Lake Erie Walleye Shore Lunch
Fresh walleye fillets pan-fried in butter over a portable burner right at the water's edge, a ritual for anglers fishing the islands and reefs around Lake Erie.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Portable camp stove or grill
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 21
- carbs
- 16
- protein
- 32
- calories
- 380
Instructions
- 1
Pat the walleye fillets dry with paper towels. Sprinkle both sides with salt and pepper.
- 2
Coat the fillets lightly in flour. Gently shake off any extra flour.
- 3
Melt the butter in a cast-iron skillet over medium-high heat on the camp stove.
- 4
If using, fry the sliced potatoes and onions until golden. Set them aside and keep warm.
- 5
Place the fillets in the hot butter. Cook without moving them for 3 to 4 minutes until golden.
- 6
Flip the fish carefully. Cook for another 2 to 3 minutes until it flakes easily.
- 7
Serve right away with the fried potatoes and onions. Add a squeeze of lemon juice.
Chef's tips
Use a well-seasoned cast-iron skillet. Let the fish cook undisturbed until it releases naturally, showing a crisp crust has formed.
Storage
Best eaten immediately; not intended for storage.
Reheating
Not recommended; shore lunch is meant to be served fresh off the skillet.
Common mistakes to avoid
- •Cooking the fish too long, which quickly dries out the delicate fillets.
- •Using too little butter, which makes the fish stick to the pan.
Serving suggestions
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