Article Provided By: Rusty Myers Flying Service
1). Cut on a diagonal down to the backbone behind the front fins where flesh and head meet. Turn the fish over and execute the same cut, but starting from the bottom up.
2). Turn the fish again and cut in along that side of the backbone about one inch deep until the knife reaches the top of the rib cage.
3). At the end of the ribs, push the knife, keeping it flat against the backbone, all the way through to the underside of the fish and then slide it back to the tail. Flip the fish and repeat.
4). Using a sweeping motion with the knife, go along and down the main ribs, pulling back the fillet as you go. Repeat on the other side.
5). Lift the fillets and cut free from the carcass on both sides. Separate fillets.
6). Skin fillets. Starting at the tail end, hold the knife at a slight forward angle tight to the skin and work forward in a sawing motion. Be careful not to cut through the skin. (If you find you constantly cut through the skin, one tip is to hold the knife almost still and pull and wiggle the skin from side to side, as you draw the fillet towards you.)
7). Starting at the back of a skinless fillet, make a small cut in about two inches on each side of the lateral line, leaving the pin bones in the middle piece. Pull on one side, then the other, separating the boneless meat from the piece with bones. This should be an action similar to opening a zipper.
Can’t Miss Walleye Batter -
Be sure to remove the front part of the lateral line to get rid of the small bones and fishy taste, on large fillets remove the entire lateral line. Pat the fillet dry and cut into 2 inch pieces in a ziplock bag. Add the following to the bag:
Put the pieces of walleye in the bag at least one hour before deep frying. When ready to begin frying the fish, make this batter:
1). Cut on a diagonal down to the backbone behind the front fins where flesh and head meet. Turn the fish over and execute the same cut, but starting from the bottom up.
2). Turn the fish again and cut in along that side of the backbone about one inch deep until the knife reaches the top of the rib cage.
3). At the end of the ribs, push the knife, keeping it flat against the backbone, all the way through to the underside of the fish and then slide it back to the tail. Flip the fish and repeat.
4). Using a sweeping motion with the knife, go along and down the main ribs, pulling back the fillet as you go. Repeat on the other side.
5). Lift the fillets and cut free from the carcass on both sides. Separate fillets.
6). Skin fillets. Starting at the tail end, hold the knife at a slight forward angle tight to the skin and work forward in a sawing motion. Be careful not to cut through the skin. (If you find you constantly cut through the skin, one tip is to hold the knife almost still and pull and wiggle the skin from side to side, as you draw the fillet towards you.)
7). Starting at the back of a skinless fillet, make a small cut in about two inches on each side of the lateral line, leaving the pin bones in the middle piece. Pull on one side, then the other, separating the boneless meat from the piece with bones. This should be an action similar to opening a zipper.
Can’t Miss Walleye Batter -
Be sure to remove the front part of the lateral line to get rid of the small bones and fishy taste, on large fillets remove the entire lateral line. Pat the fillet dry and cut into 2 inch pieces in a ziplock bag. Add the following to the bag:
- 1 cup of flour
- 1 cup of shore lunch
- 1 table spoon of lemon pepper
- 1 table spoon of parsley flakes
- 1 teaspoon of ceyenne pepper
Put the pieces of walleye in the bag at least one hour before deep frying. When ready to begin frying the fish, make this batter:
- 1 cup of bisquik
- 1 cup shore lunch
- 1 tablespoon of lemon pepper
- 1 teaspoon of ceyenne pepper
- 1 egg
Add enough beer to make the mixture very thin. You may need to add a bit more beer just before dipping to walleye in because it may thicken while it stands on the counter.
Enjoy!
