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Took the extended family to Willard yesterday to go after some wiper and crappie. The nieces and nephews had heard me talk about the fight a wiper will put up and they wanted to experience it themselves. We didn't do too bad, all in all we went home with one crappie, four wipers and one walleye. Caught the walleye as I was trolling back to the marina. My son was super excited to finally catch one, especially how we were not targeting them. This is my families first eye
But here now is my dilemma. I have caught it, filleted it and it is in my fridge...but what is the best way to eat it? I have heard so many people here talk about "eyes" that I am assuming they must be delicious.
BTW we were finding the fish in 19 fOW and trolling Berkley Flicker Shad 05 (shiny blue and silver and a fire something-or-other) at round 10 feet down. Went out from the north Marina.
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[#0000FF]Simplest way is to cut the fillet into 3" pieces and then sautee it in garlic butter...with a little salt and pepper. You can batter it or dry coat it and deep fry it but it is so nice and mild you don't want to hide it in fried bread.
Another good recipe is how I just had the wiper I caught on Monday..."surf and surf"...oven baked with some shrimp on the side. See attached recipe.
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Sounds delicious. I have tried a few of your other recipes and have never been disappointed, in fact a few of them were so tasty that my wife actually encourages me to go fishing more. Can't wait to try the surf and surf.
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[font "Comic Sans MS"][#800000]We dry coat the fillets with some Cabela's corn meal mix and add just a bit of Cajon dry seasoning and cook in a fry pan with PAM. Cooks in about 3 minutes on a side and doesn't have any oil taste at all. The very mild flavor of the fillet comes through just fine and the coating gives it just a bit of kick.[/#800000][/font]
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Bob Hicks, from Utah
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Simpler is better with such delicate meat. Fix it the way you'd fix crappie, or follow either of the methods above and I predict you'll forevermore be thinking, "Where's Wallie?"
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Lots of recipes out there that involve coating or breading, but like mentioned above, they are good enough to eat as is.
I love them all, but my all time favorite is salt, pepper, garlic salt, and lemon then simply grill it up. I do this with wiper, striper, bass, walleye, salmon and trout. I find grilled let's me really experience the flavor and subtle differences between fish and they are all delicious. Many of my family members who don't even like fish love my simply grilled fillets... with fish tacos I'll make a sauce from sour cream, mayo, lemon, salt, pepper, and crushed capers. The key for me is having FRESH and WILD fish. (Even if you freeze it for a while but use it within a month or two, works for me)
There are mixed opinions about this, but my trick is to always rinse the fillet in warm temp salt water before cooking. Even if they were frozen fillets, this will help freshen them up before cooking.
Good cookin
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When I first saw this post, my initial response would have been, "cook it and eat it and go catch some more". But you got the best cooking responses from the best fish cooks on BFT, so no need for me to repeat any of them.
Attached 3 photos of the last Wiper I photo'd to send to my sister in Tennessee a couple years ago. Her husband had seen me cook up a mixed catch of Wiper, Walleye, and Catfish from a trip to Willard when they were visiting the year before, and he had caught some Stripper out of Douglas Lake near where they live, and couldn't remember how to fix it. She told me a few weeks later that he said he wouldn't ever settle for restaurant cooked fish again............[sly]
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[font "Calibri"]Hands down my favorite eye recipe is lemon and dill butter. I always have dill growing in the garden just for this recipe.[/font]
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[font "Calibri"]Ingredients:[/font]
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[font "Calibri"]- Four walleye fillets[/font]
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[font "Calibri"]- One tablespoon butter[/font]
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[font "Calibri"]- One to one and a half tablespoon fresh lemon juice with pulp (about ½ large lemon)[/font]
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[font "Calibri"]- One heaping tablespoon fresh dill[/font]
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[font "Calibri"]- Kosher salt and Pepper[/font]
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[font "Calibri"]Prep:[/font]
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[font "Calibri"]- Coat your fillets with kosher salt and fresh cracked pepper to taste[/font]
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[font "Calibri"]- Squeeze lemon juice into small bowl (doing this first ensures no lemon seeds end up on fillet)[/font]
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[font "Calibri"]- Add butter to juice and microwave just long enough to melt butter [/font]
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[font "Calibri"]- Mix in finely chopped dill and set aside[/font]
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[font "Calibri"]- Preheat BBQ grill to medium heat [/font]
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[font "Calibri"]- Make a tinfoil boat large enough to hold all four fillets and coat with nonstick spray “Pam”[/font]
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[font "Calibri"]- Cook fillets over medium direct heat for three minutes[/font]
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[font "Calibri"]- Flip fillets and cook for three more minutes[/font]
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[font "Calibri"]- In the last minute of cook time drizzle the lemon/dill/butter over fillets [/font]
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[font "Calibri"]So simple, so delicious. The dill ready brings out the flavor of the fish!!![/font]
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