Recipes: Walleye

Walleye with Beer Batter:

Serves 4

2 lbs. Walleye fillets
3 eggs
1/2 can cold beer
2 tsp. salt
1/2 cup flour
1/2 cup cornmeal

Beat eggs until fluffy. Add beer and 1 tsp. salt. In separate bowl, combine flour, cornmeal and remaining salt. Dip fillets into liquid batter then into dry mixture, and back into liquid batter. Fry in butter until light brown and fish flakes with a fork.

------------------------

BBQ Bacon-Wrapped Fish Skewers

4-5 lbs walleye (or Northern Pike) fillets -- cut into 1" cubes
1 lb bacon strips, cut in half
Italian style dressing
Your favourite BBQ sauce
Bamboo skewers


Marinate cubed fish in Italian style dressing for 1 hour. Wrap bacon strips around marinated fish cubes. Spear into skewers so bacon doesn't unravel. Repeat until skewers are full. Cook over medium heat on barbecue; turn continually. Brush on your favourite BBQ sauce when the bacon begins to get crisp. Continue turning periodically until fish is white and bacon is crisp.

Caution: Keep a watch on the skewers. The fat from the bacon causes flare-ups.

-----------------------

Orange Pecan Walleye with Wild Rice

Freshwater Fish thanks Chef Christian Ticarro
in Minnesota
for this delicious recipe!
For the Pickerel/Walleye:
2 Pickerel/Walleye fillets, 8 - 10 oz each
Salt & pepper
Canola oil

For the Orange Butter Sauce:
1/4 cup white wine
1 - 2 shallots
1 sprig fresh thyme (optional)
Splash of heavy cream
1/2 tsp unsalted butter
Lemon juice
Orange juice concentrate
Salt & pepper
Toasted pecan pieces

For Wild Rice:
Combine:
2 cups cooked wild rice
1/4 cup dried white figs
1/4 cup diced dried apple
Chicken stock (or water)
Salt & pepper

Pickerel/Walleye:
Season fish with salt & pepper. Sear fish top side down in a hot pan until almost cooked through (5 minutes) and remove from heat.

Orange Butter Sauce:
Roughly chop shallots. Add wine, shallots and thyme to sauce pot, reduce until almost dry. Add cream and butter into mixture. Strain shallots and thyme out. Season with lemon juice, salt & pepper, orange juice concentrate and toasted pecans.


Top Pickerel/Walleye with butter sauce and serve with wild rice.
Serves 2