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  • Sample 1: Beer Batter, Tartar Sauce, Pinwheel Pikes, Dill Walleye Packets, Smoked Fish, Pickled Fish

  • Sample 2: Beer Batter, Dijon-Dill Dipping Sauce, Fish Marinades, Seafood Sauce, Dry Seasoning, Fish Rubs, Grapefruit Herb Cream for Fish

  • Sample 3: BBQd Walleye Wraps, Honeyed Walleye, Shrimp Stuffed Pike, Baked Fish Au Gratin Topped With Crunchy Bacon Dressing, Oriental Crispy Fish Fillets, Poached Walleye in Wine,

  • Sample 4: Pecan Crusted Pike, Docs Walleye Cakes & Sauce, Baked Walleye with Cream Sauce, Northern Pike Patties, Hungarian Walleye, Pecan Butter Walleye
  • BBQd Walleye Wraps


    5 Walleye fillets, de-boned

    BBQ Sauce of choice

    5 slices Bacon, sliced lengthwise in half



    Slice the walleye fillets in thin lengths and put a slice of bacon on top. Roll up then weave this on a skewer and repeat. BBQ, basting with the sauce often. Soak the skewers in water for 1 hour if wooden.


    Shrimp Stuffed Pike


    4 lb. Pike, de-boned

    3/4 tsp. Paprika

    3/4 tsp. each Salt & Pepper

    1/4 tsp. Ginger

    1 can Shrimp, drained

    250 gm. Cream Cheese

    2 cups Tomatoes, chopped

    1 cup Water

    1/2 cup Onion, chopped

    3 cloves Garlic, minced

    3 tbsp. Butter

    2 tbsp. Flour

    2 tsp. Dill

    5 strips Bacon



    Wash, dry and rub the fish inside and out with the seasonings. Mix the cream cheese, dill and shrimp together. Stuff the fish and skewer closed. Cook the tomatoes, water, onion and garlic in a saucepan for about 20 minutes. Melt the butter and blend in the flour. Cook, stirring over low heat until thick and smooth. Mix in with the tomato mixture and cook another 10 minutes, then strain. Place the fish in a shallow roasting pan and lay the bacon strips over the fish. Top with half of the tomato sauce and bake in a 325 degree oven for an hour, basting during baking. Serve the remaining sauce with the fish.


    Baked Fish Au Gratin Topped With Crunchy Bacon Dressing


    4 Pike fillets, de-boned

    Salt & Pepper to taste

    2 tbsp. each Flour & Butter

    1/2 cup Parsley, chopped

    2 cups Milk

    8 slices Bacon, chopped

    1 1/2 cups dry Bread Crumbs

    1 Onion, chopped

    1 1/2 cups Sharp Cheddar Cheese, shredded



    Place the fish in a baking dish, season with salt & pepper. Bake uncovered for about 15-20 minutes in a 375 degree oven. In a frying pan brown the bacon until nearly crisp then add the onion. Cook until tender and the bacon is crisp. Remove about half of the bacon grease. Add the bread crumbs and parsley to the bacon-onion mixture and mix until coated and crumbly, set aside. While fish is baking add the butter and flour to a sauce pan over medium heat and whisk together them to cook together for about a minute, then add in the milk and cook until it begins to thicken. Add the salt, pepper and cheese to the sauce and stir till the cheese has melted. Pour the cheese sauce over top. Continue baking for another 10-15 minutes or until the fish is done and the topping is crunchy.


    Oriental Crispy Fish Fillets


    4 Walleye fillets, de-boned

    1 tsp. Sugar

    2 tbsp. White Wine Vinegar

    3 cups Soy Sauce

    1 1/2 tbsp. Ginger, minced

    Pepper to taste

    2 Eggs

    1 1/3 cups Bread Crumbs

    1/4 cup Sesame Seeds

    1/2 tsp. Salt

    Cornstarch for dredging

    Oil for frying


    In a small saucepan combine soy sauce, vinegar, ginger, sugar and pepper to taste. Heat the mixture over low heat. Meanwhile pat the fish dry and season with salt and pepper. In a separate dish put the cornstarch, eggs (beaten with the salt) and the bread crumbs combined with the sesame seeds. Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip in the egg mixture letting the excess drip off, and dredge in the bread crumb mixture pressing the mixture to help it stick. In a skillet heat 1/4 inch of oil over moderately high heat and fry the fillets until golden brown. Drain on paper towels.


    Poached Walleye in Wine


    6 Walleye fillets, deboned

    3/4 cup White Wine

    Salt & Pepper to taste

    16 Asparagus, cooked

    1/3 cup Mushrooms, sliced

    3 tbsp. Butter

    1 Egg Yolk, slightly beaten

    3 tbsp. Flour

    3/4 cup Parmesan Cheese

    1 cup Milk

    1/4 cup Green Olives, chopped

    1/2 tsp. Dill

    1/3 cup Cherry Tomatoes, halved

    1/2 tsp. Rosemary

    1 cup Bread or Cracker Crumbs


    Poach the fillets in the wine for about 4 minutes until tender. Drain and reserve wine. Put fish in a buttered casserole dish and season with the salt and pepper. Put the asparagus, tomatoes, mushrooms and olives on top. In a small saucepan melt the butter and stir in the flour. Add the milk and stir until thickened. Stir in the egg yolk and whisk until it returns to boiling. Remove from heat and pour in the reserved wine. Pour over the fish and vegetables. Combine the bread crumbs, parmesan, dill and rosemary then sprinkle evenly. Bake at 350 degrees for 40-45 minutes.


    Honeyed Walleye


    2 Eggs

    2 tbsp. Honey

    4 cups Saltines, crushed

    Salt & Pepper to taste

    8 Walleye fillets, de-boned

    1 cup Oil


    Beat the eggs and honey together and set aside. Combine the crackers and seasoning. Dip the fish in the egg mixture then coat with the crumbs and put fillets in the hot oil for4-6 minutes per side or until done. The flavour adds a mild sweetness to the fish and is delicious!



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