MN Local Eats: Fresh Walleye, Northern, and Bass

Hot dish, bars (called cookies in other areas of the country), pickle on a stick (well, really any food on a stick), and home of Betty Crocker’s kitchen…what’s more Minnesotan than that? These are some of your traditional Minnesota eats.

We work with a lot of people who are from out of state, and new to Minnesota. So, when we told them about our blog, they asked “what’s a traditional Minnesotan food? Do you eat a lot of hot dish?” While this may be true for some, it’s a little stereotypical. Here was our response (slightly sarcastic), “St. Olaf did occasionally serve tator-tot hot dish, usually during finals when students needed good comfort food, but we do not eat it for breakfast, lunch, and dinner…or even once a month for that matter.”


For us, traditional Minnesota eats means local food. Fresh caught fish, home grown corn and tomatoes, and fresh herbs from the garden.

Friday morning, our fisherman (Mr. Z), reeled in dinner. He caught two walleye, a northern, and a large mouth bass. He filleted them for us, and then we tossed them in some flour, sprinkled them with lemon and herbs, and grilled them until they were deliciously crispy. We served the fish with local corn and tomatoes from our aunt and uncle’s garden. It’s fun to see exactly where your food comes from! That is Minnesotan.


Happy double dipping!

The Fisherman and his catch! This is the northern. 22 inches long!


Serves 4


  • 6 filets of fresh MN fish (walleye, bass, or northern…whatever is biting that day!)
  • 1/3 cup all-purpose flour or bread crumbs (to dip the fish in)
  • 1 bunch of fresh basil
  • 6 sprigs of fresh thyme
  • 1 lemon, cut into slices


  1. Filet fish (enlist a fisherman for help, or just buy the fresh filets from the grocery store)
  2. Heat grill.
  3. Soak filets in a bowl of water for at least 30 minutes.
  4. Place flour in a bowl, and lightly coat both sides of the fish in the flour. Do this for all filets.
  5. Drizzle aluminum foil with olive oil, and place fish on foil.
  6. Chop basil and thyme and sprinkle on fish.
  7. Squeeze lemon on fish, and also place a few slices on top.
  8. Grill on medium heat for 15 minutes, until outside becomes slightly crispy.
  9. Serve with fresh local veggies. Enjoy!




One response

  1. Pingback: Tortilla Lime Crusted Walleye | Double Dippers

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