Iron Skillet Pan Fired Walleye

Iron Skillet Pan Fired Walleye

Iron Skillet Pan Fired Walleye.

Ice fishing is a great way to just enjoy a nice winter activity and if you’re lucky the rewards end up being mighty tasty. At the K/O lodge in Deep River I used this recipe using the Dipot Brand package of seasoned flour mix or make your own custom mix which I like even better. Take the filets and pour over a goodly amount of tabasco sauce or your favourite hot sauce and let sit for at least15 minutes to half an hour. Now take the filet and with a paper towel blot and dry the filet removing any of the marinating liquid. The filets will be flavour marinated without the excessive spicy heat. Season with the flour mixture below;


Pan Fried Walleye Dusting
1 Cup Cake Flour {or use the Red Fisher Specialty Packaged Golden Dipot flour fish coating mix}
1 cup fine milled Corn Meal
1 Tbs. of Sea Salt.
1 Tbs. fresh ground Pepper.
1 Tbs. Garlic Powder.                                                                                                                                                                                                                           1 pound vegetable shortening.

In a plastic or paper bag add flour, spices, the walleye filets and shake till blended and coated well.

In a Cast Iron Pan heat the shortening till hot enough to sizzle some flour.
When the skillet is hot add the filets flesh side down and fry for 3 minutes
In a bowl whip up 5 eggs with salt and pepper to taste and a little of the hot sauce that you used for the marinade. After frying the fish on the flesh side flip over and continue to cook. Remove excessive pan grease and add the egg mixture cooking until it forms an egg frittata  around the filets of walleye soaking up all the pan juices. Continue to cook until the egg is set. When serving fold the egg under the filet to make a pedestal and sprinkle a little curry powder to add flavour. It’s up to you.
In Europe Pickerel is considered to be the “sole” of fresh water with it’s snowy white flesh, fine flake and sweet meat defined light taste to the palette.
The lodge filets I use come from the cold Northern Lake Winnipeg Pickerel which has more character in its snowy white flesh. Depending on where and when you catch pickerel the tastes and textures are different from river to lake. I hope you and your fishing buddy get some good stuff. Use the cheeks and fins for this recipe below.

Pickerel Cheeks and Feet.

1 Cup Cake Flour.
1 Tbs. of sea salt.
1 Tbs. fresh ground Pepper.
1 Tbs. Garlic Powder.
1/2 Tsp. of Cayenne Pepper.
3 tbs. Deep Fry Shortening.
1 Cup Sweet and Sour BBQ Sauce.

The twin pectoral fins that hang under the belly are used for propping the fish up when on the bottom and used like small feet that they once were. Both Pike and Pickerel have them and using a sharp filet knife to remove the fin is simple. Just grab with your thumb and for finger and make an incision around the bone in a u pattern leaving lots of meat and belly fat connected to the fin! It almost resembles a chicken wing. Set aside until you have cut as many as are available.. The bigger the fish the bigger the cheeks. Halibut and cod cheeks are supreme but when you fry up a small amount of pickerel cheeks as an appie you will be hooked.
In a plastic or paper bag add flour and spices and shake till blended.
Add a few fins and cheeks and shake till coated
In a large cast iron skillet add the shortening and heat till 350 degrees. Check by dropping a small amount of flour on the shortening. It should sizzle if hot enough.
When shortening is hot place the dusted portions into the pan and cook for 3 minutes till golden brown. Place in a bowl and add some BBQ sauce and flip/toss coating each piece.
Now along with your favourite beverage they will taste like you have just had one of the best snacks ever eaten at a camp fire.

Enjoy! .