Best Fried Walleye

This is the recipe we’ve been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes

FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

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Best Fried Walleye

This is the recipe we’ve been using for over 40 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes

FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

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Best Fried Walleye

This is the recipe we’ve been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes

FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

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WEB   RATES     FISH    HUNT    CABINS    PHOTOS
BROCHURE    HUNT BOOKLET

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The Traditional CANADIAN FISHING Shore Lunch

Do you dream of…

The sizzle of fresh fish over an open fire at a shore lunch spot?  Or, the heart pounding excitement as the waters of a calm bay explodes with the first fish of the day?

One of the highlights of your trip will be the traditional shore lunch served in the great Canadian Wilderness!   On many occasions throughout your trip your group will meet up with other party members for lunch. You will gather at a picturesque sight outcropping on one of the most famous lakes in Ontario –  Wawang Lake.

The anticipation of a delectable lunch of fresh caught fish will having your mouth watering far in advance of the prepared food upon your plate.  Sit back, relax with a beverage, and enjoy the sights as you and the group prepare the most mouthwatering fresh food EVER!

Sometimes preparation of the shore lunch is interrupted by the excitement of a member of your party hooking into a lunker while casting from a boat anchored nearby .   Party members scramble for nets and plenty of advice is offered as the drama plays out!

The traditional  shore lunch consists of potatoes, baked beans or corn, bread, and maybe even dessert, if there’s any room left in those bellies. The fish is normally fried in lard or liquid shortening; however, for the health conscience, you can use your own favorite oil.

Don’t be afraid to streamline the batter or coating with some of your favorite spices. All in all it will be a outdoor dining experience that you aren’t likely to soon forget and eaten in the outdoors with a view to remember doesn’t get any better!

So is it any wonder that folks comment that the shore lunch was the best part of the trip they talk about most when they get home?  Good food and good friends in the most spectacular setting at Wawang Lake will implant a memory that will last forever!

Follow our HUNTING BLOG

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BROCHURE    HUNT BOOKLET

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Shore Lunch – with Your Fresh Caught Fish

There’s nothing better than a shore lunch to complete a day of fishing. Try these methods to get the most from your next catch

A fishing trip just isn’t complete without a freshly cooked shore lunch—it’s one of those  great Canadian experiences. At midday, fishing parties can relax and enjoy the daily special of just-caught fish, rounded off with potatoes, onions, creamed corn or pork and beans and other treats. Sometimes, a shore lunch is as much a highlight of a backcountry outing as the fishing itself. That is, of course, if you take the time to properly prepare your catch.

The best fresh fish for a shore lunch are medium-sized pike or walleye. If you’re going to deep-fry the fillets, it’s best to first cut them into cubes so they cook quickly and thoroughly—ditto if you’ll be wrapping them in aluminum foil. Leave the skin on, however, if you’re planning to grill your fillets over a red-hot bed of campfire coals. With that, here are a few ways to fix up some fresh fillets.

Deep-fried

Put a few tablespoons fish coating, add salt and pepper, to taste, and a blend of your favorite spices. For example, use various combinations of onion and garlic powders, dill seed, peppercorn, oregano, paprika and thyme. You can also use store-bought seasoning spices such as  Lemon & Pepper, Old Bay Seasoning, Cavender’s All Purpose Greek Seasoning or Mrs. Dash Original Seasoning Blend, which also works well with grilled fish. (Note: these same spices can also be added to the fillets cooked in foil.) Next, place the cubed fish in the bag and dredge with the coating mixture. Add a ½ inch of vegetable oil or shortening) to a cast iron skillet and heat over the campfire coals until it bubbles. Place the coated fillets in the oil in small batches, and deep-fry for a few minutes; they’ll turn golden brown and flake when they’re ready.

Grilled

Place fillets skin-side down on a grill over a bed of hot coals, then season with your favorite spices.  You can use Knorr’s Herb & Garlic marinade, as well as salad dressings such as Hidden Valley’s Original Ranch or Kraft’s Catalina as all add great flavor. Next, cover the filets with foil or an aluminum roasting pan and grill for about 15 minutes. You can also place the fillets inside a hand-held grill to cook them over the coals, turning them every 2 to 3 minutes.

Baked

Spread pre-cut hash browns and a diced Spanish onion on a large double layer of foil; top with a layer of well-seasoned, cubed fillets, then add 2 cans of sliced mushrooms, 1 can of cream of mushroom soup and ¼ cup of butter. Fold the foil over top of everything and roll up the edges to ensure a tight seal. Place fish-side down on a grill over a bed of hot coals. Bake until the foil puffs out—about 20 minutes total—turning the package every 2 to 3 minutes (use gloves). Open up, dish up and eat up.

Sides

Deep-fried sliced potatoes—or pre-cut hash brown potatoes and sliced onions, fried in butter or vegetable oil—are a standard shore lunch side dish, along with cans of pork and beans or corn, heated on a grill. Almost any brand of beans or corn does the job.  You’ll be famished by the time the chow’s ready, what with all the fresh air, and you’ll definitely be looking forward to a calories fix.

Be sure to enjoy a hot or cold beverage while enjoying your shore lunch depending on what the weather’s doing.  Then it’s time to kick back and enjoy whatever goes for dessert while the scent of wood smoke hangs in the air.

ENJOY!

Join us for some GREAT Fishing

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The Traditional CANADIAN FISHING Shore Lunch

Do you dream of…

The sizzle of fresh fish over an open fire at a shore lunch spot?  Or, the heart pounding excitement as the waters of a calm bay explodes with the first fish of the day?

One of the highlights of your trip will be the traditional shore lunch served in the great Canadian Wilderness!   On many occasions throughout your trip your group will meet up with other party members for lunch. You will gather at a picturesque sight outcropping on one of the most famous lakes in Ontario –  Wawang Lake.

The anticipation of a delectable lunch of fresh caught fish will having your mouth watering far in advance of the prepared food upon your plate.  Sit back, relax with a beverage, and enjoy the sights as you and the group prepare the most mouthwatering fresh food EVER!

Sometimes preparation of the shore lunch is interrupted by the excitement of a member of your party hooking into a lunker while casting from a boat anchored nearby .   Party members scramble for nets and plenty of advice is offered as the drama plays out!

The traditional  shore lunch consists of potatoes, baked beans or corn, bread, and maybe even dessert, if there’s any room left in those bellies. The fish is normally fried in lard or liquid shortening; however, for the health conscience, you can use your own favorite oil.

Don’t be afraid to streamline the batter or coating with some of your favorite spices. All in all it will be a outdoor dining experience that you aren’t likely to soon forget and eaten in the outdoors with a view to remember doesn’t get any better!

So is it any wonder that folks comment that the shore lunch was the best part of the trip they talk about most when they get home?  Good food and good friends in the most spectacular setting at Wawang Lake will implant a memory that will last forever!

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

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Shore Lunch – with Your Fresh Caught Fish

There’s nothing better than a shore lunch to complete a day of fishing. Try these methods to get the most from your next catch

A fishing trip just isn’t complete without a freshly cooked shore lunch—it’s one of those  great Canadian experiences. At midday, fishing parties can relax and enjoy the daily special of just-caught fish, rounded off with potatoes, onions, creamed corn or pork and beans and other treats. Sometimes, a shore lunch is as much a highlight of a backcountry outing as the fishing itself. That is, of course, if you take the time to properly prepare your catch.

The best fresh fish for a shore lunch are medium-sized pike or walleye. If you’re going to deep-fry the fillets, it’s best to first cut them into cubes so they cook quickly and thoroughly—ditto if you’ll be wrapping them in aluminum foil. Leave the skin on, however, if you’re planning to grill your fillets over a red-hot bed of campfire coals. With that, here are a few ways to fix up some fresh fillets.

Deep-fried

Put a few tablespoons fish coating, add salt and pepper, to taste, and a blend of your favorite spices. For example, use various combinations of onion and garlic powders, dill seed, peppercorn, oregano, paprika and thyme. You can also use store-bought seasoning spices such as  Lemon & Pepper, Old Bay Seasoning, Cavender’s All Purpose Greek Seasoning or Mrs. Dash Original Seasoning Blend, which also works well with grilled fish. (Note: these same spices can also be added to the fillets cooked in foil.) Next, place the cubed fish in the bag and dredge with the coating mixture. Add a ½ inch of vegetable oil or shortening) to a cast iron skillet and heat over the campfire coals until it bubbles. Place the coated fillets in the oil in small batches, and deep-fry for a few minutes; they’ll turn golden brown and flake when they’re ready.

Grilled

Place fillets skin-side down on a grill over a bed of hot coals, then season with your favorite spices.  You can use Knorr’s Herb & Garlic marinade, as well as salad dressings such as Hidden Valley’s Original Ranch or Kraft’s Catalina as all add great flavor. Next, cover the filets with foil or an aluminum roasting pan and grill for about 15 minutes. You can also place the fillets inside a hand-held grill to cook them over the coals, turning them every 2 to 3 minutes.

Baked

Spread pre-cut hash browns and a diced Spanish onion on a large double layer of foil; top with a layer of well-seasoned, cubed fillets, then add 2 cans of sliced mushrooms, 1 can of cream of mushroom soup and ¼ cup of butter. Fold the foil over top of everything and roll up the edges to ensure a tight seal. Place fish-side down on a grill over a bed of hot coals. Bake until the foil puffs out—about 20 minutes total—turning the package every 2 to 3 minutes (use gloves). Open up, dish up and eat up.

Sides

Deep-fried sliced potatoes—or pre-cut hash brown potatoes and sliced onions, fried in butter or vegetable oil—are a standard shore lunch side dish, along with cans of pork and beans or corn, heated on a grill. Almost any brand of beans or corn does the job.  You’ll be famished by the time the chow’s ready, what with all the fresh air, and you’ll definitely be looking forward to a calories fix.

Be sure to enjoy a hot or cold beverage while enjoying your shore lunch depending on what the weather’s doing.  Then it’s time to kick back and enjoy whatever goes for dessert while the scent of wood smoke hangs in the air.

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

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Δ

 

Shore Lunch – with Your Fresh Caught Fish

There’s nothing better than a shore lunch to complete a day of fishing. Try these methods to get the most from your next catch

A fishing trip just isn’t complete without a freshly cooked shore lunch—it’s one of those  great Canadian experiences. At midday, fishing parties can relax and enjoy the daily special of just-caught fish, rounded off with potatoes, onions, creamed corn or pork and beans and other treats. Sometimes, a shore lunch is as much a highlight of a backcountry outing as the fishing itself. That is, of course, if you take the time to properly prepare your catch.

The best fresh fish for a shore lunch are medium-sized pike or walleye. If you’re going to deep-fry the fillets, it’s best to first cut them into cubes so they cook quickly and thoroughly—ditto if you’ll be wrapping them in aluminum foil. Leave the skin on, however, if you’re planning to grill your fillets over a red-hot bed of campfire coals. With that, here are a few ways to fix up some fresh fillets.

Deep-fried

Put a few tablespoons fish coating, add salt and pepper, to taste, and a blend of your favorite spices. For example, use various combinations of onion and garlic powders, dill seed, peppercorn, oregano, paprika and thyme. You can also use store-bought seasoning spices such as  Lemon & Pepper, Old Bay Seasoning, Cavender’s All Purpose Greek Seasoning or Mrs. Dash Original Seasoning Blend, which also works well with grilled fish. (Note: these same spices can also be added to the fillets cooked in foil.) Next, place the cubed fish in the bag and dredge with the coating mixture. Add a ½ inch of vegetable oil or shortening) to a cast iron skillet and heat over the campfire coals until it bubbles. Place the coated fillets in the oil in small batches, and deep-fry for a few minutes; they’ll turn golden brown and flake when they’re ready.

Grilled

Place fillets skin-side down on a grill over a bed of hot coals, then season with your favorite spices.  You can use Knorr’s Herb & Garlic marinade, as well as salad dressings such as Hidden Valley’s Original Ranch or Kraft’s Catalina as all add great flavor. Next, cover the filets with foil or an aluminum roasting pan and grill for about 15 minutes. You can also place the fillets inside a hand-held grill to cook them over the coals, turning them every 2 to 3 minutes.

Baked

Spread pre-cut hash browns and a diced Spanish onion on a large double layer of foil; top with a layer of well-seasoned, cubed fillets, then add 2 cans of sliced mushrooms, 1 can of cream of mushroom soup and ¼ cup of butter. Fold the foil over top of everything and roll up the edges to ensure a tight seal. Place fish-side down on a grill over a bed of hot coals. Bake until the foil puffs out—about 20 minutes total—turning the package every 2 to 3 minutes (use gloves). Open up, dish up and eat up.

Sides

Deep-fried sliced potatoes—or pre-cut hash brown potatoes and sliced onions, fried in butter or vegetable oil—are a standard shore lunch side dish, along with cans of pork and beans or corn, heated on a grill. Almost any brand of beans or corn does the job.  You’ll be famished by the time the chow’s ready, what with all the fresh air, and you’ll definitely be looking forward to a calories fix.

Be sure to enjoy a hot or cold beverage while enjoying your shore lunch depending on what the weather’s doing.  Then it’s time to kick back and enjoy whatever goes for dessert while the scent of wood smoke hangs in the air.

ENJOY! 

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

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Δ

 

Shore Lunch – with Your Fresh Caught Fish

There’s nothing better than a shore lunch to complete a day of fishing. Try these methods to get the most from your next catch

A fishing trip just isn’t complete without a freshly cooked shore lunch—it’s one of those  great Canadian experiences. At midday, fishing parties can relax and enjoy the daily special of just-caught fish, rounded off with potatoes, onions, creamed corn or pork and beans and other treats. Sometimes, a shore lunch is as much a highlight of a backcountry outing as the fishing itself. That is, of course, if you take the time to properly prepare your catch.

The best fresh fish for a shore lunch are medium-sized pike or walleye. If you’re going to deep-fry the fillets, it’s best to first cut them into cubes so they cook quickly and thoroughly—ditto if you’ll be wrapping them in aluminum foil. Leave the skin on, however, if you’re planning to grill your fillets over a red-hot bed of campfire coals. With that, here are a few ways to fix up some fresh fillets.

Deep-fried

Put a few tablespoons fish coating, add salt and pepper, to taste, and a blend of your favorite spices. For example, use various combinations of onion and garlic powders, dill seed, peppercorn, oregano, paprika and thyme. You can also use store-bought seasoning spices such as  Lemon & Pepper, Old Bay Seasoning, Cavender’s All Purpose Greek Seasoning or Mrs. Dash Original Seasoning Blend, which also works well with grilled fish. (Note: these same spices can also be added to the fillets cooked in foil.) Next, place the cubed fish in the bag and dredge with the coating mixture. Add a ½ inch of vegetable oil or shortening) to a cast iron skillet and heat over the campfire coals until it bubbles. Place the coated fillets in the oil in small batches, and deep-fry for a few minutes; they’ll turn golden brown and flake when they’re ready.

Grilled

Place fillets skin-side down on a grill over a bed of hot coals, then season with your favorite spices.  You can use Knorr’s Herb & Garlic marinade, as well as salad dressings such as Hidden Valley’s Original Ranch or Kraft’s Catalina as all add great flavor. Next, cover the filets with foil or an aluminum roasting pan and grill for about 15 minutes. You can also place the fillets inside a hand-held grill to cook them over the coals, turning them every 2 to 3 minutes.

Baked

Spread pre-cut hash browns and a diced Spanish onion on a large double layer of foil; top with a layer of well-seasoned, cubed fillets, then add 2 cans of sliced mushrooms, 1 can of cream of mushroom soup and ¼ cup of butter. Fold the foil over top of everything and roll up the edges to ensure a tight seal. Place fish-side down on a grill over a bed of hot coals. Bake until the foil puffs out—about 20 minutes total—turning the package every 2 to 3 minutes (use gloves). Open up, dish up and eat up.

Sides

Deep-fried sliced potatoes—or pre-cut hash brown potatoes and sliced onions, fried in butter or vegetable oil—are a standard shore lunch side dish, along with cans of pork and beans or corn, heated on a grill. Almost any brand of beans or corn does the job.  You’ll be famished by the time the chow’s ready, what with all the fresh air, and you’ll definitely be looking forward to a calories fix.

Be sure to enjoy a hot or cold beverage while enjoying your shore lunch depending on what the weather’s doing.  Then it’s time to kick back and enjoy whatever goes for dessert while the scent of wood smoke hangs in the air.

ENJOY! 

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Subscribe to Blog via Email

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Δ

 

Best Fried Walleye

This is the recipe we’ve been using for 25 years. It’s light and clean-tasting because there’s no sense in masking the naturally delicious flavor of such an awesome Canadian delicacy! No tartar sauce needed!

INGREDIENTS

4 walleye fillets

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon garlic powder

1 pinch salt (optional)

1/2 teaspoon ground black pepper

2 cups crushed saltine crackers

Vegetable oil for frying

1 lemon, cut into wedges

DIRECTIONS

Check the fillets to ensure all bones and skin have been removed. Cut the fillets into manageable pieces, if necessary.

Place the beaten eggs a bowl and set aside. Combine the flour, garlic powder, salt, and pepper in another bowl. Pour the cracker crumbs into a third bowl.

Heat the oil in a deep-fryer or large cast-iron skillet over medium-high heat to 375 degrees F (190 degrees C).

Dip the fillets into the flour mixture, then the eggs, and then the cracker crumbs and set fillets aside on a plate.

Test the oil: it will crackle and pop when a cracker crumb is dropped into it. Carefully lower 2 fillets into the hot oil.

Cook until browned, about 3 minutes per side, using tongs to turn the fillets.

Transfer to a paper towel-lined plate and repeat with remaining fillets. Serve with fresh lemon wedges.
PREP 30 minutes
COOK 15 minutes
READY IN 45 minutes

FOOTNOTES

To crush the saltines, place the crackers in a re-sealable gallon-size plastic freezer bag and roll with a rolling pin (or whatever you’ve got) until they are a fine “bread crumb” consistency.

Follow our HUNTING BLOG

WEB   RATES     FISH    HUNT    CABINS    PHOTOS
TESTIMONIALS    BROCHURE    HUNT BOOKLET

Subscribe to Blog via Email

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