Walleye are so tasty, I'm looking for a good recipe. Our lake produces enough Walleye for us to have it once a week. I'd love to vary they preparation methods. 

Looking forward to some good eats. 

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I've done this one many times. Love it.


Grilled Walleye with Horseradish Sauce



  • 2 pounds walleye fillets
  • 1 cup Lawry's Herb & Garlic with Lemon Juice Marinade
  • 1 teaspoon Lawry's Seasoned Salt•
  • 1 teaspoon Lawry's Lemon Pepper
  • 1/4 cup butter
  • 2 tablespoons horseradish• 2 teaspoons fresh dill, minced



Soak a handful of apple or hickory woods chips in water, and start about three dozen charcoal briquettes in the barbecue. Combine the sour cream and horseradish in a small bowl; add the lemon juice and chill. 

Pat fillets fry with paper towels and season with salt and pepper. Spray cooking grate with nonstick vegetable cooking spray. When the coals are white hot, drain the water from the chips, strew them over the coals and start the fish. Close the barbecue lid for maximum smoky flavor. 

Cook walleye about five minutes on each side, turning once. Serve at once with the horseradish sauce. Chill leftovers and bring them along in a cooler on your next fishing trip.



Beer Battered Walleye


  1. Soak Walleye Fillets in Beer overnight.
  2. Flip Walleye into beaten eggs then drop in Crushed Ritz Crackers.
  3. Drop into Hot Oil for about one minute then flip fish into bowl of Italian Bread crumbs.
  4. Return fish to hot oil. (about 3-5 more minutes)


Fish will have a double flake coating that will make you wish you had more fish.

Simple.....Easy....& Tasty!

I've done this one before, more for snacks while watching football or entertaining guests.




  • 5 lb. Walleye fillets, cut into 1 inch cubes.
  • 1 lb. of bacon strips cut in half.
  • Barbecue sauce.



  1. Wrap bacon strips around walleye cubes.
  2. Thread onto shish kebab skewers so bacon doesn't unravel.
  3. Repeat until skewers are snug and full.
  4. Cook on shish kebab rack on medium heat in barbecue; turn continually.
  5. When bacon begins to get crisp, pour barbecue sauce on wraps.
  6. Continue turning periodically until fish is white and bacon is crisp.


This is a great finger food!

Sounds good....never tried bacon & bbq on fish....


Bacon makes things epic :)

Here's one that takes a little more effort - but it's worth the work.


Walleye, Rice and Mushroom Bake


  • 2 lb walleye fillets 
6 slices of bacon, chopped 

  • 1-1/2 fresh mushrooms, sliced

  • 1/3 cup celery, finely chopped
1/3 cup onion, finely chopped

  • 1/4 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp kosher salt, or to taste

  • 1/8 tsp freshly ground black pepper, or to taste

  • 3 cups cooked rice (wild/long grain or white)

  • 2 TBS homemade unsalted butter, melted



In a skillet over medium-high heat, fry the chopped bacon until almost done, BUT NOT CRISPY. Add the mushrooms, celery and onion, and saute until tender. Add the rice and parsley and toss to mix well.Place the fillets in the bottom of the greased dish and season with salt, pepper, garlic and onion powder.Divide the rice mixture and mound to cover each fillet and then drizzle butter over all. Bake until fish flakes or approximately 20 minutes. 



  • 3 TBS homemade unsalted butter
3 TBS flour
2 cups cream 

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder
kosher salt and freshly ground black pepper to taste

  • 1 TBS fresh lemon juice
fresh parsley for serving


Melt the butter in a saucepan and whisk in the flour. Cook for 1 minute and then slowly whisk in the cream. Season with garlic, onion powder, salt and pepper.

Plate the mounded fillet and pour sauce over each mound. Sprinkle with fresh parsley. Serve with crusty fresh bread and a salad. Learning how to cook walleye is fun; just wait for the compliments.

Serve with LOVE!

This one is fairly easy:


3-4 fillets of walleye:

  • dip in veggie oil enough to wet fillet
  • then lay wet fillets on plate skin side up
  • take "Hy's Cajun Spice" (or any other cajun spice) - and coat fillets generously
  • as your preparing the fish,have your cast iron skillet heating on fire or burner
  • dry pan, once your pan is white hot, no grease now
  • lay 3 or 4 fillets in to the pan,so your basically searing the fish,or blackening the fillets
  • before u flip the fillets add more seasoning to the top of fillets
  • sear approx 2 mins per side

This is a very tasty n a little spicy dish. Note: it's best to cook outdoors because the pan smokes alot when searing


I soak my walleye fillets in buttermilk overnite,the I use a beer batter and deep fry.This works well with larger fish as it seem to take the strong fish taste down a few notches.


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