Fresh Walleye Shore LunchStaying with the shore lunch theme this month, one of the more common question we get from Cobham River guests is “What is in the fish batter at shore lunch?”.   While our shore lunch crew prepares different walleye dishes for our guests during their stay, the most requested is our standard fried walleye recipe over an open fire.

Cobham River Shore Lunch Batter

Full Recipe Details

  • Cuisine: Canadian

  • Prep Time: 5 mins

  • Cooking Time: 10 mins

  • Total Time: 15 mins

  • Calories: 368

  • Fat: 29.8g

  • Carbs: 8.5g

  • Protein: 17.4g

  • 2 walleye fillets

  • 1/4 cup of extra virgin olive oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon lemon pepper

  • 1/4  teaspoon garlic salt

  • 1/4 teaspoon onion powder

  • 1/2 teaspoon creole seasoning

  • 1 1/2 teaspoons dried oregano

  • 1/4 cup all-purpose flour

  • 1/4 cup cornmeal

  • Preheat a pan on medium-high.

  • Using a shallow dish add the olive oil (1/4 cup) and mix it with the salt, lemon pepper, garlic salt, onion powder and creole seasonings.

  • In another bowl make the dry mixture with flour (1/4 cup), cornmeal (1/4 cup), & oregano. Spread half of the dry mixture evenly on a plate.

  • Dip both sides of the fillets in the oil mixture, then place them on the dry mixture. Coat the top of the fillets with the remaining dry mixture.

  • Drizzle olive oil (about 4 tablespoons) into the hot pan. Place the fillets and fry each side for 5 minutes. You need to be careful when you put walleye in the hot pan because the oil does pop.


Tip – A walleye fillet is perfect when the internal temperature reaches 150F.

The Cobham River tartar sauce is a prefect companion to go along with the fried walleye.

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