This summer I had the opportunity to spend the month of August as chef at Strikers Point Lodge, our full service lodge on Whitewater Lake, in the heart of the Wabakimi Provincial Park. It was great to get back in the wilderness again and have a chance to “dust off my knives.”
Since many guests enjoy walleye with each meal, wanting it in addition to the regular breakfasts and dinners, I got to experiment with my many walleye recipes. I often made a baked walleye recipe called “walleye omelettes” and I tried all kinds of different flavourings and seasonings. My personal favourite was cooked with butter, white wine, lemon slices and garlic. Super easy, no clean up and delicious!
A close second is a simple pan fried blackened walleye. I tried several different mixtures, but in the end was sold on the recipe I will share with you here.
To make it even better, I pan fried the walleye in coconut oil. Not only does the coconut oil add a new depth of taste, it adds a little healthier kick on a classic. Another added benefit is that coconut oil has a higher smoke point than olive oil, so you’re never left with a bitter taste.
Important tip #1: Make sure you get your pan nice and hot (I like to use cast iron), add the coconut oil and fry away! Try it and let me know what you think!
‘Til next time…eat well and enjoy life!
KC’s Cajun Rub
2 tbsp smoked hot paprika
2 tbsp coarse himalyan salt
2 tsp granulated garlic
2 tsp granulated onion
1 tsp thyme
1 tsp oregano