Walleye Chowder Recipes

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GREAT LAKES WALLEYE CHOWDER



Great Lakes Walleye Chowder image

First served at Rossario's Restaurant with left over Walleye from traditional Friday night's Fish Fry. A tradition in Wisconsin. This recipe is adapted from my own Hoosier Potatoe soup and a chowder recipe from the cookbook "A Trim and Terrific Louisana Kitchen" by Holly Berkowitz Clegg.

Provided by MadCity Dale

Categories     Chowders

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 14

7 fillets walleye, 1-inch chunks
1 onion, chopped
2 garlic cloves
1 red bell pepper
3 stalks celery
1/2 lb butter
7 baked potatoes, chopped
2 cups chicken broth
2 cups spaghetti sauce
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/4 teaspoon white pepper

Steps:

  • Melt butter into a heavy stock pot, saute onions until light brown, add bell peppers and garlic. Cook until translucent.
  • Add liquids, spices and fish. Cook 15 minutes on medium. Stir gently so to not break up fish chunks. Taste test the fish for flaky and done.
  • Garnish with diced green onions and a squeeze of lemon juice.
  • Options: Eliminate spaghetti sauce and add 1/3 cup of flour and 1 cup skim milk. Add flour and milk to pot to make a Rouix. before onions, etc. added.

Nutrition Facts : Calories 402.6, Fat 24.6, SaturatedFat 15, Cholesterol 61.6, Sodium 1417.4, Carbohydrate 41.1, Fiber 6.1, Sugar 6, Protein 6.5

WALLEYE CHOWDER



Walleye Chowder image

The Walleye is a member of the perch family and the perch is without a doubt the sweetest tasting freshwater fish there is. This recipe is from an old fishing magazine I found years ago and is one of the best fish chowders I've ever eaten. If you love walleye you have to try it.

Provided by Chuck in Killbuck

Categories     Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

8 slices thick sliced bacon
1 large onion, chopped
1 stalk celery, chopped
1/4 cup flour
2 medium potatoes, peeled and diced large
1/2 cup white wine
2 cups fish stock or 2 cups chicken stock
2 cups milk
1/2 green pepper, chopped
1/2 red pepper, chopped
1 cup frozen corn
1 bay leaf
salt
pepper
2 lbs deboned walleyed pike fillet, diced large,same size as potatoes

Steps:

  • In a large saucepan, saute bacon until crisp.
  • Remove, drain, crumble bacon.
  • Set aside.
  • Remove bacon fat from pan, leaving one tablespoon in pan.
  • Add celery and onion to pan.
  • Saute until tender.
  • Sprinkle with flour, stirring constantly.
  • Cook 3 minutes.
  • Add potatoes, stock, wine and bay leaf.
  • Simmer until potatoes are barely soft.
  • Add all remaining ingredients.
  • Cook until the walleye is just tender.
  • Do not overcook.
  • Sprinkle crumbled bacon over the top and serve.

BEST FRIED WALLEYE



Best Fried Walleye image

This is the recipe my dad has been using for 25 years. It's light and clean-tasting because there's no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

Provided by clarkie24

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 9

4 walleye fillets
2 eggs, beaten
½ cup all-purpose flour
½ teaspoon garlic powder
1 pinch salt
½ teaspoon ground black pepper
2 cups crushed saltine crackers
vegetable oil for frying
1 lemon, cut into wedges

Steps:

  • Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
  • Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
  • Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
  • Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 40.2 g, Cholesterol 229.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 38.8 g, SaturatedFat 4.6 g, Sodium 492.1 mg, Sugar 0.5 g

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