GAME FISH RECIPES

1/2 tsp homemade cayenne pepper (optional), or to taste
1-1/2 tsp freshly ground black pepper
1-1/2 tsp kosher salt

Beat eggs and add the seasonings. Dip each fillet in the egg mixture and press into the bread crumbs. Let sit on baking sheet for 30 minutes to dry.

In a large heavy skillet or deep-fat fryer, heat 2-3 inches of canola oil to 375 degrees.

Fry until golden brown and drain well on a paper bag. Serve with lemon wedges, tartar sauce and hot sauce. Simple and delicious.




This is a wonderful game fish recipe. I also have a awesome fish taco recipe.

BLUEGILL FAJITAS

1 tsp homemade lemon pepper
1/4 tsp kosher salt
1/4 tsp garlic powder
1/4 tsp onion powder
6 TBS fresh lime juice, divided
1-1/2 lb bluegill (crappie or perch) fillets, filleted and cut into 1/2" strips
4 (10") homemade corn tortillas

Combine lemon pepper, salt, garlic powder, onion powder and 4 TBS of the fresh lime juice in a resealable plastic bag; add fish. Seal and shake; chill 30 minutes.

Grill fish, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium heat 4 to 6 minutes on each side or until fish flakes with a fork. You may broil if you wish instead of grilling.

Load up each tortilla with fish and load with the following toppings:

TOPPINGS:
Chopped Cilantro
Fresh Salsa
Chunky Guacamole or Avocado
Red Onion Slices
Tomato Slices
Jalapenos, sliced
Homemade Mayonnaise
Mango Salsa
kosher salt and freshly ground black pepper





Last (but not least), is one of my favorite game fish recipe. More walleye recipes at the top of the page.

ULTIMATE WALLEYE, RICE AND MUSHROOM BAKE

2 lb walleye fillets
6 slices of bacon, chopped
1-1/2 fresh mushrooms, sliced
1/3 cup celery, finely chopped
1/3 cup onion, finely chopped
1/4 tsp garlic powder
1/2 tsp onion powder
1/4 tsp kosher salt, or to taste
1/8 tsp freshly ground black pepper, or to taste
3 cups cooked rice (wild/long grain or white)
2 TBS homemade unsalted butter, melted

PREHEAT oven to 350 degrees and grease a 9x13 pan.

In a skillet over medium-high heat, fry the chopped bacon until almost done, BUT NOT CRISPY. Add the mushrooms, celery and onion, and saute until tender. Add the rice and parsley and toss to mix well.

Place the fillets in the bottom of the greased dish and season with salt, pepper, garlic and onion powder.

Divide the rice mixture and mound to cover each fillet and then drizzle butter over all. Bake until fish flakes or approximately 20 minutes. Let's make the sauce.

SAUCE
3 TBS homemade unsalted butter
3 TBS flour
2 cups cream
1/2 tsp garlic powder
1/2 tsp onion powder
kosher salt and freshly ground black pepper to taste
1 TBS fresh lemon juice
fresh parsley for serving

Melt the butter in a saucepan and whisk in the flour. Cook for 1 minute and then slowly whisk in the cream. Season with garlic, onion powder, salt and pepper.

Plate the mounded fillet and pour sauce over each mound. Sprinkle with fresh parsley. Serve with crusty fresh bread and a salad. Learning how to cook walleye is fun; just wait for the compliments.