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blackened walleye fish bites on a white
Walleye Cakes

Ingredients

  • 1 lb Yukon Gold potatoes, peeled and chunked

  • 2 small parsnips, peeled finely chopped

  • ½ chopped onion

  • 1lb walleye filets, cut into 3-4oz pieces

  • 4 Tbsp salted butter, melted

  • 4 Tbsp fresh parsley, finely chopped

  • 2 Tbsp dried Savory or substitute Herbs de Provence

  • 1 C Bayside Batter Mix (dry)

  • 1 C Bayside Breading (or Panko)

  • 3 large eggs

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Preparation Instructions​

  1. Heat deep fryer oil to 350-360 degrees​

  2. Peel potatoes, parsnip and chunk into pieces, boil until fork tender, about 10 minutes

  3. During the last 5 minutes of boiling the potatoes and parsnip, add diced onion and walleye pieces into the boiling water.

  4. Remove walleye and set aside

  5. Using a colander, strain the potatoes, parsnip and onion into a medium mixing bowl.

  6. Add butter, savory and parsley and mix, leaving slightly chunky

  7. Fold in walleye pieces leaving slightly chunky, refrigerate for one hour

  8. Form mixture into 1/3 cup cakes, forming by hand.

  9. Coat with Bayside Batter Mix (dry), followed by egg wash (3 large eggs, 1/4 cup of milk or water) and then coat thoroughly in Bayside Breading or Panko breadcrumbs.

  10. Deep fry cakes until golden brown, approximately 3-4 minutes.

  11. Serve with a squeeze of fresh lemon and Bayside Tartar Sauce or a caper sauce

 

Makes approximately 10 cakes

blackened walleye fish bites on a white
Blackened Walleye Bites

Ingredients

  • 1 lb walleye filet loin (chunked into 1” thick pieces)

  • 1 Tbsp Bayside Blackened Seasoning (or more to taste)

  • 1/2 cup frying oil

Preparation Instructions

  1. Cut walleye loin into 1” thick pieces.
  2. Place pieces onto plate on paper towels and pat dry.
  3. Thoroughly dust pieces on both sides with Bayside Blackened Seasoning
  4. Heat ½ cup frying oil in cast iron skillet or other heavy bottomed frying pan on medium-high heat to approximately 375 degrees.
  5. Fry for 1 -2 minutes per side. Turn over and repeat on the opposite side until cooked through. Do not overcook.
  6. Place on paper towels and serve hot with Bayside Provisions Tartar Sauce.
Fried and battered walleye and perch on a white plate with lemons and parsley on top and a
Battered Walleye & Perch

Bayside Batter Mix creates a light and crispy coating on all your favorite foods. Whether used as a traditional beer batter on fish, shrimp, chicken, and vegetables or as a dry dredge, Bayside Batter Mix will elevate the natural flavors of your next meal. One package can easily cover 5lbs of seafood - enough for the entire family!

Ingredients

  • Walleye filets (chunked) or whole perch filets

  • 3 cups Bayside Batter Mix (divided)

  • 12 oz of beer or club soda

  • 1/2 tsp sea salt

  • Frying oil (enough to fully submerge filets)

Bayside Batter Mix Deep Fry Instructions

  1. Using approximately 4oz pieces of fish, pat dry and lightly sprinkle with sea salt on both sides, refrigerating on a tray for one hour. This first step will help make the batter extra crispy!

  2. Remove fish from refrigerator, brush off sea salt and pat dry.

  3. Heat frying oil to between 350 and 375 degrees. Use enough oil to submerge fish or vegetables entirely.

  4. In a shallow bowl, dredge filets in 1 1/2 cup of dry Bayside Batter Mix and cover entirely, shaking off excess.

  5. Add remaining 1 ½ cup of batter mix to a medium mixing bowl and combine with 12 oz of beer or club soda. Whisk together thoroughly until smooth.

  6. Dip filets in batter and cover entirely. Remove from the mix and shake off excess.

  7. Slowly dip the battered filets into the hot oil, allowing for a slight crust to form before dropping in completely. Work in small batches to avoid crowding the fryer, shake fryer basket gently.

  8. Fry fish for approximately 4 minutes, or until the batter is a deep golden brown.

  9. Remove from oil and place on a wire rack. Season with a pinch of sea salt and serve hot with Bayside Provisions Tartar Sauce.
    *For fried shrimp, chicken or vegetables, simply follow the instructions above, skipping steps 1 and 2.*

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A Lighter Option
Bayside Batter Dry Mix Pan Frying Instructions

  1. Heat 1 inch of frying oil to between 350 and 375 degrees.

  2. In a shallow bowl, moisten fish filets with milk or water.

  3. Season lightly with sea salt and ground pepper

  4. Place filets into resealable bag with 1 ½ cup of dry batter mix and shake well until evenly coated.

  5. Shake off excess dredge and fry until golden brown, turning halfway through cooking.

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Breaded Walleye & Perch

A Great Lakes fish fry favorite, our versatile cracker meal mix creates a light, crispy and golden-brown coating on your next dish. Blended with our signature herbs and spices, Bayside Breading Mix is excellent for use on fish, shrimp, crab cakes, chicken, pork or even as a topping for casseroles and baked vegetables. One package can cover between 4-5lbs of seafood - enough for the entire family!

Ingredients

  • Walleye filets (chunked) or whole Perch filets

  • 2 large eggs

  • ½ to 1 cup of milk depending on breading method

  • 2 cups Bayside Breading Mix

  • *Quantities will depend on amount of fish being prepared*

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Preparation Instructions

  1.  Heat frying oil in electric fryer, heavy pot or frying pan to between 350 and 375 degrees. If pan frying use approximately ½” of oil. If deep frying, use enough oil to submerge the filets entirely.

  2. Pour 1 cup of milk (or water) and Bayside Breading Mix into SEPARATE shallow bowls. If a thicker coating is desired, whisk 2 eggs together with ½ cup of milk.

  3. Dip filets in milk, water or egg mixture and immediately dredge or shake thoroughly in breading, pressing lightly to coat all sides entirely.

  4. Slowly place fish pieces in preheated frying oil.

  5. If pan frying, fry on each side between 2 - 3 minutes or until golden brown. Deep frying will take between 4 - 5 minutes for thicker filets, 3-4 minutes for thinner filets depending on oil temperature.

  6. Remove cooked fish pieces from oil and drain on a wire rack, serve hot with Bayside Provisions Tartar Sauce.

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Vodka Pasta with Shrimp

Stay tuned!

Ingredients

  • Coming soon!

Preparation Instructions

  1. Coming soon!

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Bayside Blackened Shrimp & Chicken Pasta

Ingredients

  • 1 lb. large (15/16 ct) wild caught raw peeled and deveined shrimp

  • 12 oz. boneless/skinless chicken breast (or thighs), chunked

  • 4 Tbsp Bayside Blackened Seasoning, divided

  • 1 Tbsp Bayside Mariner’s Medley Seasoning

  • 4 Tbsp. extra-virgin olive oil, divided

  • 2 Tbsp. unsalted butter

  • ½ cup dry white wine

  • 4 garlic cloves, chopped or thin sliced

  • 2 bell peppers, thinly sliced (any colors)

  • 1 large yellow onion, diced

  • 16 oz. dry penne pasta

  • 1 (14-oz.) can fire-roasted tomatoes

  • 1 cup fresh parmesan cheese (fine grated from a wedge)

  • 5 cups low sodium chicken broth

  • 1 cup heavy cream

  • 1/4 cup fresh chopped parsley, divided

  • ¼ cup scallions cut on an extreme angle

Preparation Instructions

  1.  Heat 1 Tbsp olive oil in a large, deep (6-7qt) skillet over medium-high heat. Pat shrimp dry and place shrimp   and chicken into separate bowls. Add 1 Tbsp of the Bayside Blackened seasoning to each bowl, mix and coat
    thoroughly.

  2.  Once the skillet is hot and oil is shimmering, add chicken and sear well on all sides. Stir often and cook until     the internal temperature has reached 165 degrees. Transfer to a bowl.

  3.  Add 1 Tbsp olive oil to the skillet on medium-high heat. Add seasoned shrimp and cook on each side   approximately 2-3 minutes or until opaque. Add 1 Tbsp of butter to the skillet during the last 30 seconds of   cooking, toss well and transfer to a plate.

  4.  Deglaze skillet with ½ cup of white wine, using a wooden spoon to loosen and any brown stuck on bits.   Reduce until wine nearly disappears and add 2 Tbsp of olive oil, bell peppers, onion, and 2 Tbsp Bayside   Blackened seasoning.

  5.  Cook over medium-high until vegetables become tender, about 6-8 minutes, adding the garlic during the last   minute until fragrant. Add tomatoes, broth, pasta and bring mixture to a boil. Cover, reduce heat to medium,   and simmer for 12 to 14 minutes, stirring occasionally until pasta is al dente. If the pasta is not quite finished   cooking, add more broth.

  6.  Remove lid and stir in heavy cream and ½ cup of freshly grated parmesan, 1/8 cup of parsley, 1 Tbsp of   Bayside Mariner’s Medley seasoning and final1 Tbsp of Bayside Blackened seasoning (or more to taste).

  7.  Continue simmering on medium/low, uncovered, for 2-3 more minutes, until sauce begins to thicken and   clings to noodles. Stir in cooked chicken, shrimp, and heat through.

  8.  Plate and garnish with freshly grated parmesan, remaining parsley and sliced scallions.

  9.  Serve with a sliced baguette to enjoy the sauce

  10.  Refrigerate leftovers for up to 4 days

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6-8 Servings

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Bayside Chicken Saltimbocca

4 Servings

Ingredients

  • 2 large boneless/skinless chicken breasts, butterflied and pounded to ¼” thick

  • 2 tsp Bayside Mariner’s Medley seasoning

  • 8 large basil leaves (or more)

  • 1 small shallot finely chopped

  • 2 garlic cloves minced

  • 4 prosciutto slices (thin sliced)

  • 1 cup Bayside Batter Mix (dry)

  • 2 tablespoons extra-virgin olive oil

  • 5 tablespoons salted butter (more if needed), cut into tablespoons, divided 

  • 1/2 cup dry white wine

  • 1 1/2 cup chicken stock

  • Sea Salt (to taste)

  • Black Pepper (to taste)

Preparation Instructions

  1.  Season the tenderized chicken with Mariner’s Medley seasoning on both sides and a pinch of salt and pepper   (if desired). Place two basil leaves on each breast.

  2.  Top each breast with a slice of prosciutto (over the basil leaves), pressing the prosciutto firmly to help it   adhere to the chicken edges.

  3.  In a large shallow bowl, dredge the assembled chicken into the dry Bayside Batter Mix coating both sides   entirely and being careful to keep the assembled chicken together. It is easiest to dust the prosciutto side   instead of flipping over in the dredge.

  4.  Heat the olive oil in a large skillet over medium/high heat. Once shimmering (but not smoking), add 2   tablespoons of butter. Add two of the breasts - prosciutto side up and cook over medium/heat until nearly   cooked through, about 3 minutes.

  5.  Flip the chicken and cook for approximately 1 minute until the prosciutto starts to shrink and just begins to   crisp. Transfer the chicken to a plate and set aside. Repeat this process with the remaining chicken breasts,   adding a bit more olive oil and butter for the second batch if necessary.

  6.  Add the remaining 3 tablespoons of butter to the skillet along with shallot and garlic. Cook until fragrant and   shallot has softened, approximately 1 minute being careful not to burn.

  7.  Add wine to deglaze skillet, reducing by half or around a minute

  8. Add the chicken stock and cook to reduce by half, around 3 minutes

  9.  Add chicken back into the skillet, prosciutto side up, and simmer in sauce over low/medium heat until heated   through, about 2 minutes. Transfer the chicken to serving plates, spoon the sauce over the top, and serve with   a pinch of cracked black pepper.

  10.  We prefer serving with redskin mashed potatoes and French cut, sautéed green beans.​​​​​

 

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