| 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 DIRECTIONS 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 |
