“Shamrock’s Fish Recipes.”

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Time to Go Walleye Fishing

“Recipes for cooking Lake Erie Walleye and Fried Perch.” 

Beer Batter Walleye
6 Walleye fillets       
2 cups flour
1 tsp. salt
1 tsp. black pepper
1 cup of vegetable oil
One quartered lemon
2 cups beer

Cleaned and pat dry fish fillets

Mix beer, flour, salt, and pepper into a bowl to make a thick batter.

Dip the fish into the batter, coat it heavily, and place it in hot oil.

Heat the oil in a heavy skillet over medium-high heat. The oil should be hot enough to make the fish sizzle when it hits the pan. Cook each side for 3 minutes or until the fish is golden brown.

Squeeze lemon onto fish and serve.

Broiled Walleye Recipe

  • 2 lbs. of Walleye fillets
  • 4-5 Tablespoons of Lemon Juice
  • 3-4 Garlic cloves, minced.
  • 3 Tablespoons of Soy Oil
  • 3 1/2 Tablespoons White Wine
  • Three pinches of fresh chopped sweet Basil
  • Salt & Pepper to Taste

To make this dish, blend all the ingredients until you get a paste-like texture. Then, cut the fillets into 1/2-inch thick strips and arrange them on a broiler with the skin side down. Brush the fillets with the paste you made earlier and sprinkle some paprika. Broil the fillets for 5 to 6 minutes on one side.

Cut the fillets into strips 1/2″ thick. Place them on a broiler, skin down. Brush the fillet with paste and sprinkle paprika. Broil one side for 5 to 6 minutes. If you prefer a sauce, use a marinade of fresh garlic, Dijon mustard, lemon juice, mayonnaise, and soy oil. Garnish with fresh parsley and some lemon wedges.

Oven Fried Spicy Perch
1 1/2 lbs. fillets, about 1/2 inch thick                       
3/4 cup cornmeal
1/4 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano leaves
1/2 tsp. ground red pepper (cayenne)
1/2 tsp. pepper
Two large eggs, beaten.
3 Tbsp. Butter or margarine melted.

Preheat the oven to 500 degrees Fahrenheit. Cut the fish fillets into pieces that are 4 x 2 inches. Combine all ingredients except eggs and margarine/butter in a mixing bowl. Dip the fish into the beaten eggs and coat with the cornmeal mixture. Place the coated fish on a cookie sheet. Drizzle butter/margarine over the fish and bake for 10 to 12 minutes. Flip the fish once during baking to ensure both sides are golden brown.

Cracker Crusted Perch

2 Eggs                                                                 

1/2 cup of Milk 2 cups of Butter-flavored cracker crumbs1/2 tsp of Garlic salt1/4 tsp of Dried oregano1/4 tsp of Dried tarragon1/4 tsp of Ground black pepper1 lb. of Lake perch filletsCooking oil

In a shallow bowl, beat the eggs and mix them with milk. Combine cracker crumbs, garlic salt, oregano, tarragon, and pepper in another shallow bowl. Dip the perch in the egg mixture and coat it with crumbs before cutting it into serving-size pieces.

Heat the oil in a skillet over medium heat. Fry the fish for several minutes on each side or until it flakes easily with a fork.

This recipe is designed to serve four people.

Your beloved angler will relish devouring fried fish coated with this scrumptious golden batter.

© Copyright 1997-2021 Shamrock Fishing Charters
Fishing the waters of Lake Erie for over 35 years
We fishing for walleye, smallmouth bass and yellow perch.