The secret for the perfect Pickerel/Walleye dinner

Step one: Let's go fishing
The Provincial Fisheries Act and Fisheries Act of Canada are the regulatory bodies governing fishing in Manitoba. Lake Winnipeg is in the Southern Fishing region of Manitoba.

Purchase your licence online here  If you are exempt remember to have your identification as proof of age with you when you fish. 

Pickerel/Walleye (and sauger or combination of both) is limited to 4 and may not exceed 55 cm.

Step two: Stop aquatic invasive species
Before you enter the Lake Winnipeg, please ensure that all your equipment, boat (motorized and non-motorized), fishing equipment and bait containers are free of aquatic plants and mud.

When you exit the water, clear all water related equipment of aquatic plants (algae and weeds) including boats (motorized and non-motorized), fishing equipment and bait containers.  Drain all water from watercraft and water related equipment.  Keep drains/valves open or removed while in transport. 

​Read some important information to protect the waterways and your watercraft.

Step three: Filet that fish
Let us leave this to the experts.  Here is a great video on how to fillet a fish.

Step four: Follow one of these recipes
The following recipes are from our HBCA former and current Directors! 

Pickerel cheeks appetizer from Lynnette
Wrap pickerel cheeks in thin piece of prosciutto or very lean bacon (check Gimli Fish for pickerel cheeks for a special celebration).

• Mix:  
  • 250 ml of mayonnaise
  • Lemon zest
  • Thinly sliced shallot/green onion
  • 2 tsp minced fresh Tarragon or 1 tsp dried Tarragon
• Spread a small crostini or small baguette with mayonnaise mixture and place wrapped pickerel cheek on each piece. 
• Broil for a few minutes to heat and brown.

The basic pan fry Pickerel with three variations from Lawrence, Grace, and Val

• Rinse and dry pickerel filets
• Lawrence says: Dip in milk, dip in mixture of flour, bread crumbs, fry in butter until lightly golden brown.
• Grace says: Cut filets in pieces, Dip in pancake batter and fry in mixture of margarine and butter. 
• Val says: Salt and pepper rinsed filet, fry in butter.                   

Verna Dawns’ Beer Batter Recipe

1. 2 quarts of vegetable oil (1.89 litre) Heat oil to 185 C or 365 F
2. 8 pickerel/walleye filets, wash and salt and pepper 

Mix:

• 1 cup flour
• 2 tbsp. garlic powder
• 2 tbsp. paprika
• 2 tsp salt
• 2 tsp black pepper

Add:

• 1 egg
• 1 (12 oz/350 ml) bottle of beer

Dip in filets. You should be able to see the filet through the batter after dipped. Fry one filet at a time, turn once until golden brown. Drain fish on paper towels while cooking the remainder.  Serve warm.  
 
Pickerel/Walleye Rockefeller
Verna Dawn found this recipe… sounds delicious

1. Preheat oven to 400 degrees
2. Fry together: ¼ cup butter, 2 cloves garlic, 3-4 cups fresh spinach. Heat until spinach is wilted.  
3. Add ¼ cup whipping cream and salt and pepper. Stir, then remove from heat and place in small heat proof dish. 
4. Place an 8 oz filet on top of mixture with 4 slices of thin bacon. Bake for 15 minutes.  
5. Sprinkle with ¼ cup parmesan cheese and bake for 5 more minutes.  

Enjoy with a glass of Pinot Noir!