GRILLED WALLEYE WITH PECANS RECIPE - (4/5)
Provided by Reneeb
Number Of Ingredients 1
Steps:
- 1 GRILL DIRECTIONS: Heat grill. Cut one 12-inch-square piece of heavy-duty foil. With tip of sharp knife cut 2-inch slits every 2 inches across foil. Spray foil with nonstick cooking spray. 2 In small bowl, combine butter, chives, orange juice and 2 tablespoons of the pecans; mix well. 3 When ready to grill, place foil on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Sprinkle walleye fillets with salt and pepper. Place fillets on foil; cook 8 to 12 minutes or until fish flakes easily with fork, turning once. During last minute of cooking time, top fillets with pecan butter. Remove fillets from heat; place on serving platter. Sprinkle with remaining 2 tablespoons pecans. To broil, place food on broiler pan and broil 4 to 6 inches from heat using time provided above as a guide
THE PANFRIED PICKEREL THAT'S SO CANADIAN
By Patrick Hearn, as told to Devon ScoblePatrick Hearn and Kent Rumpel live in Saskatoon's Riversdale neighbourhood and co-own the Park Cafe and Diner, which has been credited with revitalizing the once-rundown area. One of their most popular weekend dishes is panfried pickerel, something Patrick remembers eating on fishing trips with his dad in northwestern Ontario. While it was Kent who tweaked and perfected the recipe for the diner's customers, the dish is still made in Patrick's grandmother's cast-iron pan.Between the ages of seven and 17, I lived in a small mining town in northwestern Ontario. My mum had taken a millwright maintenance course for mechanical at the mine; she was one of the first women in Canada to be a millwright maintenance mechanic - all while raising seven children! So my dad did all the cooking throughout the week, then on weekends, my mum would do all the baking and all the stuff for our lunches.My mum was pretty creative as a cook, often using cheaper cuts of meat to make stuff go farther. She has an English background, so we'd have pigs in a blanket, Swiss steak and steak-and-kidney pies. My dad was a pretty good cook, too, but he was more of a meatloaf and mushroom gravy or spaghetti and sauce kind of guy. He learned what he knew from his mother, my Grandma Hearn, who was also an excellent cook.My dad made panfried pickerel for us kids as a shore lunch when we were fishing. He'd heat up potatoes left over from last night's dinner and fry up a few eggs. He'd catch fresh pickerel from the lake, clean it lakeside, then panfry it with the eggs and potatoes for a delicious lunch.The fried pickerel recipe we use at the Park Cafe is actually Kent's. It's something we'd done one weekend that people really enjoyed. The fish is seasoned and floured on both sides, then panfried in my Grandma Hearn's cast-iron pan and served with eggs, hash browns and toast. This cast-iron frying pan is something we've used in countless ways my whole life. I've even turned it into a running joke over the years: "101 uses for Grandma's frying pan!" Through the week, the panfried pickerel isn't a big seller, but on Sundays, it just goes.Growing up, we ate meals accompanied by lots of gravies and sauces and pastas - comfort food, I would call it. And home-cooked comfort food is what the Park Cafe is about. It kept Grandma Hearn alive until 92, so hopefully by eating the way she did, I'm going to be around for a long time!Photo courtesy of Getty Images. The image was not created by the recipe author but is representative of the dish.
Provided by Great Canadian Cookbook Editors
Categories Canadian,dinner,fish,Great Canadian Cookbook,lunch,quick and easy,stovetop,Summer
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Lightly season fillet with salt and pepper.
- Cover a plate with flour; dredge each side of fillet to lightly coat.
- Melt clarified butter in cast-iron skillet over medium-high heat; panfry fillet for about 4 minutes or until golden brown.
- Flip and fry on other side until golden brown and fish flakes easily.
- Top with freshly squeezed lemon, or try it with hollandaise sauce. Serve for breakfast with eggs, hash browns and toast.
CHEF JIM'S CHIP-CRUSTED PICKEREL (WALLEYE) RECIPE - (4.5/5)
Provided by JimMac
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 400°. 2. Arrange fillets on a parchment-lined baking sheet. Brush mayonnaise over top of each fillet. Gently press crushed chips evenly on top of each fillet. Spray chips with non-stick spray. Cook fish at 400° for 10 minutes or until fish flakes easily when tested with a fork. Serve with ranch dressing or tartar sauce.
PANKO-CRUSTED WALLEYE RECIPE - (3.9/5)
Provided by AJloves2cook
Number Of Ingredients 13
Steps:
- 1) Rinse walleye fillets; pat dry with paper towels. Sprinkle walleye with salt and pepper to taste. In shallow dish, combine melted butter, mustard, 2 tablespoons of parsley, lemon juice, & cayenne pepper. In separate dish, combine panko breadcrumbs, parmesan cheese & remaining 2 tablespoons of parsley. 2) Preheat oven to 375° Fahrenheit. Coat walleye fillets in butter mixture, then evenly coat in breadcrumb mixture. Place coated walleye fillets on unlined baking sheet. Bake 18 to 22 minutes or until golden brown & flakes easily. 3) Meanwhile, heat vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; cook & stir 2 minutes. Add garlic & cook 30 seconds. Add bok choy, red pepper flakes, & salt to taste. Serve walleye fillets on bed of bok choy.
BAKED WALLEYE WITH SHRIMP RECIPE - (4.5/5)
Provided by Carolanne
Number Of Ingredients 16
Steps:
- In a wide, shallow bowl, beat together the egg and the water. On a plate with a rim, combine the flour, salt and WHITE PEPPER and mix well. Put the bread crumbs on a second rimmed plate. Sprinkle the fillets with LEMON PEPPER, MUSKEGO AVE. or SUNNY SPAIN (if using). Dip the fillets in the seasoned flour, then in the egg wash and then in the breadcrumbs. Heat the oil in a large, heavy frying pan. Fry the fillets, being sure not to overcrowd, until nicely browned on both sides. Undercooking is better than overcooking. Set all the cooked fillets aside and keep warm. In the same pan, drain off the vegetable oil, trying to leave any browned bits in the pan, and melt the butter. Sauté the onions, celery and peppers until soft and set aside. Cook the shrimp until done in the same pan. Put the veggies in a baking pan; add the shrimp and then the walleye fillets in one layer. Sprinkle with cheese if desired. Broil for a few minutes to melt/brown cheese or just to crisp everything up and serve immediately.
BATTER UP WALLEYE RECIPE - (4.4/5)
Provided by á-10881
Number Of Ingredients 10
Steps:
- In a shallow bowl, mix the first six ingredients. Place milk in a separate shallow bowl. In an electric skillet, heat 1/4 in. of oil to 375°. In batches, dip fish in milk, then coat with baking mix mixture; fry for 5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve immediately with lemon wedges. Yield: 4 servings. Nutritional Facts 1 serving equals 316 calories, 16 g fat (2 g saturated fat), 99 mg cholesterol, 1,096 mg sodium, 17 g carbohydrate, 1 g fiber, 24 g protein.
PECAN-CRUSTED WALLEYE
Steps:
- Beat the egg with the garlic powder, onion powder, paprika, cayenne pepper, and salt until evenly mixed. Spread the pecan meal into a shallow dish. Dip the walleye fillets into the egg mixture, then press into the pecan flour.
- Heat the butter and vegetable oil in a large skillet over medium-high heat. Place the walleye fillets into the pan. Cook until golden brown on both sides and the fish flakes easily with a fork, 3 to 4 minutes per side.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 3.3 g, Cholesterol 151.7 mg, Fat 24 g, Fiber 2.1 g, Protein 25.3 g, SaturatedFat 4.3 g, Sodium 96 mg, Sugar 1 g
CRUNCHY-COATED WALLEYE
Potato flakes make a golden coating for these fish fillets, which are a breeze to fry on the stovetop. -Sondra Ostheimer, Boscobel, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, combine flour, paprika, salt, pepper, onion powder and garlic powder. In another bowl, beat the eggs. Dip both sides of fillets in flour mixture and eggs, then coat with potato flakes. , In a large skillet, fry fillets in oil for 5 minutes on each side or until fish flakes easily with a fork. Serve with tartar sauce and lemon if desired.
Nutrition Facts : Calories 566 calories, Fat 24g fat (4g saturated fat), Cholesterol 326mg cholesterol, Sodium 508mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 55g protein.
WALLEYE CASSEROLE RECIPE - (3.8/5)
Provided by JimMac
Number Of Ingredients 8
Steps:
- Preheat oven 425 degrees. Cook noodles and drain. In large bowl mix all ingredients, except 1cup cheese and crushed potato chips. Spread mixture evenly on bottom of 9 x 13 baking dish. Sprinkle on top of casserole, potato chips and 1 cup of cheese. Bake 15 to 20 minutes until cheese is bubbling.
STEAMED WALLEYE (PICKEREL) ON THE GRILL
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Place 2 fillets onto the center of a sheet of heavy duty aluminum foil. Drizzle with butter and lemon juice, season with salt and pepper, and place some of the onion rings over top. Bring the sides of the aluminum foil over the fish and fold several times. Roll up the ends, making the pouch airtight. Repeat with remaining ingredients.
- Place the pouches onto the grill, and cook until the fish is no longer opaque in the center, and flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 342 calories, Carbohydrate 4.8 g, Cholesterol 227.8 mg, Fat 15.6 g, Fiber 0.7 g, Protein 43.9 g, SaturatedFat 8.5 g, Sodium 117.6 mg, Sugar 2 g
WALLEYE GUMBO RECIPE - (3.9/5)
Provided by JimMac
Number Of Ingredients 9
Steps:
- Sauté the bacon and reserve. Heat the bacon fat until it just begins to smoke, then add an equal amount of flour, whisking until the mixture (roux) turns the color of a brown paper bag. Add the onion, celery, green pepper, red pepper, garlic, cayenne, white pepper, thyme, oregano, reserved bacon, and chicken broth. Cook gently for 15 minutes. Add the smoked sausage and fish. Simmer gently for about seven minutes. Season with salt and pepper and serve garnished with cooked white rice.
CANADIAN WALLEYE (PICKEREL)
Steps:
- Heat 1/8 inch of vegetable oil in two large cast-iron or heavy-duty frying pans over medium-high heat.
- Arrange three separate pie plates or shallow bowls for breading the fish. Combine flour, salt and pepper in one bowl, milk and eggs in another, and bread crumbs in the third bowl.
- Coat each fillet in the flour mixture, then dredge them in egg wash, then coat them well with bread crumbs.
- Place 4 fillets in each frying pan. Cook until golden brown, about 5 to 7 minutes per side. Drain on paper towels and serve immediately.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 33.1 g, Cholesterol 183.9 mg, Fat 16.1 g, Fiber 2 g, Protein 38.2 g, SaturatedFat 2.7 g, Sodium 774.8 mg, Sugar 2.2 g
More about "chef jims chip crusted pickerel walleye recipe 455 food"
SALT AND VINEGAR CHIPS CRUSTED WALLEYE - CTV
From more.ctv.ca
GUSTO TV - SALT AND VINEGAR CHIPS CRUSTED WALLEYE
From gustotv.com
CRISPY WALLEYE WITH PICKLED FENNEL & DILL TARTAR …
From eatingwell.com
RITZY CRUSTED WALLEYE - LEGENDARY WHITETAIL'S BLOG
From community.legendarywhitetails.com
WALLEYE ALMONDINE | RICARDO
From ricardocuisine.com
GRILLED WALLEYE SANDWICH - GIMME SOME GRILLING
From gimmesomegrilling.com
POTATO CHIP CRUSTED PICKEREL WITH CALABRESE WRAPPED ASPARAGUS
From pinterest.ca
BEST PAN-FRIED CORNMEAL-CRUSTED PICKEREL RECIPES
From foodnetwork.ca
CORNMEAL-CRUSTED PICKEREL | CANADIAN LIVING
From canadianliving.com
PRETZEL CRUSTED WALLEYE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JAMIE OLIVER HAS THE BEST HACK FOR COOKING SPEEDY CRISPY CHICKEN
From hellomagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love