After many years of boating, we’ve caught quite a few fish here at Legend, and we polled our entire team and asked them what seasoning they cook all those fish in! Here are some of the top answers we got and how you can do it at home (or the cottage/camp):
Sunfish and Bluegill Seasoning
- The large sunfish and bluegill you catch!
- 1 egg per 3 fillets
- ½ milk per 3 fillets (Tip: we love to use Half and Half for richer taste)
- Salt & Pepper to taste
- Your favorite frying oil (sunflower works best but coconut oil is the healthiest option!)
- Fillet and skin all your fish. Use the larger ones you catch.
- In a small bowl mix the eggs and milk.
- Pass each fillet through the mixture.
- Create a mixture of the salt, pepper, and as much cornmeal as you would like.
- Coat each fillet in the cornmeal mixture, a thin coat is best for frying but load it up as you like.
- Heat oil in a large frying pan and fry each fillet until golden brown and crispy!
Cajun Walleye Rub
- 2 Tbsp of paprika
- 1 Tbsp of garlic powder
- 1 tsp of basil
- 1 Tbsp of sea salt
- 1 Tbsp of thyme
- 1 Tbsp of dried oregano
- 1 Tbsp of black pepper
- 1 tsp of cumin
- 1 Tbsp onion powder
- 1 Tbsp of cayenne pepper (give or take ½ Tbsp depending on the spiciness level you desire)
- Mix all ingredients in a bowl.
- Add mixture to a sealed container (Mason Jars work best) and when you’re ready to use just add 2 Tbsp of seasoning per 3 fillets.
- Let fish sit for at least an hour in the seasoning then cook as you like (our favorite is blackened on the barbecue)
Salt and Vinegar Whitefish
- Whitefish or your favorite fresh water fish.
- Your favorite salt and vinegar chips! (Kettled Cooked is our preferred variety)
- 1 egg for 3 fillets
- ½ milk (or half and half) for 3 fillets
- 1 cup of flour
- Your prefered frying oil (canola or sunflower is best)
- Mix egg and milk together in a medium bowl and set aside.
- Place flour in another medium bowl and set aside.
- Crush 2-3 handfuls of chips into a separate bowl. The smaller you crush the chips the easier it is to coat and fry, however when you leave a few large chunks, the chips will stay crispy and flavourful.
- Heat oil in frying pan or deep fryer.
- Once the fish is filleted, pass each fillet through the egg and milk mixture, then coat with flour, and then pass through egg mixture once more and coat with the crushed chips.
- Fry until crispy and place in foil tray lined with paper towel to soak up some grease.
- Serve with a lemon wedge or some vinegar.
For tips on catching some great fish, click here to see our Top Lure Guide: