Walleye Recipes


Give a man a fish and he will eat for a day. Teach him how to fish and he will sit in a boat and drink beer all day.

~Author Unknown

The challenge and fight the walleye offers anglers are well-known, but for many the payoff is in the eating. The walleye’s flesh is light, mild and incredibly savory, with no fishy smell when cooked and few bones. Baked walleye, grilled walleye, deep fried walleye, pan fried walleye, this flavorful fish can’t be beat no matter how you prepare it. Here are just a few walleye recipes to whet your appetite.

But first, seems like everyone has a favorite way for how to fillet a walleye. Here are just a couple of examples.

How to Fillet a Walleye


Tasty Broiled Walleye


Yield: 4 Servings


1 lb Walleye Fillets

Combine the following to make a paste:

2 tb Lemon juice

2 Garlic cloves; minced

3 tb Soy oil

2 tb White wine

1 pn Fresh chopped sweet basil

Leave skin on and place fillet skin down on broiler. Brush fillet with paste. Dust with paprika. Broil one side 10 minutes per each inch of thickness. If sauce is desired, use marinade of fresh garlic, dijon mustard, lemon juice, mayonnaise and soy oil. Garnish with lemon wedges, chopped parsley or chopped green onion.

Grilled Pecan Walleye



12 oz walleye fillets

1/4 cup pecans, chopped and toasted

2 tablespoons butter

1 teaspoon fresh chives, chopped

1 teaspoon orange juice

salt and pepper to taste

Combine butter, chives, juice and half the pecans in a small bowl and mix well. Preheat grill. Take a 12 inch square piece of aluminum foil and cut 2 inch slits into it every two inches. Spray with a nonstick spray and place on grill.
Put the fillets on the foil, sprinkle with salt and pepper, and grill for 8-12 minutes. The fillets are done when the fish flakes easily with a fork. One minute before the fish is done top with the pecan butter. Remove from heat and sprinkle the remaining pecan pieces over top before serving.

Wayne’s Deep Fried Walleye



4-6 fillets

Drake’s crispy frymix

A bottle of your favorite beer

Cut the fillets in one or two inch chunks and set aside.
Mix one box of Drakes deepfry mix with 12oz beer and whisk until well blended. Put walleye pieces into batter and rotate until well coated. Drop into 375 degree oil and cook until they float and have reached desired crispness.

Blackened Walleye



3 – 2 pound walleye fillets

1/2 lb. Butter

Cayenne Pepper

Fresh ground Pepper

Garlic Powder

Salt to taste

Lemon juice

Dip the fish into melted butter, then place walleye fillets on the grill. Season them with salt, garlic, black pepper and cayenne. Close grill and cook for 5 minutes. After 5 minutes, loosen the fillets from the grill, but do not turn them. Baste them with butter and re-season if necessary. Cook for 5 more minutes. They are done when the meat can be flaked with a fork.

Italian-Style Walleye


Yield: 4 Servings


Walleye fillets (about 1 1/2-pounds)

15 oz Tomato sauce

2 tb Fresh parsley, chopped

1 ts Italian seasoning

1/2 ts Dried basil

1/4 ts Salt

1/8 ts Pepper

4 oz Mozzarella cheese, shredded

Place walleye in a greased shallow 3-quart or 13-in. x 9-in. x 2-in. baking dish. Combine tomato sauce, parsley, Italian seasoning, basil, salt and pepper; pour over the fish. Bake, uncovered, at 350 degrees for 15 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork.

Gratin of Walleye


Yield: 4 Servings


2 lb Walleye fillets

2 tb Parsley, minced

Salt and pepper

2 tb Capers (W/juice)

2 Green peppers

5 tb Cooking oil

1/2 c Bread crumbs

2 Cloves garlic, chopped fine

1/2 ts Powdered thyme

Roasted peppers lend a wonderful flavor to fish dishes. Prepare this dish in a shallow baking dish or baked in individual gratin dishes if available. Wash and pat the fillets dry, then dice into 1-inch squares. Season with salt and pepper. Wash, then dry the green peppers and roast them under the broiler, turning them as the skin blackens. Place the peppers in a paper bag, seal by twisting the top, and set aside for 5 minutes or so. Then remove and, with finger, push and pinch off most of the blackened skin. Cut in half, remove the seeds and stems and slice into thin strips. Put the oil in a big skillet and saute the garlic until it is translucent. Then scrape in the fillet squares from your cutting board, turn up the heat, and cook, stirring constantly for about 5 minutes. Off heat, add and mix thoroughly the peppers, parsley, capers, and half the bread crumbs into which you have mixed the thyme. Spoon into baking dish and sprinkle the rest of the crumb-thyme mixture over all, and place under the broiler for a minute or two to brown. Serve with tossed salad and baked potatoes.

Fillets (Or Steaks) of Walleye Mornay


Yield: 5 Servings


2 1/2 lb Fillets or steaks

4 tb Butter


1 Onion, minced

Juice from 1/2 lemon

1/2 ts Tarragon OR

Pinch of cayenne OR dash

Of hot sauce


2 Egg yolks, beaten

1 c Cream

1 c Fish broth

6 tb Grated cheese

Place fillets or steaks in a saucepan, just cover with cold water, add salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and simmer for 10-12 minutes. Remove fish, but retain the fish broth. Place fish in buttered baking dish. Stir together 1 cup fish broth and the cream. Melt 3 tablespoons of the butter and add minced onion, tarragon or marjoram. Cook just until onions are soft. Stir in flour and cook a minute or two. Then off hat, stir in 2 cups of the fish broth until smooth. Return to low heat, stirring until sauce begins to thicken. Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the beaten eggs slowly into sauce. Add the cheese, stirring all the while and cook until uniform. Pour the sauce over the fish, dot with remaining butter, and bake in preheated oven at 375 degrees for about 10 minutes to brown the sauce.

Pan Fried Honey Walleye


Yield: 4-6 servings


4 Walleye fillets; (1 1/2-2-lbs.) (up to 6)

1 Egg

2 ts Honey

2 c Butter-flavored crackers;-crushed (45-50)

1/2 ts Salt

1/3 c Cooking oil; (up to 1/2)

Lemon wedges; optional

In a shallow bowl, beat eggs; add honey. In a plastic bag, combine crackers and salt. Dip fish in egg mixture then shake in bag until coated. In a skillet, cook fillets in oil for 3-5 minutes per side or until golden and fish flakes easily with a fork. Serve with lemon wedges if desired.  

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Lodge Cast Iron Skillets

Lodge Cast Iron Skillets

Pre-Seasoned Cast Iron Cookware Made in the U.S.A.