Shore Lunch Help

In two weeks we are taking at trip up North. Our hope is that we have enough fish to make at least one meal of fried walleye. I have been doing this for several years now and it turns out good but I think I am still doing something wrong.
When we start to cook the breaded fillets, the oil begins to foam. In my research it sounds like the whites of the egg yolk are causing a chemical reaction, or excess water on the fillets is steaming.

We typically use just normal Shorelunch brand breading. I dip it in a beaten egg as suggested and then in the oil. We try to dry the fillets as much as possible prior to any cooking and do it in small batches so that the breading doesn’t get gunky.

Any thoughts on why my oil might be foaming?

It’s the eggs, I usually don’t use anything for a dredge, or try substituting beer.

Wet the fillets with water or milk or beer then coat with the shore lunch. Eggs are pain as a wash for fish before breading.

Unless you’re doing a beer batter with the shore lunch, skip the egg. I usually just leave the filets a little damp and throw em in a bag of shore lunch, then shake….If you want to do a beer batter add an egg and some beer to the batter.

Agree. Batter = Eggs. Breading = Beer.

Also, use a thermometer and get the oil up to about 400 for the first batch. The temp will drop quickly to the 375 range needed for a good fry.

-J.

If you like a lighter coating give chef Roberts brand a try.
just throw the fillets in with no wash. I really like it. I’m not a fan of thick tempura style coatings, this one lets the fish flavor come thru without overpowering it or making it greasy. never cared for shorelunch brand myself.

I dry the fillets with paper towel. Then put some of the shore lunch dry in bag. Put fillets in dry mix first. Then I mix more with beer in a bowl. Put fillets from dry bag into beer batter. Then in hot oil. As John said, temp is very important to keep between 350 and 400. Too cool = greasy fish. Too hot = burnt batter or undercooked fish.

I like the Mr. Walleye brand mix. I just shake the water off, dust the fillets, and fry. Leaves just a real light coating on the fish. Really let’s the light fish flavor shine.
Not a fan of the Shorelunch brand. To each their own.

for me personally, i NEVER use anything but dry batter of your choosing. IMPO, adding egg, cracker crumbs, etc just absorbs extra oil.

Here are some of the tricks I use to cook Walleye and not spent over a hour for shore lunch.
1. Bring a zipped baggie full of “one match charcoal ” as a quick fire starter.
2.I use Louisiana Crisply fish breading. Just rinse filets and shake in bag of breading. Quick, no mess, great flavor.
3. If in a hurry just do fish sandwiches, Rye bread , onions, and tarter sauce.

We never bread our fillets/fish, just gobs of butter in the cast iron and salt and pepper on each side. Not sure why breading is necessary.

Hunter Rich wrote:

We never bread our fillets/fish, just gobs of butter in the cast iron and salt and pepper on each side. Not sure why breading is necessary.

Because it’s delicious. I also do butter in the cast iron. But it doesn’t touch Cajun shore lunch

X2 on the Cajun shorelunch!

Because it’s delicious. I also do butter in the cast iron. But it doesn’t touch Cajun shore lunch
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I just think it takes away from the flavor of the fish, especially something as good as fresh walleye! But hey, to each his own.