Blackened Lake Traverse Walleye

Blackening, popularized in Louisiana in the 1980s, is a high-heat cooking technique that creates a deeply flavorful, dark crust (not burnt) while keeping the inside moist and tender.

Ingredients

  • Fresh walleye fillets

  • Clarified butter (preferred for high heat)

Spice Blend

  • 1½ tsp paprika

  • 1½ tsp brown sugar

  • 1 tsp dried oregano

  • ¾ tsp garlic powder

  • ½ tsp salt

  • ½ tsp ground cumin

  • ¼ tsp cayenne pepper

Optional

  • Lime wedges for serving

Instructions

Preheat the Grill
 Heat your Blackstone griddle to 480–490°F.

Prep the Fish

  • Pat walleye fillets dry with paper towels.

  • Brush both sides with melted clarified butter.

  • Generously coat with the spice mixture, pressing it in lightly.

Cook

  • Add a couple tablespoons of clarified butter directly to the hot surface.

  • Place fillets on the griddle.

  • Cook for 4–5 minutes per side.

  • Flip when the edges begin to turn opaque and the underside has formed a dark, crispy crust.

Finish & Serve

  • Remove when cooked through and nicely blackened.

  • Serve immediately with lime wedges, a fresh side salad, and your favorite wine.

Quick Tips

  • Clarified butter is key—it won’t burn as quickly as regular butter at these temps.

  • Don’t be shy with the seasoning; the crust is the star.

Submitted by: Dennis Kassube, Lake Traverse, SD