My favorite recipe for Walleye has always been pan fried in about an inch of good fresh vegetable oil. The Question has always been, just what do I put in the flour for seasonings? Well, the following is the way I like to do Walleye or Perch in the pan.

• Cast Iron Fryin' Pan
• Good Vegetable Oil
• FISH
• Nice Dustin' Flour "I like Drake's best"
• Seasonings "I use Lawrey's seasoned salt, garlic salt, onion powder, black pepper, and ground red cayenne pepper.

Now since we aren't building a nuclear plant here, the way I mix all these ingredients isn't exactly rocket science. Take enough flour to do the amount of fish you have and put just enough Lawrey's in it to give it a light orange color. Then take the garlic salt, onion powder, and black pepper and use your own judgement as to how much of the ingredients you may like. Me being Polish, I can't get enough garlic. Then last but not least the cayenne pepper. WARNING, USE WITH CAUTION!! To me, this makes or breaks this recipe. The key, "Know Your Audience". You've heard the saying "Some like it hot", well that would be me.

Dredge fillets through the flour, shake off any excess, place in the pan and cook til golden brown on both sides. Remember to turn gently because Walleye is a tender fish and can break apart easily when turning.

ENJOY

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Sandy's Bacon Fish

Submitted by:Sandy

I started using this receipt 30 yrs. ago for northern pike I'd catch here at home on White Creek, and the Cass River.

• One large fish:
• put'em on a sheet of foil.
• lay strips of bacon in center
• some onion
• and a bay leaf
• salt to taste
• wrap'em up good in the foil.
• Bake'em in a low setting oven till done.
• Or on grill

Enjoy

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Canned Salmon

Submitted by: D Troutman
• pint canning jars "Kerr" sterilized in boiling water
• pack tightly to 1/2" from top with chunks of salmon
• add 1 Tbs vinegar
• 1 Tbs ketchup
• 1 tsp salt
• install Kerr top snugly
• Put jars in pot covered with water and boil for 2 hours, or pressure cooker for 1 1/2 hours
• let cool in same water, then store for future use.
• for best taste, refrigerate before opening.
• Optional, add other spices, such as pepper, garlic, onion, jalapenos ,etc.

*EDITORS NOTE* Always follow proper canning procedures for the product you are preparing!!!

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Capt. Ron's Barbequed Walleye

Submitted by: Capt.Ron Horton

Use good heavy aluminum foil. Put fish fillets on foil with edges of foil turned up.

• Put in 1/2 stick butter
• Seasoning salt
• Fresh ground pepper
• Enough lemon juice to cover bottom of foil
• Sprinkle with parmesian cheese
• Add sliced onion and green pepper

Close up with another layer of foil on top, taking care to crimp and seal the edges of the foil! Barbeque for 7 minutes on each side and poke holes in the foil to let the juices run out. SERVE HOT!!

Chef's comments: This is different but I think you'll enjoy.

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Troutman's Smoked Salmon Cream Cheese Spread

• 1 Lb Smoked salmon broken apart into mixing bowl
• Run electric mixer to break up fairly fine
• add 1/4 cup lemon juice
• add 3 Lbs low fat phillie creamed cheese and mix well with electric mixer
• Put in creamed cheese tubs and freeze for future use

Chef's comments: Guaranteed you will love it!

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Bob Keeney's Healthy Walleye Recipe

• Walleye fillets
• Your favorite salsa
• Shredded cheese or low fat shredded cheese, if your a real healthy eater.
• Put the walleye fillets in aluminum foil and cover them with salsa.
• Close up the foil tight and cook in oven, or on grill, or even shore lunch.
• Oven takes 15 minutes at 350 degrees.
• Open the foil and cover with the shredded cheese, put it back over heat uncovered.

Chef's comments: I personally like my walleye fried with egg, Drakes, and butter flavored Crisco, but this recipe is a close second and real quick meal.

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Troutman's Very Best Fresh Fish Recipe

The very best way to prepare fresh fish (caught the same day) is very simple:

• Hot fire
• Cast iron fry pan
• 1/4" Canola oil
• Heat to sizzling
• Lay in the filets skin side up
• Sprinkle liberally with garlic powder, Lawreys Lemon Pepper seasoning (the secret), then Oregano.
• Fry hot for a minute or two
• Flip over and apply more Lemon pepper
• Fry hot for another minute or two until it will just start to apart with a fork (dont overcook).
• Eat immediately, while still hot.

It don't get no easier or better than this. P.S. Works best at a campsite at lake side. I do this with Walleye, Lake Trout, Bass, Pike, etc,.

Sauce Anyone?

For a great no-fat Tartar sauce try this:

Mix together roughly:

• 16 oz No-fat Miracle Whip
• 8 oz sweet relish, squeeze most of the liquid out of the relish before mixing with the Miracle Whip. Otherwise the finished product will be too runny.
• Enough Ketchup to give a pink color.

Spread on bread and lay a filet on it for an open face sandwich or just spread it on fish. Tastes like Kraft Sandwich Spread.

Chef's comments: Enjoy!!

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Shooter's Tangy Walleye

This recipe can be used for baking walleye fillets in an oven or as I prefer them in a cast iron skillet over a bed of hot campfire coals.

Ingredients as follows:

• Fresh Walleye
• 2 - Eggs
• Mrs.Dash
• 1/2 stick of real butter
• 1 packet of Hot & Spicy Pork Shake & Bake

Take the eggs and beat them in a bowl, Mrs.Dash can be added to the eggs or sprinkled directly onto the walleye fillets. Put the hot & spicy pork shake & bake into a plastic bag. Take the fillets and dip into the bowl with the beaten eggs, making sure to cover well.

Then, drop them into the bag with the shake & bake and shake well. Skillet or baking pan can be prepared by rubbing with stick of butter, so as to coat the bottom well.

They can be baked in a pre - heated oven @ 350 deg. until the flesh flakes away when forked. Or in a well seasoned cast iron skillet, preferably a GRISWOLD # 10, over hot coals until cooked!!

What a nice tangy flavor, thats not too hot, but still requires the company of an ice cold beverage. This recipe also works good with Salmon, Crappies, Pike, Trout, Catfish and Bass etc.

You will find the hot & spicy shake & bake in any store that carries the brand, if its not on the shelf they will be able to order it for you!! By the way this recipe was discovered by mistake, while cooking crappie fillets over an open fire on the beach of Roosevelt Lake in Arizona in 1991.

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Tina's Special Baked Walleye

Ingredients as follows:

• 2 walleye filets
• 1/4 cup olive oil
• 3 minced garlic cloves
• 2 Tablespoons capers with their juice
• 2 Tablespoons parmesan cheese
• 3 Tablespoons Italian breadcrumbs
• dash of red pepper or Paprika

Heat oven to 350 degrees Place walleye filets in pyrex baking dish Put aside In a small frying pan heat the oil stir in the minced garlic saute for 2 minutes medium heat add capers heat thoroughly.

Spread the olive oil mixture over the fish filets, top with breadcrumbs, parmesan cheese and red pepper. Bake uncovered for 25 minutes or until fish is flakey. Serves two.

Tina Romanick

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Walleye, Perch, flounder or any mild fish

Ingredients as follows:

• Electric fryer (or cast iron fry pan) with oil and aprox. 4 tabls. butter flavored Crisco
• Prepared filets, cut in serving size.
• 2 beaten eggs.
• Add the salt that would be used for seasoning to the egg wash. It not only flavors the fish but thins the egg wash.
• One package of Japanese Bread Crumbs. Place approx. one cup of bread crumbs in a shallow pan, add garlic powder &
• lemon pepper to Japanese bread crumbs.

DO NOT attempt to place a number of fillets in a bag and do all at one time. The bread crumbs absorb moisture quickly and become soggy.

Dip the fish in the egg wash, coat in prepared Japanese Bread Crumbs. Deep fry until golden, drain on paper towels and enjoy.

Dick & Betty Knoll

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The Dartman does know fish!!

Here are two great recipes that are a change from the traditional deep fried fish. Both work well with walleye and perch!

#1

• Preheat oven to 425 degrees
• Spray glass baking dish with non stick spray,sprinkle dry bread crumbs right on bottom of dish.(1 or 2 tablespoons)
• Arrange fish fillets over entire dish(do not layer)add salt and pepper in a seperate bowl;mix 1 cup potato chip crumbs and one half cup parmesian cheese.
• Sprinkle mixture generously over fish
• Drizzle the top with 2 tablespoons melted butter.
• Bake for 15 minutes

Enjoy

#2

• Preheat oven to 425 degrees
• Spray glass baking dish with non stick spra,sprinkle dry bread crumbs right on bottom of dish(1 or 2 tablespoons) arrange fish fillets in dish;add salt and pepper
• Brush fillets with blended(not creamy) italian dressing;be liberal,but don't completely drown them in dressing
• Cover with grated chedder cheese(about 2 cups)
• Then cover with potato chip crumbs(about 2 cups)
• Bake for 15 minutes

most excellent; enjoy

Dartman

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Good Supreme Walleye Recipe

• Prepare a nice fresh 3-4 lb walleye fillet. Nicely washed, no blood lines. Leave skin on fillet.
• Spray butter on fillet, and then add a sprinkle of paprika, lemon pepper, a touch of lemon juice on fillet, a couple sprigs of onion.
• Fire up your grill and don’t remove skin of walleye as this will hold the fish together on the grill.
• Make sure to prop open grill top so fish don’t dry out(about 3”).
• This is a very well liked meal served at home and serve with rice of your choosing.

Enjoy

You will not be disappointed!!!!!!!

Rick Rybak

Big Bear Fishing Lures

Bay City, MI. 48706

Boat Name: Big Bear

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“IRISHEYES”……top ‘o the day walleye bites ( not beer batter as you might think, but a good pint is in order!!)

Ingredients as follows:

• ???? lbs of fresh walleye fillet, no skin (the more, the merrier……)
• Cut fillets into 1” lengths.
• Cast Iron Skillet (no substitution)
• Peanut oil
• 1 Package Drakes crunchy fish batter
• 1 Box crushed Corn Flake crumbs
• Garlic powder (not garlic salt)
• All season salt
• Ground paprika

Mix equal portions of Drakes and crushed Corn Flake crumbs. Add . prox 1/3 teaspoon garlic powder, all season salt, and paprika to each cup of dry mix. Lay out 1” fillets on paper towel, dry each piece. Gently roll (don’t hurt ‘ em) each bite in dry mix. Set aside. Heat peanut oil until “drop of water sizzlin’ hot”. Fry to brownish preference. Do not over cook the fish, just cook ‘ em. Set aside to cool slightly.

With pint in hand, tell a story or two with your mates and enjoy eating your crunchy walleye bites……..

Daniel Walsh

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DALE'S FISH CHOWDER/MEAL IN A POT

• 1 ˝ - 2# fish filets, cut in small chunks
• 5 slices bacon cut in small pieces
• 1 Cup chopped onions
• 1 1/2 Cup diced potatoes
• 1/2 Cup diced carrots
• 1/2 Cup diced celery
• 1 Cup frozen peas
• 1 Cup frozen corn
• 28 oz can diced tomatoes
• Can tomato paste
• 1t salt
• 1t pepper
• 1/2t thyme
• 1t garlic powder
• 1t oregano
• 2T Worcestshire
• 1t red pepper, if desired

  Combine corn, peas, carrots, celery, potatoes, tomatoes and spices in large pot.

  Fry bacon, add onions and cook 10 minutes, drain and add to pot.

  In a separate pan bring 2 cups water to boil, add fish and simmer 5 – 10 minutes until near done. Strain fish, pouring only the water into the pot.

  Bring pot to boil, then simmer 45 minutes, adding more water if desired for consistency. Add fish and simmer another 5 minutes.

  Add more spices if desired to taste. Serve in hot bowls with bread on side.

  (4 hearty servings)

  For fishing trips you can prepare everything but the fish, simmer only 30 minutes and then refrigerate or freeze until ready to use. When desired, bring pot to boil again and simmer 15 minutes, while cooking fish, then strain and add fish to pot and simmer 5 more minutes. Add some of the fish water to pot as desired for consistency.

  You can vary the amounts and types of vegetables to suit your taste.

  If you get skunked fishing, dont worry, it even tastes great without them.

  The finished product keeps well in the freezer also.

  Troutman

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  If you have a recipe and would like me to post it, kindly submit it to:

  Recipes@SaginawBayWalleye.Com