Pretty Good, Actually (WB)

[Paddler]

Jon,
How do you cook your walleye looks like you gutted them and kept them whole?
My buddy always saves a couple that way for his mom she likes to then scale them and cook the whole using an Asian recipe. He says it is very good that way.

Patrick, I always cut the gill rakers to bleed them thoroughly.  Sometimes I also gut and gill them as I think it gives a cleaner fillet.

Our favorite recipe is fried with garlic and a lemon and butter sauce.  Rinse and pat the fillets dry, then roll them in flour, then coat them with a beaten egg.  Fry on both sides, then place them on a serving platter and sprinkle them liberally with minced fresh garlic.  Wipe out the frying pan, then put in a half cube of butter.  Cook the butter slowly until it turns golden brown, then quench it with freshly squeezed juice from 1/2 to a whole lemon.  It will sizzle up, stir it with a wisk and cook to reduce it to a translcent sauce.  

The recipe is from my grandfather who was a chef for decades.

As an aside, I've run into an Asian couple at the cleaning station a couple of times.  They fillet their wipers but gut and descale the walleye.  The steam them I think using an Asian recipe.  Don't know details.