And now I know why my mom always used a lid. Makes sense to my engineering and science mindset. TY for that. Not using a lid dries out the fish too much. I miss the North Wi and MN tradition of wild "wild rice" with dinners. Kinda a big thing up there. Wished I had more time and money. Sounds like a great place to vacation! Been all over North MN and Ontario but not much WI. From Iowa and fished since I was four! Caught my first 5lbs plus fish my second year out (5yo). We know Al and Ron Lindner and family. Life has zapped my time but "I'd rather be fishing" than anything else almost. ❤ Great video! ❤
Thank you, Chef Jimmy for your video! I tried your method today and it turned out THE BEST fish I ever ate! I cooked mine in a 100 year old cast iron skillet, and shortened the cook time to 4 minutes per side. I will definitely use this method again for other white fishes as well! 😋
Spontaneous drooling at mark 3:47.....Great tips on cooking...thanks for sharing your secrets....!! Gonna open up next door and call it "One Dollar Less Than Jimmy's"....j/k
Thank you so much. It's Christmas Eve, my turn to have the family over for fish, everyone's been jonesin for Walleye (NE Ohioians), but I wasn't sure how to cook it. Your example looks easy, quick, and delicious. Can't wait!
I miss going to bolder junction and the area. I love walleye it was the only fish I have eaten that didn’t require tarter sauce, I ate it first at Norwood pines in Minocqua wi not far from bolder junction
Take the filet and dry it off and then soak it in egg wash. The oil will spread as the steam saturates the atmosphere under the lid and the golden brown color will be extruded when the temp reaches 350° as the water rains down on the cook top and pushes the oil towards the border of the fish and the lid. As the flavoroides seep towards the surface of the fish and the moisturization of the fishy flesh will appeal to your taste buds with the golden brown crust.
Walleye or Zander (as it's known in Europe) is a treat and delicacy without the fishy, fresh water fish essence. The way I prepare it is rather Neanderthal, but as my friends tell me, delicious ! Whole walleye, under 14", cleaned, finned, dry rolled in a salt/flower/paprika mix, then deep fried in oil until the skin is crispy. The firm, white meat, basically separates by hand off the bones... Where's the wine? Salute !
umaxen01 At what temperature should the frying pan be and, isn't 10 minutes way too long for frying pickrel? Most recipes say 2 to 3 minutes max. Just wondering. Northern Canada girl.
Solid tip for that wild rice. Once you have it steamed/cooked, get a pan hot, drop a knob of butter in, and then crank the heat and drop the rice in and brown the wild rice just a touch.
Cool video but what I want to know is what the temperature of your grill is by using a digital infrared thermometer because saying medium or medium high etcetera just doesn't mean anything
An excellent and thorough description of a simple technique for walleye. I have a cook book by a famous chef that I'll not mention in which their are zero recipes for Walleye. How sad....:'(
He said 10 minutes total, but he flipped that @ 3:40 in to the video, or about 2:30 for the fish cooking - I think the other comments were correct - 5 minutes should be the total max time to cook.
How many people would eat there, if they saw the crud on your Grill, & Stove? I know I couldn't. At least the plate looked clean. Such a shame, the fish looked so good. :-(
Nothing wrong with that kitchen. If you are worried about carbon on a grill, that is your problem. There is nothing alive on that surface that you need to be afraid of.
your a head chef and that flat top looks like that..... what you need to do is shut down shop and clean that kitchen first.. how the hell do you pass health inspections
Thank you for your simple informative down to business video. It's refreshing.
This guy knows his stuff. Love it!!!!
Tried it; fantastic! Thank you! Must pursue walleye more.... :)
And now I know why my mom always used a lid. Makes sense to my engineering and science mindset. TY for that. Not using a lid dries out the fish too much. I miss the North Wi and MN tradition of wild "wild rice" with dinners. Kinda a big thing up there. Wished I had more time and money. Sounds like a great place to vacation! Been all over North MN and Ontario but not much WI. From Iowa and fished since I was four! Caught my first 5lbs plus fish my second year out (5yo). We know Al and Ron Lindner and family. Life has zapped my time but "I'd rather be fishing" than anything else almost. ❤ Great video! ❤
RIP Jimmy, you were a heckuva cook
Thanks for taking the time to do the video..... Much appreciated....
Wow Looks like a winner to me !! Secrets from the chef nothing better than that !!
Thank you, Chef Jimmy for your video! I tried your method today and it turned out THE BEST fish I ever ate! I cooked mine in a 100 year old cast iron skillet, and shortened the cook time to 4 minutes per side. I will definitely use this method again for other white fishes as well! 😋
How high was the temperature when you cooked it
I just picked up 2 lbs of walleye and this is what I'm doing tonight! Thank you Chef Dean!
Awesome video! Thank you for explaining it! Going to try this today!
Love this how to video. The chef explains it very well. I have used this method on other white fish with good results.
Spontaneous drooling at mark 3:47.....Great tips on cooking...thanks for sharing your secrets....!! Gonna open up next door and call it "One Dollar Less Than Jimmy's"....j/k
Thank you so much. It's Christmas Eve, my turn to have the family over for fish, everyone's been jonesin for Walleye (NE Ohioians), but I wasn't sure how to cook it. Your example looks easy, quick, and delicious. Can't wait!
I miss going to bolder junction and the area. I love walleye it was the only fish I have eaten that didn’t require tarter sauce, I ate it first at Norwood pines in Minocqua wi not far from bolder junction
I want this guy to tell me how to cook everything. very well done
Take the filet and dry it off and then soak it in egg wash. The oil will spread as the steam saturates the atmosphere under the lid and the golden brown color will be extruded when the temp reaches 350° as the water rains down on the cook top and pushes the oil towards the border of the fish and the lid. As the flavoroides seep towards the surface of the fish and the moisturization of the fishy flesh will appeal to your taste buds with the golden brown crust.
Exactly what I was thinking.. scientific explanation too.. I love engineering and science mindsets like my own
Just watched a cooking show Sunday night on fox- "Next Level Chef". It was a big deal to flour/dry the fish before even a batter dip!
This video looks like it it was made and produced in 1989, but the walleye does look bangin. Cheers.
Walleye or Zander (as it's known in Europe) is a treat and delicacy without the fishy, fresh water fish essence. The way I prepare it is rather Neanderthal, but as my friends tell me, delicious ! Whole walleye, under 14", cleaned, finned, dry rolled in a salt/flower/paprika mix, then deep fried in oil until the skin is crispy. The firm, white meat, basically separates by hand off the bones... Where's the wine? Salute !
umaxen01 At what temperature should the frying pan be and, isn't 10 minutes way too long for frying pickrel? Most recipes say 2 to 3 minutes max. Just wondering. Northern Canada girl.
10 minutes does seem to be a long time for a fillet of walleye to cook. Seems like it should be half of that.
+Carol Legault Maybe its 5 min ea side because its a thick piece of fish that's coated. The heat has to penetrate that coating to start cooking it.
Thank You for sharing looks fantastic.
That looked amazing I have a Blackstone griddle I can do this on. However I did notice you did not zippered for take out the Y bones
Need to zipper the y bones out first
Sorry fellas that is walleye it has pin bones... it's the northern pike that has Y bones
Solid tip for that wild rice. Once you have it steamed/cooked, get a pan hot, drop a knob of butter in, and then crank the heat and drop the rice in and brown the wild rice just a touch.
Walleye is an expensive fish here in the south! But we love it!
Great informative chef here
Cool video but what I want to know is what the temperature of your grill is by using a digital infrared thermometer because saying medium or medium high etcetera just doesn't mean anything
An excellent and thorough description of a simple technique for walleye. I have a cook book by a famous chef that I'll not mention in which their are zero recipes for Walleye. How sad....:'(
approximate temperature of your grill? Thanks for the other tips.
Thanks Jimmy Dean, this looks delicious. I personally would have skipped the wild rice, but that's just my opinion. RIP man.
That dish looked amazing I’m going to have to make that now
you da man Jimmy Cheers
Dziękuję za przepis.
What should we cook it at if we use a pan
Give us amatuer Cooks some examples of what spices we could use in the flower
What kind of oil are you using ? Thanks in advance!!
JIMMY says : this is how you fry it. Forget it if you think I'll tell you how to make it taste good!
what temp is the oil in the pan
Boulder Junction Illinois or Wisconsin?
He was admiring that golden brown he almost forgot to put the lid back on
Awesome.
Why does nobody tell the very important thing what temperature is that griddle if taken with a digital thermometer
wow thats nice........right on.
after catching cleaning and cooking my own walleye, this is a technique is try.
Its THE Jimmy Dean
Nice!
Let the chef talk, man!
He said 10 minutes total, but he flipped that @ 3:40 in to the video, or about 2:30 for the fish cooking - I think the other comments were correct - 5 minutes should be the total max time to cook.
Oberdan Nicolanti depends on the heat 5 min you'd better be cooking hot
Doesn’t take out the middle bones?
Nah he obviously has really low standards.
I'm trying thins right know!
I trust this guy and I dont know why... is it the hat....... or is it belly idk but I trust him🤔🤨🤔🤔
Good video... pay no attention to the pansies who whine about a little wear and tear in the kitchen.
Jimmy passed away this past winter.
Stay in Illinois flatlander! GO PACK GO! Bear still suck! Lol
Like in 70‘ 😁
Audio is very bad on this video. Way too much background noise.
Though I was the only one think the kitchen was nasty. And cooking a piece of fish that size in 10 mins is over cooked to me.
You need a lid not just fry thus the longer time. 10 min is TOTAL. 5 x 2
pan fry? this is griddle fry
Did he di
I guarantee if he’s cooking that for 10 minutes, it’s going to be drier than the Sahara
Dressed up like boyardee
Ha Ha Ha Ha!
Umm nah.
that is the dirtiest grill i have ever seen
Worked out Gr8 !!!
This is just all around awful
his flat top is gross
CLEAN THE GRILL
I was a cook in the Army and we used a cleaning brick every day to clean our flat top his is disgusting along with the rest of the kitchen
Dumbest way to ever cook walleye….. flour, egg, breadcrumb. Deep fried. DONE
What about that bloodline tastes like crap
That's all good and well, but that kitchen is dirty!! don't they ever clean it up? Sorry lm a clean freak.
As others have said, clean your kitchen! It's filthy. Diners are eating yesterday's food.
How many people would eat there, if they saw the crud on your Grill, & Stove?
I know I couldn't. At least the plate looked clean. Such a shame, the fish looked so good. :-(
You prolly wouldn't eat at just about any restaurant then. Do you polish your grill grates? Unless you do, should prolly just keep your piece.
You haven't worked in any restaurants have you?
Nothing wrong with that kitchen. If you are worried about carbon on a grill, that is your problem. There is nothing alive on that surface that you need to be afraid of.
grow up...there is nothing wrong with the grill...except that the grill isn't new...do you cook?
Clean enough for me. I love The Guides Inn, been eating there for decades and always delicious.
This is a chef?
If he is, he's fucking terrible.
audio sucks
guys shame of you, what a messy kitchen! Also, u ruin that beautiful fish. U can cook carp like that.
It looks like shit.
GROSS
your a head chef and that flat top looks like that..... what you need to do is shut down shop and clean that kitchen first.. how the hell do you pass health inspections
Ugh, ruin Walleye with all that batter.
If you guys had any sense you'd replace the walleye with carp.