Grand Bend FISHING CHARTERS

Deep Fried Walleye


  • Club House English Style Batter Mix
  • 1 tsp of Garlic Powder
  • 1 tsp of Worcestershire Sauce
  • Lemon Pepper (sprinkle on fish)

Cut the skinless, boneless walleye into thin pieces, rinse under cold water, pat dry with paper towel, sprinkle fish with lemon pepper. Whisk batter mix and above ingredients together, slowly adding cold water until the batter is the proper consistency. Dip fish into batter and fry in hot oil until done.

Smoked Candied Coho Salmon


  • Bag of Demerara Brown Sugar
  • 7/8 cup of pickling salt

Clean salmon, remove skin and dark meat. Cut into strips, rinse under cold water and dry on paper towels. Mix salt and brown sugar together. In large container, layer the mixture with the salmon ensuring each piece gets well covered. Place in the fridge and stir the mixture every 12 hours as it turns to liquid. Once you have a liquid, you can add maple syrup and spices of your choice (optional).  Brine fish for 24 to 48 hours. Remove fish from brine and hang on smoker racks using toothpicks to dry for 1 hour, aiming a fan at the fish to help dry quicker. Fish will and feel like a gummy bear when ready. Set up smoker using alder or maple wood. Smoke fish for 1 hour with no heat, then turn heat on to 150 degrees for 2.5 hours and 200 degrees for 2.5 hours. (Cooking times will vary)


Helpful Links

Bluewater Anglers Famous BBQ Salmon Steak Sauce

  • 1/4 lb Butter or Good Margarine
  • 1/2 tsp Pepper
  • 1 tsp Garlic Powder
  • 1 1/2 tsp Worcestershire Sauce
  • 1 tsp Onion Powder
  • 1 tsp Salt
  • 1/2 tsp Paprika

Put 1" thick steaks on the grill over a medium charcoal fire.  Generously spread the sauce on with a brush.  Cook until crispy on both sides.


Also tastes great grilled on a cedar plank

 

 

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