Walleye fishing is over for the season and you have a freezer stocked with those tasty morsels. So how are you going to cook them? Frying is smelly, time-consuming, messy and fattening. On top of that, your wife won’t be happy if you fry them in the kitchen. Grilling is out of the question for those of us living in the north where most of the walleye are caught. So what does that leave us with? Baking! Baked walleye recipes are as numerous as the fish they cook.
I can hear some of you die-hard walleye deep fryers saying no way will they be as good. I thought the same thing until my son introduced me to some excellent baked walleye.
The question is, do you go exotic with lots of breading and spices or simple with a minimum of ingredients. My choice is simple. The following is a quick and easy method of preparing baked walleye. You don’t have to be a gourmet cook or even a good cook. It is so simple that even I can do it.
Fresh walleye is the best, but fresh frozen walleye is a close second. I start with giving the walleye plenty of time to thaw completely, then I drain them well and pat dry to remove most of the water. I will list the ingredients from the preparation method.
- Four walleye fillets
- 6-9 tablespoons melted butter ( I usually melt a little extra for basting at the end )
- Two lemon halves
- 2-3 tablespoons finely chopped onions
- One third to one-half cup sliced mushrooms
- Salt and pepper
- Dip the fish in the melted butter
- Transfer to a shallow baking dish where you will squeeze on the lemon juice (both sides and to taste) and salt and pepper to taste
- Place onions and mushrooms on top of the fillets
- Spoon most of the remaining melted butter over the top leaving just a little for basting at the end (Basting at the end is optional)
- Insert into a preheated oven at 350 degrees for approximately 15 minutes
- Do not overcook. when the fillets flake quickly, they are done
- Remove from oven and serve with potatoes of choice or rice of choice. I like potatoes that have been cut into ½” or so cubes, drizzled with olive oil, sprinkled with sea salt, and cooked in a 400-degree oven. I usually do these in our toaster oven, starting them about 20 minutes before the fish. If I have rice, I prefer wild rice. It’s easy to make and will stay warm in the pan while you are preparing the fish. Add a fresh salad, and you have a very delicious meal