Fish Recepies

Ingredients 3 lbs. fresh walleye pike fillets 1/2 cup all-purpose flour 1/8 t. garlic powder 1/4 cup milk 1 egg, beaten 35-40 Townhouse crackers, rolled into a medium-fine crumb 1/2 cup grated Parmesean cheese 2 T. snipped parsley, or parsley flakes 1/2 cup canola oil Directions Remove the skin and bones from the fillets and…

Ingredients 2 lbs. fresh lake whitefish fillets 2 green peppers, sliced 2 onions, sliced 1/4 cup butter or margerine, melted 2 T. lemon juice 2 t. salt 1 t. paprika dash black pepper Directions Preheat grill. Rinse fish and pat dry. Cut into serving-size portions. Cut 4 pieces of heavy-duty aluminum foil, 12×12 inches each,…

Ingredients 1/ lb. of walleye fillets 8 oz. of small cooked shrimp 2 tbsp. butter 2 tsp. lemon juice 1 cup whipping cream 1 cup shredded provolone cheese or mozzarella chopped basil or a hint of parsley 1/2 tsp. salt lemon wedges Directions: Rinse and dry the fillets. In a small baking dish, slowly melt…

By Chef Michael Lomonaco Serves 8 as an Appetizer, 4 as an Entree 1 pound poached or baked salmon – chilled, boneless, and skinless 1 sweet red pepper, diced 1 tablespoon vegetable oil 6 slices fresh white bread, crusts removed 1 tablespoon finely chopped fresh garlic 1-2 jalapeno peppers, seeded and finely chopped 1/4 cup…

By Chef Emeril Lagasse Ingredients Fish: 4 (6 ounces) white fish fillets drizzle of olive oil salt freshly ground pepper 4 submarine rolls, split in half 4 tablespoons of butter, at room temperature Tartar Sauce: 1 ear of sweet corn drizzle of olive oil salt freshly ground pepper 1 egg 1 tablespoon minced garlic 2…

Start out with 8 to 10 medium size walleye filets. We all like battered or coated filets. I like to use different breading mixes. Italian bread crumbs is a favorite and lightly roll the filets in the crumbs. Season accordingly with your favorite seasonings – I like a lemon pepper seasoning with a dash of…