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Jack Daniel Trout/Salmon Preparation time:
20 minutes
INGREDIENTS 1lb de-boned trout or salmon 1/2 cup teriyaki
1 Tbsp. crushed red pepper 1/4 cup Jack Daniels whiskey 2 Tbsp. honey 1/4 cup
brown sugar 1tsp black pepper 1 green onion sliced 2 cloves minced garlic
INSTRUCTIONS
1) Combine marinade ingredients in a glass or ceramic pan. Place
fish in marinatde. spray broiler tray with non stick vegetable spray. 2) Broil
until outside is seared to a light brown ( 12 - 15 minutes) While meat is
broiling, put marinade into a saucepan. Cook until slightly thickened. 3) Place
fish on serving platter. Pour thickened marinade over.
Serve.
Hitman’s Very Best
Walleye Preparation Time: 30 minutes INGREDIENTS 10 walleye fillets 2
eggs beaten 2 cups Italian seasoned bread crumbs 1 large onion/diced 1 stick
butter/margarine 2 teaspoons Parmesian Cheese INSTRUCTIONS 1) Dip walleye
fillets in egg, then in bread crumbs. Slowly melt whole stick of butter in a
large frying pan. 2) Put onions in butter, lay fillets on top. The butter should
come up the sides of the fish. Cook on high for about 3 minutes. 3) Flip fish
and turn heat to low. Salt and Pepper and sprinkle on the parmesian cheese.
Cover and cook on low for 20 minutes. 4) Use a spatula with holes to take fish
out of fry pan. Serve with lemon wedges.
Honey Fried Walleye/Perch Preparation Time: Less than 30
minutes INGREDIENTS 8 large walleye fillets 2/3 cup Oil 1 egg
slightly beaten 1 tsp. honey 1/4 cup flour 1/2 teaspoon salt 1/4 teaspoon pepper
1/8 teaspoon nutmeg (optional) INSTRUCTIONS Dry fillets on a paper towel. Heat
oil in 10 inch skillet Mix the honey and eggs together. Combine crackers crumbs,
flour, salt, pepper and nutmeg. Dip fillets in egg mixture and then coat with
cracker mixture. Fry until golden brown about 3 minutes each side. Serves
6-8
Easy Walleye on the
Grill Preparation Time: Less than 30 minutes You will need Tin foil
to make “pockets” INGREDIENTS Walleye fillets ( 1 fillet per packet) Butter 1
tablespoon per pocket Bread crumbs 1 tablespoon per pocket Parmesian Cheese -
Sprinkle Salt, Pepper - sprinkle Oregano/ Basil - sprinkle Lemon juice - 1
teaspoon or 2 thin slices of real lemon INSTRUCTIONS Tear tin foil into
rectangles to make pockets Place walleye fillet in pocket Spread butter over the
top Sprinkle, salt ,pepper and Oregano/Basil on top Cover with Bread crumbs
Sprinkle Parmesian cheese on top Place two thin slices of real lemon and/or
juice of lemon. Fold tinfoil over the fillet, carefully ensuring a tight seal.
Place on hot grill and cook 10 - 12 minutes ( do not flip over!) Pull tin foil
open to check doneness. Walleye is fully cooked when it flakes easily with a
fork and fish is white
Canned
Steelhead Preparation Time: Less than 30 minutes You will need:
Pressure cooker/ Jars/lids/ tongs, brush scrubber for bottles INGREDIENTS
Canning salt ( 1tsp per jar) White vinegar ( 1tsp per jar) Trout - see below. 10
bags of fish normal size with no skin will make about 3 batches or 24 jars. 3
bags of fish makes 8 jars 1 bag makes 2 jars INSTRUCTIONS Wash jars and lids in
warm soapy water. Dry and then dip in boiling water to sterilize. 1) Cut fish
into one inch cubes. No skin. 2) Pack fish in jars (firm but not tight and leave
about 3/4 inch from top.) 3) Add 1 tsp of salt, then 1 tsp of vinegar into jar.
4) Put in pressure cooker and raise temp to high. As soon as the steam starts
coming fromt the top of the hole in the lid, start timing for 7 minutes of
steam. This will remove any air locks in the cooker. 5) Turn air cock off and
let it build to 10lbs pressure. Turn heat 1/2 way on the dial once it reachs
10lb. Time at 140 minutes and hold for 10lbs. 6) As the Cooker settles, turn to
about 2 1/2 - 3 on stove and pressure will remain at 10lbs. Do not leave
unattended. 7) Remove the pressure cooker from the stove and release value from
top of cooker. Wait until gauge is back to 0 before removing lid. Be CAREFUL! 8)
Remove jars with thongs and place on towel. Lids should pop once cooled. Wash
jars after cooled so the don’t smell fishy.
Trout Dip Preparation Time: 10 minutes
INGREDIENTS 2 pkg cream cheese 3 Tablespoons of Horseradish 1/4 cup minced
onions Sprinkle of Garlic Powder Enough trout to make consistency of tuna fish
salad/dip INSTRUCTIONS 1) Fully cook or smoke trout. (Canned Steelhead recipe
above works great!) Remove all bones and mudline. 2) Soften cream cheese by
microwaving for 30 seconds. 3) Mix all ingredients together/ Keep refrigerated
4) Mold into the shape of a fish ( if you’d like) Serve with your favorite
appetizer crackers.
Beer
Batter Walleye/Perch Preparation Time: 30 minutes You will need deep
fryer set at 300 degrees INGREDIENTS Walleye/Perch fillets 3 cups bisquick 1 can
of flat beer 2 eggs 3 tablespoons Worchestire 2 tablespoons Hot sauce 1
tablespoon garlic 1 teaspoon Pepper Milk ( add as needed)
INSTRUCTIONS Mix all ingredients except milk to form a batter Add milk as needed
so that consistency resembles pancake batter ( not too runny- must adhere to
fish.) Let sit for about 15 -20 minutes. Dip dry fillets in batter and then
place in hot oil in deep fryer Cook at 300 degrees until light golden brown (
depends on thickness of fillets) Drain on paper towels
Crunchy Fried Walleye Preparation Time: Less than 30 minutes
INGREDIENTS 4 - 5 walleye fillets 1 cup evaporated milk ( canned) 2
cups cracker crumbs salt and pepper INSTRUCTIONS Dip fillets in milk and then in
cracker crumbs In 9 inch skillet, heat oil. Fry a few pieces at a time about 3
minutes each side Drain on paper towels. Keep warm in 175 degree oven. Salt and
pepper to taste. These are some of our favorite recipes we have collected. We
hope you try them and like them. If you have a favorite fish recipe you’d like
to share, we would love to hear about it!
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