Well, I figure since I havent guided a Canadian in two years I'll let you in on the "Big Secret" that you have to pay upwards of $500/day to eat. I've added some different ways to cook the fish so you can mix it up a little bit. Its SO EASY! Give it a try, I ate it everyday straight for 3.5 months so it cant be too bad. Minus the Mercury of course.
The Perfect Walleye/Pike Shore Lunch
Enjoy!
Fish
Classic Deep Fried (Pictured)
1 can Condensed Milk
1 Egg
Corn Flake Crumbs (can buy at walmart or crush your own)
Mix the can of condensed milk in with the egg. Dip the fillets in the liquid mix, then ONE at a time, take a fillet out and press it into the corn flakes. Deep fry till brown and crunchy.
OR
Baked (One Pictured Near Back
1 Red Pepper
1 Green Pepper
1 Onion
Chopped Mushrooms
Salt and Pepper to Taste
1.5tbsp Cooking Oil
1 Ice cube
Cajun Powder Spice (optional)
Lay out a sheet of tin foil 2ft long and place the cooking oil onto it and spread it around the first 1/4 of the sheet. Layer red and green peppers, onion, and mushrooms on the bottom of the sheet, add 2 small fillets (16'' fish size), add salt and pepper and more vegies and cajun spice if desired. Place ice cubes ontop and wrap the fish and vegies tightly in the tin foil. Place ontop of coals for ~15 mins or until done.
OR
Beer Battered
1 Cup All Purpose Flour
1 Bottle of Beer
1 Tsp Paprika (Colour/Optional)
Mix the flour and beer together to form a "Thick Gravy" like consistancy. Add the paprika in slowly to avoid chunks of it. Mix it good, but dont over mix it. Take some flour and dip the fillets in it to coat them, then dip the fillets in the liquid mix and fry till golden brown.
Side Dish:
Beans
1 Can of Heinz Beans in Tomato Sauce
2 Heaping Tablespoons of Brown Sugar
1 Red or Green Pepper
1/2 Med. Onion
Mushrooms
Chop up peppers and onions and add them to beans with the sugar. Heat and Serve.
OR
Corn
1 Can of Kernaled Corn (NOT Creamed)
1 Heaping Tbsp Butter
Pepper
Put a can of corn with all of its juice into a skillet and heat. Add the butter and pepper to the corn, stir around and serve.
Fries:
Hashbrown Style (Less Easy to Mess Up)
Red Potatoes (Taste Best)
Red or Green Pepper
1 Large Onion
Salt and Pepper
Cube the potatoes to 3/4-1''. Cook the cubed fries until they are starting to turn brown around the edges. Chop up the red or green pepper and cut the onion into LARGE chunks of about 1''x3''. Add them to the fries and cook until fries are done. Its best to wait until the last possible moment to add the vegies as the onions taste best when they just get soft. When the fries are done, drain them of all of the oil and in the pan or bowl, add salt, and the more pepper the marrier.
OR
Chip Style
Note: I really would not recommend doing this if you're the one doing the cooking of the fish, beans, and getting everyones plates and utensils ready. It is very easy to burn these if you get distracted, and the entire thing is about timing, and knowing the tempurature of your oil. But if done right, well they're great.
RED Potatoes (Best Tasting for Frying)
Large Onion
Salt
Cut the potatoes into VERY thin potato chips. Consistancy is key here and takes allot of extra prep time which you may not have. A mandilin works great, but seriously, watch your finger tips and knuckles. Fry the chips until they are turning brown and the thinner ones are brown then add large chunks of the onion about 1''x3'' in size. Add salt and serve.
Extra Things to Have:
Bread and Butter
Tartar Sauce
Ketchup
Extra Salt and Pepper
Can of Fruit Cocktail, Cookies, or whatever for Desert
Beer eg: Corona, Blue, Canadian, Keiths, Whatevers the Coldest
The Perfect Walleye/Pike Shore Lunch
Enjoy!
Fish
Classic Deep Fried (Pictured)
1 can Condensed Milk
1 Egg
Corn Flake Crumbs (can buy at walmart or crush your own)
Mix the can of condensed milk in with the egg. Dip the fillets in the liquid mix, then ONE at a time, take a fillet out and press it into the corn flakes. Deep fry till brown and crunchy.
OR
Baked (One Pictured Near Back
1 Red Pepper
1 Green Pepper
1 Onion
Chopped Mushrooms
Salt and Pepper to Taste
1.5tbsp Cooking Oil
1 Ice cube
Cajun Powder Spice (optional)
Lay out a sheet of tin foil 2ft long and place the cooking oil onto it and spread it around the first 1/4 of the sheet. Layer red and green peppers, onion, and mushrooms on the bottom of the sheet, add 2 small fillets (16'' fish size), add salt and pepper and more vegies and cajun spice if desired. Place ice cubes ontop and wrap the fish and vegies tightly in the tin foil. Place ontop of coals for ~15 mins or until done.
OR
Beer Battered
1 Cup All Purpose Flour
1 Bottle of Beer
1 Tsp Paprika (Colour/Optional)
Mix the flour and beer together to form a "Thick Gravy" like consistancy. Add the paprika in slowly to avoid chunks of it. Mix it good, but dont over mix it. Take some flour and dip the fillets in it to coat them, then dip the fillets in the liquid mix and fry till golden brown.
Side Dish:
Beans
1 Can of Heinz Beans in Tomato Sauce
2 Heaping Tablespoons of Brown Sugar
1 Red or Green Pepper
1/2 Med. Onion
Mushrooms
Chop up peppers and onions and add them to beans with the sugar. Heat and Serve.
OR
Corn
1 Can of Kernaled Corn (NOT Creamed)
1 Heaping Tbsp Butter
Pepper
Put a can of corn with all of its juice into a skillet and heat. Add the butter and pepper to the corn, stir around and serve.
Fries:
Hashbrown Style (Less Easy to Mess Up)
Red Potatoes (Taste Best)
Red or Green Pepper
1 Large Onion
Salt and Pepper
Cube the potatoes to 3/4-1''. Cook the cubed fries until they are starting to turn brown around the edges. Chop up the red or green pepper and cut the onion into LARGE chunks of about 1''x3''. Add them to the fries and cook until fries are done. Its best to wait until the last possible moment to add the vegies as the onions taste best when they just get soft. When the fries are done, drain them of all of the oil and in the pan or bowl, add salt, and the more pepper the marrier.
OR
Chip Style
Note: I really would not recommend doing this if you're the one doing the cooking of the fish, beans, and getting everyones plates and utensils ready. It is very easy to burn these if you get distracted, and the entire thing is about timing, and knowing the tempurature of your oil. But if done right, well they're great.
RED Potatoes (Best Tasting for Frying)
Large Onion
Salt
Cut the potatoes into VERY thin potato chips. Consistancy is key here and takes allot of extra prep time which you may not have. A mandilin works great, but seriously, watch your finger tips and knuckles. Fry the chips until they are turning brown and the thinner ones are brown then add large chunks of the onion about 1''x3'' in size. Add salt and serve.
Extra Things to Have:
Bread and Butter
Tartar Sauce
Ketchup
Extra Salt and Pepper
Can of Fruit Cocktail, Cookies, or whatever for Desert
Beer eg: Corona, Blue, Canadian, Keiths, Whatevers the Coldest
Last edited:
