Walleye Recipes | Stray Cat Fishing Charters Lake Erie / Monroe, MI (2024)

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Prep Time

20 min

Cook Time

1 hr

Ingredients

1. 1 1/2 lbs Walleye
2. 3 cloves garlic, divided
3. 2 tablespoons extra-virgin olive oil, divided
4. 2 small fennel bulbs, trimmed, cored and thinly sliced
5. 1 large onion, sliced
6. 6 small all-purpose potatoes, such as Yukon Gold, peeled, halved and thinly sliced
7. 1 14-ounce can plum tomatoes, drained and chopped, juice reserved
8. 1/4 cup water
9. 1 teaspoon salt, divided
10. 1/4 teaspoon freshly ground pepper
11. 3 tablespoons fine dry breadcrumbs (see Tips)
12. 2 teaspoons fennel seeds, crushed
13. 1 teaspoon freshly grated lemon zest

Instructions

1. Preheat oven to 450°F.
2. Mince 2 garlic cloves and place in a small bowl. Whisk in 1 1/2 tablespoons oil and anchovy paste, if using. Combine fennel and onion in a 9-by-13-inch (or similar-size 3-quart) baking dish; add the garlic mixture and toss to coat.
3. Roast the fennel mixture, uncovered, stirring occasionally, until softened, 20 to 25 minutes.
4. Add potatoes, tomatoes and their juice, water, 3/4 teaspoon salt and pepper. Cover tightly with foil and bake until the potatoes are tender, 35 to 40 minutes more.
5. Meanwhile, mince the remaining garlic clove and place in a small bowl. Add breadcrumbs, fennel seeds, lemon zest, the remaining 1/2 tablespoon oil and 1/4 teaspoon salt; season with pepper. Mix with your fingers until blended.
6. When the potatoes are tender, place fish on top of the vegetables and sprinkle the breadcrumb mixture over all. Roast, uncovered, until the fish is opaque in the center and the breadcrumbs are browned, 10 to 15 minutes. Serve immediately.

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Prep Time

10 min

Cook Time

15 min

Total Time

30 min

Ingredients

1. 4 walleye fillets
2. 6-9 tablespoons melted butter ( I usually melt a little extra for basting at the end )
3. 2 lemon halves
4. 2-3 tablespoons finely chopped onions
5. One third to one half cup sliced mushrooms
6. Salt and pepper
7. Dip the fish in the melted butter

Instructions

1. Transfer to a shallow baking dish where you will squeeze on the lemon juice (both sides and to taste) and salt and pepper to taste
2. Place onions and mushrooms on top of the fillets
3. Spoon most of the remaining melted butter over the top leaving just a little for basting at the end (Basting at the end is optional)
4. Insert into preheated oven at 350 degrees for approximately 15 minutes
5. Do not overcook. when the fillets flake easily they are done
6. Remove from oven and serve with rice. I prefer wild rice. It’s easy to make and will stay warm in the pan while you are preparing the fish.
7. Add a fresh salad and you have a very delicious meal

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Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Ingredients

1. 1 c. grated Parmesan cheese
2. 1/2 c. butter or margarine, softened
3. 6 tbsp. mayonnaise
4. 6 green onions, finely chopped
5. 112 tsp. Worcestershire sauce
6. generous dash of Tabasco sauce

Instructions

1. Place cheese, butter, mayonnaise,
2. green onions, Worcestershire sauce,
3. and Tobasco sauce in a bowl and
4. mix thoroughly. This mixture can
5. be prepared 24 hours in advance and
6. refrigerated; soften at room temperature
7. before using.
8. • Preheat the broiler. Meanwhile,
9. poach walleye fillets, two or three
10. at a time, in a skillet of lightly simmering
11. water for 4 to 5 minutes.
12. Gently lift fillets from the water with
13. a slotted spatula and set aside on a
14. plate to drain.
15. • Place the fillets in individual au
16. gratin dishes or in a baking pan large
17. enough to hold them in a single layer.
18. Spread 2 tablespoons of the cheese
19. mixture over each fillet. Broil for
20. 2 or 3 minutes or until the cheese
21. mixture browns and the fish flakes
22. easily when tested with a fork. If
23. using a baking pan, carefully lift fillets
24. from the pan and place on serving
25. plates; spoon some of the pan
26. juices over each serving .

Notes

1. This is one of my favorite recipe's

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Prep Time

15 min

Cook Time

35 min

Ingredients

1. 2 pounds walleye fillets
2. 1 teaspoon salt
3. dash pepper
4. paprika
5. 2 tablespoons olive oil

Cheese Stuffing

1. 1 cup chopped onion
2. 1/4 cup vegetable oil/olive oil
3. 2 cups toasted or dry bread cubes
4. 1 cup grated Cheddar cheese
5. 2 tablespoons chopped parsley
6. 2 teaspoons powdered mustard
7. 1/2 teaspoon salt
8. dash pepper

Instructions

1. In cold water rinse fillets and dry excess
2. water away with paper towel. Use olive oil
3. to coat a 12 x 8 x 2" glass dish, place half of
4. the fillets in the bottom. Cover with the
5. stuffing mixture, then cover with the
6. remaining fillets. Coat with olive oil then the
7. paprika. Bake 350 degrees for 30 to 35
8. minutes or until fish flakes easily when
9. tested with a fork.

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Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Ingredients

1. 2 lbs walleye fillets
2. 2 eggs, well beaten
3. 3 garlic cloves
4. pepper
5. salt
6. flour
7. cracker crumbs
8. cooking oil
9. 1/4 lb. butter

Instructions

1. Season fish with salt and pepper and dredge in flour, shaking off excess. Place beaten eggs in a pie plate. Put crumbs in a pie plate or on waxed paper. Dip the fish first in egg, then roll in crumbs. Heat the oil in a heavy skillet and fry until the fish tests done and is golden brown. Remove to a warm platter. Place the butter in the same skillet, add garlic and cook until golden. Pour over the fish.

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Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Ingredients

1. 6 Walleye fillets (about 1 1/2 pounds)
2. 15 ounces tomato sauce
3. 2 tablespoons fresh parsley -- chopped
4. 1 teaspoon Italian seasoning
5. 1/2 teaspoon dried basil
6. 1/4 teaspoon salt
7. 1/8 teaspoon pepper
8. 4 ounces mozzarella cheese -- shredded

Instructions

1. Place walleye in a greased shallow 3-quart or 13-in. x 9-in. x 2-in.baking dish. Combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over the fish. Bake, uncovered, at 350 degrees for 15minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork.

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Prep Time

30 min

Cook Time

10 min

Total Time

40 min

Ingredients

1. 2 pounds walleye fillets
2. 1 cup Lawry's Herb & Garlic with Lemon Juice Marinade
3. 1 teaspoon Lawry's Seasoned Salt
4. 1 teaspoon Lawry's Lemon Pepper
5. 1/4 cup butter
6. 2 tablespoons horseradish
7. 2 teaspoons fresh dill, minced

Instructions

1. In a resealable plastic bag or container, place the fish fillets and Lawry's Herb & Garlic with Lemon Juice Marinade. Marinade in refrigerator for 30 minutes. Remove fish from marinade and drain; sprinkle with Lawry's Seasoned Salt and Lemon Pepper, to taste. Spray grill with non-stick cooking spray; cook on hot barbecue grill or in hot broiler 3 to 5 minutes per side, or until fish flakes. In a small saucepan, melt butter. Remove from heat, stirring in horseradish. Spoon mixture on fillets; sprinkle with dill and serve.

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Prep Time

10 min

Cook Time

25 min

Total Time

40 min

Ingredients

1. 4 bacon strips, halved
2. 1/4 cup chopped onion
3. 2 celery ribs, finely chopped
4. 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed or 1 cup imitation crabmeat, flaked
5. 1/4 cup butter, cubed
6. 4 cups crushed seasoned stuffing
7. 1-1/2 cups boiling water
8. 1/2 teaspoon salt
9. 1/8 teaspoon pepper
10. 1/8 teaspoon cayenne pepper
11. 4 walleye fillets (about 8 ounces each)

Instructions

1. In a large skillet, cook bacon over medium heat until crisp; remove to paper towels; drain. In the same skillet, saute the onion, celery and crab in butter until vegetables are tender. Transfer to a large bowl; add the stuffing, water, salt, pepper and cayenne; toss to moisten.
2. Place fillets in a greased 15-in. x 10-in. x 1-in. baking pan. Spoon stuffing mixture over fillets; top each with two pieces of bacon. Bake, uncovered, at 425° for 20-25 minutes or until fish flakes easily with a fork.

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Prep Time

35 min

Cook Time

12 min

Total Time

45 min

Ingredients

1. 4 walleye filets
2. 1 C. Lawry's Lemon Pepper
3. with Lemon Juice Marinade
4. 2 Tbl. vegetable oil
5. 2 Tbl. butter or margarine
6. 1 Tbl. grated lemon peel
7. 1 C. bread crumbs
8. 1/2 tsp. Lawry's Lemon Pepper
9. 1/2 tsp. Lawry's Seasoned Salt
10. 1/3 C.light cream or half and half
11. 1/3 C. toasted sliced almonds

Instructions

1. In a resealable bag or sealed container, place filets and Lawry's Lemon Pepper with Lemon Juice Marinade. Marinate in refrigerator for 30 minutes. In a shallow pan, combine bread crumbs, Lawry's Seasoned salt and Lawry's lemon Pepper, mixing well. Remove filets from marinade and roll in bread crumb mixture until completely covered. In a large frying pan, heat oil and butter; add filets and cook for 3-4 minutes on each side, or until golden brown and fish flakes
2. easily. Remove to serving platter and keep warm. Add cream and grated lemon peel to the pan
3. drippings and bring to a boil, stirring constantly until slightly thickened.Spoon over fillets and
4. sprinkle with almonds.

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Prep Time

20 min

Cook Time

15 min

Total Time

45 min

Ingredients

1. 2 lbs. Michigan whitefish or walleye fillets
2. 1/2 cup light oil
3. 1 tsp. salt
4. 2 minced cloves garlic
5. 1 cup freshly grated Asiago cheese (or Parmesan)
6. 1 cup Panko crumbs
7. 8 Tbsp. unsalted butter
8. 1 Tbsp. chopped shallots
9. 4 Tbsp. chopped fresh parsley
10. 8 Tbsp. drained and rinsed capers
11. juice and zest of 1 lemon
12. sea salt & freshly ground pepper to taste

Instructions

1. Preheat oven to 500-degrees.
2. Marinate fish in oil, salt and garlic in a glass dish for 20 minutes.
3. Line a baking sheet with foil.
4. Meanwhile, prepare sauce by combining butter, shallots, parsley, capers and lemon juice and zest in a saucepan. Cook over medium high heat until butter has melted. Keep warm to pour over baked fish.
5. Remove fish from marinade and roll first in cheese and then panko crumbs. Place on prepared baking sheet. Bake 12 minutes or until fish just begins to flake. Serve with Lemon-Caper Sauce.

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Prep Time

15 min

Cook Time

20 min

Total Time

35 min

Ingredients

1. 1 lb+ diced walleye
2. 1 lb smoked sausage
3. 4 medium potatoes diced to small bite size
4. 1 medium onion coarsely chopped
5. 2 stalks of celery chopped
6. 1 large carrot thinly sliced
7. Salt, Pepper, and Garlic to taste
8. 12-14 oz heavy cream
9. 1 can creamed corn

Instructions

1. Saute' cubed, bite sized sausage, then add veggies and water to cover veggies, cook til just tender, add 4 slices of diced bacon and cook for 10 minutes. Add one 13 oz can cream or milk, and 1 can cream corn. Simmer mixture. Add fish and cook 10 more minutes stirring often at medium to low heat.
2. For those who like it hot and spicy, you may add Creole Seasoning to the chowder. The amount is to your own taste. Add 1-2 tablespoons to the mixture when initially cooking the veggies.

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Prep Time

13 min

Cook Time

12 min

Total Time

25 min

Ingredients

1. 1 pound cooked (microwave) walleye fillets, flaked
2. 1 stalk celery, chopped (more if preferred)
3. 1/4 cup onion, chopped (more if preferred)
4. 2 Tbsp. mayo
5. 1 large egg slightly beaten
6. 1 Tbsp. chopped fresh parsley or 1 tsp. dried
7. 1 tsp. fresh lemon juice or bottled
8. Few drops of hot pepper sauce (more or less if you want)
9. 1/2 tsp. salt.
10. 3/4 cup Ritz cracker crumbs
11. 3 Tbsp. Veg Oil

Instructions

1. Sautà onions and celery in the oil. Mix into walleye and add all other ingredients except the cracker crumbs. Form into patties and coat each side with cracker crumbs like you would for salmon patties. Brown in butter or margarine.
2. Serve with lemon wedges. A sauce to serve with cakes can be made with 1/4 cup mayo and 1/4 cup sour cream and 2 Tbsp. chopped fresh dill weed or 2 tsp. dried. Optional: salt to taste. (Use more or less dill to suit your taste.)

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Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Ingredients

1. Roasted Corn Salsa
2. 8 cobs of corn (be sure to keep the husks)
3. 2 red peppers, finely chopped
4. 3 green onions, diced
5. 1/4 cup parsley, chopped
6. 2 tsp garlic, minced
7. 1/3 cup lime juice
8. 1/4 cup red onion, diced
9. 1/4 cup carrots, shredded
10. 1/4 cup olive oil
11. 2 tsp worcestershire sauce
12. 2 tsp hot sauce
13. 1 tsp salt
14. 1 tsp fresh ground pepper
15. For the Walleye
16. 1/4 cup butter, softened
17. 1 tsp lime zest
18. 8 fillets of walleye
19. salt & peppper

Instructions

1. Pre-heat your oven to 350°F. Place each cob of corn in the microwave for 4 minutes each. This will help to cook the corn and soften the husks. Once each cob has been ‘cooked’ in the microwave, cut the kernels off the cobs (set the husks aside) and place kernels in a glass baking dish. Put the kernels into the oven for 30 minutes, until they become golden brown. Mix the remaining ingredients together for the Roasted Corn Salsa, adding the corn once it’s been roasted.
2. For the fish, start by making a citrus butter. Melt the butter and lime zest in a medium sauce pan for 5 minutes over a low simmer, allowing the lime to infuse into the butter.
3. Place two fillets on 2-3 overlapped corn husks. Top fillets with 1 tbsp of the citrus butter, salt/pepper and the Roasted Corn Salsa (roughly 1/4 cup). Fold the husks together and tie securely with cooking string. If the husks aren’t large enough to wrap around, add two additional husks on top. All the fish and salsa should be enclosed with the husks.
4. Place the husks on a parchment lined cookie sheet and bake at 375°F for 25 minutes until the fish becomes flaky.

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Prep Time

5 min

Total Time

15 min

Ingredients

1. 2 1/4 pounds walleye, skinned
2. 2/3 cup all purpose flour
3. 1 teaspoon paprika
4. 1/4 teaspoon salt
5. 1/4 teaspoon pepper
6. 1/4 teaspoon garlic powder
7. 1/4 teaspoon onion powder
8. 2 eggs, beaten
9. 2 cups instant potato buds or flakes
10. Vegetable oil

Instructions

1. In shallow dish, combine flour, paprika, salt, pepper, garlic powder, and onion powder. Place eggs in small mixing bowl. Place potato buds in second shallow dish. Dredge fillets first in flour mixture, then dip in eggs, and then dredge in potato to coat. In 12 inch skillet, heat 1/4 inch oil over medium heat. Add fillets. Fry for 4 1/2 to 7 minutes, or until golden brown, turning over once. Drain on paper towel lined plate. serve with lemon wedges and tartar sauce, if desired.

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Prep Time

10 min

Total Time

15 min

Ingredients

1. 4 Walleye fillets
2. 1/4 cup flour
3. Salt and freshly ground pepper
4. 1 tablespoon olive oil
5. 3 tablespoons cold butter, cubed
6. 2 tablespoons fresh lemon juice
7. 1 tablespoon chopped parsley

Instructions

1. Place flour, salt, and pepper in a shallow bowl. Dredge fish one piece at a time into the flour, shaking off the excess. In a medium skillet, heat oil and 1 tablespoon butter over medium-high heat. Add fillets and cook 2-3 minutes on each side or until fish flakes with a fork. Transfer to a plate a keep warm. Add lemon juice to the skillet. Whisk in the butter until thickened. Pour sauce over the fish and sprinkle with parsley. Serve with your favorite veggies, and roasted potatoes

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Prep Time

30 min

Total Time

10 min

Ingredients

1. 8 ounces skinned walleye, sole or tilapia fillets, thawed if frozen
2. 1/2 cup dry white wine
3. 1 egg, lightly beaten
4. 1 cup panko (Japanese-style bread crumbs)
5. 1/2 cup cooked wild rice
6. 1/4 cup finely chopped onion
7. 2 tablespoons finely chopped red sweet pepper
8. 2 tablespoons canola oil mayonnaise or regular mayonnaise
9. 1 tablespoon Dijon-style mustard
10. 1 tablespoon Worcestershire sauce
11. 1 teaspoon lemon juice
12. 1/4 teaspoon salt
13. 1/4 teaspoon ground black pepper
14. 2 tablespoons canola oil
15. 1/4 cup canola oil mayonnaise or regular mayonnaise
16. 1/2 teaspoon lemon juice
17. 1/2 teaspoon prepared wasabi paste
18. 1/2 teaspoon sugar
19. 1/4 teaspoon soy sauce
20. Salt and ground black pepper

Instructions

1. Rinse fish; pat dry with paper towels. In a 2-quart baking dish, pour wine over fish. Bake in a 450 degrees F. oven, uncovered, 4 to 6 minutes per 1/2-inch thickness of fish, until fish flakes when tested with a fork. Drain and break into pieces.
2. In a medium bowl combine fish, egg, panko, cooked wild rice, onion, red sweet pepper, 2 tablespoons mayonnaise, the mustard, Worcestershire sauce, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into six 3/4-inch patties (about 1/3 cup each). Place patties on a baking sheet, cover and chill 2 hours.
3. In a 12-inch skillet, heat canola oil over medium heat. Add patties to skillet and cook 10 minutes, or until golden brown, turning once. Serve cakes with Wasabi Dressing.
4. Wasabi Dressing: In a small bowl combine 1/4 cup mayonnaise, 1/2 teaspoon lemon juice, the wasabi paste, sugar, and soy sauce. Season to taste with salt and pepper.

Notes

1. Chill 2 hours