Best Walleye Omelets Recipes

CRISPY BAKED WALLEYE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
• Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

WALLEYE CAKES

Steps:

• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment paper and place the fish on top. Drizzle the fish evenly with 1 tablespoon olive oil. Mix the paprika, garlic powder, onion powder, 1 teaspoon salt and a few grinds of black pepper in a small bowl. Sprinkle the mixture evenly over each of the fillets. Bake until the fish is opaque and can be easily flaked with a fork, about 10 minutes. Let cool until warm, about 10 minutes.
• Flake the fish (leave the skin on the baking sheet; the meat should easily pull away from it) and transfer to a medium bowl (you should have about 339 grams fish). Add the panko, mayonnaise, capers, dill, chives, lemon zest, celery, 1 teaspoon salt and a few grinds black pepper and mix to combine.
• Form the mixture into tablespoon-sized patties (about 16 grams each). (You should get 20 to 24 patties.) Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Working in two batches, fry the patties until golden brown and can easily pull away from the pan, about 2 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining patties. Dollop with some sour cream, a few sprigs of dill or sliced cornichons on top and secure with a toothpick. Serve immediately.

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.

WALLEYE OMELET'S

Steps:

• Walleye Omelet's.
• • Depending on the size of the fillets, I usually use 3-4 or 2 large fillets. Wash thoroughly and pat dry.
• • Use a large piece of heavy aluminum foil or dbl regular thickness. Cut large enough to be able to fold over at the seam & both ends.
• • Spray the flat foil w/ margarine. Lay fillets in middle of foil.
• • Dress w/ fresh mushrooms, onions, tomatoes, green and/or red pepper. I like to use both kinds of peppers. I also like artichokes, but that's optional.
• • Garlic clove or to your preference.
• • Sprinkle w/ croutons or Italian bread crumbs.
• • Sprinkle w/ Italian dressing or balsam vinegar. A dash of hot sauce or more to preference. It gives it a nice, but not over powering kick. If you don't have salad dressing or vinegar, use red or white wine...a great alternative.
• • Squeeze a ½ lemon or lime per package. Use the other after opening and ready to eat.
• • Season w/ lemon pepper, course pepper, paprika, dill weed and fresh parsley if you have it. Don't be afraid to experiment or use alternative seasoning to your taste.
• • Cut 2-3 pats of real butter on top.
• • Fold over length-wise and both ends...not too tight.
• • Place each packet over hot (white) coals or high on a barbeque.
• • Cook for 8-10 minutes. If heat is not even, move packets front to back or turn 180.
• • You should be able to hear it "cooking/bubbling" and/or until fish fillets are opaque white.
• • Open to check if needed. Remove from heat onto a large platter or cookie sheet.
• • Lay on dinner plate...open and smell the aroma....ENJOY!
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FLASH BAKED WALLEYE FILLETS

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Pour the melted butter into a 9x13-inch baking dish. Place the fillets into the butter, skin-side-down. Sprinkle evenly with lemon pepper and basil.
• Bake in the preheated oven until the fish is opaque and easily flakes with a fork, 5 to 7 minutes.