I learned a lesson from Old_Salt several years ago...  A little squeeze margerine, and a little oil cooks a whole lot of fish... that is if you do not bread it or roll it in cornmeal.  I have a favorite of all who go with me now... actually two Cajun Walleye and Lemon Pepper Walleye... and yes in a pinch you can substitute northern or even... I hate to say it... smallies ( sorry, I just love catching them too much to eat them!!! )  As far as amounts to take and How I take them... 16 oz of oil in the original bottle carried in a plastic bag, and two 16 oz containers of squeeze butter also in a plastic bag.  Those amounts are for 4 people for a week, and we have pancakes and bannock.  Oh by the way... has anyone ever tried squeeze strawberry jam on pancakes???  Very Good!!!! we don't ever take syrup anymore!!!

Bruce

I/we use Country Crock brand. As Bruce pointed out, it doesn't take a lot. We use no breading, let the spices do the trick. I take Cajun, Lemon n' Herb, and this year added Grillmates by McCormick. Grillmates is good for steak or fish. Trout can be cooked in foil (best way) or fried, if after 3-4 weeks of foil wrapped, you decide to do something different. We use marjorine-oil about 50/50 ratio. Just don't soak the fish. Another hint, start with a very hot skillet. Those drops of water should be dancin'. Test it before cookin' commences. The secret is to properly sear the fillets so they flip all over your mouth, in a final desparate escape attempt, before dissappearing forever down the hatch. 8) 8)

We used Peanut Oil this year.  It is supposed to fry hotter.  It worked great!  How does one spoil fresh caught and cooked walleye anyway?