If you know me at all you know I go ice fishing and have an abundance of Walleye in my freezer. I try to cook it in a different fashion every week. This week I decided I would bread it & bake it. The problem, however, is that I am cooking for 2 and my vacuum sealed walleye is really for 4 people. Obviously, leftover breaded & baked walleye will not re-heat very well. That left me with the question on how to prepare all the walleye in a tasty manner & so that it would not go to waste which leads to the next installment of multiple meals.
Making multiple meals with fish seemed daunting. I didn’t want to cook half the fish & leave the other half in the fridge to dry out or lose oils for the next night’s dinner. My first thought was to prepare a Seafood Chowder that could be eaten for lunch but I didn’t have any clam juice or cream of potato soup which is my preferred way of making it. I then thought of other recipes I had been meaning to try & I hadn’t made walleye cakes yet. I thought I could try and make walleye cakes that could be eaten for breakfast with eggs. I figured I would bake the rest of the fillets with my breaded fillets & then I could put them in the fridge for the next day to flake, mix up with all the other walleye cake ingredients, & finally cook them.
Baked Walleye
- ½ vacuum sealed bag walleye (roughly 4 small fillets or 2 medium fillets). See Walleye Breakfast Cakes below for using the rest of the fillets.
- 1 egg, beaten
- Splash of milk
- Breadcrumbs
- Mashed potato flakes
- Grated parmesan cheese
- Seafood seasoning
- Seasoned salt
- Pepper
Preheat the oven to 400F.
Place the egg in a small to medium bowl with the splash of milk.
Place equal parts breadcrumbs, mashed potato flakes, and grated parmesan cheese on a plate or in a bowl. Mix in seafood seasoning, seasoned salt, & pepper to taste.
Dip the fillets in the egg mixture and allow the excess to drip off.
Place the fillets in the breadcrumb mixture & then place on a lightly greased baking sheet.
Bake for 15-20 minutes until the fish flakes apart easily.
Serve with sides of your choice. I served them with roasted carrots & mashed potatoes & gravy.
Walleye Breakfast Cakes
- ½ vacuum sealed bag walleye (roughly 4 small fillets or 2 medium fillets) previously cooked*
- 1 egg
- 2-3tbsp Mayonnaise
- 1-2tsp Lemon juice
- 1/4-1/3 cup Breadcrumbs
- Seafood seasoning
- Seasoned salt
- Pepper
- Oil
- Eggs served to your preference
*To the half of the fillets for the walleye cakes, place them on the baking sheet with the breaded walleye (recipe above). Lightly season with seafood seasoning & drizzle with cooking wine or olive oil. Cook along with the breaded fillets. Once cooked, place these un-breaded fillets in a medium mixing bowl in the fridge covered with plastic wrap.
Shred the fillets cooked previously in the mixing bowl (the advantage of shredding them the next day is that you get nicely sized walleye chunks).
Add all the ingredients except for the oil & the eggs that you will cook to your preference.
Mix the ingredients & form into patties (makes roughly (4) 3in patties – 2 for each person).
Place a small amount of oil in a skillet over medium to medium-high heat & cook the walleye cakes for 2-3 minutes per side until golden brown & heated through. Place on a paper towel to drain off excess oil.
Cook eggs to your preference (over easy, poached, etc) and serve over walleye cakes. Drizzle with sweet chili sauce if desired.
