(clockwise from top left) Chili-Lime Pike, Perch Tortilla, Peperonata Trout and Walleye Wings

4 awesome ice-fishing lunches: simple fresh-fish meals you can make on the ice

WALLEYE WINGS

AT HOME

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  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp paprika
  • Pinch kosher salt and pepper

Honey Mustard Sauce

  • ¼ cup honey
  • 1 tbsp yellow mustard
  • 1/8th teaspoon dried dill

ON THE ICE

  • 2 litres canola oil
  • 1 bottle ginger beer (250 ml)
  • 6 large or 12 small walleye wings (see “Wing it” below)
  • 1 cup flour (for dredging)
  • Kosher salt, to taste
  • 4 lemon wedges
  • 6 large or 12 small walleye wings*

*When the belly meat between a walleye’s pectoral fins is removed , it still has thsoe wing-like pelvic fins attached—hence the term “walleye wings.” Learn how to properly remove this tasty tidbit at www.outdoorcanada.ca/walleyewings.

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AT HOME

  1. Mix dry ingredients together and place in a travel container.
  2. Mix honey mustard sauce ingredients and place in separate a travel container.

ON THE ICE

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  1. Place oil in a pot and heat to 375°F.
  2. In a mixing bowl, add ginger beer then gently whisk in dry ingredients until batter is just mixed (ginger beer should remain bubbly).
  3. Place wings in a bag with flour, shake well to dredge, then remove.
  4. Coat wings in batter, place in heated oil and cook for 2 minutes on each side.
  5. Place cooked wings on paper towel, season with salt, then serve with honey mustard sauce and lemon wedges.