Recipes for the Boundary Waters and Quetico


Crispy Shorelunch
thanks to db

Recipe Ingredients:

  • ShoreLunch (oven style)
  • Fillets that were swimming 2 minutes ago
  • Squeeze Parkay
  • 1 tablespoon of peanut oil
  • Lemon Juice (Real Lemon brand in a tiny squeeze bottle)

Cooking instructions:
Add a little ShoreLunch to a Zip-loc. Throw in a moist fillet. Shake and or press the breading until the fillet is covered. Put breaded fillet into a pan of hot oil. (Just enough oil to prevent it from sticking.) When the first side is half done. Squeeze a Parkay circle around it, and slide fillet into the bubbling Parkay. After a minute, flip fillets and sprinkle with a little left over Shorelunch. A minute before the fillets are done, circle with Parkay again. Flip fillets once more to toast remaining Shorelunch. Serve with salt and lemon to taste.

We never deep fry our fish. It requires too much oil and its dangerous. If the fire gets too hot you'll be dealing with a pan full of flames.

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