Recipe 01
Lemon Pepper Foil Packs
Clean, bright flavors that let the walleye shine. Works perfectly on the grill or in the oven — easy cleanup, juicy fish every time.
Lemon Pepper Walleye Foil Packs
Grill or Oven · 25 minutes
Ingredients (serves 4)
- 4 walleye fillets (or 8 perch fillets)
- 3 tbsp butter, sliced into pats
- 2 lemons, thinly sliced
- 2 tsp lemon pepper seasoning
- 1 tsp garlic powder
- Salt to taste
- Fresh parsley, chopped (optional)
- Heavy duty aluminum foil
Instructions
- Preheat grill to medium-high (400°F) or oven to 400°F.
- Lay out a large sheet of foil and place 2–3 lemon slices in the center.
- Set fillet on top of lemon slices. Season generously with lemon pepper, garlic powder, and salt.
- Top with 2–3 butter pats and a few more lemon slices.
- Fold foil tightly into a sealed packet, leaving a little air space inside.
- Grill 12–15 minutes or bake 18–20 minutes until fish flakes easily.
- Open carefully — steam is hot. Garnish with parsley and serve in the foil.
⚓ Captain Shawn's Tip
Double-wrap your foil packs if you're cooking over a hot grill — it prevents the bottoms from scorching. Walleye is done when it goes from translucent to white and flakes with a fork. Don't overcook it.
Recipe 02
Blackened Cajun Foil Packs
Bold, smoky, and spicy — this one's for when you want your walleye to have some attitude. The foil keeps all those Cajun juices locked in.
Blackened Cajun Walleye Foil Packs
Grill or Oven · 25 minutes
Ingredients (serves 4)
- 4 walleye fillets
- 3 tbsp butter, sliced
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cayenne (adjust to heat preference)
- 1 bell pepper, sliced (optional)
- ½ onion, sliced thin (optional)
- Heavy duty aluminum foil
Instructions
- Preheat grill to medium-high or oven to 400°F.
- Mix Cajun seasoning, smoked paprika, garlic powder, and cayenne together.
- Coat both sides of the fillet generously with the spice mix.
- Lay foil flat. Add a layer of sliced onion and pepper if using.
- Place seasoned fillet on top. Add butter pats over the fish.
- Seal foil tightly into a packet.
- Grill 12–15 min or bake 18–20 min. Fish should flake easily when done.
- Serve with rice, cornbread, or crusty bread to soak up the juices.
⚓ Captain Shawn's Tip
Want it truly blackened? After the foil pack is done, open the top of the foil and throw it under the broiler for 2–3 minutes to char the top of the fillet. Incredible flavor.
Recipe 03
Shore Lunch Beer Batter Deep Fry
The classic. Nothing beats a fresh walleye right out of the fryer with a cold beer in hand. We use Shore Lunch mix — it's tried and true.
Beer Batter Deep Fried Walleye
Deep Fryer or Cast Iron · 30 minutes
Captain's Pick
Ingredients (serves 4)
- 4 walleye fillets, cut into strips
- 1 box Shore Lunch Original Beer Batter Mix
- 1 cold beer (lager or light beer works best)
- Vegetable or canola oil for frying
- Salt to taste
- Lemon wedges for serving
- Tartar sauce or malt vinegar
Instructions
- Heat oil to 375°F in a deep fryer or heavy cast iron pan (3–4 inches deep).
- Mix Shore Lunch beer batter with cold beer per package directions until smooth. Don't over-mix — lumps are fine.
- Pat fillets dry with paper towels. Season lightly with salt.
- Dip fillet strips into batter, letting excess drip off.
- Carefully lower into hot oil. Don't crowd the fryer — cook in batches.
- Fry 3–4 minutes until golden brown and crispy, flipping once.
- Drain on a wire rack (not paper towels — keeps them crispy).
- Serve immediately with lemon, tartar sauce, and cold beer.
⚓ Captain Shawn's Tip
Keep your beer and batter cold — it makes the coating crispier. And use a wire rack to drain instead of paper towels so the bottom doesn't steam and get soggy. Shore Lunch Original Beer Batter Mix is available at most Walmart and sporting goods stores.
First You Need the Fish 🎣
Fresh walleye and perch straight off the boat tastes better than anything from the store. Book a charter with Captain Shawn and come home with a full cooler.
📞 Call (330) 705-3768 Book a Charter