Members jthomas Posted April 28, 2016 Members Posted April 28, 2016 my buddy caught this nice walleye last night - 7 pounds and 27 inches - on a crappie minnow. CoolHandFluke, zarraspook, dan hufferd and 5 others 8
Hammer time Posted April 28, 2016 Posted April 28, 2016 That's a dandy! How long did it take to land it?
blacknoseddace Posted April 28, 2016 Posted April 28, 2016 How are you going to prepare that monster? Fried, baked, grilled?
rps Posted April 28, 2016 Posted April 28, 2016 On walleye that size, the fillets will divide into four generous portions. The tubular portions from the thick shoulders are perfect for bread crumb baking. I save the flat portions from the end of the rib cage back until I have enough to make fishburgers. Fish Burgers When we used to live in Tulsa, we shopped at Bodine’s fish market fairly often. They made a fish burger from scrap that was delicious. This is a recipe I created to emulate those burgers.Ingredients: 1 pound salmon or trout fillets diced in ¼ inch cubes (uncooked shrimp also work well) 1 pound white fish fillets diced in ¼ inch cubes (white bass, crappie, walleye, cod, halibut, sea bass) 1 large shallot minced very fine 1 to 2 teaspoons Old Bay ½ teaspoon garlic powder 3 splashes of Franks Hot Sauce 1 egg 1 heaping tablespoon minced parsley 1/3 cup panko bread crumbs Salt and white pepper to tasteMethod: Beat the egg and combine well with all other ingredients. Form the mixture in patties and chill well to firm up the burgers, at least an hour. To cook, mix a little water with another beaten egg and dip both sides of each burger in the egg to coat. Then put the burger in more seasoned panko to make a coating. Chill until ready to cook. Heat ¼ inch of vegetable oil over medium high heat until it shimmers. Cook the burgers with minimum movement and only one turn until golden brown on each side. dprice, Hammer time, blacknoseddace and 1 other 4
Fish Burgers When we used to live in Tulsa, we shopped at Bodine’s fish market fairly often. They made a fish burger from scrap that was delicious. This is a recipe I created to emulate those burgers.Ingredients: 1 pound salmon or trout fillets diced in ¼ inch cubes (uncooked shrimp also work well) 1 pound white fish fillets diced in ¼ inch cubes (white bass, crappie, walleye, cod, halibut, sea bass) 1 large shallot minced very fine 1 to 2 teaspoons Old Bay ½ teaspoon garlic powder 3 splashes of Franks Hot Sauce 1 egg 1 heaping tablespoon minced parsley 1/3 cup panko bread crumbs Salt and white pepper to tasteMethod: Beat the egg and combine well with all other ingredients. Form the mixture in patties and chill well to firm up the burgers, at least an hour. To cook, mix a little water with another beaten egg and dip both sides of each burger in the egg to coat. Then put the burger in more seasoned panko to make a coating. Chill until ready to cook. Heat ¼ inch of vegetable oil over medium high heat until it shimmers. Cook the burgers with minimum movement and only one turn until golden brown on each side.
blacknoseddace Posted April 28, 2016 Posted April 28, 2016 1 hour ago, rps said: On walleye that size, the fillets will divide into four generous portions. The tubular portions from the thick shoulders are perfect for bread crumb baking. I save the flat portions from the end of the rib cage back until I have enough to make fishburgers. Fish Burgers When we used to live in Tulsa, we shopped at Bodine’s fish market fairly often. They made a fish burger from scrap that was delicious. This is a recipe I created to emulate those burgers.Ingredients: 1 pound salmon or trout fillets diced in ¼ inch cubes (uncooked shrimp also work well) 1 pound white fish fillets diced in ¼ inch cubes (white bass, crappie, walleye, cod, halibut, sea bass) 1 large shallot minced very fine 1 to 2 teaspoons Old Bay ½ teaspoon garlic powder 3 splashes of Franks Hot Sauce 1 egg 1 heaping tablespoon minced parsley 1/3 cup panko bread crumbs Salt and white pepper to tasteMethod: Beat the egg and combine well with all other ingredients. Form the mixture in patties and chill well to firm up the burgers, at least an hour. To cook, mix a little water with another beaten egg and dip both sides of each burger in the egg to coat. Then put the burger in more seasoned panko to make a coating. Chill until ready to cook. Heat ¼ inch of vegetable oil over medium high heat until it shimmers. Cook the burgers with minimum movement and only one turn until golden brown on each side. Thanks for posting the recipe! Lots of good flavors going on there. Panko gives it that nice crunchiness. I'm a huge fan of shallots. I am salivating. rps and dprice 2
Fish Burgers When we used to live in Tulsa, we shopped at Bodine’s fish market fairly often. They made a fish burger from scrap that was delicious. This is a recipe I created to emulate those burgers.Ingredients: 1 pound salmon or trout fillets diced in ¼ inch cubes (uncooked shrimp also work well) 1 pound white fish fillets diced in ¼ inch cubes (white bass, crappie, walleye, cod, halibut, sea bass) 1 large shallot minced very fine 1 to 2 teaspoons Old Bay ½ teaspoon garlic powder 3 splashes of Franks Hot Sauce 1 egg 1 heaping tablespoon minced parsley 1/3 cup panko bread crumbs Salt and white pepper to tasteMethod: Beat the egg and combine well with all other ingredients. Form the mixture in patties and chill well to firm up the burgers, at least an hour. To cook, mix a little water with another beaten egg and dip both sides of each burger in the egg to coat. Then put the burger in more seasoned panko to make a coating. Chill until ready to cook. Heat ¼ inch of vegetable oil over medium high heat until it shimmers. Cook the burgers with minimum movement and only one turn until golden brown on each side.
blacknoseddace Posted April 28, 2016 Posted April 28, 2016 4 hours ago, dprice said: What area sir 4 hours ago, dprice said: What area sir I'm sure there were turkeys close by...sorry couldn't resist that one.
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