Shore Lunch – A Canadian Tradition

What is a shore lunch? Well, put simply, it is a fresh fish fry on shore.

It is a Canadian favourite for all ages and all fishing experience levels. You don’t have to be an advanced angler or a gourmet chef to enjoy a shore lunch. But it does require a little bit of effort and of course a few fish. Everyone should experience a shore lunch at least once. It is a fun, delicious and memorable lunch. You will always remember being able to eat your fresh fish with friends or family, on a beautiful lake or river shore while reminiscing about your fishing day. Plus, it is always nice to get out of the boat and stretch your legs. Here are some Shore lunch tips and recipes that are easy, anyone can do this Canadian tradition.

What kind of fish to use?

You can really use any fish species you want. The most popular of course is walleye, but pike is really delicious and highly recommended for a shore lunch as well. Lake Trout, Brook Trout, Rainbow Trout and Jumbo Perch are also delicious.

How do I cook my shore lunch?

The easiest way to cook your Shore lunch is in a cast iron pan over a campfire bed of coals. This is the traditional way to experience a true shore lunch. If there is a grill available over the campfire to set the cast iron pan on, by all means use it.

What do you need?

• campfire style – you will need dry wood, lighter, grill (optional)
• Cast iron frying pan
• Oil, canola or whatever preference you may have
• batter/coating
• paper plates
• Large Ziploc bag or bowl (for batter/dry mix)
• filet knife to clean and de-bone the fish

What can I serve it with that is quick and easy?

• ketchup
• lemon wedges
• can of beans
• Salt and Pepper

Shore Lunch Recipes

Shore Lunch –Brand

The “Shore Lunch” brand is a classic and must try!

It is quick and easy to use. All of the available flavours are delicious, choose your favourite.

1 cup Shore Lunch coating

*1 egg beaten or ¼ cup milk (optional)

Lightly coat fish fillets in Shore Lunch dry batter mix. Fry in oil until golden brown.

Oil should be 375° F for best frying. 1 entire box of Shore Lunch coats approx. 5 pounds of fish.

*Optional: Dip fish fillets in beaten egg or milk first, then dredge in dry Shore Lunch coating.

Homemade Beer Batter

• 1 cup beer
• 2 tsp. baking powder
• 1 cup all-purpose flour

Lightly coat fish fillets first in a bit of flour, then dip in the batter. Fry in oil until golden brown.

Oil should be 375° F for best frying. Good for approx. 2 pounds fish fillets.

Killer Crumbs

This is a bit more effort, but worth it.

“Killer crumbs” is made in Kenora Ontario. It is sure to please everyone’s taste buds!

• 1 cup all-purpose flour
• 2 eggs, lightly beat
• 1 cup Killer Crumbs

Roll fish fillets in flour, then dip in egg wash, coat in killer crumbs. Fry in oil until golden brown.

Oil should be 375° F for best frying. Good for approx. 2 pounds fish fillets.

There are many “fish coating mix” options available in stores today to use for a shore lunch. All brands are great and have a variety of flavours to choose from. Or make your own homemade batter. Fries or potato wedges are always good with a fish fry if you want to put in a bit more effort and cooking time. You can’t go wrong with cooking up your catch of the day and being in the great outdoors.