Smoke detector.) Coat fillets evenly with the seasoning mix, Outside unless ya’ll enjoy a sooty house and an unrelenting (This should be done under a commercial hood or Iron skillet over high heat until a white ash is noted on theīottom. Mix first 8 ingredients in a small bowl and set aside. Place pan over high heat and boil until liquid is thickenedĪnd reduce to about 1/3. To oven and bake just until the thickest part of the fishįlakes with a fork.(about 30 minutes) Carefully transfer fish Place roasting pan over medium high heat. Sear fish on bothĪdd garlic to pan and set aside off heat.Ībout 25 minutes before serving, preheat oven to 350 degrees. Heat oil in large shallow roasting pan over Sprinkle flour over large piece of waxed paper. Submitted By Amiee Capistrant, Oxford Michigan Dip fish in milk egg mixture: roll in crackers. Roll crackers in freezer bag, with rolling pin until fine. Oil for frying (olive oil or yellow crisco) Place packages on grill about 5″ from moderately hot coals. bring foil up over food: close all edges with tight double folds. Combine remaining ingredients: pour sauce over fish. Place portion of fish on foil: top with green peppers and onions. Cut pieces of heavy-duty aluminum foil, 12 X 12 inches each: grease lightly. Serve with sauteed chopped celery and scallions. Drain on paper towels: place on heated platter. Heat fat in medium skillet: fry cakes until crisp and brown on outside. Roll each cake in extra crumbs to coat outside. Add enough cornflake crumbs so fish cakes shape easily. Mix egg, lemon juice, onion, and seasonings in bowl: toss with fish. Add fish, salt, pepper and potatoes: stir once. Add celery and onions: simmer until onions are soft. Put tomatoes and butter in medium skillet: bring to boil. Yield 2 or 3 servings.įAST FISH DINNER (microwaveable too) 2 cups canned tomatoes drained (1#) Bake at 350 degrees, 30 to 35 minutes, until the fish flakes easily. Arrange tomato on onion mix, pour wine over all. Top fish with mixture, include oil from skillet. Heat oil in small skillet: fry onion and garlic until limp. Sprinkle with parsley, lemon juice and salt. (Use more or less dill to suit your taste.)īAKED WALLEYE FILLETS (microwaveable too)ġ clove garlic, minced 1 tablespoon lemon juiceĪrrange fish in 8 or 9 inch square baking dish. A sauce to serve with cakes can be made with 1/4 cup mayo and 1/4 cup sour cream and 2 Tbsp. Form into patties and coat each side with cracker crumbs like you would for salmon patties. Mix into walleye and add all other ingredients except the cracker crumbs. driedįew drops of hot pepper sauce (more or less if you want) It also works well for smaller fillets.ġ pound cooked (microwave) walleye fillets, flakedġ stalk celery, chopped (more if preferred)ġ/4 cup onion, chopped (more if preferred)ġ Tbsp. Here is a great recipe for your large Walleye fillets. Of course, the Walleye was better than the Sheepshead but the Sheepshead did taste like normal fish and everyone ate. My kids are very picky eaters and all 5 of them ate the fish last year when I made it this way. It rather adds a lot of flavor) You could add Tabasco instead of the Red Hot if you’d like to put a more authentic Louisiana twist on it. (It really does not make it hot tasting if you put it on before cooking. You can cook it at this point or you can add Frank’s Red Hot sauce if you like more flavor and spice. We then sprinkle some McCormick Chicken Herb seasoning on it. We put melted butter and lemon on the fish. We used it on Walleye and Sheepshead (Believe it or not) First of all we filet the fish (No bones, no skin) and we put it in foil because we cook it on the grill. If you have a favorite recipe, and would like it included on this page, Please E-Mail it to got a very simple one that my kids love. Here are a few of our favorite Walleye or Perch recipes.
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