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Ingredients • 1 tbsp. canola oil, plus more for brushing • 1 cup Panko (Japanese breadcrumbs) • 1 tsp. Old Bay seasoning • ¼ cup fromage blanc (found where ricotta or mascarpone cheese are sold). May substitute with Greek yogurt • 1 tbsp. Dijon mustard • 1 tbsp. lemon juice, freshly squeezed • ½ tsp. hot sauce • 3 tbsp. chopped cornichon (small gherkin pickle) • 1 tbsp. parsley, finely chopped • 2 tsp. tarragon, finely chopped • Salt and freshly ground pepper to taste • 4 kaiser rolls, split • 1 6-ounce skinless pike fillet per sandwich • Lettuce and tomato                                                                                                             

Instructions In a small skillet, heat canola oil, add Panko crumbs, and cook over low heat — stirring until golden, about 5 minutes. Stir in Old Bay and transfer crumbs to a plate. In a small bowl, whisk the fromage blanc, mustard, lemon juice, hot sauce, cornichons, parsley, and tarragon. Season the remoulade with salt and pepper. Preheat grill and oil the grates. Grill the rolls, cut-side down until lightly toasted. Transfer to plates and spread with the remoulade. Brush the fish with the canola oil and season with salt and pepper. Grill over moderate heat, turning once, until fish is cooked through. Transfer the fish to a plate. Press each fillet into the Panko on both sides and place on toasted roll. Top with lettuce and tomato.
Fish Recipes
​Check out these fish recipes. Try cooking them while you are here at the lodge and impress your family and friends. We are always looking for new recipes. If you have a great recipe that you would be willing to share, please hit the "Contact Us" button below and email us your recipe. No photo is necessary.
Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.
CRISPY GRILLED PIKE SANDWICHES                                                                                                                    
This fish sandwich recipe works well with pike, as it suits the smaller fillets that result from removal of the Y-bone. It has the crunch of frying without the oil.


CRIPSY BAKED WALLEYE                                       "Crispy breaded fish without frying! People who only likes deep-fried fish, love this fish. Feel free to use your favorite seasonings." 



Original recipe makes 4 servings  

2 eggs 
  
1 tablespoon water 
 
1/3 cup dry bread crumbs 
  
1/3 cup instant mashed potato flakes 
  
1/3 cup grated Parmesan cheese 
  
1 teaspoon seasoned salt 
  
4 (4 ounce) fillets walleye 


Directions

1.Preheat an oven to 450 degrees F (230 degrees C). Grease a baking sheet.
2.Beat the eggs and water together in a bowl until smooth; set aside. Combine the bread crumbs, potato flakes, and Parmesan cheese in a separate bowl with the seasoned salt until evenly mixed. Dip the walleye fillets into the beaten egg, then press into the bread crumb mixture. Place onto the prepared baking sheet.
3.Bake in the preheated oven until the fish is opaque in the center and flakes easily with a fork, 15 to 20 minutes.

Beer Batter:
1 (12-ounce) bottle beer
2 cups all-purpose flour
1/2 teaspoon House Seasoning, recipe follows
1 1/2 pounds fish fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)

House Seasoning: 
1 cup salt

1/4 cup black pepper 

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Directions

In a Dutch oven, heat oil to 375 degrees F.

Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.

Preheat oven to 225 degrees F,

Batter:

In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.

Serve fish with French fries.

BEER BATTERED FISH & CHIPS



EASY BLACKENED WALLEYE 

Ingredients (Serves 6)
Time: Under 30 Minutes

•4 walleye fillets (about 2 lbs each)

•1/2 cup butter, melted

•1 tablespoon garlic Powder

•1 teaspoon cayenne pepper

•1/2 teaspoon salt

•1/4 teaspoon fresh ground pepper

•Freshly squeezed lemon juice (to taste)

Grilling Instructions for Cooking Walleye

In a plastic bag add the melted butter, garlic powder, cayenne pepper, salt and ground pepper. Squish around to mix the ingredients. Add the fish and allow to marinade while your preheat the grill for medium-high heat (400 degrees F).

Clean and oil grate. Cooking walleye on the grill only takes about 4 minutes per side. The fish is done when it flakes easily with a fork.

Serve sprinkled with fresh squeezed lemon juice. 

SPICY GARLIC GRILLED WALLEYE


Ingredients (Serves 4 - 6)
Time: Under 30 Minutes

•2 pounds Walleye fillets

•2 tablespoons butter, melted

•3 cloves garlic, minced

•1 teaspoon seasoned salt

•1 teaspoon lemon pepper

•4 tablespoons butter

•2 tablespoons horseradish

•2 teaspoons fresh dill, minced

Grilling Instructions for Cooking Walleye

 Preheat grill for medium-high heat (400 degrees F).

 Meanwhile, in a small bowl mix together the melted butter, minced garlic, seasoned salt, and lemon pepper.

 Clean and oil grate. Brush both sides of walleye fish fillets with spicy garlic butter mixture and place on the grill. Cook about four minutes per side or until the fish flakes easily with a fork. Brush continually with the butter mixture. 

 To serve, melt the 4 tablespoons of butter and mix in the horseradish. Sprinkle this over your grilled fish then top each fillet with a sprinkling of fresh dill. 
TARTAR SAUCE recipe makes 1 cup 
 
1 cup mayonnaise 
  
1 tablespoon sweet pickle relish 
 
1 tablespoon minced onion 
  
2 tablespoons lemon juice (optional) 
 
salt and pepper to taste