Here is recipe that we used to make when the children were little and thought they didn’t like walleye.Now that can’t eat enough!
4-6 walleye fillets depending on the size
Cheese sauce:
6 0z. Velveeta
1 tablespoon butter
2 -3 tablespoons of milk depending on how thick of sauce you like
1 tablespoon of lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt & pepper to taste
Heat oven at 350. Combine all ingredients for cheese sauce in a sauce pan and cook over medium heat on stove top. Cook until cheese is melted and ingredients are well blended.
Place the fillets in coated baking dish and sprinkle with lemon pepper. Pour cheese sauce over fillets and bake for 20-25 minutes.
Serve with rice side dish and vegetable.
Cheese sauce can be altered depending on if you like more or less flavor or hotter, such as, a dash of Louisiana Hot sauce or other flavors.
Enjoy!
Pan Fried Catfish
2 Cups of water
1/4 cup fresh lemon juice
2 tsp Worcestershire Sauce
2 Cups all-purpose flour
1/4 cup paprika
2 Tbsp seasoned salt
6 (7 to 8 ) oz catfish fillets
2 Tbsp vegetable oil
Lemon slices or wedges and fresh parsley
1. In shallow bowl, mix water, lemon juice, and Worcestershire sauce. In separate shallow bowl, mix flour, paprika, and salt. Dip fish into water mixture, then into flour mixture, coating evenly and shaking off excess.
2. Heat oil in large skillet over medium heat. Add fish and cook 6 to 7 minutes, depending on thickness. Turn and continue cooking about 6 minutes or until fish flakes when tested with fork. Garnish with lemon and parsley.
6 servings
Seafood Risotto
Seafood Risotto
Prepare risotto as directed
sub 3 cups of clam juice for the stock.
Leave out the butter and cheese.
In a shallow pan mince on shallot in a tablespoon of butter
and a 1/2 pound each of chopped cooked shrimp and lump crabmeat.
Cook until hot.
Place this into the risotto and a 1/2 cup of mascarpone salt and pepper to taste.
Ready to serve.
One can also add Tabasco sauce to heat things up to taste.
Crispy Crappie
Crispy Crappie
1-egg white
1-tbsp low sodium soy sauce
2- crappie fillets
Salt and pepper
3- tbsp all purpuse flour
1-cup lightly crushed rice crispy cereal
3- tbsp veg oil
Lemon wedges and sprigs of cilantro
In a bowl place egg white and soy sauce beat on high speed Season fish with salt and pepper
Cover fillets with flour shake off extra coat fish with egg mixture then coat fillets in cereal
cook fish 1-2 min each side until golden brown and flake with a fork.
Deep Fried Catfish
Deep Fried Catfish
Pure Virgin Olive Oil
1/2 cup of buttermilk
3/4 cup cornmeal
2 pounds of catfish,cleaned and skinned
Pour 3 inches of oil into pan and heat to 375 degrees.
Pour buttermilk into a shallow dish, sprinkle cornmeal
onto a dish or foil paper. Dip the fish into buttermilk
and then lay on cornmeal,flipping fish to get a good
coating of cornmeal on both sides of fish. Place in pan
of heated oil, flipping fish until golden brown on both
sides. Keep warm in oven at 200 degrees until remainder
of fish has been cooked.Serve with your favorite vegetables
and a baked potatoe and enjoy.
Grilled Crappie
Grilled Crappie
12 Filets of Crappie
3 cups milk
3 eggs
Bread Crumbs
Tony Chachere’s Original Creole Seasoning
Butter
Olive oil
beat 4 eggs lightly with cups of milk. Place bread crumbs in a zip lock bag, filled half way, along with a generous amount of Tony Chachere’s Original Creole Season, seasoning is done to taste so the amoutn can be worked with to your taste. Dip filets in milk and egg mixture then put in bag and shake up real good to get a good coating.Place crappie on a “float boat” as we call it, made of foil paper that has been lightly oiled with olive oil and put a table spoon of butter on top of the filet. Place on grill on medium heat flipping the filet when golden on one side, filets will generally take about 4 minutes each side.
