Thank you so much. It's Christmas Eve, my turn to have the family over for fish, everyone's been jonesin for Walleye (NE Ohioians), but I wasn't sure how to cook it. Your example looks easy, quick, and delicious. Can't wait!
And now I know why my mom always used a lid. Makes sense to my engineering and science mindset. TY for that. Not using a lid dries out the fish too much. I miss the North Wi and MN tradition of wild "wild rice" with dinners. Kinda a big thing up there. Wished I had more time and money. Sounds like a great place to vacation! Been all over North MN and Ontario but not much WI. From Iowa and fished since I was four! Caught my first 5lbs plus fish my second year out (5yo). We know Al and Ron Lindner and family. Life has zapped my time but "I'd rather be fishing" than anything else almost. ❤ Great video! ❤
Thank you, Chef Jimmy for your video! I tried your method today and it turned out THE BEST fish I ever ate! I cooked mine in a 100 year old cast iron skillet, and shortened the cook time to 4 minutes per side. I will definitely use this method again for other white fishes as well! 😋
Spontaneous drooling at mark 3:47.....Great tips on cooking...thanks for sharing your secrets....!! Gonna open up next door and call it "One Dollar Less Than Jimmy's"....j/k
I miss going to bolder junction and the area. I love walleye it was the only fish I have eaten that didn’t require tarter sauce, I ate it first at Norwood pines in Minocqua wi not far from bolder junction
Solid tip for that wild rice. Once you have it steamed/cooked, get a pan hot, drop a knob of butter in, and then crank the heat and drop the rice in and brown the wild rice just a touch.
An excellent and thorough description of a simple technique for walleye. I have a cook book by a famous chef that I'll not mention in which their are zero recipes for Walleye. How sad....:'(
Take the filet and dry it off and then soak it in egg wash. The oil will spread as the steam saturates the atmosphere under the lid and the golden brown color will be extruded when the temp reaches 350° as the water rains down on the cook top and pushes the oil towards the border of the fish and the lid. As the flavoroides seep towards the surface of the fish and the moisturization of the fishy flesh will appeal to your taste buds with the golden brown crust.
Walleye or Zander (as it's known in Europe) is a treat and delicacy without the fishy, fresh water fish essence. The way I prepare it is rather Neanderthal, but as my friends tell me, delicious ! Whole walleye, under 14", cleaned, finned, dry rolled in a salt/flower/paprika mix, then deep fried in oil until the skin is crispy. The firm, white meat, basically separates by hand off the bones... Where's the wine? Salute !
umaxen01 At what temperature should the frying pan be and, isn't 10 minutes way too long for frying pickrel? Most recipes say 2 to 3 minutes max. Just wondering. Northern Canada girl.
Cool video but what I want to know is what the temperature of your grill is by using a digital infrared thermometer because saying medium or medium high etcetera just doesn't mean anything
He said 10 minutes total, but he flipped that @ 3:40 in to the video, or about 2:30 for the fish cooking - I think the other comments were correct - 5 minutes should be the total max time to cook.
How many people would eat there, if they saw the crud on your Grill, & Stove? I know I couldn't. At least the plate looked clean. Such a shame, the fish looked so good. :-(
Nothing wrong with that kitchen. If you are worried about carbon on a grill, that is your problem. There is nothing alive on that surface that you need to be afraid of.
your a head chef and that flat top looks like that..... what you need to do is shut down shop and clean that kitchen first.. how the hell do you pass health inspections
