📝 About This Recipe
A legendary tradition of the Canadian and Midwestern wilderness, the Shore Lunch is the ultimate reward for a successful morning on the water. Fresh-caught walleye fillets are dusted in a seasoned cornmeal crust and fried over an open flame until golden-brown and flakey. Accompanied by crispy salt-and-vinegar potatoes and smoky campfire beans, this meal captures the rustic, soul-satisfying essence of the great outdoors.
🥗 Ingredients
The Fresh Catch
- 2 lbs Walleye Fillets (freshly caught, skinless, and patted dry)
- 1/2 cup Whole Milk or Buttermilk (for dredging)
The Golden Breading
- 1 cup Yellow Cornmeal (fine grind)
- 1/2 cup All-Purpose Flour
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt and Black Pepper (adjust to taste)
The Cast Iron Sides
- 4 large Russet Potatoes (thinly sliced into rounds)
- 1 medium Yellow Onion (thickly sliced)
- 4 strips Bacon (cut into 1-inch pieces)
- 1 cup Peanut Oil or Lard (for frying)
- 1 can Canned Baked Beans (15 oz, for heating on the side)
Garnish & Service
- 1 Lemon (cut into wedges)
- 1/2 cup Tartar Sauce (for serving)
👨🍳 Instructions
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1
Prepare your heat source. If cooking outdoors, build a steady wood fire and allow it to burn down to hot coals with a grate on top. If indoors, use a heavy cast iron skillet over medium-high heat.
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2
In a large cast iron skillet, add the bacon pieces. Fry them until the fat is rendered and the bacon is crispy. Remove the bacon bits and set aside, leaving the fat in the pan.
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3
Add the sliced potatoes and onions to the bacon fat. If the pan looks dry, add 2 tablespoons of oil. Fry over medium heat, turning occasionally, until the potatoes are tender and golden-brown (about 15-20 minutes).
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4
While potatoes cook, prepare the fish. Check the walleye fillets for any missed bones (the 'zipper' line) and cut them into manageable 4-5 inch pieces.
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5
In a shallow bowl or a large zip-top bag, combine the cornmeal, flour, Old Bay, smoked paprika, garlic powder, salt, and pepper. Shake or whisk to mix thoroughly.
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6
Pour the milk into a separate shallow bowl. Dip each walleye fillet into the milk, letting the excess drip off, then dredge thoroughly in the cornmeal mixture.
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7
Press the breading firmly into the fish to ensure a solid crust. Place the coated fillets on a clean plate or wax paper and let them sit for 5 minutes; this helps the breading stick during frying.
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8
Once the potatoes are done, move them to the edge of the skillet or a separate warm plate. Add the remaining peanut oil to the skillet, ensuring it's about 1/4 inch deep.
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9
Test the oil by dropping a pinch of breading in; if it sizzles immediately, it's ready (approx. 350°F / 175°C).
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10
Carefully place the fillets into the hot oil. Do not overcrowd the pan; fry in batches if necessary. Cook for 3-4 minutes per side until the crust is a deep golden brown.
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11
While the fish fries, open the can of beans and place them in a small pot or the corner of the skillet to warm through.
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12
Remove the fish when it flakes easily with a fork and place on a paper towel-lined plate to drain for 1 minute.
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13
Serve the crispy walleye immediately alongside the fried potatoes, onions, crispy bacon bits, and warm beans.
💡 Chef's Tips
Always pat your fish completely dry before dipping in milk to prevent the breading from becoming soggy. Use peanut oil or lard if possible; they have higher smoke points and provide a more authentic, crispier finish than vegetable oil. Don't flip the fish too early! Wait until you see the edges turning golden brown to ensure the crust has set. If the walleye fillets are very thick, you can 'butterfly' them or cut them into strips (fingers) to ensure they cook evenly with the crust.
🍽️ Serving Suggestions
Serve with a cold, crisp Lager or a sharp Lemonade to cut through the richness of the fried fish. A side of creamy coleslaw provides a cold, crunchy contrast to the hot potatoes and fish. Provide plenty of fresh lemon wedges; a bright squeeze of citrus right before eating wakes up the freshwater flavors. Classic tartar sauce or a spicy remoulade are the perfect dipping companions.