Butter Herb Baked Walleye

Broiled Walleye with Salsa and Peppers

Delicious Walleye made easy!

Tequila Walleye

Axl’s Campfire grilled fish

Place a layer of fillets on the foil, spread with mayonnaise, add a pat of butter to each fillet, sliced green pepper, tomato, onion, salt and pepper, squeeze a lemon or lime over the fillets. Fold foil to seal. Wrap it in a second sheet of foil to prevent burning. Throw foiled packaged fillets on the grill rack for about 20 minutes. You have to try it!!

Walleye Caesar Chip Fillets

Honey Fish

Orange Walleye Bake with Sesame Seeds

Caribbean Style Grilled Walleye.

Potato Chip Walleye

Fish Kebabs

Broccoli Stuffed Fish Topped with Cream Cheese Sauce

Here is what you will need for this delicious recipe 

GONE DIPPIN' FOR FISH STICKS

Easy Baked Fish and Chips

Broiled Walleye Hidden Valley Style

Here’s a recipe for your lunch box

Walleye Melt

This will serve 2-4 hungry appetites

here is what you will need for this mouth watering melt 

You will want to set your oven to broil or 550 degrees. In a small bowl, mix the chopped fish, chopped cucumber, and chopped radish, add the mayonnaise, sour cream, salt and pepper. Place your garnishments on 2 of your toasted bread slices Next spread the fish mixture evenly over your garnishments and top each piece with one piece of cheese. Go ahead place your sandwiches on a baking sheet and broil 2 to 3 inches from heat about 1 minute just until the cheese melts. Finally top each sandwich with another piece of toast, if desired.

Down Home Style Walleye Jambalaya

It's not Jambalaya unless it’s cooked in a cast iron pot or Dutch oven. 

Here are the ingredients you will need for this very flavorful entrée  

Take your walleye fillets and cut into 1-inch pieces. In a cast iron pot cook the bacon until crisp then add your onion, green pepper, garlic, and cook until tender. Dissolve the bouillon cube in 1 cup of boiling water or you can add your chicken stock and then combine all ingredients together and pour mixture into a well-greased 2-quart Dutch oven. Cover and bake at 350 degrees, for 50 to 60 minutes or until the rice is tender and the fish flakes easily with a fork.

Beer Batter For Frying Fish

Beat egg yolk. Add beer and melted butter, mix. Add flour, salt, and cornstarch. 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 cornstarch 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!)

Italian-Style Walleye

Place the walleye fillets in a greased shallow 3-qt. or 13-in. x 9-in baking dish. Combine the tomato sauce, parsley, Italian seasoning, basil, salt and pepper, and pour over fish fillets. Bake, uncovered at 350 degrees for 15 minutes then sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until fish flakes easily with a fork. This makes 4 to 6 servings.

Crunchy Catfish Fillets With Lemon-Parsley Sauce recipe

Beer Battered Bluegills

Ingredients

Start by filleting your bluegills on the Fillet King, which is a unique fillet and cutting board and then washing the cleaned fish in cold water. Now In a bowl add the flour, salt, pepper, paprika and 1/2 cup of beer. For the beer I recommend using something light like Miller Lite. Mix the ingredients and add more of the beer until you have a pancake like batter. Pour the peanut oil in a deep well pan, and heat on high. Dip the fillets in the batter until they are coated evenly, and drop the coated fillets into the hot oil, which is at least 375 degrees.

Crispy Baked Perch.

Serves 4 to 6 people

What you will need is:

Preheat oven to 450°F. Combine chips, oregano and garlic powder in a small baking pan. Mix together the egg and milk in a mixing bowl. Dip the perch fillets in the milk/egg mixture; then roll filets in the crushed tortilla chips. Place the perch fillets in a lightly greased baking dish and sprinkle with remaining crushed chips. Bake for about 7-8 minutes or until the perch flakes with a fork. Take out of the oven and sprinkle cheese on top of the perch fillets. Continue baking the perch for another 2 to 3 minutes until the cheese is melted. Remove from oven, and place the fillets on top of the romaine lettuce and cover with a little salsa.

Cocktail Style Yellow Perch,

Start by boiling some water with some salt and lemon in a 3-quart pan. Then add to your boil, now this is optional you can also add a pk of shrimp seasoning and or Cajun seasoning to your boiling water. After the water reaches a boil you will want to reduce the heat to about medium and add the perch pieces. Cook until the perch is opaque in color and they begin to curl up maybe about 7-8 minutes. Remove the perch and drop the perch pieces into some iced water. Now when your perch has cooled completely, drain and serve with cocktail sauce, as you would shrimp. 

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Cocktail Sauce

Mix the ketchup, horseradish and lemon juice in a bowl. Add Tabasco and cayenne pepper to taste.

Bluegill Casserole

You will want to use a large skillet, melt 3 TBLS of butter and add your bluegill fillets, cook gently, turning once for 5 minutes then add just enough water to cover fillets. Place a cover over the skillet and simmer about 5 minutes longer. After simmering for 5 minutes, drain the liquid and set the bluegills fillets aside. Next in a large bowl, combine the Bread crumbs, Parsley, Salt and Pepper to taste, Lemon juice, Cream of Celery soup, Milk, 1 stick of melted butter, grated Onion, dry Mustard, chopped Pimento, Worcestershire Sauce, chopped Green Pepper, Creamed Corn, and mix well. Fold in your cooked bluegill fillets and place the mixture into a buttered casserole dish. You can top with an even layer of corn flake crumbs and sprinkle with cheese, place a cover, and bake at 350° for 25 minutes. Remove the cover after 25 mins and bake about 5 minutes longer until the cheese is golden brown.

Pickled Pike

Here’s is what you will need:

In a glass bowl or a container place the six pounds of fish fillets inside Add salt and mix. Next add enough white vinegar to cover fish fillets. Cover container or bowl and place in refrigerator. Now you will want to stir each day, for seven days. After t he seven days pour off liquid and rinse the fish. Now to make the brine using a large pot, boil the sugar, vinegar, and pickling spice for five minutes. Set your brine aside until cooled. Remove spice bag. Pack your pike in jars, alternating with sliced onions. Now pour the cooled brine over the pike and onions. You will want to keep this pickled pike in the refrigerator. You can eat your pickled pike with crackers.

Stuffed Walleye/Pike in a Fresh Corn Cake Batter

Ingredients:

Breading Mix

Cheese Filling:

Mix together all ingredients. Chill until mixture begins to firm up again somewhat. Thinly slice pike fillets to cook quickly. Place a couple of generous spoonfuls of filling in middle of each piece of fish, and fold fish over filling. Keep ready beside stove. Heat heavy pan on stove. Add some oil for frying. Pour a portion of batter in hot pan. Place filled fillet on batter, and top with more batter. Cook until batter begins to brown. Turn very gently and cook other side. Fish inside cakes should be cooked, if sliced thinly enough.

Glazed Grilled Trout

Score both sides of trout with 1/4-inch deep diagonal slashes 1 inch apart. Combine next 3 ingredients and brush trout, including cavities, thoroughly with mixture. Let stand 30 minutes. Coat grill rack with cooking spray; place 4 to 5 inches from medium-hot coals. Cook trout on rack 5 minutes on each side, or until fish flakes easily with fork. Brush occasionally with baste and glaze mixture; serve with lime wedges.

Broiled Brook Trout with Red Pepper Butter Sauce or our Chive Butter Sauce

You Will need:

Preheat the broiler. Butterfly the trout by splitting each fish through the belly from head to tail. Cut through the bones, but do not cut through the fish completely. Open your cut trout like a book, and using a small sharp knife, trim away the bones on both halves. Pull out any pin bones you find. Rub the trout with the butter and season with the salt and pepper. Place as many fish on your broiler as it can hold without crowding. Broil 3 to 4 inches from the heat source until the trout is cooked through, about 4 minutes. Serve immediately with lemon wedges or the flavored butter sauce found on our recipe page

Chive Butter

Follow the instructions for making Red Pepper Butter, processing the combined ingredients for 45 seconds to 1 minute, scraping down the sides of the bowl as necessary. Form the butter into logs

Red Pepper Butter Sauce

Ingredients

Puree the red peppers in a food processor for 45 seconds. Add the remaining ingredients. Remove the butter to a sheet of foil; wrap, and refrigerate. Or shape the softened butter into 2 logs by placing equal portions of butter along the center of 2 sheets of foil. Use the foil to shape the butter into log like rolls. Seal the foil and refrigerate.

Lemon-Butter Sauce

In a small pan, combine lemon juice, chives, butter, salt, and pepper to taste. Simmer, stirring until butter melts. Recipe makes about 1/2-cup sauce.  Serve with your favorite fish entree.

Crappies Marinated In Beer

You wont be able to get enough of these crappies.

The Marinade

Fresh lemon for sprinkling on your deep fried fillet In a plastic bag take equal parts of yellow corn meal and Parmesan cheese. Mix the above ingredients according to how much you'll need to cover your fillets and add a TBS of dill weed, salt and pepper to taste. Take a few pieces of the crappie from beer/mustard (make sure you shake off excess liquid) and place your fillets in the plastic bag mixture and shake until the fillets are coated with the mix. Heat your frying oil to at least 350 degrees; drop your fillets in the hot oil. Deep fry until golden brown. Take the fillets out and squeeze some fresh lemon on them then LIGHTLY sprinkle with salt. 

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Grandma’s Shrimp Scampi

Here are the ingredients you will need

Now in a med pot with a quart of boiling water place a 1 LB of raw shrimp, 3 tbsp of salt and reduce the heat. Cover your pot of shrimp and let simmer until the shrimp has lost its glossy color and is opaque in color about 5-7 minutes. If you are using the precooked shrimp, cook the shrimp on med heat just long enough to heat them and then you can add the shrimp to this awesome garlic butter sauce as follows. Place the butter and oil into a large sauté pan and heat to melt the butter. Add garlic and sauté for 1 minute. Next add the white wine, lemon juice, salt and pepper, and the shrimp. Cook until the shrimp turns opaque or pink, stirring occasionally. Finally stir in the Parmesan cheese before serving. This is great served over some angel hair pasta or steamed rice if you prefer.

Shrimp Tacos topped with Cilantro-Lime Sour Cream

You will need:

cilantro lime sour cream (recipe below)

Cilantro-Lime Sour Cream

Stir all ingredients together in a bowl. You can also serve with black beans , tortilla chips and a good salsa while sipping on an ice cold beverage.

Crappies Marinated In Beer

You wont be able to get enough of these crappies.

The Marinade

Fresh lemon for sprinkling on your deep fried fillet In a plastic bag take equal parts of yellow corn meal and Parmesan cheese. Mix the above ingredients according to how much you'll need to cover your fillets and add a TBS of dill weed, salt and pepper to taste. Take a few pieces of the crappie from beer/mustard (make sure you shake off excess liquid) and place your fillets in the plastic bag mixture and shake until the fillets are coated with the mix. Heat your frying oil to at least 350 degrees; drop your fillets in the hot oil. Deep fry until golden brown. Take the fillets out and squeeze some fresh lemon on them then LIGHTLY sprinkle with salt.

Firecracker Grilled Salmon

INGREDIENTS:

1. Place salmon filets in a medium, glass dish. In a separate medium bowl, combine your oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the salmon. Cover and marinate in the refrigerator for 4 to 6 hours.

3. Grill the fillets 5 inches from coals about 10 minutes per inch of thickness, measured at the thickest part, turn your fillets over and cook 10 minutes or until the fish flakes with a fork.

Cucumber Sauce

INGREDIENTS:

Chop cucumber; place in colander to drain thoroughly and sprinkle with salt and pepper. Whip cream until stiff; fold in vinegar and chopped cucumber mixture. Serve this cucumber sauce with your salmon.

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Grilled Sturgeon Steaks

You will need to use a shallow baking dish so you can arrange your sturgeon steaks in a single layer. Now for the marinade in a medium size bowl you will combine the Orange juice, Soy sauce, Ketchup, Oil, Chopped parsley, Lemon juice, Garlic, basil, and Ground pepper and mix these up well and then pour over your sturgeon steaks. Cover and Marinade for 1-2 hrs and be sure you turn your sturgeon steaks once. Remove the sturgeon steaks from the Marinade and place on your hot Grill for about 6 minutes on each side over medium heat basting with the Marinade for that added flavor.

This is our family Fish Boil Tradition

This will serve 4 to 6 people

Ingredients:

Make sure You Cut and peel the Potatoes and Onions into halves or quarters depending on size. Add to your Lg pot 3 gallons of water along with the Old Bay Seasoning then bring water to a rolling boil. Once water is boiling, be careful and drop in chunks of potatoes (since they take longer to cook), then add the onions, If you like veggies add carrots, corn on the cob, cauliflower, celery or any other vegetable you like. Boil for about 20 minutes and let the onions and potatoes and vegetables boil together, then add the fish and boil all of the ingredients together for the final 12 minutes. Squeeze some lemon juice in your boiling pot. Drain the fish, potatoes, onions, and vegetables into a colander and serve hot with melted butter or the lemon butter sauce on the recipe page.

Smoked Fish Chowder

Makes 2 servings; can be doubled

This is an excellent, easy soup you can make with canned or fresh smoked sturgeon, smoked trout or salmon. Just perfect with oyster crackers sprinkled on top and maybe even some bacon bites!  What an easy soup to make and still so delicious! 

Throw in some corn for the full "chowder" effect. Melt butter in heavy medium saucepan over medium heat. Add onions; sauté until soft, about 5 minutes. Add clam juice, potatoes, and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 10 minutes. Add half and half and trout. Simmer 10 minutes. Season with salt and pepper and serve. Careful when simmering the half and half, do not let it boil.

Deep Fried Wild Turkey

With the start of turkey season around the corner,

Here’s a great family tradition recipe to try

You will need

Mix all ingredients except turkey, pot and peanut oil to make a marinade. Let stand overnight in refrigerator. Use meat-injecting needle to inject all through turkey. Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days. Remove in time to bring to room temp before cooking. Heat oil in a 40-60 quart pot to 325 degrees (Use candy thermometer). Immerse turkey completely and cook for 4 minutes per pound. Place a pie tin with holes in the bottom in the bottom of the deep fryer to prevent sticking.

Goose Breast Wraps

You will need

Flatten the breast out between plastic wrap with a meat mallet. Place in large bowl and cover with the marinade. Cover and refrigerate for at least an hour or to your marinade recipe directions. Remove from marinade. Place cream cheese, or a slice of pepper cheese in the middle of breast, and wrap the breast around the filling. Wrap goose breasts with a slice of bacon and secure with toothpicks. Grill over medium heat or place in oven at 300 degrees for 25 - 30 minutes. Serve and Enjoy

Goose Marinade

Mix together and pour over goose breasts in a glass baking dish. Pierce meat so marinade works through covered for at least 4 hours

Cola / Dr Pepper Marinade

The coke tenderizes the meat

Whisk together Cola/Dr. Pepper, soy sauce, limejuice, vegetable oil, and hot sauce. Place the meat in a heavy-duty freezer zip-top bag. Pour in marinade and squeeze out the air, seal tight, and refrigerate 8 to 12 hours. Fix your marinated meat as desired or remove meat from marinade reserving marinade. Boil marinade for at least 5 minutes. Grill or roast meat to desired tenderness, using cooled marinade as a basting sauce.

Honey Glazed Red Wine Goose Fillets

Beer and Venison

What a great combo.

Now I also use this method for beef.

And here are the ingredients you will need….

Now Melt 4 tbsp. of butter in a skillet and add the diced onions. After browning the onions, remove onions to a crock-pot or Dutch oven. Add another 4 tbsp. of butter to the skillet. Roll the venison in flour then brown meat in skillet. Place the browned venison in crock-pot and be sure to pour your drippings also in the crock-pot or Dutch oven for that browned flavor!! You may need to add a little water to bring up the fried drippings. Season with salt & pepper and then add some garlic and a bottle or a can of beer and go ahead and take a pull for yourself!! Bring the venison and beer to a boil while in the crock-pot or Dutch -oven, and then lower heat to simmer. Cook the venison about 5 hours or until the meat is tender.

Good Ol Grandpa’s Corn Beef

Then the rest of the ingredients are for the slow cooker

Wide pot and make sure the sugar and salt are dissolved. Then add the meat and weigh down with a heavy plate and then cover the pot. You will want to refrigerate first for 4 days then stir the brine and turn the meat cover back up and refrigerate for another 4 days. Now after 8 days you can place the cured meet in a slow cooker with some of the brine then you can add the bay leaves, peppercorns, the onion spiked with 3 cloves and then the 3 cloves of garlic. Simmer on low heat until tender about 5 hrs. Then serve. This is great for Ruebens or corn beef and cabbage Topped with our Horseradish Cream Sauce found on our Winnebago Fishing recipe page.

Horseradish Cream Sauce with Dijon Mustard

Combine sour cream, horseradish, Dijon mustard, and lemon juice in a medium glass bowl. Season with salt and freshly ground black pepper, cover and refrigerate until ready to serve.

Prime Rib, Perfectly Medium-Rare

You will need the following ingredients:

Start by Rubbing the fresh chopped garlic, fresh ground pepper, dried rosemary and dried thyme to taste into the fat at the top of the roast. Lay sliced onions on top. Let stand at room temperature 1 hour. Preheat oven to 375 degrees F. Place roast, fat side up, in a shallow roasting pan. Do not cover and do not add liquid. Put your roast in the oven for one hour. Turn the oven off. Now this is IMPORTANT. Do not open the oven, not even for 1 second. Wait 30-60 minutes then Turn oven on again to 375 degrees and roast the beef for an additional 30-40 minutes. Remove the roast from the oven and let rest 15-20 minutes before carving. Slice into the roast’s thick slabs slice to your desired thickness. Serve with sautéed mushrooms, baked potato, your favorite soup and salad, and homemade bread for a true Wisconsin gourmet feast.

AXL'S Pickled Eggs

For this authentic recipe you will need the following ingredients:

Boil your eggs

1. Put the eggs in a LG pot that will hold 3 doz. eggs. Or boil a dozen at a time.

2. Fill pot with water. Make sure that the tops of the eggs are covered by at least one inch and are not stacked too deep.

3. Bring eggs in water to a rolling boil.

5. Drain the pot.

6. Cool eggs immediately by running cold water over them or putting eggs in iced water.

7. Crack and peel the eggs under very cold running water, starting by cracking the large (air pocket) end, then taking off the largest pieces first. Lowering the eggs' temperature keeps the shells from sticking, and prevents the greenish tinge sometimes seen on hard-boiled eggs. (The greenish tinge doesn't affect taste or safety.)

8. In another Lg pot combine the vinegar, water, salt, pickling spice, and sugar then bring the brine to a boil . Approx 10 -15 mins. and then shut off. Cool the brine completely.

9. Now you will want to place a layer of sliced onions on the bottom of the jar, and then a layer of eggs. Repeat this process until you run out of eggs and finish it with a layer of onions.Now you’ll want to pour the cooled brine over the eggs right to the top of the jar. Place lid on jar and refrigerate for at least 3 days, and your eggs will now be pickled.

10. You will not be able to eat JUST ONE!!!

11. Serve with salt/pepper and even your favorite hot sauce for an added kick.