What kind of fish taste the best and also what types of simple stuff should i bring to make them taste better? I know walleye and bass are usually pretty good, while northern a little greasier. At least that's been my experience. Was planning on bringing some tinfoil and some oil and fish spice and then frying them in a pan over a hot fire. Assuming I catch any.

Good or bad idea and got any better advice?

I asked a similar question a month or so ago and after some field testing, well, at home with several packs of walleye fillets, I am real happy with Italian bread crumbs. Dip in egg first at home. I am going to experiment with grilling my fish more.

I either use "shore lunch" fish batter and fry in vegetable oil or I chunk up the fish, dice up some onions in inch squares, fry in butter with lemon pepper spice. Stove Top stuffing makes a great side dish and it doesn't weigh all that much when portaging.

I'm going to try to make chowder next time I'm in the BWCA, you might want to try that. Maybe take a basic chowder recipe and modify to have wet and dry separated already, dice and add fish, etc.

I wasn't impressed with the standard shore lunch, but I'm in the minority for that position.

Mix a container of Italian bread crumbs and a package of andy's fish seasoning. Coat in seasoning and dredge in egg and coat in seasoning again. Fry in peanut oil. I think I might prefer northern pike over walleye now...

I don't use any batter. I cut fillets into pieces. I start with a hot skillet using olive or canola oil. I season fillets with spice, example Cajun, lemon, etc, and fry quickly. Drain well.

Check out the Recipe Forum for fish recipes (among many others).

All we use is a sheet of tin foil over the fire with a little oil or crisco on it. Place the fillets on the foil and sprinkle some lemon pepper on them. We don't flip them at all, just let them cook throughly until they flake apart. When your done let the foil cool and crumple up into a ball the size of a golf ball and your done. It's so simple but taste so good, especially when served with some wild rice.

That sounds like a plan. I am going to check that out. Thanks for that.

I like fish tacos!

here's a few of my favs. - n.pike in a foil wrap season-onion-lemon(yes i bring in lemons).
boil large chunks of lake trout add rice cover in a bernaise sauce(knorrs) this was killer.
another 1 instead of tuna helper make it lake trout helper so easy and good.
fried walleye/LT different breadings-potato flake crumbs-corn flake crumbs-seasoned flour-ritz and many more combinations.

Try the fish in a potato soup mix. We just add the fish to a potato soup mix and add a box of hash browns.

We occasionally do "walleye on the half shell". Filet your walleye and leave the scales and skin on it. A little butter (not necessary)and some lemon pepper and throw it over the fire. When translucent, scrape the walleye flesh off the skin on to your plate. Throw skin in the fire and you're done.

Walleye fillets -- salt, pepper.

Fry over a hot flame in butter.

Drench in real lemon juice.

Best ever.

I was a bread it, fry it guy for years.

I'm not that guy anymore...

Be a grown up, make the switch.

= )

quote mr.barley: "We occasionally do "walleye on the half shell". Filet your walleye and leave the scales and skin on it. A little butter (not necessary)and some lemon pepper and throw it over the fire. When translucent, scrape the walleye flesh off the skin on to your plate. Throw skin in the fire and you're done."

Simple and quick, I like it, and tasty for sure. I think trout work the best for this method but this is a great way to cook fish when camping.

Keep that fire hot until the fish is all gone!

quote jungro: "Walleye fillets -- salt, pepper.


Fry over a hot flame in butter.


Drench in real lemon juice.


Best ever.


I was a bread it, fry it guy for years.


I'm not that guy anymore...


Be a grown up, make the switch.


= )


"

i like it. and the previous 2 :)

For me, take flour and corn meal, 50/50, as a base and throw in any blackened seasoning you can find to your taste and mix it up well. If you like spicy, put more, just a hint of flavor, less. Fillet your fish (any fish) and heat a few TBSP of olive oil/butter combo and dredge fillets in the flour combo. Cook the fish until it just flakes and put on plates to serve, but don't yet! With the remaining oil still hot, put in a couple TBSP of lemon or lime juice and mix thoroughly... It will steam and bubble a bit but only let it do that for 5 seconds or so and put a spoonful of this on each fillet. Delicious and REALLY easy. The hardest part is filleting the fish. It also isn't going to add a lot of weight to your food pack.

Enjoy!

I used to bring oil and fry fish, until we had fish 2 nights last year, and ran out of oil. I put a light coating of oil on some tinfoil, seasoned the walleye and blue gill we had with paprika, and a touch of hot sauce and baked over the fire with cedar logs. It was so awesome, we aren't bringing oil at all this year. As far as flavor of fish goes, if you can remove the y bones pike are awesome (a little stronger natural flavor). Smaller small mouth are just big sun fish and taste fine. Walleye is very bland for the most part. I was told by and old timer, that walleye are for people who don't like to eat fish.

quote nmillette: "I used to bring oil and fry fish, until we had fish 2 nights last year, and ran out of oil. I put a light coating of oil on some tinfoil, seasoned the walleye and blue gill we had with paprika, and a touch of hot sauce and baked over the fire with cedar logs. It was so awesome, we aren't bringing oil at all this year. As far as flavor of fish goes, if you can remove the y bones pike are awesome (a little stronger natural flavor). Smaller small mouth are just big sun fish and taste fine. Walleye is very bland for the most part. I was told by and old timer, that walleye are for people who don't like to eat fish. "

Pike is one of the best tasting fish around if you know how to clean them.

walleye boats.. A thin layer of sauce around the rim. A bed of lettuce, wally filets on top. U can also add diced tomatoes, onions, diced banana peppers, sprinkle with Parma sam and romano cheese. Hot damn.

quote mr.barley: "

quote nmillette: "I used to bring oil and fry fish, until we had fish 2 nights last year, and ran out of oil. I put a light coating of oil on some tinfoil, seasoned the walleye and blue gill we had with paprika, and a touch of hot sauce and baked over the fire with cedar logs. It was so awesome, we aren't bringing oil at all this year. As far as flavor of fish goes, if you can remove the y bones pike are awesome (a little stronger natural flavor). Smaller small mouth are just big sun fish and taste fine. Walleye is very bland for the most part. I was told by and old timer, that walleye are for people who don't like to eat fish. "

Pike is one of the best tasting fish around if you know how to clean them."

+1 - they are awesome tasting fish.

Best eating fish are smallies, followed by northern, followed by walleye (walleye are bland and too soft)
Our preferred way to cook:
1. marinate in key lime juice in a ziplock for 15 min.
2. Coat in Bass Pro Uncle Bucks Original fish mix
3. Fry.

I think if you ran out of cooking oil after two meals you are using way too much!

Best eating fish...smallies? Guess I'll be the first to disagree. The last time I ate smallies, a couple of 14 inchers mixed in with the walleyes, you could definitely distinguish a different taste and texture none of our group found more desirable than the walleyes.

I like Walleye sautéed in butter with some seasoned salt and pepper. I can also do a light flour after soaking in milk and then sautee in butter. Substitute splake for walleye for a real treat.

Splake and Walleye are my favorite eating fish, but I really like a baked lake trout in foil with butter stuffed inside and salt and pepper.

Sure I like battered and breaded fish too, but I like it better without.... and fry it in butter is a must.

If you want easy and really good, poach walleye with some fresh rosemary. I was skeptical until I tried it. Very good and simple.

Wow Smallies and slimy northerns are better than a walleye? Only spoken by a person that cannot catch a walleye. Pike are fine if caught in cool water/early in the year, not to big or small and eaten WITH OUT freezing them and cleaned properly. Smallies are not as bad as I will tell you they are but they are still just one step up from a carp.......but do not let me stop you. Please eat all he invasive smallies you can.

fry the walleye fillets in butter. sprinkle on some montreal steak seasoning. by far the most popular amongst our groups.

I tend to fry the filets in oil with shorelunch and crushed cornflakes for a little extra crunch. I have also wrapped in foil with butter and a selection of herbs, or zesty italian dressing. The poached with Rosemary that someone mentioned sounds amazing too.

Grab the spice wheel and get creative. It's almost always going to taste better than anything that you have at home!

Hey You... Yeah you over there...

I heard you've been asking around about fish seasoning. Don't ya know crazy talk like that will get you busted by the "Beer Batter Mafia?" Those boys don't play. Why, you could end up floating in a set of oversized crispy batter shoes in a pool of peanut oil.

Look, you seem like a nice guy and everything so let me give ya a little advice. You can buy any number of overpriced packets at the grocery store from the hippie Eddie Bauer crowd or you can man up and just make your own. Go find an old house trailer where they were cooking meth - those places are usually off the grid and under the radar - and mix some of your own up right under the nose of the man.

First thing you need is some sort of milled flour. It can be wheat, corn, rice or go wild and grab some of those instant potato packets and use some of that.

Now let’s get to where you get make it your own personal mix. Add anything from salt and pepper to garlic powder and herbs. Can't forget the dried herbs, right?

Or (and don't repeat this), just add the magic dust.

What’s the magic dust you ask? Old Bay.

That magic mix of spices and herbs blended for seasoning your crabs in Maryland is a true powerhouse multi-tasker seasoning. Heck, I even keep some in the bedroom to "spice" up things with the wife.

Ok, back to the fish....

It can be as th flour and corn meal. Next time you fix corn on the cob, sprinkle some right on the corn. You'll never look back.

Don't forget to transfer your old bay into another container..its in a can...;)