Ice Fishing Recipes:

Delicious recipes for cooking your catch from the ice.

1. Pan-Fried Walleye

Ingredients:

• 2 walleye fillets
• Salt and pepper, to taste
• 1/4 cup flour
• 2 tbsp butter
• 1 lemon (optional)
• Fresh parsley for garnish

Instructions:

1. Season walleye fillets with salt and pepper.
2. Lightly coat the fillets in flour.
3. Melt butter in a skillet over medium heat.
4. Cook the fillets for 3-4 minutes per side, until golden brown and flaky.
5. Squeeze fresh lemon juice over the fillets and garnish with parsley before serving.

2. Baked Perch

Ingredients:

• 4 perch fillets
• Olive oil
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Drizzle olive oil over the perch fillets and season with salt and pepper.
3. In a bowl, mix breadcrumbs, Parmesan cheese, garlic powder, and dried oregano.
4. Coat the fillets with the breadcrumb mixture.
5. Place the fillets on a baking sheet and bake for 15-20 minutes, until the fish is cooked through and the coating is golden brown.

3. Crappie Tacos

Ingredients:

• 4 crappie fillets
• Salt and pepper, to taste
• 1/2 cup flour
• 2 tbsp vegetable oil
• 8 small tortillas
• 1 cup shredded cabbage
• 1/2 cup salsa
• 1/4 cup sour cream
• Fresh cilantro for garnish

Instructions:

1. Season crappie fillets with salt and pepper, then coat lightly in flour.
2. Heat vegetable oil in a skillet over medium heat.
3. Cook the fillets for 3-4 minutes per side, until golden brown and flaky.
4. Warm tortillas in a separate pan or in the microwave.
5. Assemble tacos by placing fish fillets in tortillas, then topping with shredded cabbage, salsa, sour cream, and cilantro.

4. Pike Chowder

Ingredients:

• 1 lb pike fillets, cut into bite-sized pieces
• 4 slices bacon, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 potatoes, peeled and diced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh dill for garnish

Instructions:

1. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside.
2. Add onion and garlic to the pot and sauté until softened.
3. Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
4. Stir in pike pieces and cook for 5-7 minutes, until the fish is cooked through.
5. Add heavy cream, season with salt and pepper, and heat through.
6. Garnish with crispy bacon and fresh dill before serving.