Shamrock Recipes

Lake Erie Walleye and Perch Recipes    

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

Clean and pat dry fish fillets

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

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

Heat oil in a heavy skillet over a medium-hot flame. It should be hot enough to make the fish sizzle when it hits the hot oil. Cook for 3 minutes per side or until 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

Blend all ingredients. It should be a paste-like texture.

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.

Heat oven to 500 degrees F. Cut fillets into 4 x 2-inch pieces. Mix the remaining ingredients except for eggs and margarine/butter. Dip fish into eggs, then coat with the cornmeal mixture. Place fish on cookie sheet. Drizzle butter/margarine over fish and bake for 10-12 minutes, turning fish once, until golden brown.

Cracker Crusted Perch

2 x Eggs                                                                 
1/2 cup Milk
2 cups Butter-flavored cracker crumbs
1/2 tsp Garlic salt
1/4 tsp Dried oregano
1/4 tsp Dried tarragon
1/4 tsp Freshly-ground black pepper
1 Lb. Lake perch fillets
Cooking oil

In a shallow bowl, beat eggs and milk. Combine cracker crumbs, garlic salt, oregano, tarragon, and pepper in another shallow bowl. Cut perch into serving size pieces, dip in egg mixture, then coat with crumbs.

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

This recipe yields four servings.

Comments: Your favorite fisherman will enjoy eating their catch fried in this delicious golden coating. It gets raves.

© 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.