# I have some nice, fresh walleye. You have recipes. **URL:** \ **Category:** Cafe Society\ **Created:** [June 30, 2010, 1:35pm UTC](https://boards.straightdope.com/t/i-have-some-nice-fresh-walleye-you-have-recipes/545054 "2010-06-30T13:35:03Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![Snickers](https://avatars.discourse-cdn.com/v4/letter/s/5daacb/32.png) [@Snickers](https://boards.straightdope.com/u/Snickers)\ **Post date:** [June 30, 2010, 1:35pm UTC](https://boards.straightdope.com/t/i-have-some-nice-fresh-walleye-you-have-recipes/545054/1 "2010-06-30T13:35:03Z")
So, earlier in May, the husband went on a fishing trip in Canada, and brought back some nice walleye fillets - they’re currently hanging out in my freezer. I cook fish very infrequently, and I’m looking for some can’t miss yumminess. I’m a fairly decent cook, and I’m willing to spend some time on it, so difficult or time-consuming recipes are welcome, as well as dead easy and fantastic ones. Bring it! ---
**Author:** ![MikeG](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mikeg/32/4329_2.png) [@MikeG](https://boards.straightdope.com/u/MikeG)\ **Post date:** [June 30, 2010, 1:39pm UTC](https://boards.straightdope.com/t/i-have-some-nice-fresh-walleye-you-have-recipes/545054/2 "2010-06-30T13:39:44Z")
The simpler the better for walleye I say. Dust in flour, pan saute in butter with a splash of olive oil, dress with lemon. Serve with potatoes and onions also fried in butter for a nice shore lunch recreation (thousands of mosquito bites very optional) ---
**Author:** ![Skammer](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/skammer/32/143_2.png) [@Skammer](https://boards.straightdope.com/u/Skammer)\ **Post date:** [June 30, 2010, 1:45pm UTC](https://boards.straightdope.com/t/i-have-some-nice-fresh-walleye-you-have-recipes/545054/3 "2010-06-30T13:45:17Z")
For a crunchier coating, I do the same as **MikeG** but use cornmeal instead of flour. We’re leaving for Canada tomorrow to my inlaw’s lake cabin; I expect to be eating my fill of walleye soon! ---
**Author:** ![In\_Winnipeg](https://avatars.discourse-cdn.com/v4/letter/i/a8b319/32.png) [@In\_Winnipeg](https://boards.straightdope.com/u/In_Winnipeg)\ **Post date:** [June 30, 2010, 5:05pm UTC](https://boards.straightdope.com/t/i-have-some-nice-fresh-walleye-you-have-recipes/545054/4 "2010-06-30T17:05:31Z")
> [@Skammer](#): > > We’re leaving for Canada tomorrow to my inlaw’s lake cabin; I expect to be eating my fill of walleye soon! Cool…just out of curiousity, where abouts (generally speaking) is the cabin? I’m a traditional guy when it comes to walleye – cornflake crumbs… ---
**Author:** ![TriPolar](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tripolar/32/3008_2.png) [@TriPolar](https://boards.straightdope.com/u/TriPolar)\ **Post date:** [June 30, 2010, 5:43pm UTC](https://boards.straightdope.com/t/i-have-some-nice-fresh-walleye-you-have-recipes/545054/5 "2010-06-30T17:43:28Z")
Saute onion, celery, (optionally Portuguese Chorize or other smoked sausage). Stir in bread crumbs, salt, pepper, dill, parsley. Stuff fish lightly. Spiral bacon strips around the fish from head to tail, like a barber pole, with space between the strips. Bake on parchment paper or a broiling pan at 375 about 20-30 minutes depending on size of the fish. For larger fish use thicker bacon strips or double them up. Turn the oven down if the bacon gets smoky, if you have to. I think the smoke adds to the flavor.