Walleye Fish Recipes Cleaning Fish How to Cook Walleyes

Walleye Recipes how to Clean, Prepare and Cook Walleyes
Pan Fry

Removing the Lateral Line and Spike Bones From a Walleye Fillet

To begin the process of removing the lateral line that contains the row of tiny 'spike bones", use your fillet knife to make a small cut about 1/8 inch on each side of the visible lateral line and at least an inch long. Don't cut too close to the line or you'll have trouble getting the two halves to separate easily.

Walleye Fillet Prepared To Remove Lateral Line

Preparing to "Un-Zip" the Lateral and Spike Bones

After making the cuts, it's simple to grasp the top and bottom half sections of the fillet and pull them apart. You'll see the lateral line that contains the spike bones separate itself from the fillet as you "un-zip" the fillet.

The Finished Walleye Fillet

After you've "un-zipped" the fillet, you'll have two completely bone free sections. The thin strip that you've removed from the center contains the small spike bones and is discarded.

Removing this lateral line, especially on larger fish also helps to reduce any contaminants that may be contained in this fatty tissue. Minnesota, like most states, provides frequently updated information about Mercury and other contaminants in the "Lake Finder" section of the Minnesota DNR website.

Walleye Fillet After Removing the Lateral

Basic Pan Fried Walleye - Simply Delicious Home Recipe

This simple recipe is perfect for folks who love fish. The mild, light coating lets all of the sweet Walleye flavor shine through and it's so easy that anyone can make perfet walleye every time.

2 Eggs - 1 Cup Milk - 1/2 Tsp. Black Pepper - 1/2 tsp. Salt - 2 Cups White Flour - Canola Oil (or your favorite vegetable oil).

Mix the eggs, milk, black pepper and salt in a mixing bowl. Dip the Walleye fillets in the milk/egg bath and then roll the fillets in flour. Let the fillets stand on a plate for a few minutes while you heat your cooking oil to about 340°F. Place fillets in hot oil and fry one side until golden brown, flip and fry the other side until the fillet will not fold, buckle or break when lifted gently with a fork. . Do not overheat oil! Fillets should sizzle briskly, but to avoid burning, take care that the oil does not smoke while cooking.

Beer Batter Walleye

2 Lbs. Walleye Fillets
1 Cup Plain White Flour or FryCrisp™
1 Tsp Salt
1 Tsp Baking Soda
1 Can Beer (flat)
1 Egg
Your Favorite Cooking Oil: Canola, Peanut, Shortening or Vegetable Oil

Wash Fillets and cut into serving size pieces. Mix dry ingredients, then add egg and stir in beer until consistency is like thick gravy. In a deep skillet or deep fryer, pre-heat oil to 350 Degrees. Place battered Walleye pieces in hot oil and fry until golden brown. Walleye is fully cooked when pieces float to the top of hot oil. Remove fish from oil and drain on paper towels.

Note: For extra crispy beer batter, substitute FryCrisp™ instead of white flour. By the way, FryCrisp™ also makes wonderfull onion rings! For really thick batter, coat the Walleye pieces with dry flour before applying the batter.

Jeff Sundin's Official Walleye Shore Lunch Fish Fry Recipe	2 cups of Bisquick 1 cup of flour 1/2 tablespoon black pepper 1/2 tablespoon of cayenne papper 1/2 tablespoon of onion powder 1/2 tablespoon of Italian Seasoning 1 tablespoon of garlic powder 1 tablespoon of paprika 1 tablespoon of popcorn salt Mix ingredients vigorously in plastic bag until uniform in color. Roll or shake water-moistened fillets in dry coating and pan fry in skillet at 350 degrees on each side until golden brown.

It doesn't get any better than this! From lake to frying pan in about an hour. This is the authentic recipe that Jeff uses every day for shore lunches. It's also great for Pike, Perch and panfish.