Best 4 Tempura Wall Eye Pike With Spicy Remoulade Recipes

Tempura walleye pike with spicy remoulade is an exquisite dish that tantalizes the taste buds with its crispy and flaky fish enveloped in a light and airy batter, complemented by a zesty and flavorful remoulade sauce. This dish is not only a delight to the palate but also a feast for the eyes, as the vibrant colors of the crispy batter and the vibrant green of the remoulade create a visually appealing presentation.

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN REMOULADE SAUCE

Cajun Remoulade Sauce image

Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.

Provided by Remoulader

Categories Sauces

Time 15m

Yield 18 oz

Number Of Ingredients 11

Ingredients

2 cups mayonnaise
2 tablespoons catsup
2 tablespoons cajun mustard or 2 tablespoons deli style mustard
1 tablespoon fresh parsley (chopped )
1 tablespoon cayenne pepper (1 tsp for mild)
1 tablespoon lemon juice (freshly squeezed)
2 teaspoons prepared horseradish
2 garlic cloves
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon paprika

Steps:

Mix all ingredients well in a mixer.
If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
Refrigerate overnight.
I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.

NORTHERN PIKE WITH CHOUCROUTE AND JUNIPER SAUCE

Northern Pike with Choucroute and Juniper Sauce image

Provided by Food Network

Number Of Ingredients 16

Ingredients

3/4 pound fresh sauerkraut, rinsed and squeezed dry
1/4 pound savoy cabbage julienned, blanched and squeezed dry
2 tablespoons peanut oil
4 to 6-ounce fillets pike, skinned and deboned
1/2 cup all purpose flour
2 tablespoons butter, for basting the fish
1/4 cup loosely packed cilantro leaves, cut into chiffonade
Salt and fresh black pepper, to taste
1/2 teaspoon white peppercorns, crushed
1 teaspoon coriander seeds, crushed
1 teaspoon juniper berries, crushed
1/4 cup white wine vinegar
1 1/2 tablespoons sugar
Salt, to taste
1 cup chicken stock
1/2 cup canola oil

Steps:

Melt the butter in a heavy bottomed saucepan over a medium high flame and add the sauerkraut and the cabbage. Stir the mixture well, season to taste, and when it is very hot cover and set aside. In a small sauce pot combine the spices and vinegar and bring to a simmer. Remove from the heat, cover and steep for 20 minutes. Strain the vinegar into another small saucepot and add the sugar, salt, chicken stock and canola oil. Heat again until the sugar and salt are dissolved. Emulsify the liquid with a hand held mixer. Incorporate some air into the liquid as you are mixing so that the liquid becomes very frothy. Set aside at room temperature. Once the sauce and the garnishes are prepared, saute the pike. Heat the peanut oil in a saute pan large enough to hold all the fish and dust it lightly with flour. Add the fillets to the pan and cook for 1 minute on the first side. Add the whole butter to the pan and flip the fish over. Baste the fish with the butter for 1 or 2 more minutes until it is done and remove to a paper towel lined plate to drain. Stir the cilantro into the hot choucroute. Place a mound on each plate and top with a piece of fish. Spoon some of the sauce around each fish and dust with a little ground juniper. Serve with boiled potatoes or Fromage Blanc Dumplings (see separate recipe).

SPICY REMOULADE SAUCE

Spicy Remoulade Sauce image

This is a lower-fat version of a traditional spicy sauce for po' boys, crab cakes, or whatever else you can think of.

Provided by Michelle

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Tartar Sauce

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 cup non-fat Greek yogurt
¼ cup mayonnaise
¼ cup stone-ground mustard
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1 clove garlic, crushed
½ teaspoon hot pepper sauce (such as Frank's RedHot®)
¼ teaspoon cayenne pepper
¼ teaspoon hot paprika

Steps:

Blend yogurt, mayonnaise, mustard, pickle juice, capers, horseradish, garlic, hot pepper sauce, cayenne, and paprika together in the bowl of a food processor. Chill until ready to serve, at least 30 minutes.

Nutrition Facts : Calories 72.8 calories, Carbohydrate 2.1 g, Cholesterol 2.6 mg, Fat 6 g, Fiber 0.1 g, Protein 3 g, SaturatedFat 0.9 g, Sodium 188.3 mg, Sugar 1.3 g

SPICY REMOULADE

Spicy Remoulade image

Yield makes 4 cups

Number Of Ingredients 6

Ingredients

3 cups mayonnaise
3/4 cup Heinz ketchup
1/4 cup freshly squeezed lemon juice (about 2 medium lemons)
3 tablespoons prepared horseradish
1/4 cup spicy Creole mustard
Tabasco sauce, for seasoning

Steps:

In a bowl, stir together all the ingredients. Refrigerate for at least 2 hours before serving.

Tips for Making Tempura Walleye Pike with Spicy Remoulade

To ensure the fish cooks evenly, cut the walleye pike into uniform-sized pieces.
For a crispy batter, make sure the tempura batter is cold before frying the fish.
To prevent the batter from sticking to the fish, dip the fish in the batter and then let the excess batter drip off before frying.
Fry the fish in hot oil until it is golden brown and cooked through.
Serve the tempura walleye pike immediately with the spicy remoulade.

Conclusion

Tempura walleye pike with spicy remoulade is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The crispy batter and flaky fish are complemented perfectly by the spicy remoulade. This dish is sure to be a hit with your family and friends!