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Wildewood Fish Recipes

Due to popular demand for our fish recipes, here they are! Ingredient amounts are approximate (we are pinch hitting here) as we do not exactly measure things when we cook. You can vary to your tastebuds. And if you like chili...Richard entered his infamous recipe in a chili cookoff, came in 4th...not bad for the first time.

Walleye Casserole from Richard's Kitchen

Fillet lake trout with skin on. Make sure you remove all the bones. Arrange on platter or cookie sheet with skin side down. Pat dry. Generously sprinkle with:

walleye fillets
sour cream (or cream of mushroom soup)
sliced mushrooms
thin lemon slices (lemon pepper optional)
Lawry's seasoned salt
pepper
basil
shredded cheese

In casserole dish cover bottom with sour cream or soup, add fillets, season, add thin layer of sour cream (or soup), sliced fresh mushrooms, lemon slices, then cover with cheese. Repeat the process until dish is about 1/2" from top. Bake 45 minutes at 350° covered, then uncover and bake 15 minutes at 400°. Remove from oven, let stand 15 - 20 minutes before serving, if you can wait that long. Garnish with fresh parsley and serve over wide noodles or wild rice.

Wildewood Smoked Lake Trout (no brine cure method)

Fillet lake trout with skin on. Make sure you remove all the bones. Arrange on platter or cookie sheet with skin side down. Pat dry. Generously sprinkle with:

course ground pepper
kosher or sea salt
garlic powder
parsley flakes
dill
paprika
Lawrys or similar

Entire surface should be coated evenly like a thin crust. You may refrigerate up to overnight if you're not ready to smoke it yet. As far as spices, the above list is not set in stone, you can add or delete as your tastebuds like. For example, add cayenne pepper if you like it hot! It will probably take a few whirls at smoking it to get it just the way you like. It took Richard almost 15 years to find just the right smoking technique. You can work on your own tastebuds for the flavor.

Smoker: It is recommended to use the type of smoker that has a separate fire box from the smoker. Richard uses a Brinkman (horizontal) which is available at Walmart, Home Depot, etc. (about $150-$175). It will last forever and can be used as a regular bbq grill too.

Getting the smoker ready: You can get the fire started with charcoal...then add the wood chunks/chips. Never add more charcoal during the smoking process, this is to get it started only. Use any hardwood and soak for several hours before using. (If you cut the wood yourself, you can save the sawdust to add during the smoking process.)

Smoking: Lay fillets flat on grill section skin side down and smoke at 165° for 1/2 hour. Then cold smoke at 80°-100° for 4-6 hours. Add chips/chunks or sawdust as needed. Fish is done when you begin to see cracks in the meat and it is non-transparent. Do not overcook or it will dry up and be cardboard like in texture.

We like to serve it with sour cream and crackers (Ritz is best) and capers (optional).

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Shore Lunch Fried Walleye

Fillet walleye being sure to remove all bones. In a large plastic bag (ziplock, etc.) mix together:

Aunt Jemima pancake mix (the just add water variety)
Then season to your tastebuds with:

Course ground pepper
Garlic powder (or garlic salt)
Salt (only if you used garlic powder)
You can also add onion powder, Lawry's, parsley, cayenne, etc.

You can deep-fry or use frying pan with about 1 inch vegetable or corn oil. Either way, be sure the oil is 380°-400° BEFORE adding any fish. Add fish to dry mixture and coat generously. Remove each piece and place in hot oil. Cook about 2-3 minutes on each side, until just golden. Do not overcook or fish will be dry. (Note: Neil says "you gotta have Hellman's" on the side.)

Richard's Easy Shore Lunch Fried Potatoes

Peel and cut into slices or 1"-2" chunks. Boil until almost done. On a good-sized piece of heavy-duty aluminum foil add:

butter or margarine (somewhat generous)
almost cooked potatoes
sliced or chunky chopped onion
course ground pepper
salt (if none in other ingredients)
Optional: Lawry's or similar, garlic powder (or garlic salt), parsley, etc.
Optional: Add some Monterey Jack or cheddar cheese on top!

Fold foil so no juices (butter/cheese) will escape when cooking. While you are getting your fish ready, just put the foiled package on grate over fire. (At the very least, you probably do not want to put it directly on main part of fire if you do not have a grate...just put it off to the side on a few twigs that are hot.)

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Richard's Walleye Seviche

Note: You'll want to end up with about 1/3 fish and 2/3 other ingredients when this is done.

Fillet walleye and cut into 1/3"-1/2" (approx.) pieces/chunks. Be sure you remove all the bones. Place in plastic bag or bowl and cover with lemon (or lime) juice. You can use bottle or fresh. Marinate in the refrigerator overnight. This process actually cooks the fish! (It will turn opaque white.) Drain off the juices, do not rinse. Add a little bit of olive oil to coat very lightly. Chop the following into small cube-like pieces (1/8" approx.) and add to the marinated cooked walleye.

peppers (green, red, yellow, etc.)
green onions (or any other onion)
fresh tomatoes (from the garden is super!)
fresh cilantro (be careful here, some like lots, some not)
garlic (finely chopped) or minced dry
celery
green olives (sliced)
parsley (fresh or dried)
Giardiniera garden mix*
You can also add things like broccoli, cauliflower, zucchini, etc.

Refrigerate for a few hours. Before serving, drain off any extra liquids so you can serve it on Ritz crackers. (Don't drain what you are not going to eat. Treat it like pickles. It will continue to marinate and take on flavor. It will keep about a week, maybe a tad longer.)

*This can be found in the pickle section [usually in small jars] of your grocery store and usually comes in hot, medium, or mild. If you can't find it, don't worry, your seviche will be fine...it's like a salad...you can put in whatever you like. You may find something similar. The above is mostly made up of hot peppers and tiny pieces of raw veggies.

Richard's Canadian Road Kill Chili

1 lb. ground chuck or lean ground beef (moose optional)
1/2 lb. hot or regular Italian sausage (optional) casing removed diced into small chunks
2 -15.5 oz cans of dark red kidney beans
2- 14.5 oz cans of diced tomatoes or stewed seasoned tomatoes (optional)
2 Large sweet onions diced
1 each red and green bell pepper diced
6 stocks of celery diced
4 to 6 cloves of fresh garlic diced
Package of Brooks chili mix is best (other brands optional)
1 can of beef broth
1/8 teaspoon of fresh ground cumin
Tomato or V8 juice to increase stock as needed (never water)
Brown sugar to taste 2 to 4 tablespoons (reduces harsh chili power & tomato acid flavors)
Pepper and/or hot sauce and salt to taste after all ingredients are blended

In a large pot: Add olive oil as needed to saute the following: chopped onins, peppers, celery, garlic, chili mix and cumin. The flavors will be enhanced by adding the chili mix and cumin now, rather than later.Do not drain.

In a large frying pan: Brown meat and drain. Blend all ingredients together in the large pot and simmer for two hours with lid on or reduce liquid with lid off. Adjust salt, pepper or hot sauce and thicken with tomato sauce if needed. Ladle chili into bowls and garnish with shredded cheese of choice. Serve with cornbread or other crispbreads.

Be creative, adjust recipes from time to time.

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