Walleye Recipes

Delicious walleye recipes courtesy of Axel's Bonfire.
Blackened Walleye Salad


Breaded Walleye 
Serves 2

Walleye Butter 
2 Tbs. butter
½  tsp. shallots
½  tsp. chives
½  tsp. roasted red peppers
½ tsp. cayenne pepper
½ tsp. granulated garlic 

2 8-oz. walleye fillets
½ cup Ritz crackers, finely ground
1 Tbs. slivered almonds
1 Tbs. butter  

Procedure: Combine all butter ingredients and mix until well blended. Heat skillet on medium and add 1 tablespoon of butter. Place walleye fillet in ground Ritz crackers and coat evenly. Place fillet on hot skillet with skin side up. Cook for 4-5 minutes until the tail starts to curl. Flip walleye and cook for an additional 3-4 minutes until golden brown. Place walleye on serving plate. Top with walleye butter and toasted almonds. Serve with your favorite potato and veggies.

Walleye Fingers
Serves 2

8-oz. walleye 
1 cup Shore Lunch breading 
½ cup buttermilk
¼ cup tartar sauce
1 lemon wedge (garnish)
¼ oz. lettuce or field greens (garnish)
1 tsp. chopped parsley (garnish) 

Cut walleye into half-inch strips, and evenly coat in buttermilk. Remove and immediately transfer to a mixing bowl with Shore Lunch breading. Gently toss to evenly coat. Place walleye strips in a 360°F deep-fryer, or pan fry in canola oil. Cook until golden brown/when walleye has reached an internal temperature of 145°F. Remove from the fryer and drain. Serve with tartar sauce, garnish with field greens, lemon wedge and chopped parsley.

Walleye Sandwich
Serves 1

1 hoagie roll 
¾ cup Shore Lunch breading
6 oz. walleye fillets 
2 slices    tomato
2-3 leaves lettuce
1 lemon wedge (garnish)
2 oz. tartar sauce (garnish) 

Slice the hoagie roll in half lengthwise and set on serving plate. Dip the walleye fillet in batter. Shake off excess batter and place in 360°F fryer or pan fry in canola oil. Cook fillet until golden brown or reaching an internal temperature of 145°F. Remove fillet and drain. Place on bottom half of the hoagie roll. Top with tomato, lettuce and roll.  Garnish with tartar sauce, lemon wedge and your favorite side dish. 

Walleye Cakes
Makes 8 cakes 

2 large eggs
½ cup mayonnaise
½ Tbs. lemon juice     
3 Tbs. cilantro
¼ cup green onion, sliced
1/8 tsp. pepper
½ tsp. salt
3 Tbs. Dijon mustard
¼ cup green chilies, diced
½ Tbs. taco/fajita seasoning
1 ½ cups Japanese panko bread crumbs
1 ¼ lbs. walleye fillets 12/14 

Prepare cakes:
Cut walleye into 3/8 inch chunks; place in refrigerator.  Lightly whisk eggs in mixing bowl. Add remaining ingredients except walleye and bread crumbs. Mix until fully blended. Add walleye chunks and bread crumbs and fold together. Wrap bowl with plastic wrap and place in refrigerator for an hour. After refrigerating, portion the mixture to 3 ½-oz. balls. Form into 1-inch-thick cakes; lightly and carefully dredge in additional crumbs just to cover. Transfer to a sheet tray. Refrigerate for two hours.

To sauté: 
4 oz. butter-flavored soy oil
8 walleye cakes
12 oz. green chili remoulade (see recipe below)
4  Tbs. chopped cilantro
4 ounces Srirachi sauce 

Pour oil on 375°F griddle. Place walleye on griddle, cook until golden brown.  Spoon remoulade onto serving plate. Place cakes on remoulade, serve with srirachi sauce, garnish with chopped cilantro.   

Green Chili Remoulade (perfect over Walleye Cakes)
1 ½ cups mayonnaise
2 Tbs. Dijon mustard
2 tsp. lemon juice
1 ½ Tbs. cholula sauce
½ cups    green chilies, diced
¼ cup green onions, sliced
3 Tbs. cilantro
1 tsp. salt
½ tsp. pepper

Combine all ingredients in mixing bowl; mix until well blended. Refrigerate for two hours.