OUTDOORS OHIO FISH RECIPES!!!!
For All walleye/perch and EVEN salmon recipes: Season lightly! Do not over-power the sweet flavor of a great freshwater fish. Trim away all red or silver meat. Cross-cut the chunks from big walleye (5-10 pounders) to even out cooking time. Thoroughly dry your fish before battering or adding sauces or dry seasonings.
Joe & Annie Thomas’s Salmon
Serves 4 Prep 5 min Cook 10 Min
1/3 Cup Brown sugar
2 1/2 Tablespoons Dijon Mustard
Juice of 1/2 Lemon
Salt and Pepper
Four 7 oz salmon or steelhead fillets
2 teaspoons vegetable oil
1. Preheat the oven to 400 degrees. In a small bowl, whisk together the brown sugar, mustard, lemon juice and 1/2 tsp pepper.
2. Heat a large, ovenproof skillet over high heat. Rub the salmon with the oil, season with salt and pepper and place skin side up in the skillet. Cook until a crisp brown crust forms, about 3 minutes. Remove from the heat, flip the salmon and coat with the brown sugar mixture. Transfer the skillet to the oven and bake until the glaze caramelizes and the fish is cooked through, about 5 minutes.
SERVE with a favorite side dish and enjoy!
D’Arcy & Laura Egan’s Walleye (Perch) Parmesan
Preheat oven to 350 degrees.
Use a baking dish the right size for arranging your fish in one, even layer.
Put ½ to a whole stick of butter into baking dish and melt in oven.*
Stir ½ to ¾ cup white wine (of choice, drier is better!) into melted butter.*
Coating as you go, add fish pieces to sauce in an even layer.
Salt and pepper
For a jazzier version also: cayenne pepper, garlic and onion powder.
Cover tightly with foil
Bake 12-15 minutes at 350 degrees, (on the grill or in the oven)
Discard foil. If serving over pasta give body to the sauce by sprinkling bread crumbs between fish pieces,
Cover (liberally coat) fish with shredded Parmesan cheese.
Either return to oven or covered grill for 3-5 minutes* or place under broiler to melt cheese and lightly brown.
Great over angel-hair pasta.
* depends on amount of fish
D’Arcy & Laura Egan’s Beer-Battered Walleye
Dry your fish pieces very well before using a wet batter.
Prepare a shallow dish of seasoned flour, (salt, pepper, pinch of garlic).
Prepare batter: Combine onion ring mix and beer (Use a hearty beer, NOT light beer, and let it get flat if possible. If beer is not flat don’t worry, the foam disipates quickly), season, (salt, pepper, pinch of garlic powder, pinch onion powder).
Your deep frying oil must be good and hot.
Test with a drop of your thick batter.
Deep fry and turn as it brown (fish is done when breading is golden brown).
Place on ample paper towels and salt lightly while hot.
Serve with homemade French fries (never cook in fish oil!), cole slaw and tartar sauce and lemon for maximum appreciation.
Outdoors Ohio EXTRA!
D’Arcy & Laura Egan’s Walleye on the Barbie!
Buy a grill basket.
Marinate walleye in Italian dressing (or whatever you love) for at least two hours (okay, 30 minutes minimum!)
Place on preheated, medium-high grill in grill basket, watch like a hawk.
Turn when it looks like you should.
Done when white and flaky.
Drizzle with butter and/or lemon.
All of the above recipes are wonderful with perch as well as walleye.