1/4 cup Sue Bee Honey
1 egg
2 cups butter-flavored crackers; crushed (45-50)
1/2 teaspoon salt
1/4 teaspoon pepper
4-6 walleye fillets (1 1/2 – 2 lbs.)
1/3 cup cooking oil
1 lemon wedge (optional)
Directions: In a shallow bowl, beat egg; add Sue Bee Honey. In a plastic bag, combine crackers, salt and pepper. Dip fish in egg mixture, then shake in bag until coated. In a skillet, cook fillets in oil for 3-5 minutes per side or until golden and fish flakes easily with a fork. Serve with lemon wedges if desired.
Dipping Sauce
1/4 cup Sue Bee Honey
2 cups mayonnaise
1/3 cup catsup
2 Tablespoons minced onion
4-6 drops of hot sauce (optional)
Mix and serve
1/3 cup Sue Bee Honey
1 bag of coleslaw mix (found in produce aisle)
1/2 teaspoon celery seed
1/4 teaspoon black pepper
1/2 cup sour cream
1/2 cup mayonnaise
Directions: Combine all ingredients in large bowl; mix well. Chill thoroughly. Makes 9 servings.
1/4 cup Sue Bee Honey
1 lb. walleye fillet
2 cup salsa
4 Tablespoons orange juice
1/2 cup onions, chopped
2 cloves garlic
2 Tablespoons butter
Directions: Brown onions, peppers and garlic. Remove from pan. Brown fish on both sides. Add salsa, juice, Sue Bee Honey, onion, peppers and garlic. Simmer until completely done.
1/4 cup Sue Bee Honey
1 lb. walleye fillets
1/4 cup Dijon style mustard
2 Tablespoons lemon juice
1 Tablespoon curry powder
Directions: Mix the Sue Bee Honey, mustard, lemon juice and curry powder in a bowl. Place fish in a shallow baking dish or pan and brush the mixture over the fish. Bake as directed on fish package. Save a little of the mixture to spoon over the fish at the table.
2 lbs. walleye fillets, cut in cubes for skewering
sweet red, green and yellow peppers, cut for skewering
small whole onions, cut in half
1/4 cup Sue Bee Honey
2 Tablespoons soy sauce
2 Tablespoons teriyaki sauce
1 Tablespoon cajun hot fish spices
1/2 teaspoon Worcestershire sauce
salt and pepper to taste
Directions: Mix the last seven ingredients well. Mix the walleye, peppers and onions. Lay in a deep plate and cover with the sauce mixture. Marinate in the fridge overnight.
When ready to barbecue, put fish, peppers and onion on skewer. Make sure they are well pressed against each other, keeping in mind that the fish cubes will reduce in size while cooking. Grill until done.
