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Fresh Fish

Walleye Cheek Dip garnished with cilantro, green onion and red bell pepper strips





Years ago, when I realized that I liked to eat fish as much as I liked to catch them, I also realized that just dipping a fillet into some sort of batter and frying it was going to get boring after a while -- especially if I were going to eat fish on a fairly regular basis.  And so began the quest of trying to determine just how many ways a walleye could be successfully prepared... and which one would lend itself to any particular occasion or menu. 

There were a lot of recipes that were discovered and attempted; much experimentation took place, and lots of sources were consulted.  The walleyes were followed by blue gills, then northern pike, bass, crappie, perch and even smelt.  I even substituted salt water varieties for my freshwater choices, and suddenly a whole new world opened up. 

Fried Northern Pike with Clam ChowderOf course there were successes... and even a few failures along the way! What you will find here are some of my favorites -- the tried and true recipes that have always been greeted with smiles and compliments.  I promise that they are not difficult to prepare.  And even though I still appreciate a good ol' fish fry (pictured at right), I also promise that some of these may just open your eyes to some different -- and very tasty -- ways to enjoy your favorite catch!  

As always, I hope to see you On the Lake!  

R. Karl


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