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harvey lee

Bacon wrapped walleye

21 posts in this topic

I had some walleye fillets thats were a bit thick to fry in the skillet.

From a suggestion from another FMer, I cut the fillets up into smaller pieces and wrapped them in bacon and stuck tooth picks in them. I place them on the grill until the bacon was starting to get crispy. I used the thicker bacon but I believe the regular bacon would work better.

One very good meal of eye. This would also work well for Hor- dourves for a party.

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Sounds good Harvey Lee! I bet any kind of fish would taste good this way as long as the fillets were thick enough to hold up intil the bacon got done!

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The walleye fillet held up just fine. I was suprised that the walleye was still very moist after the bacon got done.

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They sure are good!

Did a batch up Sunday night that way with the fish cubes dusted with a bit of cajun seasoning before being wrapped in bacon. Make sure to soak you toothpicks in water for a couple of hours to keep them from totally burning.

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Great , I was looking for something new tonight for walleye.

Sounds tastey going to the store later and bacon will be on my list.

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I tried this on Saturday and it was great!

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Made these up last night on the grill and they were incredible. I even took some leftovers to lunch today and still very good.

Thanks for the recipe.

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They were great, Thanks for refreshing the thread Sandmannd going to make some more up tomorrow.

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I learned about this method from Borch so I cannot take the credit.

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That sounds good I'm going to give it a try next time.

Sifty

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I do them on kabob skewers, they are easier to handle than tooth picks. Try basting them lightly with barbecue sauce while grilling them with wrapped in bacon. It even gets those people that are non-fish-eaters to enjoy some walleye. I usually clean the walleye with the "zipper" method so the fillet is split into a top and bottom half, so i use the thicker, top half, to cube and make kabobs and then take the thinner belly side of the fillet and wrap in foil with butter.

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If you end up with a fillet too big to fry it can be butterflied - just like shrimp. Separate the belly meat from the backstrap and butterfly the backstrap. If you need to butterly the belly, the fish should be at the taxidermist.

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I learned about this method from Borch so I cannot take the credit.

Well I learned it from Paul Waldowski.....

So we're just sharing. wink

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Just pulled some LOTW walleye from March out of the freezer. Wrapped it some bacon made by a friend. Dusted the fish in a little Tony Chachre cajun seasoning.

Took some home grown green beans and wrapped them in foil with garlic, butter and sea salt.

FANTASTIC!

The kids were going banannas at how good it was.

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Yum. Now I just need some walleye to go with my bacon. smile

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I'm going to Mille lacs in about 6 hours to get some more. Fish that is not bacon.

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bacon makes everything better

I know that it makes me better grin Better then what-That part I an not sure of whistle

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It does make it good. I'll have to try the BBQ sauce on it. I going to have to try the Kabob's though, might make it easier to grill up.

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