Cooking up a Catch

Pickerel Dinner 300There are two kinds of fish in Saskatchewan: big ones and tasty ones! The big ones are for sport: we’ll patiently wait them out, battle them into our boats, take a picture and some measurements, then throw them back in for another day. The tasty ones, on the other hand, are for eating: let’s get started.

Baked Walleye

4 oz butter
1/2 chopped onion
One can of chopped mushrooms (8 oz. can)
8 walleye fillets
1/2 lb. butter (1 stick should work for the healthier meal)
Bread crumbs (enough to cover)
1 cup uncooked wild rice
6 oz. sliced almonds
Salt and pepper to taste

Slow cook the wild rice and drain. In 4 oz. of butter, saute onions until they are just about transparent. Add the cooked wild rice and mushrooms. Season the walleye fillets with salt and pepper to your liking and roll them in bread crumbs. Place the walleye fillets in the oven and bake at 450 degrees. This shouldn't take more than about 15 minutes. Use the rest of the butter to saute the sliced almonds in a separate pan.Serve the walleye fillets and you can put them on top of the wild rice or with the rice on the side. Spoon the butter and almonds over the fillets. Garnish.

Crispy Walleye

Fresh walleye fillets
½ cup flour
2 eggs
¼ cup of milk
½ cup bread crumbs
Oil for shallow frying
Salt and pepper to taste
Lemon wedge

Heat ½ inch of oil over medium heat. Rinse and dry each fillet with a paper towel. Mix the flour, salt and pepper. In another bowl mix the eggs and milk. Roll the fish in the flour and salt. Dip the fillet in the egg mixture and then roll in the bread crumbs. Cook in oil for 4 to 5 minutes. Turn the fillets carefully and cook for another 4 minutes or until the fish easily flakes. Place on paper towels to drain and place in oven to keep warm. Serve with lemon.

Walleye Slow Fry

10 walleye fillets
2 eggs, beaten
1/3 cup Italian dressing
4 chopped green onions
1 brick of butter
2 tsp parmesan cheese
Bread crumbs
Lemon or lime

Mix the eggs and Italian dressing. Dip the walleye fillets in the egg/dressing mix. Roll in bread crumbs until covered. Slowly melt a generous portion of the butter in a large frying pan. Put the chopped onions in the butter, and immediately cover the onions and butter with fish fillets. Cook on high for about 3 minutes and then flip (the cooked side should be a golden brown). Salt and pepper to taste. Sprinkle on the parmesan cheese. Cook the second side on low for 15 minutes or until the fish becomes flaky. Serve with lemon or lime wedge.

Old Fashioned Pike

4 northern pike fillets
3 cups milk
2 tbsp salt
3 eggs
Oil for deep frying
2 cups cracker meal
1 cup flour
Salt and pepper to taste
Fresh lemon

Soak the pike fillets in a mixture of 2 cups milk and salt for at least 2 hours. Pat dry. Heat the oil in a deep pan or skillet. Oil is ready when drops of water disappear instantly without smoking. Blend the eggs and remaining cup of milk. Mix the cracker meal, four, salt and pepper on a large plate or bowl. Dip the pike in the egg mixture. Roll the fillet in the cracker meal mix. Carefully lay the fish in the hot oil. Do not turn the fish. When golden brown, remove and place on paper towel. Serve with fresh lemon and tarter sauce!

Almond Pike Delight

2 pounds boneless pike fillets
1 cup of milk
1 egg
1 cup flour
½ tsp salt
Pepper to taste
½ cup vegetable oil
1 ½ cups sliced mushrooms
½ cup almonds
3tbsp butter
2 tbsp fish seasoning

Mix the milk and egg. Combine the flour, salt and pepper. Dip fish into egg mixture. Next, coat the fillet with flour mixture. Saute the pike in the oil over medium heat. Turn it once. Combine the remaining ingredients in saucepan and saute over medium heat for 5 minutes. Transfer fish to serving platter once golden and easily flakes. Spoon mushroom/almond mixture over fish. Serve with lemon wedge