Beer Battered Walleye

beer battered walleye

Beer Battered Walleye

Ingredients

Oil for deep-fat frying

1 cup all-purpose flour

1-1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon garlic powder

1/4 teaspoon paprika

1/4 teaspoon pepper

1 cup very cold beer or nonalcoholic beer

1 large egg, lightly beaten

Make your own tartar sauce using sweet pickle relish and mayo

Directions

  1. In an electric skillet or deep fryer, heat oil to 375ยฐ. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off. Now dip the fish fillet in the flour mixture.
  2. Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.

Tips:

Excess moisture causes the batter to run off, so the secret here is to pat your fish fillets dry before

dipping them in the batter.

Sides served with this delicious walleye include wild rice pilaf, fried potatoes with onions and pork and beans. Enjoy!!!

beer battered walleye

Lemon Batter Walleyes

walleye recipe

Ingredients

  • 1 ยฝ cups

All-Purpose Flourย  (divided)

  • 1 teaspoon

Baking Powder

  • ยพ teaspoon

Salt

  • ยฝ teaspoon

Sugar

  • 1 walleye

Large Eggย  (lightly beaten)

  • โ…” cup

Water

  • โ…” cup

Lemon Juiceย  (divided)

  • 2 pounds

Walleye Filletsย  (or perch, cut into serving-sized pieces)

  • add

Oilย  (for frying)

  • add

Lemon Wedgesย  (optional)

Directions

  1. Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth.
  2. Place remaining 1/3 cup lemon juice and remaining 1/2 cup flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture.
  3. In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.

Lemon-Batter Fish Tips

How do you get batter to stick to fish?

Battered fish is made through a dipping process called dredging, which alternates between wet and dry ingredients. In this recipe, the fish is first dipped in lemon juice, then a flour mixture and finally coated in egg. These three steps provide layers for the batter to properly adhere to the fish, protect the fish from the hot oil and and seals in moisture.

Crunchy-Coated Walleye

walleye crunchy coated with potato flakes

Potato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. โ€”Sondra Ostheimer, Boscobel, Wisconsin

Ingredients

  • 1/3 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
    walleye crunchy coated with potato flakes
    Crunchy Coated Walleye Photo by Taste of Home
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 large eggs
  • 2-1/4 pounds walleye, perch or pike fillets
  • 1-1/2 cups mashed potato flakes
  • 1/3 cup vegetable oil
  • Tartar sauce and lemon wedges, optional

Directions

  1. In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes.
  2. In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired.

Venison Steak

Venison Steaks are the best eating ever and the most lean meat to be found. Lake of the Woods is a great place to do your hunting.

White Tail Deer Season is upon us and thereโ€™s nothing like a fresh venison steak dinner. Venison is one of the leanest meats you can find and is so rich in flavor.

Cut venison back strap steaks into ยฝ inch steaks

Prepare your pan. Itโ€™s best if you have a cast iron fry pan.

Cover the bottom of the pan with your preferred oil. I use canola oil.

Then melt ยผ cup butter in with the oil.

In a separate pan, prepare onions and mushrooms cooked in canola oil to be your garnish.

Venison Steaks are the best eating ever and the most lean meat to be found. Lake of the Woods is a great place to do your hunting.
Venison Steaks being Cut up for Frying.

Dip your steaks in flour and place in your hot pan.

Season with salt and pepper and a garlic and parmesan seasoning.

Theses steaks donโ€™t take long to cook. You donโ€™t want them tough

Cook only about 5 minutes on each side using a medium heat.

They will turn a nice red color.

Place on a platter and put your garnish over the top of them.

Now enjoy your favorite fall wildlife dinner.

Walleye Delight

Walleye Lake of the Woods MN a Delight

Get ready to catch those walleyes and perch through the ice. This combination of lemon juice, basil and other seasonings is fantastic. Maybe even try grilling them while on the lake during hard water season. Recipe by Taste of Home.

Ingredients

  • 1 pound walleye, pike, perch or trout fillets
  • 2 teaspoons butter, softene
    Walleye Lake of the Woods MN a Delight
    Walleye Delight Recipe by Taste of Home.
  • 1 tablespoon lemon juice
  • 1 tablespoon minced fresh basil or 1/2 to 1 teaspoon dried basil
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon garlic salt
  • 1-3/4 cups sliced fresh mushrooms

Directions

  • Coat an 18-in. square piece of heavy-duty foil with cooking spray Place fillets on foil. Spread with butter. Sprinkle with lemon juice, basil, lemon-pepper and garlic salt. Top with mushrooms.
  • Seal foil tightly. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until fish flakes easily with a fork. Carefully remove foil to allow steam to escape.

Cornmeal Crusted Walleye

Walleye cooked with a coating of Cornmeal makes for an excellent taste for your fish and makes a great crust

Byย Taste Of Home Editorial Team

Recipe byย Allen Plungis, Hartland, Michigan

Tested byย Taste of Home Test Kitchen

Yield:4 servings ย Prep: 45 min ย ย Cook:10 min

Ingredients

4 walleye fillets (6 ounces each)

  • 2 large sweet red peppers
    Walleye cooked with a coating of Cornmeal makes for an excellent taste for your fish and makes a great crust
    Walleye with a Cornmeal Crust
  • 4 large ears sweet corn, husks removed
  • 3 tablespoons canola oil, divided
  • 1/2 cup yellow cornmeal
  • 1-3/4 teaspoons salt, divided
  • 1/2 teaspoon white pepper
  • Dash cayenne pepper
  • 1/2 pound sliced fresh mushrooms
  • 3 tablespoons butter

Directions

  1. Broil red peppers 4 in. from the heat until skins blister, about 15 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
  2. Meanwhile, brush corn with 1 tablespoon oil. Transfer to an ungreased 13×9-in. baking dish. Cover and bake at 350ยฐ until tender, 30-40 minutes. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers. Cut corn from cobs.
  3. In a shallow bowl, combine the cornmeal, 1 teaspoon salt, pepper and cayenne. Coat walleye in cornmeal mixture.
  4. In a large skillet, saute mushrooms in butter until tender. Add peppers, corn and remaining salt; saute 2-3 minutes longer.
  5. In another large skillet, fry fillets in remaining oil for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with corn salsa.

Nutrition Facts

1 each: 515 calories, 23g fat (7g saturated fat), 169mg cholesterol, 937mg sodium, 42g carbohydrate (11g sugars, 7g fiber), 40g protein.

ย 

Beer Battered Walleye

Beer-Battered Walleye makes for a great taste when caught in the waters of Lake of the Woods MN

Ingredients

  • Oil for deep-fat frying
  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
    Beer-Battered Walleye makes for a great taste when caught in the waters of Lake of the Woods MN
    Walleyes Cooked in a Beer Batter
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper
  • 1 cup very cold beer or nonalcoholic beer
  • 1 large egg, lightly beaten
  • 4 cod fillets (6 ounces each)
  • Optional: Tartar sauce and lemon wedges

Directions

  1. In an electric skillet or deep fryer, heat oil to 375ยฐ. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off.

Pan-Fried Grouse with Garlic and Herbs

grouse

It’s the season to hunt these beautiful birds and when you’ve completed your hunt, take them home to a very tasty meal. Here’s a great recipe.

This is a go-to recipe when you want something quick and flavorful. The key to cooking ruffed grouse is not to overcook it. The meat is lean, and if you leave it on the heat too long, it can dry out.

Ingredients

2 ruffed grouse breasts

2 tablespoons olive oil or butter

2 cloves garlic, minced

Fresh thyme or rosemary

Salt and pepper to taste

Lemon wedges for serving

Instructions

Heat the olive oil or butter in a skillet over medium-high heat.

Season the grouse breasts with salt, pepper, and fresh herbs.

Add the garlic to the skillet and cook until fragrant, about 30 seconds.

Place the grouse breasts in the skillet and cook for about 3-4 minutes on each side, until golden brown and just cooked through.

Remove from heat and let rest for a few minutes. Serve with a squeeze of fresh lemon juice for a bright finish.

This simple recipe allows the natural flavor of the grouse to shine while the garlic and herbs complement it beautifully.

Southwestern Fried Perch

perch

Ingredients

  • 1 envelope taco seasoning
  • 1 pound lake perch fillets
  • 1 egg
  • 1/2 cup yellow cornmeal perch
  • 1/4 cup all-purpose flour
  • 3 tablespoons canola oil

Directions

  1. Place taco seasoning in a large resealable bag; add perch fillets, one at a time, and shake to coat. In a shallow bowl, lightly beat the egg. Combine cornmeal and flour in another shallow bowl. Dip fillets in egg, then coat with cornmeal mixture. Place in a single layer on a plate; refrigerate for 15 minutes.
  2. In a large skillet, heat oil over medium-high heat. Fry fillets for 2-3 minutes on each side or until fish flakes easily with a fork.

Nutrition Facts

3 piece: 326 calories, 13g fat (2g saturated fat), 155mg cholesterol, 705mg sodium, 25g carbohydrate (0 sugars, 1g fiber), 26g protein.

Grilled Northern Pike

Northern Pike

Ingredients

2 pounds of northern pike fillets

1/4 cup of lemon juice Northern Pike

1 dash of bottled hot pepper sauce

1/2 cup salad oil

2 tbsp parsley cut up

1/2 tsp Worcestershire sauce

1 tsp paprika

1 tsp salt

Instructions

Step 1. Cut pike into 6 pieces.

Step 2. Combine lemon juice, salt, hot sauce, oil, parsley, and Worcestershire sauce in a bowl then mix for 15-20 seconds.

Step 3. Place the 6 pieces of northern pike in a shallow dish and cover with mixture. Marinate at room temperature for 30 minutes. Turn once and marinate for another 30 minutes.

Step 4. Once done marinating, take out pike fillets and set aside. (Do not throw out the remains of the marinade. This will be used later on.)

Step 5. Place fish in a well-greased broiler basket and sprinkle with salt.ย 

Step 6. Grill over medium-hot coals or grill setting Now use the leftover marinade for basting the pike fillets and turn.

Step 7. Grill for 5-8 minutes until the pike flakes easily with a fork.

Step 8. Sprinkle paprika, and enjoy your tasty pike!

ย