Ballweg's Guide Service, LLC
Specializing in Walleyes, Saugers & Crappies
on Lake Wisconsin & Wisconsin River
Recipe Page
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Grilled Walleye Fillets
1 or 2 walleye fillets cut in 1" pc's1 medium onion
lemon pepper seasoning      melted butter
paprika   cheddar cheese - shredded

Spread a layer of aluminum foil over the grill. Spray with cooking spray.
Chop onion and spread thin layer over foil. Lay boneless walleye fillets over onions. Sprinkle with Lemon Pepper and Paprika to taste. Brush with melted butter and grill till done. Spread a thin layer of shredded Cheddar Cheese over fish and allow to melt before serving.
For a tasty variation, substitute Lawry’s seasoning for the Lemon Pepper and Paprika.
If broiling, add most of the chopped onions on top of the fish instead of under the fillets. Then broil on low setting for about 15-20 mins.
Sprinkle cheese on top immediately after removing from the broiler.
I strongly recommend that all fish used in these recipes be free of all bones and red meat. There's nothing worse than having to pick bones out of your mouth when eating fish.
Red meat, (fish fat) is what puts the fishy taste in fish. Remove as much of it as possible before cooking the fish. It may also be grayish in color and will reside on the skin side of the fillet. No matter what kind of fish you are cooking, for the best possible taste, always remove the fat before cooking!
Additionally, before adding fish to any of the following recipe's, I also recommend that you rinse them thoroughly in cold water.
Good luck fishing and enjoy these recipes with your friends and family!
Boog
Fish Chowder
2 cups diced carrots1 can cream of celery soup 10-12oz
4 cups diced potato's      1 can cream of mushroom soup 10-12 oz
2 cups diced celery Sargento Double Cheddar shredded cheese
1 large onion - chopped 4 cups diced walleye or crappie fillets
(sargento double cheddar is a blend of sharp and mild cheddar)
Add salt, pepper and a small amount of water to the vegetables and cook until done. (about 30-50 minutes) Finely chop the leaf portion from a head of celery and add with veggies. This will add quite a bit to the flavor.
Add the two cans of cream soup and any desired spices. (dill weed and thyme both go well in this recipe) Bring to a boil, then add fish. Reduce heat to a simmer. Cook until fish is flaky - about 20 to 30 minutes. Add shredded cheese. (The more you add, the thicker it will be) Stir in the cheese and serve.
Beer Batter For Frying Fish
3 tablespoons melted butter1/4 cup domestic beer
1/4 cup flour  1 egg
1/4 cup corn starchsalt to taste
Beat egg yolk. Add beer and melted butter, mix. Add flour, salt, and corn starch. Beat egg whites until peaks form, but not dry. Add to mixture.
Dip fish in batter and fry in hot oil. This batter may also be used for shrimp and chicken. If batter comes out to thin, add a dash more corn starch and flour. If to thick, add more beer.
Believe it or not, the best beers for this batter are the cheap domestic brands like Papst, Old Milwaukee, Blatz, Old Style and others like them. (what else would you use Old Style for anyway!)
This page was last updated: June 8, 2011
Broiled Walleye with Salsa and Peppers
1 large green, red, orange and yellow bell pepper (4 total)
1 medium onion1 jar of your favorite salsa
2 to 3 boneless walleye fillets cut into 2" piece's
Chop peppers and onion. Spray glass baking dish and add peppers and onion.
Broil on low for approximately 15 minutes. Remove and pour into another bowl. Add fish to bottom of glass baking dish. Pour broiled peppers and onions over the fish. Pour salsa over the top evenly. Broil on low for another 10 to 15 minutes. Turn off broiler and finish by baking at 400 degrees until the juice's are bubbling in the bottom of the glass baking dish.
Serve over rice or noodles!  It's one of our favorites.
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