We are going up to Rainy Lake next week and we typically fry up some fish for a supper or two.
I typically do the egg, milk and Shore Lunch and deep fry it.
Any other suggestions for something different and good?
i still do the egg dip, but i’ve gone to corn flakes mixed with potatoe buds. Good flavor and both go well if you want to do the beer thing. Sometimes i add some old bay to the breading…
You got me so hungry that I’m going to buy some fillets to do over the weekend to test some other breadings!!!
I go with panko with lemon pepper, buy them separate or Progresso has an already lemon pepper panko which is awesome. Dust fillets with seasoned flour, egg wash, then panko.
My favorite is batter fried. But here is something different.
Marinate your fillets in Italian Dressing for 30 minutes. Take your fillets out and put them in a foil pan. Pour a jar of jalapeno peppers with juice over fillets. Sprinkle with paprika and oregano. Smother with colby jack cheese. Bake on grill uncovered for about 20 minutes on medium heat until fillets are flaky. If you don’t like it real spicy, pick the jalapenos off. It will still be a little spicy.
Try the shorelunch cornbread formula. very tasty stuff.
Coat some tin foil with olive oil or cooking spray lay down the fillets and coat with lemon pepper and lawry’s then just cook open faced with the tin foil on a grill or over the fire… Tastes great, is good for ya, and doesn’t leave you with a pan to clean up 
I like the Chef Roberts coating mix a lot. But it is not widely available. Made in Pequot Lakes MN.
Crushed Lime chips, dip in egg and then crushed lime flavered chips.
This is pretty good:
Blackened Walleye
A few walleye fillets (also works well with pike and bass)
1/2 lb. Butter
Cayenne Pepper
Fresh ground Pepper
Garlic Powder
Salt to taste
Lemon juice
Dip the fish into melted butter. Season one side of each fillet with the salt, garlic powder, black pepper, and cayenne. Put the fillets on a hot grill. After about 5 minutes, open the grill and loosen the fillets from the grill. Do not turn the fillets. Baste the fillets with butter and re-season if necessary. Cook for 5 more minutes. They will be ready when the meat can be flaked with a fork.
Quote:
I posted a recipe for walleye cakes a while back…
walleye (or sauger) cakes are awesome.
we still use a recipe i cut out of an in-fisherman or walleye insider 20 years ago.
another good change of pace … rub filets (off 17/18 inch fish are perfect) with olive oil, give them a healthy dose of jerk spice, put in fish basket and cook on grill.
How about Fish Taco’s??
Fish Tacos
Coleslaw – in large bowl mix 4 cups of finely shredded green
cabbage, ½ cup of thinly sliced onion, 3 tbsp of lime juice,
2 tbsp minced fresh cilantro and ½ tsp dried oregano.
Put in fridge until ready.
Sauce – ½ cup mayo, ½ large avocado, ½ cup fresh cilantro
leaves, 3 tbsp lime juice and 1/8 tsp cayenne pepper.
Blend ingredients in blender or processor and put in fridge
until ready.
Fish – use walleye, perch or any type of white fish.
Cut into strips.
Beer Batter – in large bowl mix ½ cup regular flour and
½ cup rice flour. Pour in not quite one bottle cold beer
(take a drink first). Wisk together.
Coating Fish – mix 2 tbsp regular flour and two tbsp rice flour
into plastic shopping bag with ½ tsp salt. Place some of the
fish in bag, hold top of bag and shake. Keep doing until
all fish is coated w/flour.
Oil/Cooking – use Fry Daddy (frying pan with 1” of oil –
more the better). Heat to 360 degrees. Place coated fillets
into beer batter and cook until golden. Drain.
Tortillas – place a frying pan on low heat a place two tortillas
in at a time and flip until warm.
Serving – place fish into tortillas and top with sauce and coleslaw.
2 things:
1 – Put a couple fillets in foil with butter and a couple slices of lemon. Very simple and very good! Most that have never tried are always impressed.
2 – Try Andys seasoning from Fleet Farm. I think its the bomb. Make sure your fillets are wet and dip in seasoning. No bs like milk, egg, etc…just make sure they are wet with water. Dont submerge in oil. Just put enough in the pan to go about half way up the fillets and let them cook until crispy. Andys = good seasoning and crisps up better than other batter I have used.
2.
Simple but tasty. Can modify spices to your taste.
Soak fillets in flat beer for at least 15 minutes
Mix a ratio of 5/1 flour over baking powder
Add garlic salt & lemon pepper
Dip in egg then in batter powder
Fry @ 350 until crisp/brown
Batter is similar to “Tempura” batter & works great for onion rings & cheese curds as well.
*Make sure your Lemon Pepper is fresh 
This is my shore lunch trick. Very basic as you will see but very good because we all know everything goes good with bacon. Fry up a pound of bacon. Set bacon aside. In hot bacon grease fry up plain ole fillets cut in chunks. No flour, eggs milk. Nothing. Then take the chunks of fried fish after you have fried them and mix in the bacon and serve hot, season as you like. We do this every year in Quetico and it goes over very well. 
Walleye kabobs,
Zipper fillets and dry on paper towels,cut into 1-1.5″ chunks, wrap each chunk in half a strip of medium cut bacon(not maple flavored)and put them on water soaked bamboo skewers. Season with garlic powder and montreal steak seasoning. Grill on medium heat until bacon has browned. Phenomenal, usually serve them with a quick rice dish such as the lipton packs.
Grill Broiled walleye
Placed zippered fillets in a open tin foil boat on top of some diced onion. Season with a dusting of garlic powder, cracked pepper, cumin, paprika, even some crushed red pepper flakes. Place a few random pats of butter on top of the fish and grill until flaky and turning golden brown.
Just had this last night and put the fish on a fresh roll with a little pepper jack cheese on top. Awesome eats!
I got two words for ya……………….
Fish Balls
2 lbs. cleaned ground fish
1/2 lb. ground bacon
3/4 c. crushed soda crackers
3 3ggs, beaten
1 small onion, finely chopped
Salt, pepper and seasoning salt
Mix fish, bacon, crackers, eggs, onion and seasonings to taste. Roll into golf ball-sized balls and drop on a cookie sheet lined with waxed paper. Put in freezer until frozen. Remove and store in freezer bags.
To serve, dip in your choice of batter for frying and fry in hot oil until done.
Wow those fish balls look really good! May have to try that
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