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Walleye or Perch With Vegetables
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1 Large walleye fillet or 2-4 walleye steaks
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2 Bell peppers
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2 Bags small carrots
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2 Bags small red potatoes
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6 to 8 Sprigs of fresh cilantro
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3 lemons
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Oregano
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Butter
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Salt
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Pepper
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McCormick lemon/pepper seasoning salt
PREPARING THE FISH
Preheat oven to 350 degrees. Grease the bottom of the dish with butter. Lay fillets or steaks in middle of dish. Roll two lemons until they're very soft. Cut them in half and squeeze fresh lemon juice on top of the fish generously. Slice one lemon and lay round slices on top of fish. Slice bell peppers and lay these on top of fish and the lemons. Put one sprig of the fresh cilantro inside each of the bell peppers. Sprinkle entire fish with oregano and the McCormick lemon/pepper seasoning salt.
PREPARING THE VEGETABLES
Boil or steam the carrots and potatoes for about 5 minutes. Place vegetables around entire fish filling in your dish. Lay small pats of butter on top of carrots and the potatoes. Sprinkle them with salt, pepper and oregano.
Place entire dish in oven and bake for about 15-20 minutes. Walleye should turn white in color and flake easily when probed with a fork.
This recipe is also very good using Trout or Salmon!
Seasoned Perch or Walleye
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3/4 pounds walleye fillets
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1/ 2 cups milk
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1 egg - beaten
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1 tablespoon water
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1 cup crushed Italian seasoned croutons
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2 tablespoons peanut oil
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2 tablespoons margarine or butter
PREPARING THE FISH
Place fish in a small bowl with milk. Stir to coat and place in refrigerator for 30 minutes. In another bowl mix egg and water. Drain milk and add egg wash to fillets. Chill for 15 minutes then drain and dredge the fillets in the crushed croutons. Fry the fillets in oil/butter mixture at a medium heat for three to four minutes (or until golden), turning once.
Potato Fried Fish
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1/2 cup flour
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1/2 cup instant potato flakes/buds
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1/2 tsp. onion powder
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2 eggs beaten with 1 tablespoon cold water
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1 1/2 pounds fish fillets
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Cooking oil
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1/2 tsp. garlic salt
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1/4 cup Parmesan cheese
PREPARING THE FISH
Mix the first five ingredients in a shallow bowl. Beat the eggs and water in a separate shallow bowl. Heat about 1/4 inch of cooking oil in a large frying pan. Dip the fillets in the egg mixture then roll in flour mix to coat lightly and fry in hot oil. cooking time will vary with the thickness of the fillets. Turn when the frying side becomes golden brown. When fish flakes easily with a fork, it's done. This is a crispy, light batter.
ENJOY!!!