Lake Erie Walleye and Perch Fishing Recipes
Beer Batter Walleye
6 Walleye fillets (Or your favorite fish)
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 cup of vegetable oil
1 quartered lemon
2 cups beer
Clean and pat dry fish fillets
Mix beer, flour, salt, and pepper into a bowl to make a thick batter.
Dip fish into batter and coat heavily, then place into the hot oil.
Heat oil in a heavy skillet over a medium-hot flame. It should be hot enough to make the fish sizzle when it hits the hot oil. Cook 3 minutes per side or until golden brown.
Squeeze lemon onto fish and serve.
Broiled Walleye Recipe
- 2 lbs of Walleye fillets
- 4-5 Tablespoons of Lemon Juice
- 3-4 Garlic cloves, minced
- 3 Tablespoons of Soy Oil
- 3 1/2 Tablespoons White Wine
- 3 pinches of fresh chopped sweet Basil
- Salt & Pepper to Taste
Blend all ingredients together. It should be a paste-like texture.
Cut the fillets into strips 1/2″ thick. Place them on broiler, skin down. Brush fillet with paste and sprinkle paprika. Broil one side, 5 to 6 minutes. If you prefer a sauce, use a marinade of fresh garlic, Dijon mustard, lemon juice, mayonnaise, and soy oil. Garnish with fresh parsley and some lemon wedges.
Oven Fried Spicy Perch
1 1/2 lbs. fillets, about 1/2 inch thick
3/4 cup cornmeal
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano leaves
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. pepper
2 large eggs, beaten
3 Tbsp. butter or margarine, melted
Heat oven to 500 degrees F. Cut fillets into 4 x 2-inch pieces. Mix remaining ingredients except for eggs and margarine/butter. Dip fish into eggs, then coat with the cornmeal mixture. Place fish on cookie sheet. Drizzle butter/margarine over fish and bake for 10-12 minutes, turning fish once, until golden brown.
Cracker Crusted Perch
2 x Eggs
1/2 cup Milk
2 cup Butter-flavored cracker crumbs
1/2 tsp Garlic salt
1/4 tsp Dried oregano
1/4 tsp Dried tarragon
1/4 tsp Freshly-ground black pepper
1 lb Lake perch fillets
Cooking oil
In a shallow bowl, beat eggs and milk. In another shallow bowl, combine cracker crumbs, garlic salt, oregano, tarragon, and pepper. Cut perch into serving-size pieces; dip in egg mixture, then coat with crumbs.
Heat oil in a skillet over medium heat. Fry fish for several minutes on each side, or until it flakes easily with a fork.
This recipe yields 4 servings.
Comments: Your favorite fisherman will enjoy eating their catch fried in this delicious golden coating. It gets raves.
