Pan-fried Walleye
1 t salt 1 t pepper 1 T paprika 2 t garlic powder 1 Cup potato flakes 3 eggs canola oilFillet walleye or northern pike and cut to sizes that fit your frying pan. Fill pan with about a 1/4 inch of canola oil and heat. Prepare flour with your favorites seasonings: salt, pepper, paprika and garlic are great. Beat eggs for dredging (2 to 3, more as needed). Add potato flakes to a third bowl. Dredge Fillets in flour, then egg, then potato flakes. Fry until golden brown and turn (about 3 minutes per side).
Walleye Cream Soup
4 walleye fillets cubed (2 walleye) 2-3 potatoes peeled and cubed 1/2 c. onion finely chopped 1/2 c. clam juice 1/2 c. white cooking wine 1 c. heavy cream 1 c. 1/2 & 1/2 butter cut in 1/4 inch pats 2 tbsp. flour 2-3 scallions chopped salt and pepper to taste olive oilPre cook the cubed potatoes by steaming in microwave. Sauté onion in olive oil in a medium saucepan. Add flour until the oil has been absorbed. Add Clam juice and wine, vigorously beating the mixture for about a minute to avoid lumps. Cook for 2 additional minutes. Add cream and bring the soup to a boil. Add fish and and simmer for 6-8 minutes. Add potatoes and salt and pepper to taste. Serve with pat of butter and scallions on top.