Cooking walleye on a Blackstone griddle is a game-changer for fish lovers. I’ve found that walleye recipes on Blackstone grills bring out amazing flavors and textures. The flat top surface gives an even heat, perfect for getting that crispy exterior while keeping the inside moist.
A Blackstone griddle lets you cook walleye with less oil, making it healthier without sacrificing taste. I love how it sears the fish quickly, locking in its natural juices. Plus, the large cooking area means I can prepare sides at the same time, making meal prep a breeze.
Whether you’re pan-frying, blackening, or trying out new walleye recipes, a Blackstone griddle offers versatility and control. I’ve had great results with simple butter and herb seasonings, as well as more complex blackened walleye dishes. The key is to keep an eye on the cooking time, as walleye cooks fast on these hot surfaces.
Key Takeaways
- Blackstone griddles offer even heat distribution for perfect walleye cooking.
- Various cooking methods like pan-frying and blackening work well on the grill.
- Proper timing and temperature control are crucial for delicious walleye dishes.
Preparing the Walleye
Getting walleye ready for the Blackstone griddle involves two main steps. I’ll walk you through cleaning and filleting the fish, then seasoning it for maximum flavor.
Cleaning and Filleting
I start by rinsing the walleye under cold water to remove any dirt or debris. Then, I use a sharp fillet knife to make a cut behind the gills down to the backbone.
I run the knife along the backbone, separating the fillet from the ribs. As I get to the tail, I angle the knife to remove the fillet completely.
Next, I flip the fish and repeat on the other side. I check for any remaining bones and remove them with tweezers.
Finally, I rinse the fillets again and pat them dry with paper towels. This step is crucial for getting a nice sear on the Blackstone.
Seasoning the Fillets
Now that my walleye fillets are clean and dry, it’s time to add flavor. I like to keep it simple with just a few ingredients.
First, I brush both sides of the fillets with melted butter. This helps the seasoning stick and adds richness.
For a classic blackened taste, I use a mix of paprika, garlic powder, onion powder, thyme, and cayenne. I sprinkle this blend generously on both sides of the fish.
If I want a milder flavor, I might just use salt, pepper, and lemon zest. The key is to season right before cooking to prevent the salt from drawing out moisture.
Remember, walleye has a delicate flavor. I’m careful not to overpower it with too much seasoning.
Blackstone Griddle Cooking Techniques
Cooking walleye on a Blackstone griddle requires specific techniques. I’ll cover how to set up your griddle and compare griddle cooking to grilling. These methods will help you make delicious walleye dishes.
Setting Up Your Blackstone Griddle
To cook walleye on my Blackstone griddle, I first make sure it’s clean and oiled. I turn on all burners to high and let the griddle heat for 10-15 minutes. This ensures even cooking.
I use an infrared thermometer to check the surface temperature. For fish, I aim for 375-400°F. Once hot, I lower the heat to medium.
I like to create cooking zones. I keep one side hotter for searing and one cooler for gentle cooking. This gives me more control over the fish.
For walleye, I brush the griddle with oil just before cooking. This prevents sticking and adds flavor.
Griddle vs. Grill Cooking
Griddle cooking offers some advantages over grilling for walleye. The flat surface prevents the fish from falling through grates. It also allows for more even heating.
On my griddle, I can use pans and cook sides at the same time as the fish. This isn’t possible on most grills.
Grilling does offer a smoky flavor that’s harder to get on a griddle. But I can add wood chips in a smoker box on my Blackstone for a similar effect.
Griddle cooking is great for delicate fish like walleye. It’s easier to flip and move the fish without breaking it.
I find I have more precise temperature control with a griddle. This helps prevent overcooking, which is crucial for fish.
Walleye Recipes and Variations
Walleye is a versatile fish that can be prepared in many delicious ways. I’ll share some tasty recipes and cooking methods that bring out the best flavors of this popular freshwater catch.
Blackened Walleye on the Griddle
I love cooking blackened walleye on the Blackstone griddle. To start, I melt butter and brush it onto the fish fillets. Then I generously coat them with blackened seasoning rub.
I heat the griddle on high and melt some more butter on the cooking surface. The key is to cook the walleye for just a few minutes per side until it’s crispy and blackened on the outside but still moist inside.
For extra flavor, I sometimes add lemon wedges or a sprinkle of fresh herbs before serving. This method creates a spicy crust that contrasts nicely with the mild fish.
Baked Walleye Variations
Oven-baked walleye is another great option. I often bread the fillets with a mixture of crushed pecans and seasonings for a crunchy texture.
Fish tacos are a fun twist on baked walleye. I cut the fish into smaller pieces, season them, and bake until flaky. Then I serve them in warm tortillas with toppings like slaw and avocado.
For a comforting meal, I make walleye chowder. I bake the fish separately, then flake it into a creamy soup with potatoes and corn. This hearty dish is perfect for colder days.
Tackling Common Walleye Dishes
Walleye is a versatile fish that lends itself to many delicious preparations. I’ll share some popular ways to cook this tasty freshwater catch.
Classic Fried Walleye
Fried walleye is a beloved dish for many fish lovers. I start by cutting the fillets into manageable pieces. Then I dip them in a mixture of flour, cornmeal, and seasonings.
For extra crispiness, I double-dip the fish. First, in the dry mix, then a quick egg wash, and then back into the dry mix. This creates a perfect crust.
I heat oil in a pan or deep fryer to about 350°F. The fish cooks quickly, usually 3-4 minutes per side. I look for a golden-brown color as my cue.
For a crispy walleye sandwich, I place the fried fillet on a bun with lettuce, tomato, and tartar sauce. It’s a simple yet satisfying meal.
Creating the Perfect Walleye Shore Lunch
Shore lunch is a tradition among anglers. I prepare this meal right on the lakeshore after a morning of fishing. It’s a simple yet tasty way to enjoy fresh walleye.
I start by filleting the fish and cutting it into portions. Then I mix flour with salt, pepper, and sometimes paprika for color. I coat the fillets in this mixture.
I heat a cast-iron skillet over the campfire with some oil or butter. The fillets cook for about 3-4 minutes per side until they’re golden and flaky.
Sides are usually simple: fried potatoes, baked beans, and maybe some corn. I always bring lemon wedges to squeeze over the fish. This easy recipe can be adapted for cooking at home on a griddle too.
Enhancing Flavors
I’ve found some great ways to boost the taste of walleye cooked on a Blackstone griddle. These techniques bring out the fish’s natural flavors and add exciting new dimensions.
Sauces and Accompaniments
Homemade tartar sauce is my go-to for walleye. I mix mayonnaise, chopped pickles, and a splash of lemon juice. It’s tangy and creamy, perfect with the mild fish.
For a zesty kick, I whip up a lemon butter sauce. I melt butter in a small pan and add fresh lemon juice. This bright topping cuts through the richness of the fish.
A mango salsa adds a tropical twist. I dice fresh mango, red onion, and cilantro. The sweet-savory combo complements the walleye’s delicate taste.
Seasoning Mixes and Marinades
I create a simple seasoning blend with salt, black pepper, onion powder, and garlic powder. This enhances the walleye’s flavor without overpowering it.
For a bolder taste, I use a blackening seasoning. I mix paprika, cayenne, oregano, and thyme. I coat the fish before cooking it on the hot Blackstone surface.
A quick marinade can add depth. I combine olive oil, lemon juice, and herbs like dill or parsley. I let the fish sit for 15-30 minutes before cooking.
Cajun seasoning gives a spicy kick. I sprinkle it on just before grilling for a crispy, flavorful crust.
Frying Tips and Alternatives
Frying walleye can be tricky, but with the right techniques, you’ll get perfect results. I’ll share some key tips for choosing oils and methods to fry your fish.
Choosing the Right Oil for Frying
For deep frying walleye, I recommend using oils with high smoke points. Peanut oil is a great choice. It has a neutral flavor and can handle high heat without breaking down.
Vegetable oil is another good option. It’s affordable and versatile. If you’re pan-frying, a mix of oil and butter works well. The oil keeps the butter from burning while the butter adds flavor.
Always make sure your oil is hot enough before adding the fish. For deep frying, aim for 350-375°F. Too cool, and your fish will be greasy. It’s too hot, and it’ll burn outside but stay raw inside.
Oven-Frying and Pan-Frying Techniques
Pan frying is a classic way to cook walleye fillets. I start by seasoning the fish with salt and pepper. Then I dredge it in flour for a crispy crust.
Heat oil in a skillet over medium-high heat. Cook the fillets for 3-4 minutes per side until golden brown. Don’t overcrowd the pan, or the fish won’t crisp up properly.
Oven-frying is a healthier alternative. I coat the fillets in a mixture of breadcrumbs and seasonings. Then, I place them on a baking sheet and spray them with oil. Bake at 425°F for about 15 minutes, flipping halfway through.
For frozen walleye fillets, thaw them completely before cooking. Pat them dry with paper towels to remove excess moisture. This helps achieve a crispy exterior when frying.
Creating the Perfect Coating
A tasty coating is key for delicious blackened walleye. I’ll share my tips for breading mixtures and seasoning blends that create a crispy, flavorful crust.
Breading Mixtures and Batter
I like to use a mixture of breadcrumbs and cornmeal for a crispy coating. I combine 1 cup breadcrumbs, 1/2 cup cornmeal, and 1/4 cup grated parmesan cheese. For extra crunch, I add 2 tablespoons of crushed crackers.
To make a light batter, I whisk together:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup cold beer or seltzer water
I dip the fish in the batter, then coat it in the breadcrumb mixture. This creates a crispy, golden crust when cooked on the Blackstone.
Herbs and Spices for Coating
I use a blend of herbs and spices to give my walleye coating a bold flavor. My go-to mix includes:
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
I add this spice blend to my breading mixture. For a blackened seasoning, I increase the cayenne and add dried oregano. I always taste and adjust the seasonings before coating my fish. This ensures perfectly seasoned walleye every time.
Cooking Considerations
Cooking walleye on a Blackstone griddle requires attention to temperature and equipment. I’ll cover key factors to ensure your fish turns out perfectly cooked and delicious.
Managing Cooking Temperatures
I find that getting the right temperature is crucial when cooking walleye on a Blackstone. I start by preheating the griddle to medium-high heat, around 375-400°F. This gives a nice sear without overcooking.
For thinner fillets, I cook them for about 3-4 minutes per side. Thicker cuts may need 5-6 minutes per side. I always check the internal temperature with a meat thermometer. The fish is done when it reaches 145°F.
I avoid high heat, as it can dry out the delicate walleye. If the griddle gets too hot, I lower the temperature or move the fish to a cooler spot.
Cookware Choices for Best Results
While the Blackstone griddle is great for cooking walleye, I sometimes use additional tools for best results.
- Flat spatula: Essential for flipping fish without breaking it
- Fish basket: Helpful for smaller pieces or whole fish
- Cast iron skillet: Can be used on the griddle for a crispy crust
I always make sure my cookware is well-seasoned to prevent sticking. Non-stick cooking spray or a light coat of oil on the griddle surface helps too.
For easy clean-up, I use parchment paper or aluminum foil on the griddle. This works well for delicate fish like walleye.
Serving and Presentation
After cooking walleye on a Blackstone griddle, presenting it well makes the meal more enjoyable. I’ll cover plating techniques and side dish ideas to complement your fish.
Plating Techniques
I like to start with a clean, white plate to make the blackened fish stand out. I place the white fish fillet slightly off-center. For a pop of color, I add a lemon wedge next to it.
I often sprinkle fresh herbs like parsley or dill over the fish. This adds flavor and visual appeal. If I’ve made a sauce, I drizzle it around the plate in a thin line or small dots.
For leftover blackened fish, I sometimes flake it and serve it on a bed of mixed greens. This makes for a pretty and tasty lunch salad.
Serving Sides and Pairings
I find that light, fresh sides work best with walleye. A crisp coleslaw or a simple green salad pairs nicely. Roasted vegetables like asparagus or zucchini also complement the fish well.
For starch, I often serve rice pilaf or roasted baby potatoes. These absorb any extra seasoning from the fish.
I always include a lemon wedge on the plate. A squeeze of fresh lemon brightens the flavors. For drinks, I suggest a crisp white wine like Sauvignon Blanc or a light beer.
Utilizing Leftovers
Leftover walleye can be transformed into delicious new meals. I’ll share some creative ideas for reimagining your blackened fish and provide tips for safe storage and reheating.
Reimagining Leftover Walleye
I love turning leftover blackened walleye into tasty new dishes. One of my favorites is a crispy walleye sandwich. I flake the cold fish and mix it with mayo, diced celery, and lemon juice for a quick sandwich filling.
Another option is walleye tacos. I warm up the leftover fish, shred it, and serve in tortillas with slaw and avocado.
For a hearty breakfast, I like to make walleye hash. I dice the fish and fry it with potatoes, onions, and peppers. Topped with a fried egg, it’s a great way to start the day.
Storage and Reheating Tips
I always make sure to store leftover walleye properly. I place it in an airtight container and refrigerate within two hours of cooking. It stays good for up to 3 days.
When reheating, I avoid the microwave as it can make the fish rubbery. Instead, I prefer to warm it gently in a skillet over low heat. Adding a splash of water helps prevent drying.
For fried walleye, I reheat it in the oven at 275°F for about 15 minutes. This helps maintain its crispy texture.
To prevent foodborne illness, I always ensure the internal temperature reaches 165°F when reheating.
Seasonal Considerations
Walleye recipes on the Blackstone griddle can be adapted for different times of the year. I’ll explore how to adjust recipes for holidays and seasonal availability.
Walleye During Holidays and Seasons
During the Lenten season, walleye is a popular choice for fish fries. I like to prepare a special blackened walleye recipe for this time of year.
I start by melting butter and brushing it on the fillets. Then, I add a blackened seasoning rub.
On my Blackstone griddle, I melt more butter and cook the fish for about 3-4 minutes per side. The result is a crispy, flavorful crust that’s perfect for Lenten Fridays.
For summer cookouts, I often grill walleye with lemon and herbs. In the fall, I add warm spices like cinnamon and nutmeg to my seasoning blend.
Adjusting Recipes for Availability
Walleye availability can vary throughout the year. When fresh walleye is scarce, I use frozen fillets. I thaw them in the refrigerator overnight before cooking.
If walleye isn’t available, I substitute other mild white fish like cod or haddock. These work well with most walleye recipes on the Blackstone.
I adjust cooking times based on fillet thickness. Thinner fillets may only need 2-3 minutes per side, while thicker ones could take up to 5 minutes.
For leaner fish substitutes, I add a bit more oil or butter to the griddle to prevent sticking. This helps achieve that perfect crispy exterior on the Blackstone.
Walleye Recipes Blackstone: FAQ
Cooking walleye on a Blackstone griddle offers versatile options. I’ll cover techniques for blackening, pan-frying, and grilling this delicious fish. I’ll also share tips on spicing and air frying for extra flavor.
How can I achieve blackening on walleye using a Blackstone griddle?
To blacken walleye on a Blackstone, I start by preheating the griddle to medium-high heat. I coat the fish with melted butter and a spicy seasoning mix. Then, I place it on the hot surface for 3-4 minutes per side.
The high heat creates a crispy, blackened crust. I make sure to flip carefully to keep the fish intact.
What are the steps for pan-frying walleye on a Blackstone griddle?
For pan-frying walleye, I heat the Blackstone to medium. I coat the fish in seasoned flour or breadcrumbs. Next, I add oil to the griddle and cook the fish for about 4 minutes on each side.
I look for a golden-brown color and flaky texture. A thin spatula helps me flip the fish without breaking it.
Can you grill walleye on a Blackstone griddle, and if so, how?
Yes, I can grill walleye on a Blackstone. I preheat the griddle to medium-high. I brush the fish with oil and season it. Then, I place it on the griddle for about 4-5 minutes per side.
I avoid moving the fish too much to prevent sticking. Grilling gives the walleye a nice smoky flavor.
What are the best practices for frying walleye on a Blackstone griddle?
When frying walleye, I make sure the griddle is hot before adding oil. I use a light coating of flour on the fish to create a crispy exterior. I cook it for about 3-4 minutes on each side.
I keep the heat consistent and don’t overcrowd the griddle. This ensures even cooking and a perfect golden crust.
How does one use an air fryer to cook blackened walleye?
To air fry blackened walleye, I preheat the air fryer to 400°F. I coat the fish with melted butter and blackening seasoning. Then, I place it in the basket and cook for 8-10 minutes.
I flip the fish halfway through cooking. The air fryer creates a crispy exterior while keeping the inside moist.
What are some tips for adding spice to walleye recipes?
To spice up walleye, I use a mix of paprika, cayenne, garlic powder, and onion powder. I also like adding dried herbs like thyme or oregano. For a Cajun twist, I use a pre-made Blackened Saskatchewan rub.
I always taste my spice mix before applying it to the fish. This helps me adjust the heat level to my liking.