If you didn't grow up around the great lakes, you may not be familiar with the fabulous fish know as the "walleye." It's so highly regarded around Lake Erie that the locals honor it with an annual "Walleye Drop" every New Year's Eve. (By the way, neither of the fish that my children are holding are actually walleye.)
Walleye can be quite elusive and hard to catch but if you manage to get one, you're in for a real treat. During our vacation at the lake this summer, Ben, my dad and my son all caught walleye and we completely forgot to take a picture of them. (Sorry) I did, however get a picture of the fish cleaning.
Once the walleye were fileted, my mom packed it up in Ziploc bags and put it in the freezer. When we got ready to leave the lake to come home, we put our frozen walleye filets in a cooler to transport them back to Georgia. They were about halfway defrosted after our 14 hour trip south so I put them in the refrigerator overnight.
Ben and the kids were looking forward to fried walleye filets and I was more excited about a baked version - so I made both.
Pan Fried Walleye
Turn and finish cooking until flaky inside.
I served the walleye with roasted sweet potato wedges and a yeast roll. When I started to take pictures of the plate, I realized that the entire meal was the same color - usually something that I try and avoid. Regardless of the monochromatic color scheme - it was delicious.
For Baked Salsa Fish
This recipe works with just about any kind of fish and any kind of salsa. It's super simple and really good - especially with freshly caught walleye from Lake Erie.
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