5/30 on the Upper End

[rps]

Out early again this morning. Fished up river near Beaver at two areas where I have enjoyed top water success in the past. My brand new replacement WP did not draw a strike. Next I tried a new to me popper by 6th Sense. I liked it and after you try your twitches and pops you can walk it back to the boat. The four I managed to catch all hit during the walking part. Years ago I fished a Berkley Frenzy popper, and with it the better fish came on the walk back to the boat. I grew tired of replacing the pathetic hardware and stopped fishing them. Evidently everyone else did too. They no longer exist.  You might want to check the bait out. http://www.tacklewarehouse.com/6th_Sense_Splash_Back_Topwater_Popper/descpage-6SSBTP.html

After it warmed up and got bright, I went walleye hunting down lake. As I worked the 15 foot to 25 foot range, I noticed fish suspending at about 15 feet over 20 the 25 foot depths. I shortened my line to my bottom bouncer so that it swam off the bottom. I had two very good strikes before I caught the pictured 23 inch fish. Unfortunately the hook was in its gill and the fish was bleeding badly when I landed it. I did not buy ice this morning and I knew any time in the 80 degree live well water would discolor it and start the meat going bad. I started the motor and went back to Holiday Island a little after 11.

 

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[rps]

This is what you do with fresh walleye. You take the fillets and season them and then dredge them in flour. Shake all the excess flour off and dip them in egg wash. Shake off the egg drips and dredge them in panko. Let them sit on a wire rack for 30 to 45 minutes to develop a pellicule. Pan fry them.

Use a homemade mango salsa to dress them and serve with a bit of sweet corn and a farmers market romaine and arugula salad.

[dan hufferd]

56 minutes ago, rps said:

This is what you do with fresh walleye. You take the fillets and season them and then dredge them in flour. Shake all the excess four off and dip them in egg wash. Shake off the egg drips and dredge them in panko. Let them sit on a wire rack for 30 to 45 minutes to develop a pellicule. Pan fry them.

Use a homemade mango salsa to dress them and serve with a bit of sweet corn and a farmers market romaine and arugula salad.

pellicule, panko. Ok so now this hick has 2 more words to learn. Help teacher !

[rps]

3 minutes ago, dan hufferd said:

pellicule, panko. Ok so now this hick has 2 more words to learn. Help teacher !

Pellicule is the film that forms when sticky, gooey wet dries a bit. It makes for a better fry. Panko is Japanese bread crumbs  - they are chunkier and very uniform and make a great, light fry coating. Look at the picture carefully.

[rangerman]

I prepare mine the same way, but use a wee bit of lemon pepper in the flour and use a cucumber salad with honey,ginger, rice wine vinegar, English cucumber, diced  red pepper and green onions.  Definitely need to try the mango salsa!😉

[rps]

8 hours ago, rangerman said:

I prepare mine the same way, but use a wee bit of lemon pepper in the flour and use a cucumber salad with honey,ginger, rice wine vinegar, English cucumber, diced  red pepper and green onions.  Definitely need to try the mango salsa!😉

great salad!

Mango Salsa

Dice a small onion and rinse it under cold water to take out the burp. Peel and dice the mango. Deseed and remove the pith fro a jalapeno or serrano, then fine dice it. Mince cilantro or parsley so that you have a small handful. Make a paste out of one clove of garlic. Mix everything together and add a large pinch of chili powder, a scant teaspoon of sugar (if needed), the juice of a small lemon, and salt to taste.

If the market does not have a ripe mango, peaches and strawberries work great too.

[vernon]

I'm proud to say that I knew the definition of pellicule and also what panko is.

However, you completely lost me at onion burping!

Nonetheless, well played old sport - sounds fantastic and looks even better.

[Royal Blue]

I do lots of onion burping after a few beers.

[rps]

52 minutes ago, vernon said:

I'm proud to say that I knew the definition of pellicule and what panko is.

However, you completely lost me at onion burping!

Nonetheless, well played old sport - that sounds fantastic and looks even better.

The acid that makes your eyes burn as you chop is the same that makes many people burp after eating raw onion. A trick I learned from a Rick Bayless cook book is to rinse that acid off under cold water before you incorporate it into your salsa.

[vernon]

31 minutes ago, Royal Blue said:

I do lots of onion burping after a few beers.

Hmmm.  Well, maybe I knew after all!  

Could I have just been making the whole thing too hard?