Saturday, March 3, 2012

Baked Walleye, Depths of Flavor

Baked Walleye
 Finally!  It's been nearly 15 years since I last had a taste of this incredible fish.  Dan complained that it been prepared baked, not fried - but I hadn't cleaned the deep fryer, so into the oven it goes. (Plus, he withdrew his complaint after consuming five pieces.)

Whacked cleaned fish in half across the backbone so that I had several large and four small same-sized pieces.  Let them marinate in buttermilk (from the butter recipe, scroll down) and 2-3 TB of hot sauce for a few hours in the refrigerator.

I set the oven to 400f, sprinkled on some s&p, and coated the large pieces in corn crumbs and shredded Tomme Collins.  I let that set for 15-20 minutes.

Baked Walleye
In 38 minutes, moist and flakey.  The buttermilk tanginess was a great combination with the sweetness of the fish and the butteriness of the cheese.  Nice healthy fishy!

Tomorrow: Deep Fried Perch from Lake Carmi... and another beer batter recipe, coming up!