Merrill's Kitchen: Best Ways to Cook Fish & other Recipes:
Merrill's Filet du Montréal - Works well with any fish.
1 1/2 cups corn flake crumbs
2 tablespoons Montreal Steak Spice
1 tablespoon Parsley
1 tablespoon Basil
1 tablespoon Lemon Pepper
Adjust to taste as the Montreal steak spice give the fish mix a bit of a bite!
Dip and coat fillets in beaten eggs. Then coat with above mixture and either fry in pan with butter until golden brown or bake in oven with a bit of butter drizzled over all. Approximately 30 mins at 350.
Lemon Pepper, Original and Italian Style Shake'N Bake are great for deep-frying fish. Just clean the Walleye fillets off and make sure they are damp, shake the fish in the mix and deep fry in oil or lard. For a thicker batter coating, dip the fillet in beaten eggs first and then roll in Shake'N Bake. If you are going to use the eggs for a thicker coating, you can also fry the fish in butter.
Eggs & Cracker Crumbs:
A very popular way of cooking fish, which was extremely popular in the 50s and 60s, yet is making a major comeback in popularity is to roll the fillet in flour, then dip in beaten eggs, then roll in cracker crumbs and fry in butter until golden brown.
Flour & Oil:
Many people just roll the Walleye fillet in flour and deep-fry in oil or lard until the fillet is golden brown. This is a quick and easy way but it gets boring if you are cooking it this way every day for your shore lunch. Better have tartar sauce and lemon with this method.
If you go to the seafood section of your supermarket, you will find Clubhouse Tempura Batter, which is the batter you get in Japanese restaurants. Just follow the instructions when making the mix, except add a level teaspoon of salt. Then dip the Walleye fillet in the batter and deep fry until golden brown. You might want to make the batter a little bit thicker than they say in the instructions.
There are a million different recipes for Beer Batter. Below are a couple methods that are popular with fisherman and people that are camping.
Beer Batter Recipe #1:
- 1 cup of pancake flour
- 3/4 cup of beer
- 1 beaten egg
- 1 teaspoon of salt
- Dash of pepper
- Mix and dip fillets in batter. Then drop into hot deep fat (380 degrees). Cook for 2 minutes or until browned.
Beer Batter Recipe #2:
- 2 eggs, separate yoke and the egg white
- 1 tablespoon of oil or butter
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 1-1/3 cups of all purpose flour
- 3/4 cup of flat beer
- Beat egg yolks with oil, salt, and pepper. Add flour and beer to mix. Beat well and refrigerate for 3 1/2 hours. When you are ready to use, fold in stiffly beaten egg whites.
Fresh Walleye taste awesome, especially when you catch them in Northern Ontario.