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Joined: December 29, 2013
I always see a lot of guys that stick with the classic fish crisp or beer batter, nothing wrong with that but if you want to change it up a little here's a couple of ideas with pictures.
1. Prep work with your fresh fish - Keeping the skin on your walleye, I'll scale mine whole then fillet them if they're small under 15" I won't cut through the belly. I'll skip that step and start working from the top of the fish down. Rinse the fillet well to make sure that you've gotten the scales off when you run a finger length-wise from tail to head it should feel smooth, not rough.
P.s Don't forget to take the cheeks and wings from the fish as well as bleed them once you've caught them and keep them cold but try to prevent freezing them for the freshest taste!
Ingredients: Lemon Garlic Salt Pepper (You can always add any desired seasonings this just keeps it simple and doesn't hinder the tase of the walleye).
Pre-heat a cast-iron or similar heavy bottom pan on medium-high heat with oil of your choice in the pan, you don't need a lot just a light skim.
Flip your fish over so the skin side is up, score the fish on a diagonal with a sharp knife so that you're just cutting through the skin side. This prevents the fish from curling in on itself. I will typically do a score every 1.5" or so on the fish until i get to the thinner tail area.
Zest the lemon (I'm sure you could use one of the fine sides on a cheese grater if you don't own a zester) on the flesh side of your fillets, squeeze some of the lemon juice on the fillets
Use the same zester and do the garlic the same way
Add your salt and pepper to taste
Cooking: Your pan should be nice and hot, place your fish in the skin side down. It should sizzle when it's in the pan, if not your pan hasn't gotten hot enough.
Keep cooking the fish until the skin side is a nice dark brown colour it should take about 5-7 minutes. At this point flip your fish, you should only flip once, this flip is just to finish the cooking on the top that hasn't had a lot of heat exposure. It adds a nice little browning to your fish as well.
Serves well with homemade fries, salad, coleslaw, rice, veggies etc!
2. Blackened Fish (Works well with any kind of white flesh fish)
Seasoning: White pepper - 2 tsp Black pepper - 2 tsp Cayenne pepper 1/2 tsp - (or more if you desire more spice) Salt - 1 tsp Sugar - 1 tsp Paprika - 2 Tbsp Smoked paprika - 1 tsp (If you have it) Garlic powder - 2 tsp Onion powder - 1 tsp Chilli powder - 1 tsp
Mix all your dried spices together in a small dish, it should come out looking fairly red by the end of it!
Cooking: (Best cooked outdoors due to smoke) Pre-heat a castiron or heavy pan on medium-high heat and add a skim of oil to the pan, it does not require a lot like when you fry fish. Just enough to coat the bottom. Get the oil hot it should let off little whiffs of smoke.
Coat whatever boneless, skinless fillets you have in the seasoning. No egg wash is required, you can add some water to the fillet so the seasoning sticks better.
Roll the fillets so both sides are well coated, shake off any excess seasoning and then season again repeating the process, shaking any excess off.
Once you determine your pan is hot and almost at the smoke point place your fish in it. It'll start to smoke and burn up lots of the seasoning (Hence the name blackened).
Flip your fish once through the process.
Serve with lime wedges or lemon wedges. Again can be served with any kind of sides, I love using them for fish tacos!
Pics as follows, hopefully you guys enjoy, any questions just ask! Maybe I'll start uploading more things that I do with the fish I catch.
Walleye, Other than deep fried 
