Best 3 Walleye Cakes Recipes
Walleye cakes are a delectable dish made from the flaky and mild flesh of walleye fish. These golden-brown patties, a testament to the culinary versatility of walleye, are a delightful treat for seafood lovers and a great way to enjoy this freshwater fish. Whether you prefer pan-frying or baking, walleye cakes offer a range of flavors and textures that will tantalize your taste buds. With the right recipe, you can create a crispy exterior and a tender, flavorful interior that will make your mouth water. In this article, we will explore the best recipes for walleye cakes, providing you with step-by-step instructions and helpful tips to ensure that you create the perfect walleye cake every time.
Here are our top 3 tried and tested recipes!
WALLEYE CAKES
I have seen a lot of recipes for walleye fish, but they all seemed to be breaded and deep-fried or battered and deep-fried or just baked... So I figured if you can make fish cakes tasty with salmon and so on... Why not post a recipe up for walleye... Frankly I am just tired of deep frying up walleye once a week. It is time for a tasty change.
Provided by Aimée
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Combine the cornflake crumbs, bread crumbs, and flour in a shallow dish; set aside. Grind the walleye fillets, or chop finely and place into a mixing bowl. Add the carrots, zucchini, onions, garlic, and eggs. Season with dry mustard, lemon juice, salt, and black pepper. Mix with your hands until evenly combined.
- Form the walleye mixture into 1/3-cup cakes about 3/4-inch thick, and press into the cornflake mixture. Set the walleye cakes onto a baking sheet in a single layer -- do not stack.
- Melt the butter in a large skillet over medium heat. Cook the walleye cakes in batches until firmed and golden brown on each side, about 8 minutes per side.
Nutrition Facts : Calories 319.9 calories, Carbohydrate 35 g, Cholesterol 150.4 mg, Fat 9.7 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 4.6 g, Sodium 754.1 mg, Sugar 4.8 g
WALLEYE CRAB CAKES
My husband fishes often and I always try to come up with new ways to prepare what he catches. This is one of our all time favorites. I was told by family and friends it is fabulous!!! The lemon dill sauce recipe I am also submiting is a wonderful compliment. Hope you enjoy!
Provided by Jill L. Margaritta
Categories Crab
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Mix all, form into small patties(smaller for appetizers/larger for entree), roll in crumbs, put on a well greased cookie sheet. Bake in oven on top rack at 350 degrees for about 15 minutes, flipping once, until golden on both sides.
- Alternative: Instead of baking, I have also greased a pan and browned the cakes on the top of the stove. Medium heat. Just cook for about 4-5 minutes on each side.
- Serve immediately with lemon dill sauce on the side.
Nutrition Facts : Calories 280.4, Fat 13.8, SaturatedFat 6, Cholesterol 141.3, Sodium 509.5, Carbohydrate 13.5, Fiber 0.9, Sugar 1.9, Protein 24.4
WALLEYE CAKES
Steps:
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper and place the fish on top. Drizzle the fish evenly with 1 tablespoon olive oil. Mix the paprika, garlic powder, onion powder, 1 teaspoon salt and a few grinds of black pepper in a small bowl. Sprinkle the mixture evenly over each of the fillets. Bake until the fish is opaque and can be easily flaked with a fork, about 10 minutes. Let cool until warm, about 10 minutes.
- Flake the fish (leave the skin on the baking sheet; the meat should easily pull away from it) and transfer to a medium bowl (you should have about 339 grams fish). Add the panko, mayonnaise, capers, dill, chives, lemon zest, celery, 1 teaspoon salt and a few grinds black pepper and mix to combine.
- Form the mixture into tablespoon-sized patties (about 16 grams each). (You should get 20 to 24 patties.) Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Working in two batches, fry the patties until golden brown and can easily pull away from the pan, about 2 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining patties. Dollop with some sour cream, a few sprigs of dill or sliced cornichons on top and secure with a toothpick. Serve immediately.
Tips:
- Choose fresh walleye fillets. Fresh walleye fillets are essential for making delicious walleye cakes. Look for fillets that are firm and have a mild, sweet flavor.
- Use a food processor or blender to chop the walleye fillets. This will help to create a smooth and evenly textured batter.
- Add your favorite seasonings to the batter. Some popular seasonings for walleye cakes include salt, pepper, garlic powder, onion powder, and paprika.
- Be careful not to overmix the batter. Overmixing can make the cakes tough.
- Form the cakes into patties and fry them in a hot skillet. The cakes should be cooked through and golden brown on the outside.
- Serve the walleye cakes with your favorite dipping sauce. Some popular dipping sauces for walleye cakes include tartar sauce, ranch dressing, and honey mustard.
Conclusion:
Walleye cakes are a delicious and easy-to-make dish that is perfect for any occasion. They are a great way to use up leftover walleye fillets, and they can be served as an appetizer, main course, or snack. With so many different variations to choose from, there is sure to be a walleye cake recipe that everyone will enjoy.
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