Step 1:
In a small bowl, combine the first five ingredients and set aside. In another small bowl, combine the flour, lemon-pepper seasoning, baking powder, garlic salt and parsley flakes.
Shore Lunch By the Lake or on Your Grill
Baked Walleye Dinner
baked walleye dinner
Lake of the Woods Walleye are the best catch of the season and taste great no matter how they are prepared. Try this baked walleye recipe to treat your guests to a fine meal.
INGREDIENTS:
2 eggs
½ cup bread crumbs
½ cup instant mashed potato flakes
½ cup Parmesan cheese
1 tsp season salt
4 fillets walleye
DIRECTIONS:
Preheat your oven to 450 degrees. Grease a baking sheet
Beat eggs until smooth
Combine dry ingredients together in a separate bowl
Dip the walleye fillets into the beaten egg, then press into bread crumb misture.
Place onto the prepared baking sheet.
Bake 15-20 minutes until fish is opague in center and flakes easily.
This meal is complete with a baked potato and side salad with a dressing of your choice.
Enjoy this rich taste.
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Grilled Walleye with Sides
Spring and Summer is time to enjoy Lake of the Woods using your favorite grill. Catch those great walleyes, cook them over a grill for a mouth-watering treat, and create lasting memories with friends and family while savoring the flavors of grilled Lake of the Woods walleye, baked beans, and a side salad.
To begin, gather your fresh walleye fillets. Rinse them thoroughly under cold water and pat them dry with a paper towel. Proper seasoning is essential; consider using a mix of lemon juice, garlic, and fresh herbs like parsley or dill to enhance the natural flavors of the fish. Allow the fillets to marinate for about 30 minutes to infuse them with flavor.
Next, spray your grill grates with a non-stick grilling spray to prevent the fillets from sticking. Alternatively, you can use a paper towel soaked in oil and rub it over the grates using tongs. This method not only keeps the fish from sticking but also adds a subtle flavor.
Before grilling, preheat your grill to medium heat—around 375°F. This temperature is optimal for achieving that perfect grilled finish. Applying a non-stick spray or an oiled paper towel to the grates will help prevent the fillets from sticking and ensure they remain juicy.
Setting your grill to medium heat is crucial for achieving that perfect grilled texture. If your grill has a thermometer, aim for a temperature of about 375°F. A hot grill will sear the outside of the fillets while keeping the inside moist and flaky.
When it’s time to grill, carefully place the fillets on the grates. Cook them for approximately 6 minutes on each side, depending on the thickness of the fillets. It’s crucial to monitor them closely; the fish is ready to flip when it easily releases from the grill. A wide spatula can help you flip the fillets without tearing them.
Once the grill is preheated, place the fillets on the grill. They will only take about 6 minutes per side. Timing is essential; too long on the grill can dry them out. It’s best to keep an eye on them. You can tell they are ready to flip when they release easily from the grill. Use a wide spatula to flip them gently to prevent tearing.
As you grill the walleye, consider adding some vegetables to the mix. Slices of zucchini, bell peppers, and onions can be grilled alongside the fish, adding color and nutrition to your meal. Toss the veggies in olive oil, salt, and pepper before placing them on the grill.
Consider adding some colorful vegetables to your grilling session. Grilled zucchini, asparagus, or corn on the cob can elevate your meal. Simply toss them in olive oil and season with salt and pepper before placing them on the grill to cook alongside the walleye.
Once the fish is perfectly grilled, gently remove it from the grill and place it on a plate. Serve it with a generous helping of baked beans and your favorite side salad. The sweetness of the beans and the freshness of the salad balance out the savory flavors of the grilled fish.
Once cooked, carefully remove the walleye from the grill and let it rest for a moment. Serve it alongside a generous portion of baked beans and a vibrant side salad. The sweetness of the beans beautifully complements the savory fish, while the salad adds a refreshing crunch.
Now, take a moment to appreciate the beautiful outdoors as you enjoy this fantastic meal. The combination of flavors, the fresh air, and good company makes for a memorable dining experience.
As you enjoy your meal, take a moment to appreciate the stunning surroundings. The fresh air, delightful flavors, and shared laughter create a magical dining experience. Make it a tradition to grill outdoors each summer, cherishing the moments spent with loved ones.
Grilled Walleye with Sides: An Outdoor Culinary Delight
Grilled walleye lake of the woods baked beans side salad is more than just a meal; it’s a celebration of summer, family, and community. Each bite tells a story of outdoor adventures and culinary delights, making it a dish to remember.
Fresh Walleye Dinner
Walleye season has begun on Lake of the Woods and its time to celebrate the best tasting fish that there is. This fish can be prepared many ways but this tradition method is the very favorite.
Prepare walleye fillets
Dry the fillets.
Place canola or vegetable oil in a fry pan. Heat to 350 degrees.
Add some butter for additional flavor and browning.
Dip the fillets in a floured batter with seasonings
Seasonings include: salt, pepper, lemon pepper, paprika,
season salt, onion powder and cajun seasoning if you like.
Add baking powder to get a crisp finish to the fillet.
Fry fish on both sides. About 4 minutes on the side or until
a light brown color.
Place in a dish lined with a paper towel to absorb oil.
Serve with your favorite tartar sauce.
Your meal could include fried potatoes, pork and beans
and a side salad with a dinner roll and a beverage of your
choice. Enjoy!
Grilled Sturgeon
Sturgeon Season is on at Lake of the Woods. This incredible fish is amazing to catch but has been misunderstood as far as eating is concerned. Here is a recipe to try because this fish has a very delicate and light taste. Besides that…it’s grilling season!
Ingredients
- For the fish:
- 1.5 lbs sturgeon fillet, skin on
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the lemon herb butter:
- 1/2 cup unsalted butter, softened
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley
- 1 tsp lemon zest
- 1/4 tsp salt
Instructions
- Preheat your grill to medium-high heat, aiming for a temperature of 375°F to 400°F.
- While the grill heats, pat the sturgeon fillet dry with paper towels to ensure a good sear.
- Brush both sides of the fillet with olive oil, then season evenly with salt and black pepper.
- Place the fillet skin-side down on the grill. Close the lid and cook for 5 minutes without moving to get a crisp skin.
- Carefully flip the fillet using a spatula. Grill for another 4-5 minutes, or until the fish flakes easily with a fork.
- Meanwhile, in a small bowl, combine the softened butter, lemon juice, parsley, lemon zest, and salt to make the lemon herb butter.
- Once the fish is done, remove it from the grill and let it rest for 2 minutes.
Baked Sturgeon
Sturgeon is known for its distinctive characteristics that make it a prized catch for anglers and a delight for food lovers. Its flesh is dense and flaky, with a texture often compared to swordfish or halibut, but with a more delicate and less oily finish. The flavor leans towards a mild sweetness, making it a wonderful addition to a meal using mild seasonings and many cooking methods. Today, we’ll look at baking it.
Prepare your oven to 400 degrees.
Be sure the fish has been scaled and the cartilage area removed to make nice fillets
Prepare your baking dish with olive oil or butter
Place your fillets in the dish and cover them with olive oil or melted butter
Drizzle with lemon juice and herbs of your choice as well as salt and pepper.
Bake for 12-18 minutes. The fish will be done when it is opaque and flakes easily with a fork
Internal temp should be 140-145 degrees.
Serve immediately.
           Some people like to have soy sauce on the side for added flavor.
Northern Pike on the Grill
Northern Pike in the spring of the year is the best fish around and it’s in abundance in the bays of Lake of the Woods. Have your favorite guide help you take out the Y bones and you’ll have the perfect fillet to put on the grill.
Prepare your grill to 425 degrees:
You can either put your fresh northerns on the grill or use heavy duty aluminum foil to cook them on. If you put them on the grill, be aware that they can fall apart when they are done because they are very tender. If you use heavy duty aluminum foil, make a pan out of it.
Pour some olive oil onto the foil
Place your fillets onto the foil
Sprinkle your fillets with:
Melted Butter
Lawry’s Season Salt
Lemon Pepper
Minced Garlic ( to your taste)
Place the foil onto the grill and cook until the meat is white and flakes. Â This will only take about 10 minutes. Then carefully remove the fillets and enjoy.
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Baked Northern Pike
Baked Northern Pike
Northern Pike is a spring favorite at Lake of the Woods, showing up in the bays in force. Although these fish have many bones in them, with proper filleting, the taste treat is worth the effort. Try this recipe.
Ingredients:
3 -4lbs northern pike fillets
- 5 tablespoons butter
- 1 medium onion, sliced
- 1 medium green pepper, sliced
- 6 -8 slices bacon
- lemon juice
- Season with salt and pepper
Directions:
- Preheat oven to 350 degrees.
- Melt butter; pour in a 9×13 inch cake pan.
- (For easy cleaning, line pan with aluminum foil.) Place fillets in the butter; season with salt and pepper.
- Slice onions and green peppers and place over fillets.
- Sprinkle 2 teaspoons of lemon juice over fillets.
- Cover the fillets with the 6-8 strips of bacon.
- Bake at 350 degrees for approximately 25 minutes.
- Serve with a side of scalloped potatoes and a side salad with your favorite dressing.
Beer Battered Walleye
Beer Battered Walleye
Ingredients
Oil for deep-fat frying
1 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup very cold beer or nonalcoholic beer
1 large egg, lightly beaten
Make your own tartar sauce using sweet pickle relish and mayo
Directions
- In an electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth. Dip fillets in batter; allow excess to drip off. Now dip the fish fillet in the flour mixture.
- Fry fish in hot oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels.
Tips:
Excess moisture causes the batter to run off, so the secret here is to pat your fish fillets dry before
dipping them in the batter.
Sides served with this delicious walleye include wild rice pilaf, fried potatoes with onions and pork and beans. Enjoy!!!
Lemon Batter Walleyes
Ingredients
- 1 ½ cups
All-Purpose Flour (divided)
- 1 teaspoon
- ¾ teaspoon
- ½ teaspoon
- 1
Large Egg (lightly beaten)
- â…” cup
- â…” cup
Lemon Juice (divided)
- 2 pounds
Walleye Fillets (or perch, cut into serving-sized pieces)
- add
Oil (for frying)
- add
Lemon Wedges (optional)
Directions
- Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth.
- Place remaining 1/3 cup lemon juice and remaining 1/2 cup flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture.
- In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.
Lemon-Batter Fish Tips
How do you get batter to stick to fish?
Battered fish is made through a dipping process called dredging, which alternates between wet and dry ingredients. In this recipe, the fish is first dipped in lemon juice, then a flour mixture and finally coated in egg. These three steps provide layers for the batter to properly adhere to the fish, protect the fish from the hot oil and and seals in moisture.