Fish Recipes From The OTO Kitchen

Use smaller walleye fillets.  Split the fillet in half, lengthwise down the lateral line.  Next lay the half fillet on a strip of bacon and roll them up together (like a cinnamon roll).  Stick a couple of toothpicks into the roll ups to hold them together or better yet slide them onto kabob skewers if you have them.  Place on the upper rack of a preheated bbq grill (low-medium heat) for approximately 15-20 minutes or until bacon is cooked and fish appears flaky.  Be sure to monitor the grill for possible grease flare ups from the bacon. 

Two 3-4 lb Northerns filleted with the Y bones removed - cubed

1 medium onion

Paprika

1 stick of butter – melted

Cube the Northern fillets into 1 to 1½ inch chunks.  Cut onion in half.  Add onion to a larger pot of boiling water.  After boiling for a couple minutes, add the fish.  Boil for about 5 minutes, do not over cook.  While the fish is boiling, turn the oven broiler on.  Remove fish and place on a broiler pan that has been covered with a sheet of aluminum foil with slits for drainage.  Brush the fish chunks with some of the melted butter and then sprinkle with paprika.  Broil for 2-3 minutes until the fish just starts to brown.  Remove and serve hot with remaining melted butter for dipping.     

Small to medium sized fish fillets (crappies, walleyes, etc)

1 cup Instant Potato Buds (or more depending on amount of fish)

1 Egg

Milk

Garlic Powder

Salt/Pepper

Blend the egg and roughly an equal amount of milk together in a small bowl.  Set aside.  Add Potato Buds to a medium sized zip lock plastic bag.  Use a rolling pin to crush the Potato Buds into a fine powder.  Add seasonings to your particular taste into bag.  Shake up to mix ingredients.  Dredge fish fillet in egg/milk mixture and toss into zip lock bag.  Seal and shake to coat the fillet.  Fry in a pan of hot cooking oil.  This is my wife’s favorite fried fish coating.  

Halibut chunks or larger Northern fillets approximately 1 inch thick

Powdered Parmesan Cheese

Mayonnaise

Milk

Butter (for greasing the baking dish)

Blend the mayo and milk in a 50/50 mix.  Add more mayo if it appears too runny.  Put the parmesan cheese in a medium zip lock plastic bag.  Cut the fish chunks into approximately 2 x 4 inch sized pieces.  Dredge the fish in the mayo/milk mixture and place in the bag of parmesan cheese.  Shake until well coated. Place parmesan coated fish in a greased baking dish.  Put in preheated oven at 325 degrees for 35-40 minutes or until fish flakes easily.