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Blog posts tagged with 'Recipe'

BOA Sweet-Sour Stir Fry Walleye

Cooking Walleye of a fire

Ingredients:

  • 10 lbs walleye fillets, deboned and cut into 1” chunks
  • Shore lunch of your choice (I use FM Walleye Cajun Shorelunch)
  • 2 green bell peppers
  • 2 red bell peppers
  • 2 yellow bell peppers
  • 3 large onions
  • 2 cups sliced mushrooms
  • 2 cups diced carrots
  • 2 cups sugar snap peas
  • 3 Jalapeno peppers (optional)
  • Sweet-sour sauce (I use Kraft)

Directions:

Start by preparing the veggies. Slice the onions and peppers and set aside until ready to stir fry. The fish will need to be deep-fried in the shorelunch of your choice. I soak the fish in a milk/egg mixture and drop into the shorelunch for coating then deep-fry. After the fish is done, set aside. Stir fry all the veggies in light oil and high heat. To add to the total outdoor experience, try doing over an open fire in a large 16 or 20 qt frypan. When the veggies are ¾ done, add the fish and enough sweet-sour sauce to cover everything. Gently stir it into the mixture. This recipe will feed 10 to 20 people.

 

Fish Boil

Boiling Fish

Ingredients:

  • 16 sm. onions
  • 16 sm. potatoes
  • 1/2 lb. non-iodized salt, divided
  • 16 chunks white fish (7-8 lbs.)
  • 8 lemon wedges for garnish
  • 3/4 c. melted butter

Directions:

Peel onions. Wash potatoes and slice a small piece off ends, but do not peel. Bring 2 gallons water to a boil in a large kettle, one with removable basket works best. Add 1/4 pound salt and bring to boil again. Add potatoes and boil, uncovered, 16 minutes. Add onions and boil, uncovered, 4 minutes longer. Place fish in basket. Put in kettle with remaining 1/4 pound salt. Boil, uncovered, 10 minutes longer. Remove from heat. Skim off any fish oil that accumulated during cooking. Drain into colander. Place fish and vegetables on platter or plates. Garnish with lemon wedges. Serve with melted butter. Serve with cold slaw, rye bread and cherry pie.

A large quantity of salt is traditional in this recipe. The amount may be reduced, if desired.

 

BAO Bacon Fried Walleye

BAO Bacon Fried Walleye

Next time you want to try something a little different,try this recipe,everything is better with bacon.

Ingredients:

  • Boneless walleye fillets
  • 1 lb bacon
  • 1/2 cup chopped onions
  • 1/3 cup chopped celery
  • Lemon-pepper seasoning

Directions:

Chop the bacon into small pieces and cook on medium heat in a skillet.Keep stirring until the bacon is cooked about half way.At this point add the onions and celery to the bacon and sautéuntil the bacon is filly cooked.Remove from heat and strain out the bacon/onion/celery mixture placing it in a bowl and keeping the bacon grease in the pan.Turn the heat back on to medium high and place fillets into the pan.Cook for a couple minutes on each side.Place the cooked fillets in a plate and cover with the bacon mixture.Sprinkle with small amounts of lemon-pepper.

 

Kellsey’s Crappie Tacos

Kellsey’s Crappie Tacos

Ingredients:

  • 1 pound crappie or other white flaky fish
  • 1/4 cup olive oil
  • 1 lime,juiced
  • 1 tablespoons chili powder
  • 1 jalapeno,coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 8 whole wheat tortillas

Garnish:

  • Shredded cabbage
  • Hot sauce
  • Sour cream or plain greek yogurt
  • Thinly sliced red onion
  • Thinly sliced green onion
  • Chopped cilantro leaves
  • Chopped tomatoes

Directions:

Preheat grill to medium-high heat.Place fish in a medium size dish.Whisk together the oil,lime juice,chili powder,jalapeno,and cilantro and pour over the fish.Let marinate for 15 to 20 minutes.

Remove the fish from the marinade and place onto a hot grill or skillet,flesh side down.Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove.Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill or skillet and grill for 20 seconds.Divide the fish among the tortillas and top with any or all of the garnishes.Enjoy!

 

Brewer’s Walleye Chowder

Brewer’s Walleye Chowder

Ingredients:

  • 2 lb fish fillets
  • 2 T. chopped bacon
  • 1/2 cup chopped onion
  • 2 1/2 cups diced potatoes
  • 1 1/2 cups boiling water
  • 1 t. salt
  • dash pepper
  • 2 cups milk/cream
  • 1 T. butter
  • Chopped parsley

Directions:

Remove skin and bones from fish and cut into 1 inch pieces. Fry bacon until crisp. Add onions and cook until tender. Add potatoes, water, seasonings and fish. Cover and simmer for 20 minutes or until potatoes are done. Add milk and butter. Heat. Sprinkle with parsley.

Add diced green/red/yellow/orange bell peppers and frozen corn for added flavor, color & texture.

This is the base recipe. My style of cooking is to vary recipes for experimentation. Usually I vary a lot. I recommend you do the same. The problem is that I generally cannot recreate when I hit a homerun. With this recipe I would/did go heavy on the fish and bacon. Maybe add a little diced garlic. Celery is good in it also. I may have added some evaporated milk or heavy cream in place of some of the milk. Go with the things your family likes. Play around and have fun with it. It’s a great way to use up some extra fish in the freezer. You can also mix and match fish and no one will ever be the wiser.

 

Ardisam Inc

All weights, specifications and features are approximate and are subject to change without notice. Due to continuous product improvements, product images may not be exact. Warning labels in some product images may have been removed for photography purposes only. Props shown in photos not included. Some assembly may be required.

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