Walleye Recipies?? List them.....

[Old Man]

Fritos Fillets Serves 6.

 

2 1/4 lbs any freshwater fish fillets, skin removed cut in half crosswise.

3 cups beer, divided

1 tablespoon fresh lemon juice

vegetable oil

2 eggs beaten

1 tablespoon olive oil

2 cups finely crushed Fritos corn chips

2 tablespoons grated Parmesan cheese

1 teaspoon cayene.

 

Arrange fillet, slightley overlapping in a 13x9 “ baking dish. Pour 2 1/4 cups beer and the juice over fillets. Cover with plastic wrap and chill 1 hour.

In deep-fat fryer or deep skillet heat 2 inches vegetable oil to 375. Drain and discard beer mixture from fish. Pat fillets dry with paper towel.

In medium mixing bowl, combine remaining 3/4 cup beer, the eggs and olive oil. In shallow dish, combine remaining ingredients. Dip fish first in beer mixture, then dredge in Fritos mixture to coat. In hot oil fry fish a few pieces at a time for 3 to 4 minutes or until golden brown turning over once. Drain on paper towel lined plate.

[Old Man]

Chinese Fried Fish with Sweet & Sour Sauce

 

Serves 6.

 

2 ½ lbs nother pike or substiture fillets (I used walleye)

 

Marinade:

1/4 cup white wine

2 green onions, thinly slice

2 teaspoons soy sauce

4 slices peeled fresh gingerroot

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1/4 cup snipped dried black or shiitake mushrooms (I used plain white mushrooms, they work just as well)

½ cup hot water

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Sauce:

½ cup cold water1/3 cup sugar

1/4 cup plus 1 tablespoon apple cider vinegar

3 tablespoons catsup

1 tablespoon sesame oil

1 ½ teaspoons cornstarch

1 teaspoon salt.

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1 cup cornstarch

Vegetable oil

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2 tablespoons vegetable oil

1/3 cup sliced green onions (cut into 1 ½ “ lengths)

1/3 cup grated fresh gingerroot.

2 - 3 hot chili peppers, seeded and chopped. ( I used 1 tbsp chili flakes)

 

Arrange fillet in single layer in 13x9 inch baking dish. In 1 cup measure, combine marinade ingredients. Pour over fillets, turning fillets to coat,

cover with plastic wrap and chill at least 30 minutes, turning fillets over once or twice.

Place mushrooms in small bowl (if using dried) pour hot water over and let soak 30 minutes. Drain and discard liquid, set mushrooms aside.

 

Combine Sauce ingredients in 2 cup measure and set aside. Place 1 cup cornstarch in shallow dish, dredge fillets in cornstarch to coat.

 

Heat ½ inch vegetable oil in 12" skillet over medium heat. Add fillets. Fry 6-8 minutes or until golden brown turning over once. Remove fillets from skillet place on serving platter. Cover to keep warm. Set aside.

 

Drain and discard oil from skillet. Wipe skillet with paper towels. In same skillet heat 2 tablespoons vegetable oil over medium heat. Add mushrooms, onions, gingerroot and peppers(or pepper flakes if using) Cook for 1 minute.

 

Stir in sauce mixture. Cook over medium heat for 1 ½ to 2 ½ minutes or until misture is thickened and translucent, stirring frequently. Spoon over fish.