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Walleye

MAC
MAC Posts: 442
edited November -1 in EggHead Forum
Hi there[p]Does anyone have a fool proof recipe for Walleye. It is the season in Michigan. Thanks ya'll Or should I say after a week in Ontonagon "eh"
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Comments

  • Prof Dan
    Prof Dan Posts: 339
    mac,[p]The "Canadian" method for fish is 10 minutes per inch of thickness at 400 degrees. [I don't know why they call it Canadian.] That is what I use for every kind of fish, and it has never failed me -- trout, salmon, Chilean sea bass, rock cod, etc. If it's a thin filet, it takes 5 min. A thick swordfish steak could take a total of 15 min., whether you flip it or not.[p]So slather up that walleye with olive oil, season salt, and pepper, and go get 'em.[p][What is a walleye, anyway? It sounds like a word that Garrison Keillor made up.]

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  • Unknown
    Unknown
    Prof Dan,Walleye are cousin of the yellow perch. Both rank as the finest fish flesh for the table IMHO.

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