BLACKENED WALLEYE

Next to a good old-fashioned shore lunch, this is arguably one of the next best preparations for your Northwoods walleye. It’s just as easy and just as delicious. The key is to use a hot black-iron. The blackening powder sears on the hot iron to form a quick crust that seals in the juices so the fillet does not dry out. Don’t overcook, only 2-3 minutes per side. And don’t use thick pieces of fish, they won’t blacken as well or cook as thoroughly as thin pieces.  This method also creates a lot of smoke, so I prefer to cook outdoors using my grill side-burner. Served over a dirty rice, this cajun style dish  packs a little kick to the tastebuds.

Ingredients:

• 2 Fresh Walleye Fillets
• 1 Stick of butter
• 2 Cup Blackening Powder or Char Crust

Cooking instructions:

1. Cut walleye into small, thin pieces (so it cooks quick)
2. Melt butter into bowl
3. Heat the black-iron
4. Dunk the walleye fillets into the butter
5. Dredge with the blackening powder or mix and place on the black-iron
6. Cook 2-3 minutes then flip with a spatula (fish may break apart with tongs)
7. Cook 2-3 minutes on the other side, then serve over rice

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