cut through the skin. (If you find you constantly cut through the skin, one tip is to hold the knife almost still and pull and wiggle the skin from side to side, as you draw the fillet towards you.)
7) Starting at the back of a skinless fillet, make a small cut in about two inches on each side of the lateral line, leaving the pin bones in the middle piece. Pull on one side, then the other, separating the boneless meat from the piece with bones. This should be an action similar to opening a zipper.
2) Turn the fish again and cut in along that side of the backbone about one inch deep until the knife reaches the top of the rib cage.
3) At the end of the ribs, push the knife, keeping it flat against the backbone, all the way through to the underside of the fish and then slide it back to the tail. Flip the fish and repeat.
4) Using a sweeping motion with the knife, go along and down the main ribs, pulling back the fillet as you go. Repeat on the other side.
5) Lift the fillets and cut free from the carcass on both sides. Separate fillets.
6) Skin fillets. Starting at the tail end, hold the knife at a slight forward angle tight to the skin and work forward in a sawing motion. Be careful not to cut through the skin. (If you find you constantly cut through the skin, one tip is to hold the knife almost still and pull and wiggle the skin from side to side, as you draw the fillet towards you.)
7) Starting at the back of a skinless fillet, make a small cut in about two inches on each side of the lateral line, leaving the pin bones in the middle piece. Pull on one side, then the other, separating the boneless meat from the piece with bones. This should be an action similar to opening a zipper.
WHO SAYS YOU CANNOT EAT WALLEYE FOR EVERY MEAL ? THE FOLLOWING ARE DIFFERENT WAYS TO ENJOY...START PREPARING YOUR SPECIAL GROCERY LIST
Favorite Deep Fried Walleye
be sure to remove the front part of the lateral line to get rid of the small
bones and fishy taste, on large fillets remove the entire lateral line.
pat the fillet dry and cut into 2 inch pieces
in a ziplock bag
1 cup of flour
1 cup of shore lunch
1 table spoon of lemon pepper
1 table spoon of parsley flakes
1 teaspoon of ceyenne pepper
put the pieces of walleye in the bag
at least one hour before deep frying make this batter
1 cup of bisquik
1 cup shore lunch
1 tablespoon of lemon pepper
1 teaspoon of ceyenne pepper
1 egg
add enough beer to make the mixture very thin
you may need to add a little more beer just before dipping to walleye as it may
thicken while it stands on the counter
heat peanut oil in a deep frier to 375 degrees
dip floured chunks in the batter and place in oil
cook until chunks are barely bubbling
serve with tarter sauce
Walleye in Lemon Dill Butter
This simple recipe is a nice alternative to fried walleye at shore lunch sites. It tastes almost like lobster! You'll really be surprised!
Serves 6
12 - 18 Walleye fillets
1/2 # Salted Butter
3 Fresh Lemons
1 Tablespoon Dill
Old Bay Seasoning
Fillet and skin walleyes, rinse and pat dry.
Slice one lemon thinly and set aside.
Have your camp fire going so your coals and flames are about 8-12 inches below your grate.
Use heavy duty aluminum foil and triple it up for strength (make this large enough to accommodate all filets in a single layer). Use part of butter to layout pats across the foil, generally one or two pats per fillet. Lay fillets on top of butter pats. Season lightly with Old Bay Seasoning.
Melt remaining butter in a small pot and squeeze the juice of two lemons into butter , adding 3/4 of the dill to the mixture. Bring to a simmer and let stand for five minutes.
Pour butter mixture over fillets, place sliced lemon over fillets and sprinkle with remaining dill. Cover with a single sheet of foil sealing tightly and place on grill. After 15 -20 minutes the top should rise up and then poke two small holes to release the steam. Leave on grill five minutes longer. Serve with your normal shore lunch goodies, beans and potatoes and bread.
Best Breaded Walleye
Prep Time: 20 minutes 4-6 walleye fillets
2 cups pretzels
1 cup instant mashed potatoes
pinch of thyme
peanut oil
1 egg
1/4 cup milk
1 tsp. lemon or lime juice
Crush pretzels in blender to fine powder. Place in bowl. Blend dry instant potatoes to fine powder and add to pretzels. Add thyme and place coating in plastic bag.
To large skillet add peanut oil until 1/3 full. Heat oil on medium-high setting. Mix egg, milk and lemon or lime juice in bowl. Dip fillets in egg mixture, then shake in pretzel mixture in bag. Fry in skillet, 2 to 3 minutes per side.
Walleye Wraps
5 lb. Walleye fillets, cut into 1 inch cubes.
1 lb. of bacon strips cut in half.
Kraft original barbecue sauce.
Wrap bacon strips around walleye cubes. Thread onto shish kebab skewers so bacon doesn't unravel. Repeat until skewers are snug and full.
Cook on shish kebab rack on medium heat in barbecue; turn continually.
When bacon begins to get crisp, pour barbecue sauce on wraps. Continue turning periodically until fish is white and bacon is crisp.
This is a great finger food!
Shore lunch made EASY!
All you need for this recipe is a good filet and a bag of chips, any flavor will do, but dill pickle is best in my opinion. Simply crush your chips place filet in bag and shake. You're ready for the pan, no oil or butter required. cook and serve, Enjoy! Better than you could ever imagine.
Walleye at it's Best
Dip the fillets in a mixture of 2 eggs to 1/4c. milk then coat them with finely crushed Cornflake crumbs. Deep fry the fillets in hot oil for approximately 2 minutes on each side. The secret to any good meal of walleye is to:
1) make sure they are boneless and 2) to keep the fillets thin so double fillet those thicker ones.
Oven Fried Fish
2 lbs. skinless fillets
1 cup instant mashed potato flakes
1 pkg garlic/Italian salad dressing mix
1/4 tsp. pepper
2 eggs, beaten
1/4 cup melted margarine or butter
paprika
Combine potato flakes, salad dressing mix and pepper in a shallow dish. Dip fish into egg and roll in potato mixture. Place the fish in a single layer on a well greased bake-and-serve platter 16x10 inches.
Pour margarine over fish. Pour beaten egg remains over and sprinkle with paprika.
Preheat oven to 500 degrees and bake for 13 -15 minutes or until the fish flakes easily. Be sure to cover the platter while cooking.
Fried Cheesy Walleye Nuggets
Ingredients:
2 eggs, lightly beaten
...
1/2 cup dry bread crumbs
1/2 cup shredded cheddar cheese
1/4 cup finely chopped onion
1 garlic clove, minced
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon dill weed
1/4 teaspoon pepper
1-1/2 cups flaked cooked fish
Oil for deep-fat frying
Tartar sauce, optional
Instructions:
1. In a large bowl, combine the first eight ingredients. Stir in the fish. Roll into 1-in. balls.
2. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish nuggets, a few at a time, until golden brown on both sides; drain on paper towels. Serve with tartar sauce if desired.
