Crispy Oven-Fried Walleye Cakes

Crispy Oven-Fried Walleye Cakes With Black Bean Salsa



Oven-frying gives the cakes a wonderful crunchy coating without adding a lot of fat. The trick is to cook at a high oven temperature. Don't refrigerate the cakes longer than 30 minutes before cooking. If the cakes become too chilled, the crushed corn flakes won't stick to them.

Fish Cakes . . .


Five 5-ounce walleye fillets

1 sm. yellow onion, finely minced

2 sm. jalapeños, seeded and finely minced

1 sm. green bell pepper, minced

1/2 c. seasoned bread crumbs

1 tbsp. Dijon mustard

2 tbsp. light mayonnaise

2 lg. eggs, lightly beaten

Juice of 1 lemon

11⁄2 tsp. salt

1/2 tsp. Tabasco sauce

1 tsp. Worcestershire sauce

Freshly ground black pepper to taste

4 c. corn flakes, crushed

Butter

Black Bean Salsa . . .

One 15-oz. can black beans, rinsed and drained

5 oz. frozen yellow corn, defrosted

1 medium jalapeño

2 tbsp. red onion, minced

1 large garlic clove, minced

1 tbsp. red wine vinegar

2 tbsp. olive oil

juice of 1/2 lime

1/4 tsp. sugar

1/2 tsp. salt

2 tbsp. cilantro, chopped

1 large tomato (in winter, substitute 2 to 3 Romas)

Bake the walleye fillets in a covered baking dish for 20 minutes at 400°F. Remove the cover, drain the baking juices, and allow the fillets to cool at room temperature.

While the walleye is baking, prepare the salsa. Combine all ingredients in a nonreactive bowl, cover, and let stand at room temperature for several hours before serving.

When the walleye has cooled, break it apart with a fork and combine it with the other ingredients, except the corn flakes, butter, and salsa. Blend well.

Cover a cutting board with wax paper. Scoop out 1/3 cup of the mixture and drop it on the wax paper. Using the bottom side of the measuring cup, gently flatten the cake. Carefully pick up the cakes as you make them and place them on a plate covered with wax paper. Refrigerate for 30 minutes.

Remove the cakes from the refrigerator and gently roll them in the crushed corn flakes. Place in an ungreased glass baking dish. Place a small butter pat on top of each cake. Bake at 450°F for 20 to 25 minutes until the coating on the cakes is crispy. Let the cakes stand for a few minutes before serving, and top each one with a tablespoon of the black bean salsa. Makes 5 servings (10 fish cakes). n

Get Your Fish On.

Plan your next fishing and boating adventure here.

Recommended for You

Bass

Buzzbaits for Bass

Dan Johnson - February 02, 2015

To help you get a handle on it all, we offer the following rundown of top choices on the...

Boats & Motors

Technical Notes: Calculating Prop Performance

In-Fisherman - May 01, 2019

In-Fisherman Here is a way to calculate prop performance with different props, a formula

Bass

Sensational New Softbaits for Bass

Steve Quinn - April 22, 2019

Steve Quinn talks new softbaits for bass from Berkley.

See More Recommendations

Trending Stories

Other Fish

Must-Have Striped Bass Tackle

Rick Bach - May 04, 2017

It was an August evening and I was wading the flats in Brewster, MA with my cousin. Here you...

Other Fish

Best Carp Baits Today

Dan Johnson - June 29, 2018

To guide your carp quest, we've lined up the best carp baits that are easy-to-fish natural...

Pike & Muskie

How To Catch Pike In Spring

Dan Johnson - April 26, 2016

Spring is prime time for pike. The Prespawn and Postspawn periods offer excellent odds at...

See More Stories

More Recipes

Recipes

Crab Stuffed Catfish Recipe

In-Fisherman Online Staff

This Crab Stuffed Catfish Recipe blends two under-the-sea favorites and is sure to impress...

Recipes

Asian Seared Whole Fish With Chili Sauce Recipe

Jenny Nguyen-Wheatley

This Asian Seared Whole Fish With Chili Sauce Recipe is served in a way you're probably not...

Recipes

Catfish & Potato Stew With Herbed Biscuits Recipe

Chef Lucia Watson

While it might take some time, this Catfish & Potato Stew With Herbed Biscuits Recipe is easy...

See More Recipes

GET THE MAGAZINE Subscribe & Save

Temporary Price Reduction

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

×