Captain Darrell's
Fishing Guide Service
Breaded Walleye Fillets
by Captain Darrell
3/4 cup Italian seasoned bread crumbs ~ 1 (1 ounce) dry Ranch-style dressing mix
2 1/2 tablespoons vegetable oil ~1 pound walleye fillets ~ 2 t butter
Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil
to form a paste. Coat the walleye fillets with the paste, then dredge in the
bread crumbs to lightly coat. Melt the butter in a skillet over medium heat.
Place the fillets in the skillet, and cook 5 minutes on each side,
or until golden brown and easily flaked with a fork.
Walleye ~ Down Mexico Way
by Captain Darrell
12 Walleye Fillets ~ 1/4 tsp liquid hot sauce ~ 1 egg, beaten ~ 1 tsp Salt
2 Tbsp milk ~ 1 tsp chili pepper ~ 1/2 cup corn meal ~ 1/2 cup flour
fat for frying ~ hot chili sauce
Mix egg, milk, salt chili powder and liquid hot sauce together. Combine corn meal
and flour. Dip fish into egg mixture, then into flour mixture. Fry over medium heat
about 5 minutes per side, turning carefully. Fry until fish flake easily and are
brown. Drain and serve with chili hot sauce...
Hot Chili Sauce
1 cup onion chopped ~ 1/4 cup catsup ~ 1 cup green pepper, chopped ~
1 tsp chili powder ~ 1 clove garlic, finely chopped ~ 1/8 tsp liquid hot sauce ~
1 Tbsp shortning ~ salt and pepper to taste ~ 8 oz tomato sauce
Saute onion, green pepper and garlic in shortning until onion is tender. Add tomato
sauce, catsup, chili powder, hot sauce, salt and pepper.
Cover and simmer 15 to 20 minutes. Makes 1 3/4 cups
Pan~Fried Breaded Walleye
by Captain Darrell
2 Large eggs ~ 1/4 cup whole milk ~ 2 cups all-purpose flour ~
2 cups bread crumbs ~ Four 8 oz skinless fish fillets ~
Sea salt and freshly ground pepper ~
3 Tbsp vegetable oil, or as needed ~ 3 Tbsp butter, or as needed ~
Lemon and parsley for garnish...
Mix eggs and milk in a shallow bowl, beat well. Spread the flour and the crumbs in
two separate bowls or pie plates. Set a wire rack over a baking sheet. Season
fish fillets on both sides with salt and pepper. Dredge one fillet in the flour,
knock off the excess flour, place fillet in egg wash, make sure entire fillet is
coated let excess egg wash drip off and place in the crumbs. Gently press crumbs
onto both sides of the fillet. Place fillet on rack, repeat with remaining fillets.
Olace a well seasoned large cast iron skillet over medium heat for 5 minutes. Add
the oil and butter to the skillet. Sprinkle a few crumbs into pan to test the
temperature ~ they should sizzle when the hit the fat. Place fillets into hot fat
until crumbs begin to darken ~ turn the heat down a bit if necessary. Cook fillets
3 or 4 minutes on each side or until golden brown. Add a little more oil if needed.
Serve with lemon wedges and sprigs of parsley.
- Contact Me -
Captain Darrell
1617 N Farming Rd
Woodruff, WI  54568
Phone: 715-614-8889