Recipes for Cooking your fish: Excerpted from ODNR website

Baked Fish

• 1/4 cup butter
• Dash of wine or cooking sherry
• 1 cup grated Swiss cheese
• 1 pound of fish fillets (or more)
• 1/2 cup bread crumbs
• 1/2 teaspoon garlic powder
• 1 teaspoon chopped parsley
• 1/4 cup melted butter
• Lemon wedges

Put butter and wine in a long, glass baking dish. Place in the oven at 400 degrees F until butter is melted. Lay fillets in the pan in a single layer. Mix cheese, bread crumbs, garlic powder, parsley, and melted butter. Top the fillets with this mixture. Return to the oven and bake until the fish flakes easily with a fork, in about 10 minutes. Squeeze a little lemon juice over the top and serve with lemon wedges on the side.

 

Potato Coated Walleye

• 1/2 cup flour
• 1 tsp. Paprika
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• garlic powder
• parsley
• 2 beaten eggs
• 1 cup instant potato flakes
• oil for frying
• 1 1/2 pounds walleye fillets

Combine flour and seasonings in a shallow bowl. Put potato flakes on a plate. Dredge filets in the flour mixture, then dip in eggs, then roll in potato flakes. Heat about 1/2 inch of oil in a large skillet. Fry fillets a couple minutes per side, until golden brown, and drain on paper towel covered plate. Serve with lemon wedges or tartar sauce.

Fancy Fried Bass

• 1 1/2 pounds smallmouth bass fillets
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1/2 cup flour
• butter or margarine
• 1 cup or more sliced fresh mushrooms
• 1/4 cup green onions
• 2 tbls. dry white wine
• 1 tbls. lemon juice

Place the flour on a plate. Sprinkle fillets with salt and pepper, then dredge lightly in flour. Melt about 2 tbls. butter or margarine over medium heat. Fry the fillets until golden brown on each side and remove to a plate, keeping them warm. If necessary add more butter or margarine to the skillet and add mushrooms and green onions. Cook them for about 3 minutes then stir in the wine and lemon juice. Pour this mixture over the fish and serve.

Cajun Fried Wallleye or Bass

• 1/2 cup Bisquick
• 1/4 cup milk
• 1 egg
• 1 cup cornmeal
• 2 tsp. cajun seasoning
• 1/4 tsp. salt
• 1 1/2 pounds walleye or bass fillets
• oil for frying

Whisk together the Bisquick, milk and egg in a medium bowl. Mix the cornmeal, cajun seasoning and salt in shallow dish. Dip the filets into the wet batter first, then dredge in the cornmeal mixture.Fry the fillets in hot oil until golden brown, turning once. Drain on paper towels and serve. Ranch dressing makes a great dipping sauce for this.

Sauteed Steelhead Steaks

• 3 tbls. olive oil
• 4-8 steelhead steaks, about 1 inch thick
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp. basil
• 1 tbls. parsley
• 2 ripe tomatoes, peeled, seeded and chopped
• 1/2 tsp. Salt
• pepper to taste

Heat oil in good sized skillet. Add the steaks and saute for 2-4 minutes, turn and finish cooking. Remove the steaks and keep them warm. Add onions, garlic and seasonings to the skillet and cook for about 2 minutes then add the tomatoes. Arrange the steaks over the mixture, cover and cook over a medium low heat for about 10 minutes, until the fish flakes easily with a fork.

Yellow Perch, Cocktail Style

• water
• salt
• 1/4 of a lemon, sliced
• 1 pound of perch fillets, cut into bite sized pieces
• seafood cocktail sauce

Boil water with salt and lemon added in a 3-quart pan. Reduce the heat to about medium and add the perch pieces. Cook for several minutes, until fish is opaque and beginning to curl up. Remove the fish and drop it into iced water. When fish has cooled completely, drain and serve with cocktail sauce as you would shrimp.

 

Broiled Walleye or Bass

• 1/4 cup lemon juice
• 1/4 cup lime juice
• 1 tsp. minced garlic
• 1/4 tsp ground ginger
• 1 tbls. brown sugar
• 1/4 tsp. pepper
• 1/2 tsp. Salt
• 1/2 tsp. Dill weed
• 1 1/2 pounds fillets

Combine all ingredients except fish and mix well. Place fillets in a large ziplock bag and pour the marinading mixture over them. Push out air and seal the bag. Refrigerate for at least 3 hours, turning the bag over midway. Spray the broiler ban with nonstick cooking spray. Remove the fillets from marinade and place them on the pan. Broil for 8-10 minutes, until fish is firm and opaque, and easy to flake with fork.

 

Orange Walleye

• walleye or other firm fish fillets
• 1 orange, quartered
• butter
• sesame seeds
• garlic powder
• onion powder
• parsley
• Parmesan cheese (optional)

Rub the bottom of a glass bake dish with a small amount of butter or margarine. Lay fillets in one layer in the dish. Squeeze 2 or 3 orange quarters over the fish, then sprinkle sesame seeds, garlic powder, onion powder and parsley over the top. Sprinkle a little Parmesan cheese over the top if desired. Bake in a hot oven, 425 degrees for 10 - 15 minutes, or until fish flakes easily with a fork.

 

Perch Skillet Supper with Orzo

• 1 1/2 cup orzo
• 1 cup minced onions
• 1 tbsp. minced garlic
• 1 tsp. olive oil
• 6 to 10 med. size perch fillets
• 3/4 cup white wine or defatted chicken broth
• 1/2 tbsp. salt
• 1/2 tsp. red-pepper flakes
• 1/2 tsp. dried dill
• 1/2 cup minced parsley
• 1/2 cup grated Parmesan cheese
• Juice from one lemon

Cook orzo in a large pot of boiling water (follow package directions). Fry perch fillets in olive oil about half way done and place on paper towel to dry. Drain pan of old oil. In the same pan with 1 tbsp. olive oil, over med.-high heat, cook onions and garlic for 5 min.Cut perch into small cubes and add to pan. Cook, stirring, for 5 min.Add lemon juice, wine, salt, pepper flakes, and dill and bring to boil and cook for 2 - 3 min. Add cooked orzo, parsley, and Parmesan. Toss well. (This dish is particularly good the next day, just warm and add lemon juice.)

 

Deep Fried Fish Puffs

• 1/2 pound cooked and flaked panfish or other fish
• 1/2 small onion
• 2 ounces self rising flour
• 1/2 teaspoon chopped parsley and/or other favorite herbs or spices
• Salt and pepper
• 2 eggs
• milk
• cooking oil

Mix fish, onion, flour, seasons, and eggs. Add sufficient milk to make a soft consistency. Heat oil until hot. Drop in tablespoons of the fish mixture. Fry until golden brown.

 

Sautéd Walleye with Herbed Butter Sauce

• Butter (softened)
• Fresh dill (chopped)
• Fresh parsley (chopped)
• Chives or marjoram
• Tomato (diced)
• Walleye *Add desired coating to fish

Add dill, parsley, and chives (or marjoram) to softened butter. Mix well. Add fresh ground pepper - set mixture aside. Sauté walleye in butter. Cook 2 minutes per side or until golden brown. In separate pan, sauté diced tomatoes in their own juices. Once warm, remove tomatoes onto serving dish, leaving tomato juice in pan. Add butter herb mixture to tomato juice and melt together. Place walleye onto bed of tomatoes, drizzle herb butter sauce over all. Garnish.

 

Baked Walleye with pecans

• 4-walleye fillets
• Spinach - wilted
• 1 cup chopped pecans
• 1 cup of mayonnaise
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1/2 teaspoon salt

Wilt spinach, drain and spread on a sheet of aluminum foil. Arrange fillets on top of spinach, set aside. Mix together, the mayonnaise, lemon juice, minced garlic clove, ground mustard, salt and pepper and spread over the wallege fillets.
Cover with the chopped pecans. Fold aluminum foil making sure all edges are sealed.Bake at 375 for 20-25 minutes or until fillets flakes easily with fork.

 

Broiled Fish Snacks

• 1 cup of fish, cooked and flaked (Walleye or Perch)
• 1/4 cup diced green pepper
• 1/4 cup diced onion
• 4 or 5 green olives, finely chopped
• 1/2 cup of your favorite grated cheese
• 1/2 teaspoon minced parsley
• Salt and pepper to taste
• 1/4 cup mayonnaise

Mix all the ingredients. Spread about a tablespoon on cocktail rye bread slices or your favorite cracker. Place on a cookie sheet and put under the broiler until cheese starts to bubble. You can dress them up by putting a tiny piece of tomato or pimento and a small slice of olive or green pepper on each. The recipe makes about four servings.

 

Potato Fried Bass

• 1/2 cup flour
• 1/2 cup instant potato flakes/buds
• 1/2 tsp. garlic salt
• 1/2 tsp. onion powder
• 1/4 cup Parmesan cheese
• 2 eggs, beaten with 3 tbls. cold water
• 1 1/2 pounds fillets, bass or your favorite
• oil

Mix the first five ingredients in a shallow bowl. Beat the eggs and water and put in a separate shallow bowl. Heat about 1/4 inch of cooking oil in a large frying pan. Dip the fillets in the egg mixture then roll in flour mix to coat lightly and fry in hot oil. Cooking time will vary with the thickness of the fillets. Turn when the frying side becomes golden brown. Test to see when fish flakes easily with a fork for doneness. This is a very crispy, light batter. Tasty served with tarter sauce or a picante sauce.

 

Perch Chowder

• 4 slices bacon
• 1/2 cup chopped onion
• 1/2 cup diced carrots
• 1/2 cup chopped celery
• juice from half a lemon
• 1 pound perch (or other fish)
• 1 can cooked potatoes, diced
• 1 cup water
• salt and pepper
• 1 cup milk
• 1 can creamed corn

Cook the bacon and reserve two tablespoons of bacon drippings. Place the drippings in a large pan that has a cover. Add onion, carrot, and celery to the pan and cook for about five minutes, stirring. Stir in the fish, potatoes, lemon juice, water, salt and pepper. Bring to a boil, then reduce heat and simmer, covered for about 10 minutes. Blend in the milk and the corn. Stir and heat - do not boil - until heated through. Sprinkle each serving with the crumbled bacon.

Dilled Baked Walleye

• 1 1/2 pounds walleye fillets
• 1/8 cup diced green onions
• 3 tablespoons butter, melted
• 2 tablespoons lemon juice
• 1/2 teaspoon dill weed
• 1/4 teaspoon salt
• 3 tablespoons butter
• 3 tablespoons plus 1 1/2 teaspoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup milk

Heat oven to 450 degrees. Spray non-stick oil in a 13X9 bake dish. Arrange the fillets in the dish. Combine melted butter, diced green onions, lemon juice, dill, and salt and spread over the fillets. Cover with foil and bake for about 25 minutes, until fish is firm and opaque. Drain the liquid from the fish into a 2-cup measure and cover the fish with foil to keep it warm. Add water (or a mixture of water and white wine) to the liquid until you have 1 1/3 cups. Melt 3 tablespoons butter in a saucepan and stir in flour, salt and pepper. Blend in the cooking liquid mixture and milk. Cook, stirring constantly until mixture thickens and bubbles. Pour over the fish and serve.

 

Walleye Chowder

• 1 pound walleye fillets, cut into 3/4 inch pieces
• (any other firm or smoked white fish will work)
• 6-8 oz. piece of salt pork
• 1 3/4 cups chopped onion
• 1 1/2 cup chopped celery
• 1 teaspoon dried thyme
• 1/2 cup crushed saltine crackers
• 1 1/2 pounds potatoes, peeled, cut into 1/2 inch pieces
• 2 cups bottled clam juice (or-chicken stock)
• 1 1/2 cup half and half
• 1/2 cup whipping cream (or 1/2 cup more half and half)
• 1/4 cup chopped fresh dill (or dried dill to taste)

Stir salt pork in heavy dutch oven or medium stock pot on medium to low heat about 20 minute until rendered. Discard pieces. Add chopped onion, celery and thyme, simmer until golden brown.Add finely crushed crackers and stir 3 minutes or until browned. Add clam juice or chicken stock, potatoes and bring to boil. Reduce heat and simmer about 15 minutes or until potatoes are tender. Add walleye and simmer for another 5 minutes or until cooked through. Add half and half and cream and let simmer another 5 minutes. Do not boil. Mix in dill. Season with salt and pepper to taste. Serves 6.

 

Pan Fried Perch
Place perch fillets in a bowl of iced water. Make a dredging mixture by mixing 2/3 flour to 1/3 corn meal. Heat about half an inch of cooking oil in a large deep skillet until a drop of water added to the skillet sizzles. Put flour mixture in a flat pan or on a plate. Dredge fillets in the flour mixture and fry until nicely golden, turning once. This is a good recipe for people who like a very light coating of batter.

 

Seasoned Walleye

• 3/4 pounds walleye fillets
• 1/2 cup milk
• 1 egg, beaten
• 1 tablespoon water
• 1 cup crushed Italian seasoned croutons
• 2 tablespoons margarine or butter
• 2 tablespoons peanut oil

Place fish in a small bowl with milk. Stir to coat and place in refrigerator for 30 minutes. In another bowl mix egg and water. Drain milk and add egg wash to the fillets. Chill for 15 minutes then drain and dredge the fillets in the crushed croutons. Fry the fillets in oil/butter mixture at a medium heat for three - four minutes (or until golden), turning once.

Beer Battered Fish
Beat 2 eggs and add one can of beer. For the dry mix use a 1:1 ratio of Jiffy Corn Muffin Mix and Frying Magic. Deep-fat fry the fish using olive oil or corn oil. The dry mix can also be seasoned with salt and pepper if desired.

Tartar sauce
1 cup mayonnaise
¼ cup sweet pickle relish
1 tsp. lemon juice
½ tsp. Worcestershire sauce

 

Baja Fish Tacos

• 10-15 small fish fillets, (suggested fish - crappie, bluegill, yellow perch)
• 1 can spray-on olive oil
• 1 c. bread crumbs
• 1 c. milk
• Garlic powder
• Salt
• ½ package Taco Seasoning Mix
• Package of small, soft, white corn tortillas

BAJA SAUCE:

• ½ c. mayonnaise
• ½ c. plain yogurt
• ¼ c. chopped fresh cilantro
• 2 tbsp lemon juice
• ½ package Taco Seasoning Mix
• 2 tbsp salsa

TOPPINGS:

• Chopped tomato
• Shredded cabbage

Preheat oven to 375-degrees. First, prepare the fish. In a medium-sized bowl, combine bread crumbs, garlic powder, ½ of the taco seasoning mix, and salt to taste. Dip individual fillets in milk, and transfer to bread crumb mixture until completely coated on all sides. Place on a cookie sheet, lined with aluminum foil. Repeat until all fillets have been breaded. Spray all sides of breaded fillets with a light coating of olive oil. Place in pre-heated oven for 10 to 15 minutes or until golden brown and slightly crispy.

While fish is baking, mix together in a separate bowl, all ingredients for the Baja sauce. Place in refrigerator until fish is ready. When fish is done baking, heat the tortillas in the stove until warm, or microwave for 35 seconds. Assemble tacos by adding 2-3 fillets, shredded cabbage, and Baja sauce to each tortilla. Top with chopped tomato. Serve.

Crabby Fish

• 1lb Walleye Fillets
• 1 can (6 0z.) crabmeat (drained – cartilage removed)
• ½ cup parmesan cheese
• ½ cup mayonnaise (can also use “light”)
• 1 teaspoon lemon juice
• paprika – optional

Bake fillets in a greased 8” pan @ 350 degrees for 18-22 minutes (just until done – will flake easily). Combine remaining ingredients and spoon over fish fillets. Broil 5” from heat for 5-8 minutes. Sprinkle with Paprika and serve. Yields 2-4 servings.

Fish and Spinach Salad

• 1 pound fish filets (walleye, perch)
• Ginger dressing
• 6 oz. fresh spinach torn into bite-size pieces
• 1 can (16oz.) chilled and drained bean sprouts
• 1 stalk celery, cut diagonally
• 4 large green onions sliced
• 12 cherry tomatoes

Ginger dressing

• 1/4 cup salad oil
• 3 tablespoons white vinegar
• 2 teaspoons sugar
• 1 ¼ teaspoon salt
• 1 teaspoon soy sauce
• ½ teaspoon ground ginger
• 1/8 teaspoon pepper

Poach or steam fish – prepare ginger dressing by pouring all ingredients in jar and shaking well.  Makes ¾ cup dressing

Break fish into bite-size pieces. Pour dressing over fish, cover and refrigerate for at least 1 hour.  Toss with remaining ingredients.

 

Oven-fried walleye

• 6 tablespoons of milk
• 3 teaspoons lime juice
• 1 teaspoon of Dijon mustard
• 1 cup cornflake crumbs
• 4 walleye fillets
• olive oil cooking spray
• garlic powder
• salt and pepper

Preheat oven to 450. Mix together milk, lime juice, mustard, garlic powder, salt, and pepper. Place the corn flake crumbs in a flat container. Dip the fish in the milk mixture and then in the cornflake crumbs, coat both sides. Place fish on non-stick baking sheet. Spray with olive oil cooking spray. Bake until lightly brown, about 10 minutes. Turn the fish and spray the other side with olive oil cooking spray. Bake until crisp.

 

Orange Chili Walleye with Noodles

• 1-pound fresh walleye
• 12 ounces dried Chinese egg noodles or spaghetti

Sauce for noodles:

• 1/4-cup vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon peeled, minced fresh ginger
• 1 orange, zested and juiced
• 1 teaspoon frozen orange juice concentrate, thawed
• ¼-cup soy sauce
• 2/3 cup sweet hot chili sauce (set 1/3 cup aside for walleye glaze)
• ¼ cup shredded carrots
• ¼ cup chopped peanuts

Set walleye and 1/3 cup sweet hot chili sauce aside. In stockpot over high heat, bring about 8 cups of water to a boil. Add the noodles and cook, 7 to 10 minutes. Drain and place in a large bowl. Set aside. Mix all other ingredients, pour the dressing over noodles, and toss well. Let sit for at least 10 minutes in the refrigerator.

Coat the walleye well with the remaining chili sauce, and place in the oven broiler. Broil for about 5 minutes on each side, basting frequently with sauce. Walleye is done when it flakes easily with a fork.

 

FISH COOKING TIPS:

• When batter frying fish, make sure the batter is cold; it will prevent soaking up too much oil.
• Make sure your oil is hot by dropping in a small piece of bread; it should brown within a minute.
• Never be afraid to experiment with recipes. Change the seaonings to reflect your personal tastes.
• To keep fried fish crispy while cooking, place cooked pieces in warm oven on a wire rack over a paper towel lined plate.
• Spend the extra time making sure no bones remain in your fillets. Nothing puts off the appetite more quickly than finding bones in your fish.
• Leftover fish? Cut it into bite sized pieces and add it to a salad.
• Try the microwave if you're dieting. Fish cooks quickly and tastes great with just lemon juice and seasoning. Watch the fish carefully, the microwave cooks it quick.
• Fish are delicate. Do not cook your fillets too long or at too high of a temperature. This will make the fish tough and rubbery. Cook the fish only until it flakes easily at the touch of a fork.
• Basting lean fish such as walleye and bass when broiling will help keep them from drying out.

 
© 2005 ODNR, Division of Wildlife