Three surefire shore lunch recipes

Bark Lake walleye Ingredients Walleye fillets (washed and dried) 3 eggs 1 cup Italian bread crumbs 1 cup garlic or Cajun Fish Crisp seasoning Garlic Plus seasoning Parmesan cheese Parsley Salt and pepper Vegetable oil Directions 1. Whisk eggs in a container large enough for the fish fillets. Season with salt, pepper, and parsley to your liking. 2. In another large container, combine bread crumbs and Fish Crisp. Add Garlic Plus and Parmesan cheese to your liking. 3. Dip fillet in egg wash, then batter mix. Shake off loose batter. Heat oil in portable deep fryer or pan until it reaches 350˚F. 4. Pan fry fillets about 2-3 minutes per side, until golden brown (or until they float if using a fryer). Remove and allow to drain on paper towel. sunnyhillresort.com Lemon wine walleye Ingredients Walleye fillets (up to eight with this recipe) 2 cups all-purpose flour generously seasoned with salt, pepper, garlic powder 1 ⁄4 cup cornmeal 1 ⁄2 cup dry white wine 1 ⁄2 cup lemon juice 1 ⁄2 pound of butter 1 ⁄4 cup dried parsley 1 ⁄4 tsp coarsely ground black pepper Directions 1. Rinse and dry the fillets. 2. In a large bag or container, combine seasoned flour with cornmeal. Put in several fillets and shake to coat. 3. Remove fillets, shake off excess flour, and put aside on a plate. 4. Combine wine and lemon juice. 5. Melt butter in a frying pan. When the pan is hot enough, the butter will foam. 6. Add fillets and fry until crisp around the edges and golden brown. Avoid crowding the pan with fillets. Fry in batches or use two pans. 7. When fillets are browned, pour in the lemon/wine mixture. Gently slide the pan back and forth as the butter and lemon/wine mixture caramelizes. Note: Be careful when adding lemon/wine to pan as it has a tendency to flare up. Before removing from pan, sprinkle fish with dried parsley and pepper. esnagami.com Walleye in white wine cream sauce Ingredients 2 (6 to 8-ounce) walleye fillets Salt and freshly-ground black pepper Flour and bowl, for dredging 2 tablespoons butter + 1 tbsp olive oil 1⁄8 cup finely diced onions 6 cloves garlic, minced ¼ cup white wine 2 oz white mushrooms, sliced 2 oz tomatoes, diced ½ cup heavy cream Pre-cooked rice Lemon wedges, for garnish Directions 1. Season both sides of walleye with salt and