2-3 lbs of boneless, skinless walleye filets
½ cup dry white wine
Preheat oven 375F. Place filets in a baking dish, pour on the white wine. Sprinkle with salt and pepper. Bake approx. 20 minutes. Let fillets cool. Break fish into large chunks, place in bowl and set aside.
(You could also choose to poach your fish in the white wine in a covered skillet)
Mix for walleye cakes:
½ cup shredded carrots ½ cup of celery diced ½ cup of red onion diced
2 cups of Panko bread crumbs 1 Tbs of Seafood Seasoning ½ tsp tabasco
1 tsp salt 1 cup Mayo Chopped parsley to taste
Add cooled walleye chunks to mix and shape into patties. Add more bread crumbs or mayo if needed.
Heat 2 tbs canola oil in skillet and fry patties until golden brown. 3-5 minutes per side.
Serve with mayo and pickle relish mixed. Or mayo, dill and a 1 T. of lemon juice mixed.
Great with a slice of provolone cheese and lettuce as a sandwich or alone.
Good luck on the ice or water this winter. The sport shows start up next month and we look forward to seeing everyone. Will post the show schedule soon.