Fishrapper Fish Recipes Section How To Care For, Clean and Prepare Freshwater Fish

image of couple eating shore lunchHEY! This is Jeff Sundin's official shore lunch recipe.

That's right, the exact one that Jeff serves to his family, most cherished customers and best friends.

This recipe is guaranteed to make your fish taste just like you parked out on a big flat rock on Rainy Lake and cooked them over and open fire!


2 cups of Bisquick
1 cup of flour
1/2 tablespoon black pepper
1/2 tablespoon of cayenne papper
1/2 tablespoon of onion powder
1/2 tablespoon of Italian Seasoning
1 tablespoon of garlic powder
1 tablespoon of paprika
1 tablespoon of popcorn salt

image of jeff sundin cooking walleye Mix ingredients vigorously in plastic bag until uniform in color. Roll or shake water-moistened fillets in dry coating.

Jeff prefers Canola Oil for frying fish, but substitute your preference; vegetable oil, corn oil, peanut oil or shotening will all work. Use enough oil to fill the bottom of your frying pan to a depth of 1/4 to 1/2 inch, take care to be sure there are no dry areas.

Pre-heat cooking oil, frying pan fry in skillet at 340 to 350 degrees on each side until golden brown. Don't overheat, avoid burning!

By the way, did you know that you can >> Book A Guided Fishing Trip With Jeff?

Beer Batter Walleye

2 Lbs. Walleye Fillets
1 Cup Plain White Flour or FryCrisp™
1 Tsp Salt
1 Tsp Baking Soda
1 Can Beer (flat)
1 Egg

Your Favorite Cooking Oil: Canola, Peanut, Shortening or Vegetable Oil

Wash Fillets and cut into serving size pieces. Mix dry ingredients, then add egg and stir in beer until consistency is like thick gravy. In a deep skillet or deep fryer, pre-heat oil to 350 Degrees. Place battered Walleye pieces in hot oil and fry until golden brown. Walleye is fully cooked when pieces float to the top of hot oil. Remove fish from oil and drain on paper towels.

Note: For extra crispy beer batter, substitute FryCrisp™ instead of white flour. By the way, FryCrisp™ also makes wonderfull onion rings! For really thick batter, coat the Walleye pieces with dry flour before applying the batter.

Removing the Lateral Line and Spike Bones From a Walleye Fillet

image of bove removal on walleye fillet To begin the process of removing the lateral line that contains the row of tiny 'spike bones", use your fillet knife to make a small cut about 1/8 inch on each side of the visible lateral line and at least an inch long. Don't cut too close to the line or you'll have trouble getting the two halves to separate easily.

Preparing to "Un-Zip" the Lateral and Spike Bones

After making the cuts, it's simple to grasp the top and bottom half sections of the fillet and pull them apart. You'll see the lateral line that contains the spike bones separate itself from the fillet as you "un-zip" the fillet.

The Finished Walleye Fillet

After you've "un-zipped" the fillet, you'll have two completely bone free sections. The thin strip that you've removed from the center contains the small spike bones and is discarded.

Removing this lateral line, especially on larger fish also helps to reduce any contaminants that may be contained in this fatty tissue. Minnesota, like most states, provides frequently updated Fish Consumption Advisories at the "Lake Finder" section of the Minnesota DNR website.

Do You Know that you can post your own helpful hints to our fishing reports page on facebook? YES! You Can! You don't have to tell us your secrets, just go ahead and brag a little when you get a whopper! Click >>> Fishing Reports Minnesota .
And ... did you know that Jeff's Thursday Morning Program is available for two weeks after the air date? Yes, you'll never need to miss the show. Click the image and then select the 6:00 hour on Thursday. Scroll in to about 6:20 AM and you're in business! Link to KAXE Audio Archive