bring foil up over food: close all edges with tight double folds. Combine remaining ingredients: pour sauce over fish. Place portion of fish on foil: top with green peppers and onions.
Cut pieces of heavy-duty aluminum foil, 12 X 12 inches each: grease lightly. Serve with sauteed chopped celery and scallions. Drain on paper towels: place on heated platter. Heat fat in medium skillet: fry cakes until crisp and brown on outside. Roll each cake in extra crumbs to coat outside. Add enough cornflake crumbs so fish cakes shape easily. Mix egg, lemon juice, onion, and seasonings in bowl: toss with fish. Add fish, salt, pepper and potatoes: stir once. Add celery and onions: simmer until onions are soft. Put tomatoes and butter in medium skillet: bring to boil. Yield 2 or 3 servings.įAST FISH DINNER (microwaveable too) 2 cups canned tomatoes drained (1#) Bake at 350 degrees, 30 to 35 minutes, until the fish flakes easily. Arrange tomato on onion mix, pour wine over all. Top fish with mixture, include oil from skillet.
Heat oil in small skillet: fry onion and garlic until limp. Sprinkle with parsley, lemon juice and salt. (Use more or less dill to suit your taste.)īAKED WALLEYE FILLETS (microwaveable too)ġ clove garlic, minced 1 tablespoon lemon juiceĪrrange fish in 8 or 9 inch square baking dish. A sauce to serve with cakes can be made with 1/4 cup mayo and 1/4 cup sour cream and 2 Tbsp.
COOKING SHEEPSHEAD FISH CRACKER
Form into patties and coat each side with cracker crumbs like you would for salmon patties. Mix into walleye and add all other ingredients except the cracker crumbs. driedįew drops of hot pepper sauce (more or less if you want) It also works well for smaller fillets.ġ pound cooked (microwave) walleye fillets, flakedġ stalk celery, chopped (more if preferred)ġ/4 cup onion, chopped (more if preferred)ġ Tbsp. Here is a great recipe for your large Walleye fillets. Of course, the Walleye was better than the Sheepshead but the Sheepshead did taste like normal fish and everyone ate. My kids are very picky eaters and all 5 of them ate the fish last year when I made it this way. It rather adds a lot of flavor) You could add Tabasco instead of the Red Hot if you’d like to put a more authentic Louisiana twist on it. (It really does not make it hot tasting if you put it on before cooking. You can cook it at this point or you can add Frank’s Red Hot sauce if you like more flavor and spice. We then sprinkle some McCormick Chicken Herb seasoning on it. We put melted butter and lemon on the fish. We used it on Walleye and Sheepshead (Believe it or not) First of all we filet the fish (No bones, no skin) and we put it in foil because we cook it on the grill. If you have a favorite recipe, and would like it included on this page, Please E-Mail it to got a very simple one that my kids love. This would also be good served with rice but we enjoyed it with hot crusty bread to sop up the pan liquid.Here are a few of our favorite Walleye or Perch recipes. Plate the fish with some of the strained veggies and drizzle the gravy over it. Lower the heat and gradually add the fish broth to the roux, along with the juice of a lemon, whisking constantly as you add liquid until the gravy is the desired thickness. Make a roux by cooking flour in butter until it forms a smooth paste. To make an optional lemon sauce, strain liquid from the pan. Cook, basting occasionally, for 15-18 minutes depending on the thickness of the filets, or until fish is cooked through. Cover the fish with buttered parchment paper. The liquids should nearly cover the fish. Pour a cup of white wine and a cup of water over the fish add salt and pepper to taste. Chop half a bunch of parsley and a small sweet onion, julienne a small bell pepper and scatter all over the fillets in the pan. Preheat oven to 400 degrees and butter a baking dish just big enough for two filets.
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