Fishing and Cooking

**HardcoreClone** · 07-30-2012, 10:36 PM

Plan on catching some nice walleye and northern pike next week in Minnesota. I've always done the fishing and let someone else do the cleaning/cooking. Well now I want to learn to do it all.

Can someone provide some simple instructions on the cleaning/preparing process for those fish? How about any good recipes to cook the fish? Thanks in advance!

**TheCaptain** · 07-30-2012, 10:40 PM

Originally Posted by HardcoreClone

Plan on catching some nice walleye and northern pike next week in Minnesota. I've always done the fishing and let someone else do the cleaning/cooking. Well now I want to learn to do it all.

Can someone provide some simple instructions on the cleaning/preparing process for those fish? How about any good recipes to cook the fish? Thanks in advance!

how to fillet walleye - Yahoo! Video Search

**farminclone** · 07-30-2012, 10:40 PM

Cut fish. Deep-fry fish. Repeat. All Week long.

**cstrunk** · 07-30-2012, 10:55 PM

Originally Posted by farminclone

Cut fish. Deep-fry fish. Repeat. All Week long.

What he said! I love walleye. Learn how to filet them, dip in egg and your favorite batter, then fry away!

Maybe you could find a good baked or grilled recipe, but it's hard to get sick of fried walleye after only a week! Add a good coleslaw and fried taters & onions, and you have a feast.

**cyclonedave25** · 07-30-2012, 11:18 PM

We used to fry up Walleye all the time for shore lunch in Canada, and it was awesome. We would fry them in a nice batter and then put them into sandwiches. A couple of pieces of bread and whatever toppings makes for some great Walleye sammiches.

**josh4isu** · 07-30-2012, 11:35 PM

Walleye are delicious. I love crappie too. Almost like a fishy potato chip

**Maplewurst** · 07-31-2012, 12:15 AM

Originally Posted by cstrunk

What he said! I love walleye. Learn how to filet them, dip in egg and your favorite batter, then fry away!

Maybe you could find a good baked or grilled recipe, but it's hard to get sick of fried walleye after only a week! Add a good coleslaw and fried taters & onions, and you have a feast.

...do not enter Canada if you are banned for life without a cannon or rocket launcher which are still legal... and have a cold "Grain Belt"

**Hawkeye11en1** · 07-31-2012, 12:30 AM

Originally Posted by Maplewurst

...do not enter Canada if you are banned for life without a cannon or rocket launcher which are still legal... and have a cold "Grain Belt"

Heroin and banned from Canada? You are one weird dude.

**fatkid1974** · 07-31-2012, 05:45 AM

You probably won't be cleaning the Northern yourself, it takes a pretty seasoned fisherman to be able to cut out the 'Y' bone and not destroy the fillet. Find a tackle shop and hire the cleaning of the pike, the meat is tasty, but it's a tricky to get the fish cleaned.

**GrindingAway** · 07-31-2012, 06:40 AM

Originally Posted by fatkid1974

You probably won't be cleaning the Northern yourself, it takes a pretty seasoned fisherman to be able to cut out the 'Y' bone and not destroy the fillet. Find a tackle shop and hire the cleaning of the pike, the meat is tasty, but it's a tricky to get the fish cleaned.

It's not that tough. Although IMO just leave them in it's super easy to just break the fillet in half and pull them out after they are fried.

**shawn_200m** · 07-31-2012, 07:49 AM

Originally Posted by fatkid1974

You probably won't be cleaning the Northern yourself, it takes a pretty seasoned fisherman to be able to cut out the 'Y' bone and not destroy the fillet. Find a tackle shop and hire the cleaning of the pike, the meat is tasty, but it's a tricky to get the fish cleaned.

Y-boning a pike is not nearly as difficult as people seem to think...get a sharp knife and just run it at an angle along the Y-bones and the meat just peels right off. Just look on YouTube, there are several step by step videos. Pike are delicious and relatively easy to clean.

**Torks Pub** · 07-31-2012, 08:08 AM

Check out the numerous videos on Youtube on how to remove the Y bones. As others have posted, it's easy once you get the hang of it and, IMO the meat of Pike is much better than walleye. It's more firm and has a slight nutty flavor to it.

In addition to frying (use crackermeal with a bit of flour, and sesame seeds for a flavor twist), both walleye and pike are great poached. Then drizzle with REAL butter and lemon. You can also grill either, but do so on a pan of foil to keep the meat together and from sticking to the grill. Most camp grills aren't in the greatest shape. Try coating the fillets in melted butter or margarine, then drag the fillets through a pan of half flour, half Parmesan cheese. Bake at 350 until done. Thank me later. Another favorite of ours is to put the filllets on foil and cover with sliced almonds that have been sauteed in real butter. Spread three cheese salad dressing over the almonds, then cook on a grill until done.

Lastly, I know many like a beer batter or the like. I think it masks the meat too much and wouldn't recommend using a batter for frying.

Good luck. I'm off to Ontario this weekend. Going to catch a few lake trout in addition to pike and walleye.

**Cymon** · 07-31-2012, 08:53 AM

I never buy the store fish batter. I just crush up saltines. First dip them in egg, then the saltines. Fry them. Sprinkle lemon pepper on them. Best fish ever.

**wartknight** · 07-31-2012, 08:59 AM

cajun Shore lunch is the best batter for walleye

**2ndCyCE** · 07-31-2012, 09:19 AM

Originally Posted by Torks Pub

Check out the numerous videos on Youtube on how to remove the Y bones. As others have posted, it's easy once you get the hang of it and, IMO the meat of Pike is much better than walleye. It's more firm and has a slight nutty flavor to it.

In addition to frying (use crackermeal with a bit of flour, and sesame seeds for a flavor twist), both walleye and pike are great poached. Then drizzle with REAL butter and lemon. You can also grill either, but do so on a pan of foil to keep the meat together and from sticking to the grill. Most camp grills aren't in the greatest shape. Try coating the fillets in melted butter or margarine, then drag the fillets through a pan of half flour, half Parmesan cheese. Bake at 350 until done. Thank me later. Another favorite of ours is to put the filllets on foil and cover with sliced almonds that have been sauteed in real butter. Spread three cheese salad dressing over the almonds, then cook on a grill until done.

Lastly, I know many like a beer batter or the like. I think it masks the meat too much and wouldn't recommend using a batter for frying.

Good luck. I'm off to Ontario this weekend. Going to catch a few lake trout in addition to pike and walleye.

Rep for this. Might as well just fry chicken if you are going to do this. Don't kill the flavor (and health benefits, if that is your thing) of fish by frying it.

I like to use worcestire (sp?) sauce, a small amount of butter, lemon juice, dill, and salt/pepper. Fish poach up nicely in a few minutes. Very tasty!