Grilled Whole Walleye With Garlic And Lemon

Hey, everybody. Jimmy Kennedy here with Go Outside. We’re going to show you how to cook a whole fish today right over a campfire, a breeo, whatever you got. Super easy this a real nice walleye we got some of the best eating I think. Well, that and the crappie of course. This is super simple. There are a lot of ways to cook this.
You can fillet it, of course, or steak it which works well also just cut it like that and season it. But something about cooking the whole fish over a campfire. It’s visual, it’s tasty. You can eat it just like this. You can just grab a few forks and just dig in. It’s so, so good. And it’s also so, so easy.
I have cleaned this fish already, already scaled it, and took all the guts out. And it’s good to go. The only thing you got to be sure about is make sure it’s nice and dry because if it’s really wet, it’s going to get a lot of steam or excuse me, create a lot of steam. This will stick to the grate.
So sometimes I put a little bit of oil on the fish and then a little bit of oil and a great little olive oil. And I’ll show you how to do that. Well seasoned up. Cook it up. Yeah. All right. Okay. So we’ve got our fish nice and dry on the inside and outside. We just take a little bit of olive oil, it doesn’t take much.
This also gives it a lot of flavors, but it will help it from sticking too. I caught this walleye just recently on Lake Champlain, when I was bass fishing, it hit a big cheddar bait. I was pleasantly surprised. In season and legal. I was very happy about that. And then we just go a little salt and pepper. Of course, you don’t do this inside and out, get the cavity filled up, too.
I didn’t split this fish, but you can cut it all the way through and lay it out flat. But this is kind of how I like to do it right here. And there’s a lot of good meat in the head. So you leave it whole or you can cut the head off if you want. I like to leave it whole. There’s cheeks here.
There’s a ton of meat. Then you start filling it up. My favorite are lemons. Lots of lemons and lots of garlic. You just hold cloves. And I have even put a whole clove unpeeled in there and roasting it. And we’re just going to do that on the grate like that. That’s going to be delicious to put right on top of the fish or lemon.
Just fill it up with a little more salt and pepper. Then we just put this right on the edge of the fire. We don’t want it to be too hot and it is hot. This thing is going to cook and it goes pretty quick. It doesn’t take that long. We’ll squirt a lemon on there too. Oh, yeah, it’s going to be delicious.
I’m going to cook this on one side for about 10 minutes. Then we’ll turn it over and cook the other side. You know, it’s done when you take your fork and it just flakes right off. All right. We’ll let it cook a little bit and come back. Okay. So still got a great fire. The fish have been out for about 15 minutes.
I let it go a little longer. Oh, my goodness. It’s looking really beautiful. Oh, lemons and garlic in there smelling great, too. I think we got a done fish. Let’s get the girls and we’ll have some breakfast. So the skin is good, too. You can eat all that. And the fish has already been scaled. But what I really like to do is just peel this back and just keep going, and that’s going to peel right off.
Just like that, right? Oh, yeah. Nice and done. It’s going to be some bones in there. So we just kind of pick around those. Yeah. So good walleye, really and truly is one of the best-eating fish, if not the best. Here’s a good chunck too honey. You want that? Here just take my fork. It’s nice and early here in Vermont.
This is the kind of breakfast for us. Cook this thing at home, campfire, anywhere but keep the head on, cook it whole, stuff it with whatever you want, but it’s hard to beat lemons and garlic, lots of salt and pepper. So for most the garlic here. Yummy isn’t it? Alright, Jimmy Kennedy with Go Out{side} got the family here and we’re going to eat some breakfast. See you next time.