Best 3 Walleye Cakes Recipes
**Walleye Cakes: A Delightful Treat from the Waters of North America**
In the culinary realm, walleye cakes stand out as a delectable dish that has captivated taste buds across North America. These golden-brown patties, crafted from the succulent flesh of walleye fish, offer a symphony of flavors and textures that leave an unforgettable impression. As you embark on a culinary journey through this article, you'll discover a collection of walleye cake recipes that showcase the versatility and sheer deliciousness of this freshwater delicacy. From classic preparations that highlight the natural flavors of walleye to innovative recipes that incorporate a medley of herbs, spices, and accompaniments, this article promises an array of walleye cake experiences that will tantalize your senses. Whether you're a seasoned chef or a home cook seeking culinary inspiration, these recipes will guide you in creating exceptional walleye cakes that will leave a lasting impression on your dinner table.
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:
- Use fresh walleye fillets: Fresh walleye fillets will give you the best flavor and texture for your walleye cakes.
- Don't overmix the batter: Overmixing the batter will make your walleye cakes tough. Mix the batter just until the ingredients are combined.
- Use a large skillet: A large skillet will help you to cook the walleye cakes evenly. You want the cakes to be able to spread out and cook evenly, without overcrowding the skillet.
- Cook the walleye cakes over medium heat: Medium heat will help you to cook the walleye cakes through without burning them.
- Serve the walleye cakes with your favorite dipping sauce: Walleye cakes are delicious served with tartar sauce, remoulade sauce, or any other dipping sauce that you enjoy.
Conclusion:
Walleye cakes are a delicious and versatile dish that can be served as an appetizer, main course, or snack. They are easy to make and can be customized to your liking. Whether you like your walleye cakes crispy or soft, mild or spicy, there is a recipe out there for you. So next time you are looking for a new and exciting way to cook walleye, give walleye cakes a try. You won't be disappointed!
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