Fish recipe

[landlockedviking]

I'm sick and tired of cooking the same recipe over and over for walleye and pike. What's your favorite recipe?

[firefighter]

Which method do you use? For walleye I'm a big fan of plain old butter panfrying. Gently was fillet with water, pat dry with paper towel, dredge in flour and next egg wash. Bread with Italian seasoned bread crumbs or your own seasoned mix... or instant potato flakes if you want something a bit different. Butter fry in an electric fry pan as more heat control this way. Once cooked on both sides...do not overcook fish...especially something as delicate as walleye, salt with sea salt liberaly and pepper. Squeeze plenty of FRESH lemon juice over fillet before plating. Enjoy

[landlockedviking]

My recipe is as follows, I got it from a friend, it's very good, just want to try something different.
 
Cornflake crumbs, salted crackers ground to fine powder, cornmeal, white flour, black pepper, onion salt, garlic salt, regular salt, seasoning salt.

Mix all ingredients together.  Freeze unused mix.

Wash fish well before coating.  Place fish in mixture of beaten eggs and vanilla extract (enough eggs for portion of fish to be cooked, guess on the vanilla).

Fry with oil and butter, and serve.

[garyk]

I've posted this somewhere before so sorry to bore any who might have read it before.  This has become a family favorite since the first time we tried it.

•  Baked Walleye with Turkey Stuffing
•  Get a big piece of heavy-duty tin foil and smear butter in the middle of the foil and then shake poultry seasoning, salt and pepper onto the butter.
•  Put one Walleye fillet down on the butter.
•  Cover the fillet with Stove Top Stuffing that is already prepared. Use the regular stuffing for Turkey or Chicken.
•  Then put the second Walleye fillet on the stuffing and roll it all up in the tin foil.
•  Wrap up the foil and cook for 8 minutes on each side on medium heat.

(BBQ at 450 for the noted time, bake in oven at 425 for about 12 minutes on each side.  Will vary with thickness of fillet.)