Cook Walleye
Walleye is considered by some to be the best-tasting freshwater fish around, especially since it doesn't have a strong fishy taste. You can cook walleye just like any other , such as frying or broiling. With its tender yet firm white flesh, you can leave the table fully satisfied no matter how it's cooked. The next time you have a fish fry, make sure you cook some walleye.
Instructions
Batter- Dipped Walleye
1. Cut up the fish. Cut the walleye either into fillets or evenly sized chunks. Using a sharp knife makes this job easier. Rinse the fish off and pat dry with paper towels.
2. Combine dry ingredients. Add 1 cup of flour and salt and pepper to taste in a large bowl. Set aside.
3. Make the batter. Pour 1 cup of cold milk over the dry ingredients. Next, crack open an egg and stir the mixture together. If the batter is too thick, more milk can be added until it's the consistency you want. Set the batter in the fridge to chill.
4. Heat the oil. Fifteen minutes after you make the batter, fill a deep pan half way with oil and let heat. You want the oil hot and the batter cold so the batter doesn't absorb too much oil.
5. Fry the walleye. Dip each fillet or chunk of walleye into the batter and place in the hot oil. Cook for 3 minutes, turning once so the fish doesn't stick to the pan. Take out of pan and set on paper towels to soak up grease.
Walleye Chowder
6. Cook the bacon. Fry about four slices of bacon. You can add more bacon if desired. When done cooking, set aside to cool and crumble into small pieces.
7. Prepare the vegetables. Peel and cut up one onion, carrot and stick of celery, along with four medium potatoes. Put all the chopped-up vegetables into a big sauce pan. Add water until just covering the vegetables and cook until tender.
8. Cut the walleye. You will need about one pound of walleye. Cut the fish up into bite-sized pieces. If you'd rather have bigger pieces, then just cut the walleye into big chunks.
9. Add milk. Put the crumbled bacon into the pan with the vegetables. Also add the 1 3/4 cup of milk to the chowder mixture and stir together. Simmer for 10 minutes.
10. Finish the chowder. Add the cut-up pieces of walleye and cook for 10 more minutes at medium heat. Stir often to keep the chowder from sticking and burning. Take off the stove and enjoy.
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