Pecan Crusted Pike

 

Pike fillets, de-boned

1 cup Flour

1 cup Pecans, crushed

1/4 cup Butter

1/2 cup Orange Juice

1 cup Cornmeal

Salt & Pepper to taste

4 Eggs, beaten

 

Shake the cornmeal, flour, salt and pepper together.  Dredge the fillets through the egg mixture then through the cornmeal/flour mixture to coat.  Fry over medium high heat in three quarter of the butter until just tender yet cooked through.  Remove the pike to a dish.  Melt the remainder of the butter in a fry pan over medium low heat.  Add the pecans and sauté until browned, add the orange juice and boil until it begins to thicken.  Pour over the fish.  You can experiment using other nuts and citrus juice.

 

Doc's Walleye Cakes & Sauce

 

Cakes:

 

1 lb Walleye, de-boned (leftover or baked at 350 for 10 min)

1 1/2 cups Bread Crumbs

3 tbsp. Mayonnaise

2 tsp. Mustard

2 Eggs, beaten

2 tsp. Parsley

1 tsp. Worcestershire

2/3 cup Onion, minced

Salt & Pepper to taste

Oil for frying

       

Chunk fish and mix all ingredients together and make patties and pan fry in a small amount of oil.

 

Sauce:

 

1 tbsp. Soy Sauce

2 tbsp. Brown Sugar

1 tsp. Rice Wine Vinegar

1/4 cup Mayonnaise

Salt & Pepper to taste

Dash of Cayenne

 

Mix all ingredients together and place in the fridge to allow flavours to blend.

 

Baked Walleye with Cream Sauce

 

4 lb. Walleye, de-boned

Salt & Pepper to taste

1 1/4 cups Sour Cream

3/4 cup Parmesan

3 tbsp. Onion, minced

2 tbsp. Butter

3/4 cup Bread Crumbs

4 tbsp. Lemon Juice

1/2 tsp. fresh Dill, chopped

6 strips Bacon

 

Mix the salt, pepper, onion and butter and rub the walleye inside and out. Lightly grease a baking dish, lay the bacon on the bottom and add the fish on top. In another bowl stir together the sour cream, dill, parmesan, bread crumbs and lemon juice together and spread over top of the fish.  Bake at 350 for 20-25 minutes.   

 

Northern Pike Patties

 

4 lbs. Pike fillets, de-boned, cooked and chopped

4 Potatoes, boiled, mashed

2 Eggs, beaten

8 Green Onions, chopped

Salt & Pepper

1/2 Green Pepper, chopped

1/4 tsp. Tabasco

2 cloves Garlic, minced

1 cup Flour

Spray Oil for frying

 

Mix ingredients well and shape intopatties.  Dip the patties into the flour and fry until browned in a non-stick fry pan sprayed will with oil.  Great way to use up left over fish.

 

Hungarian Walleye

 

6 Walleye fillets

1 cup White Wine

1/2 + 1 tbsp. Butter

1 tsp. Paprika

1/2 Red Pepper, chopped

1 Tomato, diced

1 small Onion, diced

Salt & Pepper to taste

1 tbsp. Sour Cream

 

Preheat oven to 350.  Heat 1 tbsp. of butter in a pot over medium heat and then add the onions, cooking until translucent.  Add the pepper, salt and paprika and stir, then add a half cup of wine.  Reduce heat to low and let simmer for about 15 minutes.  Meanwhile butter an oven proof dish with the remaining 1/2 tbsp. of butter.  Put the fish fillets skin side down in the dish. Add the remainder of the wine.  Cover with foil and put into the oven to bake for 10 minutes.  After 10 minutes remove the foil and turn the fillets.  Bake uncovered for another 10 minutes or until the fish is done.  After 15 minutes of cooking remove the sauce from the heat and puree in a food processor until smooth.  Return to low heat, add the sour cream and mix.  Take fish out of the oven and serve with the sauce.

 

Pecan Butter Walleye

 

4 Walleye fillets, de-boned

2 Eggs

1 cup Milk

2/3 cup Flour

1 tsp. Salt

1 tsp. Paprika

1/4 tsp. Garlic Powder

1/4 tsp. Pepper

8 tbsp. Butter, melted

1 cup Pecans

2 tsp. Lemon Juice

Oil for frying

 

Beat the egg and milk together then mix in the flour and spices.  Dip the fillets in the egg mixture and then into the flour mixture.  Fry in hot oil for 2-3 minutes per side until browned then drain on paper towels. Beat the      butter, lemon juice and a dash of salt together and stir in the pecans.  Serve the sauce over the fish.