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Here in Minnesota, it seems a foregone conclusion that people love to eat walleye.

It might not be a favorite of everyone, but there are so many ways to prepare it that there’s some version almost any people like. Walleye sandwiches, fried walleye, baked walleye, walleye cakes, fritters. There’s endless ways to eat a walleye, and with fishing opener coming up this weekend, I thought it would be a perfect time to highlight some fresh fish recipes.

I am not a big fisherman. I do enjoy going a few times a year and I do take a Canadian trip to the English River every year to walleye fish.

I have shared many of my walleye recipes in the past, so I’ll still share one or two here, but this space will be about all types of fish this week!

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FRIED CATFISH

2 c. cornmeal, preferably fine ground

1 c. all-purpose flour

1 tsp. Diamond Crystal kosher salt

2 tsp. MSG

1 tsp. freshly ground black pepper

2 tsp. cayenne pepper

3 lb. catfish fillets

4 c. vegetable oil, for frying

In a bowl, combine the cornmeal, flour, salt, 1 teaspoon of the MSG, the black pepper, and 1 teaspoon of the cayenne. Mix until thoroughly combined. Coat the catfish fillets in the cornmeal mixture, making sure both sides are completely covered.

Set a cooling rack on a sheet pan. Add enough oil to a large cast-iron skillet to fill it by 2 inches and heat over medium-high heat to 350°F.

Working in batches to avoid crowding, gently add the catfish, a few fillets at a time, and fry until golden brown on the bottom, 3 to 4 minutes. Carefully flip the fillets and cook until golden brown on the second side, another 3 to 4 minutes. Transfer the batches to the cooling rack as you work.

In a small bowl, combine the remaining 1 teaspoon MSG and 1 teaspoon cayenne. Sprinkle this over the catfish while they are still hot.

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SMOKED SALMON DIP

8 oz. cream cheese, at room temperature

1/4 c. mayonnaise

1/4 c. sour cream

2 tbsp. chopped fresh dill

2 tbsp. minced shallot (about 1/2 medium shallot)

1 tbsp. drained capers

Grated zest of 1 lemon, plus one tablespoon lemon juice

4 oz. smoked salmon, cut into 2-inch pieces

Sliced vegetables, for serving

Combine the cream cheese, mayonnaise, sour cream, dill, shallot, capers and lemon zest and juice in a food processor. Process until well combined. Add the smoked salmon and pulse just until the salmon is incorporated but not totally pureed, about 10 pulses. 

Scrape the dip into a bowl. Serve with vegetables. 

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PARMESAN WALLEYE STICKS

2 tbsp. olive oil 

1/2 c. all-purpose flour 

1 tsp. kosher salt 

1/2 tsp. black pepper

1 1/2 c. breadcrumbs

1/2 c. fresh parsley, chopped

3 tbsp. salted butter, melted

1/2 c. grated parmesan cheese

3 large eggs

2 lb. walleye fillets

For the fish: Preheat the oven to 450˚. Brush a large rimmed baking sheet with the olive oil. Combine the flour, salt and pepper in a shallow bowl. Combine the breadcrumbs, parsley and melted butter in a separate shallow bowl and mix with a fork, then stir in the parmesan. Whisk the eggs in a third bowl. 

Cut the fish into 1-inch-wide strips. Bread the fish by giving the strips a good coating of the seasoned flour, shaking off any excess. Dip in the beaten eggs until coated, then roll in the breadcrumb mixture, pressing to coat. Place the fish strips in a single layer on the baking sheet. 

Bake the fish for 10 minutes, then flip and continue baking until the breading is golden and the fish is cooked through, another 5 to 8 minutes. 

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BBQ SALMON

1 tablespoon vegetable oil

1 garlic clove, finely chopped

1/2 c. ketchup

3 tbsp. molasses

2 tbsp. packed light brown sugar

2 tbsp. apple cider vinegar

1 tbsp. chopped canned chipotle chile in adobo sauce 

2 tsp. Worcestershire sauce

1 tsp. ground cumin

1 2-pound center-cut salmon filet

1 1/2 tsp. kosher salt

1/2 tsp. black pepper

Sliced scallions, for garnish

Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and cook until sizzling, about 30 seconds. Add the ketchup, molasses, brown sugar, vinegar, chipotle, Worcestershire sauce and cumin. Bring to a simmer and cook until slightly thickened, 3 to 4 minutes. Remove 5 to 6 tablespoons of the sauce to a bowl and reserve for brushing.

Place the salmon on the foil-lined baking sheet and sprinkle with the salt and pepper. Brush with 2 to 3 tablespoons of the reserved sauce. Bake until the salmon is almost cooked through, about 10 minutes. Remove from the oven and turn on the broiler. Brush the salmon with another 2 to 3 tablespoons of the reserved sauce. Broil until glazed and caramelized, 1 to 2 minutes. Sprinkle the salmon with scallions. Serve with the cucumber salad and the remaining sauce.

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TUNA NOODLE CASSEROLE

12 oz. wide egg noodles

1 12-oz. can solid white tuna in water, drained

1 10.5-oz. can cream of mushroom soup

1 c. sour cream

1 1/2 c. heavy cream

1 c. frozen sweet peas

1 small red bell pepper, chopped

2 celery stalks, chopped

1/2 c. finely chopped onion

2 c. shredded cheddar cheese, divided

2 tbsp. chopped fresh parsley, plus more for garnish

Salt, to taste

Black pepper, to taste

2 c. crushed potato chips

Preheat the oven to 375º. Bring a large pot of salted water to a boil over high heat. Add noodles and cook 2 minutes less than the package directions. Drain and rinse under cool water. Set aside.

Stir together the tuna, cream of mushroom soup, sour cream, heavy cream, peas, bell pepper, celery, onion, 1 cup of the cheese, 2 tablespoons of parsley, and salt and pepper to taste in a large bowl until combined. Stir in the cooked noodles and spoon the mixture into a lightly greased 13-by-9-inch baking dish. 

Top the casserole with the remaining 1 cup of cheese, then the potato chips. 

Bake the casserole 25 to 30 minutes or until golden brown and bubbly around the edges. Sprinkle with additional parsley before serving.

TFD: “If you sit on the couch all day you’re a bum but, if you sit in a boat all day you’re a fisherman.”

I’d also be remiss not to recognize my first Mother’s Day without my mom. I miss her terribly and it hasn’t always been easy. It’s not a constant thought about her, but just out of nowhere, something small will remind me of her and I get upset, but then I remember she’s in a better place than she was here.

I miss you mom, and I love you. We will see you on Sunday, though! The whole family is coming up for a visit!

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