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Gourmet Baked Walleye

Entered by Gary Howey

Former tournament angler, hunting and fishing guide. Inducted into the National Freshwater Fishing "Hall of Fame" in 2017. Active member of the Association of Great Lakes Outdoor Writers (AGLOW), Past Executive Director (AGLOW). Howey has been an outdoor communicator since 1980 with his award winning syndicated "Of the Outdoors" columns appearing in magazine, newspapers, and tabloids throughout he upper Midwest and nationally.

December 30, 2020

 

Recipe from Gary Howey’s “Cooking Gone Wild” cookbook

3 T. Butter

8 shallots or small onions Finely sliced

1 c. fine bread crumbs

Lawrey’s Seasoned Salt

Lawrey’s Garlic Pepper

2 lbs. walleye fillets

1 T. Chopped Parsley

4 T crumbled bacon bits

 

In a small skillet, heat tablespoon butter. Add shallots or onion and cook over medium heat until tender. Add bread crumbs; mix well.  In shallow baking dish baking dish, arrange fillets. Sprinkle with

Seasoned Salt and Garlic Pepper. Spread Bread crumbs over fillets. Bake at 425-degree oven for 10 minutes. Top with parsley and bacon. Bake an additional 3-5 minutes. Serves 4-6

Recipe courtesy of Lawrey’s Foods

 

 

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