/ck/ - Food & Cooking

I like it with pan frying with beer batter.

>>10609582
I'm beginning to think this is objectively the best way to prepare walleye.

roll it up in bacon and make walleye-kebabs
https://www.youtube.com/watch?v=IAVhBfiXqnw

braised in butter and served over a nice rice pilaf with some veggies?

>>10609571
I live in Walleye country. Dusted with flour and fried in butter is the classic preparation.

>>10611214
MN?

>>10611421
Not him, but I'm in northern Minnesota. Most people fry it after coating with some batter (Shore lunch, Lefty's, some home brew of flour and spices, crushed corn flakes, whatever.) Some bake it with various herbs. Not bad at all, really. Goes well with a boiled or baked potato. Some people fry it plain in oil -- those people are retarded.

>>10611421
>>10611838
We always did flour, egg, and crushed saltines for maximum crispiness, but eventually I just started sautéing them and saugers in butter and only breading blue-gill and bass.

>>10611868
>>10611838
From mpls, going to uni in southeastern mn right now. Got a camping trip with the gf in late july to the bwca, excited to catch/eat fresh native walleye.

>>10612019
Been to the bee-dub many times. Carried oil for frying many times. Shit's heavy and a pain the ass to dispose of. Try this:
Build a fire in the pit. Head and gut your fish far from camp, so Yogi and Boo-Boo stay away. Put the fish on the fire, open gut down, so it looks like it could swim. If it had a head. Make sure the gut cavity is open to the heat. Remove from fire when the skin starts to flake off. Add a little salt and pepper. Enjoy right from the carcass.

>>10612032
>Put the fish on the fire
I meant fire grate.

>>10609571
walleye is delicious. tempura fry is best. it's called pickerel in canada. it's also great deep fried whole and chinese hot and sweet and sour sauce (with bell peppers, onions, pineapple etc) poured on it.

>>10609571
Made some recently into fish curry- was really good.

Most often though I fry in butter and make sandwiches.

>>10612032
>cooking fishu how they do in my animes
I'll try this, thanks anon.

>>10612076
Hope it works for you. I fish a lot (duh, live north of Orr so not much else to do) and whenever we cook fish, I try to do one that my son calls 'cowboy style.' Works well with any round-bodied fish -- wallies, northern, bass (smallies best.)
>late July
Holy fuck the bugs. Bring head nets and long-sleeves or slather yourself in deet.

Have fun in the bee-dub. Don't get her pregnant while watching the stars.

>>10612076
And here I was going to take the effort to flip through a DVD or two trying to take a screenshot of a certain sorceress roasting fish on sticks to mock him.

By the way, I like this technique better for fattier fish, and fish with bones that won't get into the meat. I won't do this with northern pike and would be hesitant with crappie or perch for reasons I'm not sure of, maybe the parasites I've seen them carry. It sounds great for bass, very large pumpkinseed, and alright for walleye/sauger though.

>>10612202
I live in MA and my senile grandfather is always talking about how good the pike were, have yet to actually ever see one though

>>10612246
If you're fishing in the bee-dub, you will see northern. Bring wire leaders or a lot of jigs.

>>10612202
Try it with northern. It works extremely well with smaller fish (less than ~25 inches.) The tail section is completely bone-free and the y-bones are very easily avoided. Very, very, good.

>>10612299
Ahh, so what you're saying is it's easier to just scale and eat northern whole and the bones aren't likely snap off into the meat or anything? I literally would throw back any northern less than 36" long, yes I picked an arbitrary number, just because of the pain in the ass bones in them didn't work well with the very easy and quick filleting technique I could use on any other freshwater fish in the water. Well, aside from catfish and possibly muskie.

>>10612343
Nah. I catch and clean a shit load of northern. There are a lot of ways to deal with the y-bones, but I do the laziest and cheap-ass-est thing possible:
File fish like normal. De-skin.
Cut tail section off. You can feel where the y-bones are to determine where tail ends. This part is pure fish, ready to go.
You now have a piece of fish with y-bones in the middle. Cut it into three strips. Feel for y-bones to know where to cut. The top and bottom strips are bone-free and delicious. Cut into small pieces for frying.
You now have a strip of delicious fish ruined by y-bones. Wat do? Pickle that shit, homes. The vinegar dissolves the y-bones and you have delicious herring for the shitty days of January. Loads of recipes on the interwebz.

Also, I have never, ever scaled a fish. Fuck that shit.

>>10612373
Ah. See with all other fish I literally half each one into two large fillets in around two minutes. I remove the skin and scales last by sliding the knife underneath the fillets.

I fucking hated pike because I'd have to cut them into sections instead of just two fillets with a y-slice in the middle, losing almost no meat. I never thought of pickling the bastards honestly, I always just bought herring in a jug or jar. The only time I scale fish is when I bought things from the asian market to try new recipes.

>>10612414
>I fucking hated pike
Practice cleaning them. They are delicious. They get a bad rap because of the y-bones and the skin slime, but with time, they are easy to clean (one minute or less) and I'd argue at least as good as the (rightfully) hallowed walleye.

>>10609571
do weird east coast fishing village people count as coasties or is it exclusive to california?

>>10612547
Coasties = east coast and west coast.

>>10612032
Bring crisco instead of liquid oil

>>10609571
https://www.youtube.com/watch?v=KObL442PWhQ

>>10614915
>6-9minutes
that poor fillet

>>10614902
Still heavy. Still a pain in the ass to dispose of.

>>10609571
For the tiny fuckers I like to dip them in beer batter, then roll them in crushed dill pickle chips and then deep-fry in a skillet. It’s basically the only deep-fried food I miss.

>>10609571
They don't grove where I live but I'd prepare them like perch so either panfried fillets or smoked whole.