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Ingredients:
6 (8-oz.) walleye fillets
1 (16-oz.) bottle Italian
salad dressing
1 (10 3/4-oz.) can tomato
soup
3/4 cup sugar
3/4 cup vegetable oil
1/3 cup vinegar
3/4 tsp. celery seed
3/4 tsp. salt
3/4 tsp. pepper
3/4 tsp. ground mustard
1/2 tsp. garlic powder
In re-sealable plastic bag,
combine fillets and salad
dressing. Seal bag and
refrigerate 1 hour, turning
once. Combine remaining
ingredients as basting
sauce. Place fillets in
well-greased, hinged wire
basket and grill, covered,
over medium coals 3 minutes
on each side, basting with
sauce often. Continue
grilling 8 to 10 minutes,
turning once and basting
with sauce. Cook until
fillets flake easily with a
fork. |
Ingredients:
Walleye fillets
1 egg, beaten
Italian bread crumbs
Butter
Cut walleye fillets into
approximately 1 x 4-inch
pieces. Heat oven to 425° F.
Dip fillet pieces in egg,
then roll in crumbs. Place
on greased baking sheet;
arrange so pieces are not
touching. Brush fillets with
butter. Bake in oven until
fillets turn light brown,
about 20 to 25 minutes.
Serve with your favorite
vegetable and tartar sauce.
Ingredients:
1 lb. walleye fillets
1 Tbsp. lemon juice
2 tsp. butter, softened
1 tsp. dried basil
1 tsp. lemon pepper
1/2 tsp. garlic salt
4 oz. fresh mushrooms,
sliced
Coat 18-inch piece of heavy
aluminum foil with nonstick
cooking spray and arrange
fillets; sprinkle with lemon
juice, margarine, basil,
lemon pepper and garlic
salt. Top with mushroom
slices. Fold and seal foil
tightly over fillets. Grill,
covered, over medium to hot
coals 5 to 7 minutes. Turn
and grill an additional 5 to
7 minutes, or until fish
flakes easily with a fork.
Ingredients:
1/2 cup mashed potato flakes
1/2 cup bread crumbs
3/4 lb. walleye
Egg substitute, equivalent
to 1 egg
2 Tbsp. oil
In large mixing bowl,
combine potato flakes and
bread crumbs. Dip fish in
egg substitute, then in
potato mixture. In a large
saucepan, heat oil over
medium-high heat until hot.
Cook fillet 4 to 5 minutes
or until golden brown.
Ingredients:
6 - 8 fish filets, sliced
thin
1 egg beaten
2 tsp. warm honey
2 cup seasoned breadcrumbs
1/8 cup olive oil
Beat egg with warm honey.
Dredge filets in mixture,
then roll fish in 2 cups of
seasoned breadcrumbs. Fry in
non-stick skillet with a bit
of olive oil till golden
brown.
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