Fish Recipes - Coe Vanna Charters, LLC

Walleye and other Fish Recipes

Here are a few of our favorite Walleye or Perch recipes.
If you have a favorite recipe, and would like it included on this page, Please E-Mail it to coevannacharters@aol.com
I’ve got a very simple one that my kids love. We used it on Walleye and Sheepshead (Believe it or not) First of all we filet the fish (No bones , no skin) and we put it in foil because we cook it on the grill. We put melted butter and lemon on the fish. We then sprinkle some McCormick Chicken Herb seasoning on it. You can cook it at this point or you can add Frank’s Red Hot sauce if you like more flavor and spice. (It really does not make it hot tasting if you put it on before cooking. It rather adds a lot of flavor) You could add Tabasco instead of the Red Hot if you’d like to put a more authentic Louisiana twist on it. My kids are very picky eaters and all 5 of them ate the fish last year when I made it this way. Of course, the Walleye was better than the Sheepshead but the Sheepshead did taste like normal fish and everyone ate.
Submitted by David Keller

Here is a great recipe for your large Walleye fillets. It also works well for smaller fillets.

WALLEYE CAKES

1 pound cooked (microwave) walleye fillets, flaked
1 stalk celery, chopped (more if preferred)
1/4 cup onion, chopped (more if preferred)
2 Tbsp. mayo
1 large egg slightly beaten
1 Tbsp. chopped fresh parsley or 1 tsp. dried
1 tsp. fresh lemon juice or bottled
Few drops of hot pepper sauce (more or less if you want)
1/2 tsp. salt.
3/4 cup Ritz cracker crumbs
3 Tbsp. Veg Oil

Sauté onions and celery in the oil. Mix into walleye and add all other ingredients except the cracker crumbs. Form into patties and coat each side with cracker crumbs like you would for salmon patties. Brown in butter or margarine.

Serve with lemon wedges. A sauce to serve with cakes can be made with 1/4 cup mayo and 1/4 cup sour cream and 2 Tbsp. chopped fresh dill weed or 2 tsp. dried. Optional: salt to taste. (Use more or less dill to suit your taste.)

BAKED WALLEYE FILLETS (microwaveable too)

1# walleye fillets
1 medium onion, thinly sliced
1 tablespoon chopped parsley
1 clove garlic, minced 1 tablespoon lemon juice
1 large tomato, thinly sliced
3/4 teaspoon seasoned salt
2 tablespoons white wine
3 tablespoons olive oil
3 slices lemon

Arrange fish in 8 or 9 inch square baking dish. Sprinkle with parsley, lemon juice and salt. Heat oil in small skillet: fry onion and garlic until limp. Top fish with mixture, include oil from skillet. Arrange tomato on onion mix, pour wine over all. Bake at 350 degrees, 30 to 35 minutes, until the fish flakes easily. Garnish with fresh lemon slices. Yield 2 or 3 servings.

FAST FISH DINNER (microwaveable too) 2 cups canned tomatoes drained (1#)
1# fish chunks
2 tablespoons butter or margarine
1 teaspoon salt
1 1/2 cups diced celery
1/4 teaspoon pepper
2 medium onions, sliced thin
2 cups canned potatoes sliced

Put tomatoes and butter in medium skillet: bring to boil. Add celery and onions: simmer until onions are soft. Add fish, salt, pepper and potatoes: stir once. Cover skillet: simmer till done. Garnish with parsley. Yield: 4 servings.

FISH CAKES (Perch, Walleye or Salmon)
1 egg
1/4 teaspoon pepper
1 tablespoon lemon juice
1 teaspoon parsley flakes
1 onion, minced fine
1 # cooked fish, boned, flaked
2 tablespoons mustard
1/4 to 1/2 cup corn flakes crumbs
1/2 teaspoon salt
fat for frying

Mix egg, lemon juice, onion, and seasonings in bowl: toss with fish. Add enough cornflake crumbs so fish cakes shape easily. Roll each cake in extra crumbs to coat outside. Heat fat in medium skillet: fry cakes until crisp and brown on outside. Drain on paper towels: place on heated platter. Serve with sauteed chopped celery and scallions. Yield: 4 to 6 servings.

GRILLED WALLEYE IN FOIL
2 # walleye fillets
2 tablespoons lemon juice
2 green peppers, sliced
2 teaspoons salt
2 onions, sliced
1 teaspoon paprika
1/4 cup butter melted
dash of pepper

Wash fish, pat dry with paper towel. Cut into serving-size portions. Cut pieces of heavy-duty aluminum foil, 12 X 12 inches each: grease lightly. Place portion of fish on foil: top with green peppers and onions. Combine remaining ingredients: pour sauce over fish. bring foil up over food: close all edges with tight double folds. Place packages on grill about 5″ from moderately hot coals. Cook till flakes.

PAN FRIED WALLEYE OR PERCH

1 # walleye or Perch
2 eggs
1/4 cup milk
1 – 2 sleeves Club Crackers
Salt and pepper to taste
Oil for frying (olive oil or yellow crisco)
Pat fish dry with paper towel. Combine eggs and milk. Roll crackers in freezer bag, with rolling pin until fine. Dip fish in milk egg mixture: roll in crackers. Place in hot pan. Cook till golden brown.

Submitted By Amiee Capistrant, Oxford Michigan

BRAISED WHOLE BASS

1/2 cup flour
4-5 pounds bass, scaled and cleaned
2 tablespoons olive oil
3 tablespoons minced fresh parsley
2 garlic cloves halved
2/3 cup dry white wine
1/3 cup fish or chicken stock
3 ripe tomatoes
14 pitted black olives, sliced
1/2 teaspoon oregano
1/2 teaspoon rosemary
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon margarine

Sprinkle flour over large piece of waxed paper. Roll fish in flour
and evenly coat. Heat oil in large shallow roasting pan over
medium high heat. Add fish and parsley. Sear fish on both
sides until lightly browned.
Add garlic to pan and set aside off heat.
About 25 minutes before serving, preheat oven to 350 degrees.
Place roasting pan over medium high heat. Add wine and next 7
ingredients to fish. Bring liquid to simmer. Transfer pan to
to oven and bake just until the thickest part of the fish
flakes with a fork.(about 30 minutes) Carefully transfer fish
to a serving platter. Discard garlic.
Place pan over high heat and boil until liquid is thickened
and reduce to about 1/3. Add margarine, stir well and pour
mixture over fish.
Serve immediately.
Yield: 6 servings
BLACKENED CRAPPIE FILLETS

2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
non stick cooking spray
2 tablespoons melted margarine
approx. 4 crappie fillets

Mix first 8 ingredients in a small bowl and set aside. Heat an
iron skillet over high heat until a white ash is noted on the
bottom. (This should be done under a commercial hood or
outside unless ya’ll enjoy a sooty house and an unrelenting
smoke detector.) Coat fillets evenly with the seasoning mix,
patting it in by hand. Gently mist one side of the fillet with
cooking spray and place fillet, sprayed side down in hot skillet.
Pour 1 teaspoon melted margarine on top of fillet. Cook for
1 to 2 minutes per side or until underside looks charred

Tip: double dipping makes a thicker coating. Serving 2 – 4 In all recipes I substitute cooking spray for the oil, butter or margarine. (Or use butter buds or very light margarine)
Freezer tip: Place fillets in freezer bag, fill with water, seal and freeze.

Tips

Double dipping makes a thicker coating. Serving 2 – 4
In all recipes I substitute cooking spray for the oil, butter or margarine. (Or use butter buds or very light margarine)
Freezer tip: Place fillets in freezer bag, fill with water, seal and freeze.

Walnut Crushed Walleye
2- Medium Lake Erie Walleye fillet about 2-3 lbs, cut into serving size.
1- cup coarse bread crumbs
1- cup finely chopped Walnuts
1- tablespoon seasoned salt
1-1/4 teaspoon black pepper
2- egg whites (separated from yokes)
2- teaspoons cornstarch
1-1/2 juice of one lemon
1- zest of one lemon, finely grated
PREPARING THE FISH

Blend the egg whites, lemon juice and cornstarch together in a shallow Bowl, set aside for dipping the Walleye pieces. Combine the finely chopped Walnuts, bread crumbs, seasoned salt, pepper and lemon zest in another Shallow bowl.

Dip both sides of the Walleye in the liquid. Then transfer the Walleye to the bowl containing the crumb mixture, pat the crumb mixture Onto the small Walleye pieces. Air dries the crusted Walleye for 10 – 15 Minutes on a wire rack. This will help firm the coating prior to cooking.

Heat the oil in a large skillet (that can be placed in the oven). Sauté the Walleye pieces until golden brown, about 2-3 minutes per side. Turn only Once carefully. Transfer the skillet to a preheated oven at 450.

Yellow Perch Pancake Batter
12- Lake Erie Yellow Perch filets (about 1 pound)
1- cup flour
1- cup pancake mix (dry)
1- egg
1- can 7-UP Soda (you may substitute a similar clear soda)
canola oil for frying
PREPARING THE FISH

Combine the pancake mix, egg, and 7-up in a small bowl, beat till well mixed. Refrigerate the batter for at least 30 minutes. Remove skin from the Yellow Perch filets and wash with cold water. Dry the filets with paper towels. Put the flour in a plastic bag. Add the perch filets to the plastic bag and shake to coat the filets with flour.

In a large frying pan, heat the canola oil, 1-1/4 inch deep, to about 375 degrees. Take the floured filets and dip one-By- one, into the batter to coat, and carefully place the filet into the hot oil. Fry filets till golden brown on both sides. Serves two.

Onion Sour Cream Potato Crusted Bluegill
Bluegill fillets about 2 lbs.
1- cup flour
1- egg
2- cups Green Onion / Sour Cream Potato Chips (crushedcoarsely)
PREPARING THE FISH

Remove skin from the Bluegill fillets and rinse with cold water. Remove bones from the fillets. Dry the fillets with paper towels.

Place potato chips in a plastic bag and crush (not too fine, coarse is best). Spread the crushed potato chip crumbs from the bag onto a plate. Put flour into the same plastic bag. Beat the eggs in a shallow bowl.

Put the Bluegill pieces into the plastic bag with the flour and shake to coat. Dip Bluegill pieces into the beaten egg and then press firmly into potato chip crumbs to adhere. Coat both sides.

Place coated pieces in a greased baking dish. Bake at 400 degrees for 15 minutes or until the filets flake. Serves four.

Fried Bluegill Parmesan
1- pound Bluegill
16- ounces crushed saltine crackers
1-1/2 teaspoon parsley flakes
1-1/2 teaspoon sweet basil
1-1/4 teaspoon oregano
1-1/8 teaspoon garlic powder
1-1/2 cup parmesan cheese, grated
1- egg
1-1/2 tablespoon milk
1-1/4 cup flour 1-1/2 cup butter-flavored crisco
PREPARING THE FISH

Pat the fish fillets dry with paper towels. Dredge the fish in flour, and shake off the excess. Mix the egg and milk in a bowl. In a separate bowl, mix the crackers and seasonings.

Dip the fish in the egg mix, then in the cracker mix. In a frying pan, heat 1/2 cup butter-flavored Crisco to 425° to 450°. Place the breaded fish fillets in the oil, skin side up. Fry until golden brown.

Mustard Fried Bluegill
12- Bluegill
1-16-oz. carton sour cream
cup prepared mustard
cups yellow cornmeal
salt and pepper to taste peanut oil for frying
PREPARING THE FISH

Clean and scale the bluegill, remove the entrails and clean with cold water. Coat fish with first two ingredients and let stand for 20 minutes in refrigerator.

Season the cornmeal with salt and pepper, before dredging the fish in the mixture. Deep fry the fish in hot peanut oil, using either a cast iron skillet or fish fryer.

Corn Meal Crusted Crappie
Crappie filets (about 1 pound)
1- cup yellow com meal
1/4 cup all purpose flour
1-1/2 teaspoon salt
1-1/2 teaspoon pepper
1- teaspoon paprika
2- eggs corn oil for frying
PREPARING THE FISH

Combine Corn Meal, flour and spices in a small bowl, mix well. Beat the eggs in another bowl. Remove skin from the Crappie filets and wash with cold water. Dry the filets with paper towels. Dip one by one, the crappie filets into the corn meal mixture and set aside. Then dip one by one, into the egg and dip again into the corn Meal mixture to get a thicker coating.

Place the coated filets on a plate, cover with plastic wrap and refrigerate for 30 minutes to one hour (this will help bind the coating to the filets).

In a large frying pan, heat the corn oil, 1-1/4inch deep, to about 375 degrees. Carefully place the chilled coated filets into the hot oil. Fry filets till golden brown on both sides. Place cooked filets on a paper towel to drain excess oil.
Serves two.

Cajun Crappie
Crappie filets (about 1 pound)
1-1/3 cup yellow com meal
1 -1/2 cups all purpose flour
1-1/4 teaspoon salt
1-1/2 teaspoon black pepper
1-1/2 teaspoon onion powder
1-1/4 teaspoon garlic powder
1/2 teaspoon paprika
1- teaspoon dried parsley flakes
1-1/2 teaspoon dried oregano
1-1/4 teaspoon cayenne pepper
1- egg
1-1/2 cup of milk Corn oil for frying
PREPARING THE FISH

Combine corn meal, 1 cup of flour and spices in a small bowl, mix well. Beat the egg and milk in another bowl. Remove skin from the crappie filets and wash with cold water. Dry the filets with paper towels.

Put the cup of flour in a plastic bag. Add the crappie filets to the plastic bag and shake to coat the filets with flour. Dip one by one, into the egg and then dip into the Corn Meal, flour, and spice mixture.

In a large frying pan, heat the corn oil, 1-1/4 inch deep, to about 375 degrees. Carefully place filets into the hot oil. Fry filets till golden brown on both sides. Place cooked filets on paper towels to drain the excess oil. Serves two.

Baked Dilled Steelhead
2- Lake Erie Steelhead filets about 2 lbs
2- tablespoons butter or margarine
Dill Sauce:

1- cup mayonnaise
2- teaspoons dill weed
1- teaspoon dijon mustard
1- tablespoon lemon juice
PREPARING THE FISH

Remove skin from the Steelhead filets and wash with cold water. Dry the filets with paper towels. Coat the bottom of baking pan with the butter or margarine.

Mix the Dill Sauce ingredients in a small bowl. Place the filets skin side down in the baking dish. Coat the filets with the Dill Sauce mixture. Bake at 375 for 15 minute or until the filets flake. Serves four.

Barbecued Steelhead Steaks
4- Lake Erie Steelhead steaks, 3/4 of an inch thick
1-14 cup melted margarine or butter
2- teaspoons soy sauce
1- tablespoon lemon juice
1- clove of garlic, crushed
PREPARING THE FISH

Combine the liquid ingredients and crushed garlic, mixing well. Brush the steelhead steaks with the mixture. Place the steaks on a well oiled grill (olive oil works well), over hot coals.

Grill the steaks for 5 minutes, and then turn for another 5 minutes. Baste the steelhead steaks frequently. Serves four.

Italian Style Steelhead with Pasta
2- Lake Erie Steelhead filets about 2 lbs.
4- tablespoons olive oil
1-large onion
1-1/6 ounce can diced tomatoes (not seasoned)
2- cloves garlic, crushed
1- teaspoon basil
1- teaspoon oregano
1- tablespoon sugar
1-1/2 cup white wine
PREPARING THE FISH

Remove skin from the steelhead filets. In a large skillet, heat the olive oil and sauté the onion till tender. Add the steelhead filets, sauté for 4 minutes in a bowl and combine the garlic, basil, oregano, diced tomatoes, sugar and wine. Stir to mix. Add the mixture covering the steelhead filets.

Cover and simmer for 10 minutes stirring the sauce occasionally.
Serve over pasta. Serves four.

Glazed Steelhead
2- Lake Erie Steelhead filets about 2 lbs.
2- tablespoons butter or margarine
Glaze:

1-1/4 cup butter
1-1/4 cup brown sugar
1- teaspoon dill weed
1- teaspoon lemon juice
PREPARING THE FISH

Remove skin from the steelhead filets. Place steelhead filets on a greased broiler pan. Brush with glaze. Broil 6 inches from heat for 5-6 minutes per side. Baste the filets with the glaze during cooking.

Remove and serve with remaining glaze. In a small sauce pan, melt the butter. Stir in the brown sugar, dill and lemon juice, stirring constantly. Remove from heat when the sugar melts. Serves four.

Lemon Steelhead Soup
2- pounds potatoes, peeled and cubed
1- pound of Lake Erie Steelhead fillets
water to cover
2- tablespoons butter
1- tablespoon lemon zest
1- 1/2 teaspoons salt
ground black pepper to taste
1- pinch dried oregano
1- pinch dried thyme
1- pinch dried basil
2- cups milk
PREPARING THE SOUP

Layer the potatoes and steelhead into the bottom of a slow cooker. Pour enough water into the slow cooker to cover. Add the butter, lemon zest, salt, pepper, oregano, thyme, and basil.

Loosely cover and cook on Low for 4 to 5 hours. Stir in the milk and cover tightly; cook another 1 to 2 hours.

Fish Chowder
This recipe is best if Lake Erie Walleye or Yellow Perch is used.

1- tablespoon vegetable oil
1-large onion, chopped
1/4 teaspoon garlic powder
1- (10.75 ounce) can Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1- (10.75 ounce) can Campbell’s® Condensed Cream of Potato Soup
1- 1/2 (10.75 ounce) cans milk
1/4 teaspoon dried dill weed, crushed
1/2 pound medium fresh or thawed frozen shrimp, shelled and deveined
1/2 pound fresh or thawed frozen firm Lake
Erie walleye or Yellow Perch filets, cut into 1-inch pieces*
Chopped fresh parsley
PREPARING THE CHOWDER

Heat oil in sauce pot. Add onion and garlic powder and cook until tender. Add soups, milk and dill. Heat to a boil. Add shrimp and fish. Cook 5 minutes over low heat or until done. Garnish with parsley.
Steelhead Chowder
3- tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1- teaspoon garlic powder
2- cups diced potatoes
2- carrots, diced
2- cups chicken broth
1- teaspoon salt
1- teaspoon ground black pepper
1- teaspoon dried dill weed
2 to 4 Lake Erie Steelhead filets depending on the size of filets
1- (12 fluid ounce) can evaporated milk
1- (15 ounce) can creamed corn
1/2 pound Cheddar cheese, shredded
PREPARING THE CHOWDER

Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes. Stir in steelhead filets, evaporated milk, corn, and cheese. Cook until heated through.

Fish Salad
Left over Fish – (from that family fish fry).
Mayonnaise to taste (Hellmann’s is best)
Sweet Pickles, chopped or relish
finely chopped celery
finely chopped onions
Salt to taste Amount of ingredients will depend on the amount of left over fish.
PREPARING THE SALAD

Break the leftover fish up into small pieces with a fork. The sweet pickles or sweet pickle relish, celery, onion and salt to taste, and then add Enough mayonnaise to make a spread. (A slight bit of mustard may be added as well, depending on your pallet.

Excellent as a sandwich spread or a snack with crackers.

Hushpuppies
6- cups peanut oil
1- 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1- small onion, chopped
1- cup buttermilk
1- egg, lightly beaten
PREPARING THE BATTER

Using a deep pot, preheat oil for frying to 350 degrees F. Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended.

Drop the batter, 1 teaspoon at a time, into the oil. Dip the spoon in a glass of water after each hushpuppy is dropped in the oil. Fry until golden brown, turning the hushpuppies during the cooking process. Makes 35 about hushpuppies.

Cajun Fried Lake Erie Catfish
2- med. catfish fillets
1- teaspoon of garlic powder
1- teaspoon of paprika
1/2 teaspoon of onion powder
1-teaspoon of black pepper
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
Peanut oil
PREPARING THE FISH

Cut fillets in half. Combine dry ingredients. Rub fish with peanut oil; sprinkle generously with herb mixture to coat fish well on both sides. Bake in 375°F oven for 15-20 minutes, or pan fry. For best results, barbecue on grill 10 minutes (each fillet) with grill top down.

Campfire Smallmouth Bass
Vegetable oil
2- cups of all purpose flour
1- of cornmeal
1- freezer bag
1- cup of milk (Hole milk is best)
Salt & pepper to taste
PREPARING THE FISH

8 – Lake Erie Smallmouth bass fillets (as fresh as fresh can be) Combineall dry ingredients in the freezer bag and just shake the tar out of it. Soak the bass fillets in a bowl of milk for 1 or 2 minutes.

One at a time, put the fillets in the freezer bag and shake thoroughly. Take two of the fillets and place them in a frying pan coated with vegetable oil.

Fry to a lovely golden brown.

Blackened Lake Erie Smallmouth Bass
2- teaspoons of paprika
1- teaspoon of garlic salt
1- teaspoon of dried thyme leaves, (crushed)
1/2 teaspoon of black pepper
1/4 teaspoon of ground (red) pepper
3- tablespoons of butter
4- skinless smallmouth bass
Lemon halves
Dill sprigs
PREPARING THE FISH

A barbecue grill or a large cast iron skillet can be used. (Grilling – pre-heat grill) Combine all seasonings in small bowl and mix well.

Melt butter in small saucepan over medium heat and pour into pie plate. Dip smallmouth bass into melted butter, evenly coating both sides. Sprinkle both sides of smallmouth bass with seasoning mixture.

Place on grill or into cast iron skillet and cook covered for approximately 6 to 8 minutes or until it is blackened and flakes easily. Turn halfway through grilling or cooking time.

Serve with lemon and garnish with dill sprigs.

Walleye or Perch With Vegetables
1- large walleye fillet or 2-4 walleye steaks
2- bell peppers
2- bags small carrots
2- bags small red potatoes
6 to 8 Sprigs of fresh cilantro
3- lemons
Oregano
Butter
Salt
Pepper
McCormick lemon/pepper seasoning salt
PREPARING THE FISH

Preheat oven to 350 degrees. Grease the bottom of the dish with butter. Lay fillets or steaks in middle of dish. Roll two lemons until they’re very soft. Cut them in half and squeeze fresh lemon juice on top of the fish generously. Slice one lemon and lay round slices on top of fish. Slice bell peppers and lay these on top of fish and the lemons. Put one sprig of the fresh cilantro inside each of the bell peppers. Sprinkle entire fish with oregano and the McCormick lemon/pepper seasoning salt.

PREPARING THE VEGETABLES

Boil or steam the carrots and potatoes for about 5 minutes. Place vegetables around entire fish filling in your dish. Lay small pats of butter on top of carrots and the potatoes. Sprinkle them with salt, pepper and oregano.

Place entire dish in oven and bake for about 15-20 minutes. Fillets should turn white in color and flake easily when probed with a fork.

This recipe is also very good using trout or Steelhead Salmon!

Seasoned Perch or Walleye
3/4 pounds walleye fillets
1/2 cup milk
1- tablespoon water
1- cup crushed Italian seasoned croutons
2- tablespoons peanut oil
2- tablespoons margarine or butter
PREPARING THE FISH

Place fish in a small bowl with milk. Stir to coat and place in refrigerator for 30 minutes. In another bowl mix egg and water. Drain milk and add egg wash to fillets. Chill for 15 minutes then drain and dredge the fillets in the crushed croutons. Fry the fillets in oil/butter mixture at a medium heat for three to four minutes (or until golden), turning once.

Potato Fried Fish
1/2 cup flour
1/2 cup instant potato flakes/buds
1/2 tsp. onion powder
2 eggs beaten with 1 tablespoon cold water
1-1/2 pounds fish fillets
Cooking oil
1/2 teaspoon garlic salt
1/4 cup Parmesan cheese
PREPARING THE FISH

Mix the first five ingredients in a shallow bowl. Beat the eggs and water in a separate shallow bowl. Heat about 1/4 inch of cooking oil in a large frying pan. Dip the fillets in the egg mixture then roll in flour mix to coat lightly and fry in hot oil. cooking time will vary with the thickness of the fillets. Turn when the frying side becomes golden brown. When fish flakes easily with a fork, it’s done. This is a crispy, light batter.

Cajun Fried Walleye or Perch
1/2 cup Bisquick
1/4 cup Milk
1- egg
2- cups Cornmeal
2- teaspoons of your favorite Cajun seasoning
1/4 teaspoon salt
1-1/2 Lbs walleye fillets
Oil for frying (peanut oil is great for frying fish, Skillet or deep fryer)
PREPARING THE FISH

Whisk together the Bisquick, milk and egg in a medium bowl. Mix the cornmeal, Cajun seasoning and salt in shallow dish. Dip the filets into the wet batter first, then dredge in the cornmeal mixture. Fry the fillets in hot oil until golden-brown, turning once. Drain on paper towels and serve. Ranch dressing makes a great dipping sauce for this.

Makes 1 serving

Beer Batter Fish
1/2 cup flour (depending on the amount of fillets)
Salt to taste
12 ounces of any American Beer (more for larger amounts)
1/2 cup yellow cornmeal (more for larger amounts)
PREPARING THE FISH & BATTER

This recipe must begin the day before you intend to serve.

Poor beer into a large mixing bowl the day before you intend on cooking let sit out over night. To begin mix flour and beer together making batter, after batter is to desired thickness empty a generous amount of cornmeal onto a large serving plate. Dip fillets into batter then roll generously in the corn meal, Place fillets into deep fryer basket cook until done. Note: Fillets float somewhat in deep fryers while cooking, careful as not to over cook. Let stand to cool then serve.

(Peanut oil is great for deep frying fish)

Remember…Never-place-extremely-wet-meat-or-fish-into-deep fryers.

This recipe works well with most fresh water fish.

Fried Walleye or Perch with Garlic Butter
2- pounds walleye or perch fillets
2- eggs (well beaten)
Pepper to taste
1/4 lb. butter
Salt to taste
Flour
Cracker crumbs
Oil for frying (peanut oil is great for frying fish, Skillet or deep fryer)
PREPARING THE FISH

Season fish with salt and pepper and dredge in flour, shaking off excess. Place beaten eggs in a pie plate. Put crumbs in a pie plate or on waxed paper. Dip the fish first in egg, then roll in crumbs. Heat the oil in a heavy skillet and fry until the fish tests done and is golden brown. Remove to a warm platter. Place the butter in the same skillet, add garlic and cook until golden. Pour over the fish. Makes 6 Servings

Oven Fried Walleye or Perch with Cheese
1-lb. of perch or walleye fillets
2-tablespoons parmesan cheese (grated)
1/2 cup dry bread crumbs
1- tablespoon butter or margarine
1/4 cup milk
1/2 teaspoon thyme
PREPARING THE FISH

Dip fillets in milk. Combine crumbs Parmesan cheese and thyme. Coat fish with bread crumbs. Lay in single layer on greased shallow baking pan. Drizzle with melted butter or margarine. Bake in pre-heated oven at 450 degrees for 12 minutes per inch of thickness of the fish measured at the thickest part or until fish flakes easily with a fork.

Blackened Lake Erie Catfish
3- lbs. catfish fillets (any species of catfish will be fine)
2- sticks of melted butter
1- teaspoon of red cayenne pepper
1- teaspoon of black pepper
1- teaspoon of rosemary, crushed
1/2 teaspoon of tarragon
1-1/2 tablespoons of paprika
1- teaspoon of salt
1-teaspoon of onion salt
1- teaspoon of garlic powder
PREPARING THE FISH

Mix butter and seasonings together. Dip fish fillets in butter mixture. Grill on a hot grill (outside). Turn only once with a long spatula. ENJOY!!!