In today's blog, we will be sharing the Wildside Walleye recipe that you can cook and enjoy outdoors – whether it’s at the cabin, at the beach, camping or even in your own backyard. Today I'll share how to fry up some fish along the shore. Our favorite fish to eat here is walleye. It is the easiest fish to be able to filet and is great batter, baked, fried, or deep fried. Along the way, we will show you some amazing products to help you get the job done to have a delicious meal. 

Before we get started on the recipe, there are a few things I recommend bringing to be as prepared as possible; these items, to me, are key to having a great fish fry on the shore.

1. Wood/pre-split wood -- you never know what will be on the beach, so bring along some firewood. It’s not fun trying to start a fire with green wood; plus, you don’t want to be cutting down living trees.
2. Axe -- this is of course important for chopping wood. Although you may have pre-split wood, you may need to cut some even smaller to get the fire going.
3. Paper -- old newspapers are great to have on hand to help get the fire going.
4. Lighter and matches -- you never know when one isn’t going to work.
5. Cast iron skillet.
6. Bucket -- for scooping water to put the fire out.

Wildside Walleye Fish Fry 

• 2 to 3 filets of white fish (northern pike, perch, walleye)
• Outdoor flavors beer batter 
• Outdoor flavors dry Flavoring - campfire bbq, crispy cajun, lemon pepper, or lemon pepper dill. 
• Butter or oil ½ inch in the bottom of cast iron fry pan 
• Tartar sauce

1. Fish can be cut into small bite-size pieces or slightly bigger portions, whatever your preference is.
2. In one bowl mix together a 1 cup ratio of Outdoor Flavours beer batter with either beer or sparkling water until you reach a thin pancake batter consistency. 
3. In a separate bowl put in dry outdoor flavor - our favorite is the lemon pepper dill. 
4. Dip the fish filet into dry rub then into the beer batter mixture and then back into the dry flavoring. 
5. Fry in a skillet with butter or oil until crispy on both sides and the internal temperature is 160℉
6. Serve with tartar sauce and enjoy.