Walleye Nuggets — Wilderness North

Celebrating 30 Years of Wilderness North  –          

Walleye Nuggets

I think I’ve mentioned before that when it comes to food, simple is better. Season with salt and pepper and let the stars of the dish speak for themselves. I find that food is often masked with complicated sauces or heavy seasonings. Last night in fact, I cooked myself a nice strip loin steak. I seasoned it with Himalayan pink sea salt and fresh ground pepper. I fried it in coconut oil as a healthy alternative to using olive oil—I have to say that there was none of the bitter taste on the meat that using olive oil typically brings.

Nothing is better in my books than fried walleye—crispy coating, soft walleye interior. It’s music to your mouth. We are always looking for new ways to prepare fish for guests at the lodge. Whether it’s bacon wrapped walleye, fish cakes or some other great creation, it’s really all about the fish. Now as winter seems to drag on, I find myself dreaming more and more of summer and a good feed of walleye. I recently found this recipe online (http://www.oodmag.com/cooking/golden-danish-walleye-nuggets/)and thought it would be a good one to compliment ones we are already doing at our lodges. There’s nothing fancy about it, it’s just a good fried fish recipe. I think once cooked and dipped in a little hot sauce–wow, my mouth is watering! Give it a try yourselves and let me know. We are getting some fresh walleye this upcoming week and I can’t wait to try it out!


  • 1 to 2 lbs of walleye, cut into bite-sized pieces
  • 4 egg yolks
  • 1/2 cup milk
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Canola oil for frying
  • 1/2 bottle of beer that’s gone flat
  • 1 tbsp. seasoning salt
  • 3 tbsp. maple syrup
  • About 1 cup cornmeal


  • Place cut fish in glass dish. In a separate bowl, combine egg yolks, salt, pepper, and seasoning salt, then whisk until smooth.
  • Add milk and beer, then whisk together. Add maple syrup and whisk until light and frothy.
  • Pour liquid over fish, seal, and refrigerate at least two hours, preferably overnight.
  • Pour cornmeal into a shaker bag. Separate fish from marinade and discard marinade.
  • Place fish into bag, a few pieces at a time, and shake until well coated. Remove from bag and continue until all pieces are coated.
  • Deep fry until golden brown. HMMMMM!

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