Shore Lunch Recipes

Does your mouth start salivating just by the look of a shore lunch feast? Anglers who have been fishing in Sunset Country year after year know exactly what I am talking about! One of the best things about fishing in northwest Ontario is the shore lunch! Imagine pulling up to the shore after a morning fishing on the water, then you or your guide preparing your freshly caught walleye, with some pan-fried potatoes with a side of beans. You take your plate and a cold beverage to sit by the water and tell stories of the morning you all just had. The tasty meal among the trees along the water's edge is, simply, so 'Canadian'. 

While walleye may be your favourite, there are many other tasty fish to try. Crappies rival the taste of walleye, there's perch, lakers and even northern pike if you know how to filet them correctly. 

I went straight to the experts for this article - the lodges and guides in the area!

Here are some traditional walleye recipes for you to try the next time you are out fishing. Keep reading for some other fantastic recipes for fish such as Fish Tacos, Walleye Chowder, Hot Walle Dip and more!

Ballard's Black Island's Great-Great-Grandpa-Ballard's Recipe

Great-great-grandpa-Ballard was the originator of the “secret Ballard shore lunch breading”. When large groups would gather for the weekly fish fry at Ballard's Black Island Resort there was a need for a simple yet complimentary batter to use with fresh Lake of the Woods walleye!

Over the course of decades (four generations) the same simple ingredients have been steadfast. Start with a 50/50 mix of cracker-meal and bakeable-breader. From there add seasoning salt, lemon pepper, and another dash of pepper.

For cooking you want the filets to be moist and not wet. Now, with the breading in a resealable bag, place 4-6 filets inside and shake until they are evenly coated. 

Ballard's fishing guides get rave reviews with this historic recipe. They have done a million shore lunches and have rocked them all. Set the hook!

Lac Seul Wilderness Resort’s “Secret” Shore Lunch Recipe

Lac Seul's Wilderness Resort's “secret “ shore lunch recipe is as follows: 

• Place walleye fillets inside a ziplock bag, and add a few shots of Frank's RedHot Sauce, enough to coat the fillets. 
• Add Andy’s Red Batter and some Italian Panko crumbs. 
• Shake well and add to hot oil 

That’s basically it… simple but tasty, 

Of course, the walleye complimented with pan-fried potatoes and brown beans!!! 

Lac Seul's Wilderness Resort's Walleye!

 

Manotak Fried Walleye

Manotak Lodge on Perrault Lake's fried walleye recipe is both simple and tasty!

Serves 3-4 people

Ingredients (all ingredients can be adjusted depending on number of walleye fillets):

• 4-6 walleye fillets – rinse and run fingers over meat to feel for bones
• 1 cup flour
• 2-3 eggs
• ½ cup buttermilk (or ½ cup milk with 1 tsp white vinegar)
• 1 ½ cups Cornflake crumbs
• Tale salt – to taste
• 2 lbs. lard (Crisco)

Directions:

• Heat lard in a cast iron skillet to 350 degrees; use enough lard to cover the fillets
• Rinse walleye fillets in cold water and run fingers over fillets to feel for bones
• Mix eggs and buttermilk together in a bowl
• Dredge each fillet in flour, then egg mixture, then coat with cornflake crumbs
• When the oil is hot place 2-3 coated fillets in the skillet being careful to not crowd them
• Cook for about 3 minutes or until the meat is flakey, flip one time if you want
• Be sure the lard is at 350 degrees before doing the next batch of fillets
• Drain on paper towel
• Salt to taste
• Serve with your favorite shore lunch sides such as fried potatoes, beans and corn.

 

Slate Falls Outposts’ Coconut Walleye

Ingredients:

• Walleye
• Coconut oil
• Flour
• Panko bread crumbs
• Salt and pepper
• Egg
• Milk
• Sweet chili sauce

Directions:

• Wash walleyes then cut each fillet into 3 pieces. I like to cook in smaller pieces so fish cooks more evenly.
• Flour and make sure to coat them fully. Then drop into the egg wash(one or two eggs, milk and salt and pepper).
• Then remove the fish, drop it into the panko, and toss it around to cover the whole fillet.
• Pre-heat pan and let coconut oil melt, when oil is hot drop in the walleye chunks. We find it is best to use a nice cast iron pan.
• Take out walleye chunks when golden brown and let cool.

Ryan from SFO likes to serve them with sweet chili sauce. I would agree!

Smith Camp's Bacon Parmesan Walleye Recipe

Smith Camps Favourite Recipe

Here is a favourite walleye recipe from Smith Camps on Lake of the Woods.

• Debone walleye leaving the skin on. The skin and scales protect the flesh from burning on the grill plus holds the presentation together.
• Baste the fillets with melted butter and your favourite spices, then sprinkle bacon bits on the entire fillets then get your 5-year-old granddaughter to grind Parmesan cheese to cover.
• Put on BBQ or campfire skin side down and cook until done.
• Enjoy. This was also a favourite in our restaurant.

 

Bruce’s Wabakimi Barbecued Walleyes

This recipe comes from Bruce Hyer, aka Mr. Wabakimi of Wabakimi Fishing & Canoe Outfitters. He calls this recipe “Wabakimi Walleyes”, but the first exposure to the idea was from Dennis Swanson, an ardent walleye fisherman from the Twin Cities in Minnesota, who showed Bruce at Burntrock Lake, their fly-in outpost at the northwest corner of Wabakimi Wilderness Park.

It is pretty simple:

• Catch the walleyes (easy in Wabakimi!)
• Fillet the walleyes
• Do NOT remove the skins!
• Warm up the BBQ (not too hot)
• Put spices on the fillets. I usually use the following similar , in the following order:
• Olive oil (walleye fillets are all protein, and zero fat, unlike trout or Salman))
• Bit of teriyaki or soy sauce
• Thyme, maybe a bit of garlic powder?
• Salt
• Ground pepper
• Lemon slices
• BBQ the fillets (skin side down) over a low to moderate heat. Not too fast! Not too long. Cooked… but not dried out
• Do NOT turn them over
• Serve as is. The meat comes right off easily with fork. 
• Enjoy!  No deep frying, no hot oil, No mess!  Attractive and novel presentation. 

Wabakimi is one of the largest wilderness reserves in the world: five times the size of BWCA or Quetico, and a small fraction of the visitors. We have a main base lodge (American Plan), 8 fly-in and 2 train-in outposts, and we outfit canoe trips in the world’s largest paddling area.  Protected home to hundreds of secretive woodland caribou, which are threatened elsewhere. Check out our website at www.wabakimi.com.

 

Timber Wolf Lodge’s Fish Tacos

Fish Tacos

• Cut fillets into even-size strips.
• Bread in regular or Cajun shore lunch batter and pan fry.
• Add homemade Baja cream sauce on top of strips on soft shells

Baja Cream Sauce:

• ½ cup mayo
• ¾ cup sour cream
• 3 tbsp lime juice
• 1 tsp garlic powder
• 2 tsp Sriracha sauce
• 1 tsp salt
• 1 tsp pepper
• ½ tsp cayenne
• 1 tsp honey

Eat as is or add your favourite toppings.

J and M Camp’s Walleye/Pike Croquettes

Ingredients:

• 1 lb walleye/pike fillets (boneless, skinless)
• 2 Yukon Gold potatoes, peeled & quartered
• 1 white onion, diced
• cloves garlic, minced
• jalapeno pepper, minced, seeds removed
• tbsp olive oil
• flour
• tbsp smoked paprika
• tsp ground cumin
• tbsp salt
• 1/2 tbsp black pepper
• 1/2 lemon, juiced
• 2 tbsp chives, chopped 
• 2 eggs, beaten

Directions:

• Bring 6 cups water to boil. Cook potatoes until soft. Remove from water. 
• Bring potato water back to a boil and add walleye fillets. Simmer for 5 minutes. 
• Remove from water and shred with a fork. Set aside. 
• Heat olive oil in a frying pan on high heat. 
• Saute onions, garlic and jalapeño for 5-6 minutes until softened. 
• In a bowl, mix potatoes, walleye and sautéed onion, garlic and jalapeño.
• Add flour, smoked paprika, cumin, salt & pepper, lemon juice, chives and beaten eggs. Mix very well. 
• Heat oil to 360F. Carefully scoop some mixture into the hot oil. Fry until crispy and golden. Place on a plate with paper towel to drain excess oil. Enjoy with spicy dipping sauce.

Spicy Dipping Sauce

• 1 cup mayo
• 2 tbsp ketchup
• 2 tbsp Frank’s RedHot Sauce
• 1/2 lime, juiced
• black pepper to taste

Mix Mayo, ketchup, hot sauce and lime juice in a bowl. Serve hot croquettes with dipping sauce. Watch them disappear!!

How about walleye as an appetizer at your next get-together or fishing trip?

Hideaway Lodge’s Hot Walleye Dip

Hideaway Lodge on Clearwater Lake has a new favourite walleye recipe thanks to one of their guests, Lance Odum. I can’t wait to try this dip!

Hot Walleye Dip

Cook Time 25 minutes. Total Time 40 minutes. Servings 12

Ingredients:

• 3/4 pound walleye or similar
• 1 small onion diced
• 2 tablespoons butter
• 4 oz softened cream cheese
• 2 tablespoons lemon juice
• 1 tablespoon paprika
• 1 cup shredded cheddar cheese
• 1 cup mayo
• 2 tablespoons hot sauce
• 1/4 cup chopped green onion
• 1/4 cup chopped fresh parsley
• 1/2 cup bread crumbs
• 1 cup parmesan cheese

Instructions:

• Preheat the oven to 350 degrees.
• Melt the butter and add the chopped onion and walleye fillet.
• Cook for about 5 minutes or until the fillet is done.
• Use a spatula to flake the fish and stir the onion and butter together. Set aside.
• In a large bowl mix the cream cheese with the mayo and cheddar cheese.
• Add the hot sauce, chives, parsley, lemon juice, and paprika. Stir well.
• Press the cream cheese mixture into a pie pan or baking dish.
• Press the walleye flakes onto the top of the cream cheese being sure to add the cooked onions.
• Top with the breadcrumbs, parmesan cheese, and a sprinkle of paprika.
• Bake at 350 degrees for 25 minutes or until hot and bubbling.

Recipe Notes:

Try swapping out the cheddar cheese for monterey jack or...gouda. Yum!

KaBeeLo Lodge’s Walleye Chowder

Here is one of KaBeeLo Lodge's walleye recipes that they suggest for your outpost trip. Visit their website to see more recipes such as Walleye Cakes, Walleye Kabobs and Jackfish Chowder.

Ingredients:

• walleye fillets, diced large
• 1 onion, chopped
• 1 celery stalk, chopped
• 2 potatoes, peeled and diced large
• ½ green pepper, chopped
• ½ red pepper, chopped
• 1 cup frozen corn
• ¼ cup flour
• ½ cup white wine
• 2 cups fish/chicken stock
• 2 cups milk
• Salt and pepper to taste

Directions:

• In a large pan, sauté celery and onion until tender.
• Sprinkle the celery and onion with flour, stirring constantly, and cook for a few more minutes.
• Add potatoes, stock, and wine, and simmer until the potatoes are soft.
• Add all remaining ingredients and cook until the walleye is tender. Be careful not to overcook the walleye.