Walleye Breading - Is anybody willing to part with their secrets??

[Greg]

I agree - captains red-pepper, onion and tomato looks great - do you put anything else on that?  (spices, garlic butter?, etc.)  BBQ for 10 or 12 minutes? 

More details would be appreciated!

[Jay Thomas]

Hi Greg,

Here's the recipe for poached Walleye on the grill (as seen in the photo provided by Captain Crappie)

Fold heavy duty tinfoil (18” wide X 36” long) in half to form square (18 inches X 18 inches)
Fold another piece of tinfoil exactly the same size
Dice two large vidalia (or some other sweet) onions
Dice two peppers (any colour)
Mix the diced onion and diced pepper
Spread a 5/8 inch layer of diced onion/pepper mixture on tinfoil
Add 4 tablespoons of butter (1 in each quadrant)
Place boneless walleye fillets on top of onion/pepper mixture
Salt and pepper to taste (can add dill or garlic or whatever if desired)
Pour remaining onion/pepper mixture over fillets
Can add 4 tablespoons cream of mushroom soup right from the can (the kind you have to add water to to make soup) if mushroom gravy desired
Cover with second piece of tinfoil
Carefully fold all edges of tinfoil together at least twice to close
Cook on BBQ at medium high for 20 minutes (don't be alarmed when heated air expands causing tin foil to balloon)

I’ve cooked lake trout right beside walleye in the same tinfoil package without any difficulties and both were delicious.

This is a great walleye meal preparation during hot weather because by cooking the complete meal on the grill, the cabin doesn't heat up.

Jay

[Greg]

Thanks Jay!  Looks great, I showed my wife and daughter and they are at the grocery store now getting the ingredients to try it tonight.

Not sure where you are in Ottawa, but I am in Orleans - you might smell it from here!!!

[Ozzy30]

My favorite for all fish is:
Aunt Jamaima pancake mix
Garlic Salt
Pepper
Tender flake
4-6 beer

Put Aunt Jamaima pancake mix in a ziplock bag, with garlic salt and pepper.  Batter the fillets in the mix and fry in the Tender flake on top the stove.  The beer has no significance in the recipe other than to make sure I don't dehydrate.

[Jay Thomas]

Greg,

We could be close to one another. I live in Orleans as well, in Convent Glen North. Enjoy your meal.

Jay

[CaptainCrappie]

Under the veggies!

C.C.

[Greg]

I live off Trim road, at the top of the hill.

I use to live in Convent Glenn, my parents still do (just off furtune).

Greg

[Legend]

Thanks everyone for sharing your recipes. There are a couple that I will certainly try.

First we have to catch a couple. Heading up to Kipawa next week-end.

Hey Captain Crabbie  and Greg, I grew up in Ottawa and spent over 30 years there. We lived in the west end but had many friends who lived in Orleans. Great place.

[Keeper64]

I've done the poached tinfoil fillets before as well using pike or bass with 1 added twist.......add in a mixture of sauce of cream of mushroom soup, few tbsps of worchestershire sauce, and melted butter.  Seal it all up and cook over campfire for 15min. Yummy.