Shore Lunch Walleye
If you have never had the opportunity to indulge in the delicacy of fresh caught shore lunch walleye, wait no longer Get out there for this delicious meal cooked over an open flame. Fresh caught walleye is one of the best tasting fish, especially when you prepare it shoreside.
As a youngster, my family often travelled to the remote lakes of northern Ontario to indulge in the great outdoors. We spent many nights camping in vehicles or makeshift tents, overlanding across the boggy marshes, and portaging from lake to lake. During the day, we fished for northern pike, lake trout and walleye.
After a successful day of fishing, we were sure to include some of our fresh catch into every meal, including breakfast. We used a variety of recipes, which often depended on the species of fish to be cooked, but also on the ingredients at hand.Frequently, we would encounter moose and black bear, who enjoyed ravaging our campsite, bald eagles, wolves and the northern lights were also common visitors. Pristine lakes and many interconnecting rivers became our highways.
One of our favorite recipes was a specialty that we used for the walleye, everyone's favorite catch. We would cook up about a dozen of these fish using our favorite recipe and the entire family would devour them until they were all gone.
The recipe is very easy to prepare and starts with the filleting of your fresh walleye. While one person fillets the fish, another person would mix up the marinade in a large ziploc bag as follows:
1 large egg
1/2 cup brown sugar
1/2 stick of melted butter
3-4 cloves of garlic, chopped
1 sweet vidalia onion, finely chopped
1 teaspoon ground black pepper
1/2 teaspoon salt
Combine these ingredients thoroughly in the ziploc bag, then slide the fillets into the bag with the marinade and make sure that they are rightly slathered with goodness.
Prepare your fire and get it good and hot A large cast iron pan works best for cooking. When your fire is hot, pour about a 1/4 to 1/2 inch of vegetable oil into the pan and allow it to heat up.
Meanwhile, dump a sleeve of saltine crackers into a separate ziploc bag and crush them up into pea-sized pieces. When your fire and pan has heated the oil, take the fillets out of the marinade, one by one, and place them in the saltine cracker crumbs. Roll them around until evenly coated and carefully place each one into the hot oil. They should immediately begin to sizzle around the edges, if not, then your oil is not hot enough. Allow them to cook about 2-3 minutes on each side, flipping them only once. These are best eaten while they are still hot.
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