Best Walleye Recipes
Learning how to cook walleye is simple with the following walleye recipes. You’ll enjoy eating them as much as you did when you caught them.
These walleye recipes are for you and your family to enjoy. Feel free to substitute sauger and saugeye; they all are delicious.
How to Cook Walleye (the tasty way)
QUICK AND CRISPY FISH BATTER
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp homemade onion powder
1/4 tsp homemade garlic powder
1/4 tsp lemon pepper (optional)
1/2 cup milk
1/2 cup water
Mix dry ingredients together, slowly add milk/water and beat until smooth.
Dredge fillets in all purpose flour first and dip fish in the batter; allowing excess to drip off. Fry until golden brown. See detailed instructions above.
This batter is also wonderful on onion rings and chicken.
MERCURY CAUTION:
Women in child-bearing years (and children until the age of 18) should only consume walleye, muskie, northern pike (predators really) once a month. Panfish can be eaten once a week.
When you learn how to cook walleye, you’ll get compliments – lot’s of them. Enjoy.
WALLEYE BAKE
1-1/2 lb fresh walleye fillets
1-1/2 lb fresh shrimp
1 large onion, chopped
2 celery stalks, chopped
1 bell pepper, chopped
1/2 cup butter
1 can homemade condensed cream of mushroom soup
pinch of paprika, optional
kosher salt and freshly ground black pepper to taste
PREHEAT oven to 400 degrees and you will need a greased casserole dish.
In a saucepan, melt the butter and saute the onion, celery and bell pepper until tender. Add the mushroom soup and season with the salt, pepper and paprika.
Layering it in the pan: Place sauce in the bottom and lay fillets and shrimp over the sauce. Repeat again. Bake for approximately 30 minutes.
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 9×13 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.
STUFFED WALLEYE RECIPE
4 walleye fillets
1 cup onion, finely chopped
1/2 cup celery, finely chopped
1 TBS butter + 1 tsp
1 TBS canola oil
2 cups toasted garlic bread, crumbled
1 cup cheddar cheese, shredded
2 TBS fresh parsley, chopped
2 TBS homemade Dijon mustard
1/4 tsp garlic powder
1/2 tsp onion powder
kosher salt and freshly ground black pepper to taste
Saute the celery and onion in 1 TBS butter and 1 TBS canola oil in a skillet until tender. Then in the same pan, add the crumbled garlic bread, cheddar cheese, parsley and Dijon mustard, garlic and onion powder. Melt the teaspoon of butter.
In a well-greased square dish, place two of the fillets in the bottom and brush with the butter and then season with salt and pepper. Top with stuffing and cover with the remaining two fillets. Brush with butter and season again with salt and pepper.
Bake for approximately 30 minutes or until the fish flakes easily with a fork. Now that you have learned how to cook walleye, I have more spectacular recipes below.
GRILLED FRESH WALLEYE FILLETS
fresh walleye fillets, rinsed well and dried with paper towels
2 TBS butter, melted
1 garlic clove, minced and added to the melted butter
fresh lemon, cut into wedges (optional)
kosher salt and freshly ground black pepper to taste
Cover the grill grate with foil and spray with vegetable oil.*
Preheat the grill to medium-high. Place the walleye fillets skin side down on the sprayed foil and brush the fillets with the garlic butter. Grill for approximately 3 to 4 minutes, flip and repeat. Fish is cooked when it flakes easily with a fork and is opaque in color.
*If you have a fish grilling basket, use that. This recipe is so simple and so good. Serve with grilled asparagus and potatoes.
Fresh Walleye Fillets Foil Packet Method – Camping Approved
You may also spray a piece of heavy foil with oil and place walleye fillets skin side down in the center of the foil. Spread butter on fillets (or brush with melted butter) and top with another piece of foil wrapping up edges so it is tight. Grill for 6 to 7 minutes on each side or until it flakes easily with a fork. Season with salt and pepper to taste and serve.
Fresh Walleye Fillets Stovetop Cooking Method
When you have fresh fillets, you can just cook them in a heavy skillet sprayed with oil, skin-side down. Brush with butter or olive oil. Cook for 4 to 6 minutes on each side or until fillet flakes easily with a fork. Season with salt and pepper to taste.
This walleye recipe is excellent.
PAN-FRIED WALLEYE RECIPE
8 walleye fillets
2/3 cup canola oil for frying
2 eggs, beaten
1 TBS honey
2 cups buttery crackers finely crushed in a blender
1/4 cup flour
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp freshly ground black pepper
Heat canola oil in a heavy skillet to 375 degrees.
In a bowl, add the eggs, honey, salt, garlic and onion powders and pepper; whisk until combined.
In a resealable bag, add the crushed crackers and flour – shake to mix and then pour into a shallow bowl or plate. When the oil is hot, place each fillet in the egg mixture and then roll in the cracker mixture; slowly lower into the hot oil. Fry until each fillet is dark golden brown, flip over and cook the other side.