Michigan is home to more than 11,000 inland lakes and countless ponds, rivers, and streams – you’ll be hard-pressed to find a better spot to freshwater fish this summer than right here!

So if your summer plans consist of sitting at the campsite with a cooler full of fish — whether it’s store-bought or fresh off the hook — you’ll need some recipes! Featured here are four recipes for fish indigenous to Michigan that will spice up your next fish fry. Do you have any family favorites? Share your best recipes on our Facebook page!

Fish: Walleye Recipe: Classic Fish Fry by Andrew Zimmern


  • 4 walleye filets, trimmed and boned (about 2 pounds)
  • 3 eggs beaten
  • 1/2 cup flour
  • 3 tablespoons Old Bay seasoning
  • 1 1/2 cups Panko bread crumbs
  • 1 quart vegetable oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Tartar Sauce

  • 2/3 cup mayonnaise
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • 1 tablespoon minced parsley
  • 1 tablespoon minced capers
  • 1 tablespoon minced sweet pickle
  • 2 teaspoons minced tarragon


Tarter Sauce

  • Whisk together mayonnaise, lemon zest, lemon juice and mustard in medium bowl. Whisk in olive oil.
  • Season with the parsley, tarragon, minced capers and sweet pickles. Refrigerate until ready to serve.


  • Cut your fish filets into pieces conducive to your presentation style. Make small pieces for sandwiches, larger pieces for dinner plate presentation.
  • Heat your oil to 375 degrees in a large pan over an open fire or on your stove.
  • In a mixing bowl, combine the flour with the Old Bay. In a separate mixing bowl, beat the three eggs.
  • Dredge the fish in the flour mixture; then dip into the egg mixture and finally into the panko bread crumbs.
  • Fry the fish pieces in batches until golden brown. Season with salt and pepper and serve with the tartar sauce.

Fish: Brook Trout Recipe: Lemon Garlic Stuffed Brook Trout by Spicie Foodie


  • 2 whole rainbow or brook trout, scaled and gutted
  • 1 large lemon, thinly sliced
  • 4 thinly sliced garlic cloves, or much as desired
  • sea salt
  • freshly ground black pepper corns
  • splash of white wine, optional
  • good quality extra virgin olive oil


  • Pat trout dry, rub the whole fish with sea salt and freshly ground black pepper. Place a couple or few lemon slices and as many as desired garlic slices into fish cavity. (We do this to add the flavors and scents to the meat.)You may have both lemon and garlic slices leftover, set them aside.
  • Heat a tablespoon or two of olive oil in an extra large frying pan or grill pan. Once hot gently place the whole trout on it, fry for about 8 minutes. Gently flip, add a splash or two of white wine, at this point if you have any extra garlic added to the pan. Fry the fish for another 8 minutes, or until all liquid has been absorbed and the fish skin is nice and crispy. Cooking times may vary depending on fish size and weight. Make sure the fish feels firm before serving.

Fish: Bluegill Recipe: Bluegill Fajitas by Miss Homemade


  • 1 teaspoon lemon pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 6 tablespoon fresh lime juice, divided
  • 1-1/2 pounds bluegill fillets, filleted and cut into 1/2″ strips
  • 4 (10″) corn tortillas

Toppings (optional):

  • chopped cilantro
  • fresh salsa
  • chunky guacamole or avocado
  • red onion slices
  • tomato slices
  • jalapenos, sliced


  • Combine lemon pepper, salt, garlic powder, onion powder and 4 tablesoons of the fresh lime juice in a resealable plastic bag; add fish. Seal and shake; chill 30 minutes.
  • Grill fish, covered with grill lid, on a grill rack coated with nonstick cooking spray over medium heat 4 to 6 minutes on each side or until fish flakes with a fork. You may broil if you wish instead of grilling.
  • Load up each tortilla with fish and load with the toppings of your choice.

Fish: Salmon Recipe: Grilled Salmon Skewers by Natasha’s Kitchen



  • 1.5 pounds salmon fillets, cut into 1-inch squares
  • 2 large lemons thinly sliced
  • 16 (10-inch) bamboo skewers


  • 2 tablespoons parsley, freshly chopped
  • 2 large or 3 small garlic cloves, pressed
  • 1/2 tablespoon dijon mustard (we used Grey Poupon)
  • 1/2 teaspoon salt
  • ? teaspoon ground black pepper
  • 2 tablespoons light olive oil (not extra virgin, pick something with a higher smoke point)
  • 2 tablespoons of fresh lemon juice from 1/2 large lemon or 1 small lemon


  • Prep: Soak bamboo skewers at least 1 hour to keep them from catching fire. Preheat grill to medium heat (about 375?F).
  • In a medium bowl, stir together all of the marinade ingredients.
  • Double skewer the salmon and lemon slices folded in half intermittently onto two skewers at a time (The double skewer aids in turning the salmon kebobs on the grill). Brush both sides of skewered salmon with marinade.
  • Oil the grates then carefully place salmon skewers onto the hot BBQ. Grill kebobs for 3-4 minutes per side or until salmon is cooked through and opaque.