Walleye chowder is a classic dish that combines the mild, flaky flavor of walleye with a creamy, flavorful broth. It's a hearty and satisfying meal that's perfect for a cold night or a special occasion. With so many variations on the recipe, finding the best one can be a challenge. This article will explore some of the most popular walleye chowder recipes and provide tips for creating a delicious, memorable dish.
Here are our top 3 tried and tested recipes!
GREAT LAKES WALLEYE CHOWDER
First served at Rossario's Restaurant with left over Walleye from traditional Friday night's Fish Fry. A tradition in Wisconsin. This recipe is adapted from my own Hoosier Potatoe soup and a chowder recipe from the cookbook "A Trim and Terrific Louisana Kitchen" by Holly Berkowitz Clegg.
Provided by MadCity Dale
Categories Chowders
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter into a heavy stock pot, saute onions until light brown, add bell peppers and garlic. Cook until translucent.
- Add liquids, spices and fish. Cook 15 minutes on medium. Stir gently so to not break up fish chunks. Taste test the fish for flaky and done.
- Garnish with diced green onions and a squeeze of lemon juice.
- Options: Eliminate spaghetti sauce and add 1/3 cup of flour and 1 cup skim milk. Add flour and milk to pot to make a Rouix. before onions, etc. added.
Nutrition Facts : Calories 402.6, Fat 24.6, SaturatedFat 15, Cholesterol 61.6, Sodium 1417.4, Carbohydrate 41.1, Fiber 6.1, Sugar 6, Protein 6.5
WALLEYE CHOWDER
The Walleye is a member of the perch family and the perch is without a doubt the sweetest tasting freshwater fish there is. This recipe is from an old fishing magazine I found years ago and is one of the best fish chowders I've ever eaten. If you love walleye you have to try it.
Provided by Chuck in Killbuck
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, saute bacon until crisp.
- Remove, drain, crumble bacon.
- Set aside.
- Remove bacon fat from pan, leaving one tablespoon in pan.
- Add celery and onion to pan.
- Saute until tender.
- Sprinkle with flour, stirring constantly.
- Cook 3 minutes.
- Add potatoes, stock, wine and bay leaf.
- Simmer until potatoes are barely soft.
- Add all remaining ingredients.
- Cook until the walleye is just tender.
- Do not overcook.
- Sprinkle crumbled bacon over the top and serve.
BEST FRIED WALLEYE
Steps:
- Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.
- Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.
- Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).
- Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate. Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil. Cook until browned, about 3 minutes per side, using tongs to turn the fillets. Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
Nutrition Facts : Calories 591.7 calories, Carbohydrate 40.2 g, Cholesterol 229.4 mg, Fat 30.6 g, Fiber 2.8 g, Protein 38.8 g, SaturatedFat 4.6 g, Sodium 492.1 mg, Sugar 0.5 g
Tips:
- Choose the right walleye. Fresh walleye is best, but frozen walleye can also be used. If using frozen walleye, thaw it completely before cooking.
- Use a variety of vegetables. This will add flavor and texture to the chowder. Common vegetables used in walleye chowder include potatoes, carrots, celery, and onions.
- Don't overcook the walleye. Walleye is a delicate fish, so it's important to cook it until it is just cooked through. Overcooked walleye will be tough and dry.
- Season the chowder to taste. Salt and pepper are essential, but you can also add other seasonings such as garlic powder, onion powder, or paprika.
- Garnish the chowder before serving. Fresh herbs, such as parsley or chives, add a nice touch of flavor and color.
Conclusion:
Walleye chowder is a delicious and easy-to-make dish that is perfect for a cold winter day. With its creamy broth, tender walleye, and flavorful vegetables, this chowder is sure to be a hit with your family and friends. So next time you're looking for a comforting and satisfying meal, give walleye chowder a try!
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