Thanks for the recipes!
I'm pretty basic when it comes to walleye. I rarely bread them. I tend to prefer a bit of lemon pepper and lemon Thyme (we grow our own every summer) sprinkled on my filets and then butter in the pan. When the frying pan is up to temp put in your butter and some fresh garlic. Give it a stir to spread the garlic evenly and drop in your filets.
Since I only season the "up side" before tossing them in the pan the (now) upside needs a little lemon pepper/lemon thyme. Cook to about halfway done, flip once and cook until finished.
When I am bothering to bread, I cut the walleye filets up so the thicker loin meat is separated from the thinner side meat and cut them into smaller chunks. I'll typically cut the loin into two or even three pieces and the same for the side meat. A quick bath in an egg/milk wash and then I use cornmeal seasoned to taste to batter the fish in. I fry it in the frying pan using crisco. Start the thicker pieces first, then drop the thinner pieces in after a bit.
I use the same things for perch.
Mostly these days if I do keep a Pike I smoke them. I have a friend with a really nice smoker that also likes smoked fish!
Fish Recipes
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