Walleye Bisque

In this episode we show you how to make a delicious walleye bisque. This is a great recipe if you enjoy lobster bisque because boiled fished has a very similar taste and is a lot easier on your wallet. Hope you enjoy!

Ingredients –
Serves (2 large or 3 medium sized servings)

2 fillets of Walleye (roughly 1 – 1.5 lbs)
1/2 cup of onion
1/4 cup of celery
1 teaspoon of fresh thyme
1 teaspoon of Cajun seasoning
1 teaspoon of paprika
1/4 teaspoon of cayenne (optional at the end)
1 teaspoon of white pepper
1 tablesppon of tomato paste
1 cup of heavy cream
2 cups of clam sauce (or fish stock)
2 tablespoons of olive oil
2 teaspoons of minced garlic
2 teaspoons of Worcestershire sauce
4 tablespoons of butter

Step 1 – If you are using the clam sauce as i did (sometimes finding fish stock in stores is difficult, clam sauce is a great alternate) pour the clam sauce into a small saucepan and bring to a boil, let the sauce boil so that some evaporates, this will leave it with a light but perfect taste for the bisque.

Step 2 – In a large pot fill with at least half water and bring to a boil. Add in a tablespoon of salt and whatever seasonings you prefer, I chose to use seasoned salt and some Cajun seasoning. Let boil for 2 minutes. Cut your walleye into smaller more easily manageable chunks and place in the boiling water. Allow the walleye to boil for 10 – 12 minutes or until it is nice and flaky. Remove from water at that point and set aside on a separate plate.

Step 3 – In a medium saucepan add in 2 tablespoons of olive oil. Next add 1/4 cup of chopped celery, 1/2 cup of diced onions, 1 teaspoon of thyme, and 2 teaspoons of garlic. Cook on a medium heat and stir for about 4 or 5 minutes or until onion is translucent.

Step 4 – Add in 2 teaspoons of Worcestershire sauce, 1 teaspoon of cajun seasoning, 1 teaspoon of white pepper, and 1 teaspoon of paprika. Stir contents well then proceed to add in 2 cups of the reduced clam sauce and 1 tablespoon of tomato paste. Stir and let simmer for 8 minutes.

Step 5 – Pour in 1 cup of heavy cream and 3 tablespoons of butter, stir until butter is melted and continue cooking for 1 minute than remove pan from heat and set aside.

Step 6 – In a pan melt 1 tablespoon of butter. Add your fish into the butter, remember it is already cooked so you dont need to heat for long, 2 minutes should be fine. At this point you can add in a optional tablespoon of cajun seasoning. Use a spatula to mix in the seasoning and to break down the fish to small pieces. Once warmed remove from heat and combine fish to your bisque. I added a teaspoon of cayenne but that is optional as well. Serve immediately.

Midwest Lobster


2-4 Fish Fillets (deboned)

1/4 cup sugar

1/4 cup seasoned salt

1/2 tablespoons of lemon pepper

1/2 tablespoons of celery salt

1/2 tablespoons of cayenne pepper (optional)

Garlic Butter Dipping Sauce: 2 tablespoons of butter 2-3 cloves of garlic 1 stick of Butter Garlic Dipping Sauce: In a small sauce pan on medium high heat melt 2 tablespoons of butter. Next add in your 2 to 3 cloves of minced garlic. Let garlic cook until lightly brown. Add in the stick of butter and let melt completely. Make sure to stir the whole time. Remove from heat and strain out garlic and excess fat from butter.

Fish: Debone fish fillets and cut into bite sized pieces. Add in your sugar, seasoned salt, lemon pepper, celery salt, and cayenne into a bowl and mix together well. Bring water to a boil in a medium sized sauce pan. Stir in the mixed spices to the water. Next add fish to the boiling mixture. Cover with lid and let cook for about 7 minutes or until fish is flaky. Strain fish and serve with garlic butter sauce for dipping. Hope you enjoy!

Crispy Fish Tacos with Aioli Sauce

Ingredients –
(makes 4-6 servings)

Cilantro Lime Aioli –

  • 1 tablespoon of olive oil
  • 1/2 cup of Kraft green goddess
  • 1/2 teaspoon of minced garlic
  • 2 limes
  • fresh cilantro to your liking


  • 2 cups of panko
  • 2 tablespoons of seasoning (we used cajun)
  • 4 fish fillets
  • 2 eggs
  • vegetable oil (enough to cover fish in pan for frying)