Walleye Gumbo Recipe 395

FRESH WALLEYE WITH GARLIC WINE SAUCE

Steps:

• Season both sides of the walleye with salt and freshly ground black pepper. Coat both sides of the walleye fillet with flour, tapping off the excess. Heat the butter in a medium nonstick skillet over medium-high heat and cook the walleye on one side for 2 to 3 minutes, or until golden. Turn the fillet over and cook until fish is opaque and cooked through. Remove to a plate and keep warm. Add the sliced mushrooms and diced tomatoes to the fish pan and cook until mushrooms are golden and any liquid has evaporated. Add some of the garlic wine sauce and season with salt and pepper, to taste. Serve the fish over linguini and top with the pan sauce. Garnish with a lemon wedge.
• Melt the butter in a medium saucepot over medium heat. Add the garlic and saute until beginning to brown, about 5 minutes. Add the water, clam base, white wine, and lemon pepper, and simmer until reduced and thickened, about 10 minutes.

WALLEYE GUMBO RECIPE - (3.9/5)

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.

BEST FRIED WALLEYE

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.

PANKO-CRUSTED WALLEYE RECIPE - (3.9/5)

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.

BRIAN CONSTANTINE'S FAMOUS FIREHOUSE GUMBO

Steps:

• In gumbo pot, boil water.
• Add roux, lower heat to prevent boil over, constantly stir.
• Add onions, bell pepper, celery, and parsley.
• Cut sausage into bite size pieces and microwave 7 minutes on plate with paper towel to line bottom. Add to gumbo pot.
• Add in tomato sauce, hot sauce, worcestershire sauce.
• On medium heat cook for 2 hours.
• Add fryers, and cook for 1 more hour.
• After 3 hours add chopped green onions and parsley.
• Serve in bowl over cooked medium grain rice.
• Note: Never serve gumbo without potato salad on side.