Northern Pike, Muskie,Walleye & Gar Recipes
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| 4 medium size Walleye fillets cut in pieces 2 cups instant potato flakes 2 eggs 1 cup milk |
2 tablespoons parsley flakes 1/3 cup lard 1/3 cup butter pepper seasoning to taste |
| Mix eggs, milk and parsley flakes in bowl Season to taste. Pour instant potato flakes into separate bowl. Dip fillets into egg/milk mixture. Dip fillets into potato flakes. Fry in hot pan of melted lard and butter until brown. |
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| 2 pounds northern pike fillet, cut in 2 inch cubes 1 sweet bell pepper 1 medium onion, julienned 1/2 can carrot, julienned 1/2 cup celery, chopped 1/4 cup olive oil 2 tablespoons lemon juice |
4 ounces vegetable broth 4 ounces coconut milk 3 teaspoons curry powder 1 teaspoon tumeric 4 cups rice salt and pepper, to taste |
| Prepare rice according to package direction. Take several tablespoons of olive oil to lightly coat fish. Sprinkle with rumeric on both sides and salt if you like. Place in baking dish sprinkle with lemon juice. Bake at 400 till fish starts to flake slightly. While fish is in the oven, sautee vegetables in remaining oil, leave a little crunch to them add broth, curry powder, reduce heat to simmer add fish, rinse fish baking dish with coconut milk to deglaze pan. Add coconut milk to fish and veggie mixture simmer till fish starts to flake. Place in serving dish and serve with rice fresh fruit and flat bread on side. |
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| 4 walleye fillets 6 - 8 tbsp. melted butter 1 tbsp. lemon juice |
1/3 cup mushrooms (sliced) 2 tbsp. finely chopped onion Salt and pepper to taste |
| Dip fish in melted butter, salt, pepper and lemon juice. Place fish fillets into shallow baking pan. Place mushrooms and onions over the top of fish, then spoon any remaining butter mixture over that. Bake at 350°F for 15-20 minutes until fish flakes. |
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| 2 lbs walleye fillets 2 eggs, well beaten 3 garlic cloves pepper salt |
flour cracker crumbs cooking oil 1/4 lb. butter |
| Season fish with salt and pepper and dredge in flour, shaking off excess. Place beaten eggs in a pie plate. Put crumbs in a pie plate or on waxed paper. Dip the fish first in egg, then roll in crumbs. Heat the oil in a heavy skillet and fry until the fish tests done and is golden brown. Remove to a warm platter. Place the butter in the same skillet, add garlic and cook until golden. Pour over the fish. Serves 6. | |
| 3 pounds gar meat 2 large onions, chopped fine 1 cup bread crumbs 1 cup mixed parsley and green onions, chopped fine 1 teaspoon cayenne pepper |
Black pepper and salt to taste 2 eggs, beaten Flour 1/2 cup cooking oil |
| Grind the meat in a meat grinder or food processor. Add one large chopped onion, the bread crumbs, parsley/green onion mixture, cayenne, black pepper, salt and eggs. Mix well and shape into balls (boulettes). Roll in flour. Heat the cooking oil in a large cast iron pan and brown the balls, stirring lightly. Add the other chopped onion to the pan, add 3 cups water and stir. Cook slowly for about 30 to 45 minutes Serve over rice. |
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| 1 1/2 pounds gar filleted 3/4 cup flour 1 teaspoon salt 1/2 teaspoon black pepper 3 tablespoons butter or margarine 3 tablespoons olive oil 3 cups hot water |
1/8 teaspoon cayenne 1/2 teaspoon black pepper 2 teaspoons salt 1/2 teaspoon thyme 6 small potatoes, diced 6 small onions, diced 6 small carrots, sliced |
| Dredge fillets in flour seasoned with salt and pepper. Melt butter in a cast iron pan over medium heat. Add olive oil, and heat. Add gar fillets and brown quickly, about 1 minute on each side. Pour hot water into a soup pot. Add cayenne, black pepper, salt and thyme. Add potatoes and onions and cook five minutes. Add carrots and cook 10 minutes more until vegetables are tender but not overcooked. Drain; save water in which vegetables were cooked. Place browned gar fillets in a large casserole. Add vegetables, and pour vegetable water over all. Cover and bake in a 350° oven for 45 minutes. Serve hot from casserole. |
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| 6 pounds gar meat, cut in 3-inch pieces 1 large onion, chopped 1 tablespoon catsup 1 tablespoon hot sauce |
1 teaspoon soy sauce 1/2 cup cooking oil Salt and pepper |
| Heat the oil in a large cast iron pan and add fish pieces. Stir lightly until brown. Add onion, and stir until light brown. Add the other ingredients and stir lightly, then mix in 3 cups water. Cover and simmer for 30 to 45 minutes. Serve over rice. |
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| 4 pounds chopped gar meat 5 potatoes, peeled, boiled and mashed 6 green onions, chopped 1 large onion, chopped 1/2 green pepper, diced 3 cloves garlic, minced |
2 eggs, beaten 1/4 teaspoon tabasco sauce 1 tablespoon salt 1 teaspoon black pepper 1 cup flour 1/4 cup cooking oil |
| Mix ingredients well and pat into cakes. Dip the cakes into flour, and fry in hot oil until brown. Serves 8 to 12. |
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| 1 slab of gar meat 6" wide, 8-10" long, 3/4" thick 1 15oz. bottle ketchup 1/4 cup hot sauce 1/2 cup chopped celery 1 onion, chopped 4 tablespoons soy sauce |
1/2 cup chopped green onions 1 tablespoon salt 2 Teaspoons black pepper 2 Cups water 1 Lemon |
| Mix all ingredients except the meat and lemon in a large, shallow glass baking dish. Add the meat, cover and marinate overnight in the refrigerator. The next day, stir it up and place in a 400° oven for about 1 hour. Check twice during cooking and rake the juice over the meat. Squeeze lemon juice on the fish before serving. |
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