Thunder Bay's casual dining restaurant combines wood with stone and lodge style trapping to give you a true northern dining experience. Take a bite out of the Great Outdoors and grab a bite to eat at Thunder Bay Grille.

2 fillets of Canadian Walleye
1 cup milk
2 cups seasoned flour
4 TB cooking oil Half a fresh lemon

Heat a cast iron skillet over medium heat. Combine the egg and milk together well. Dip each fillet first into the milk, allow to drain well, then dredge in the seasoned flour. Shake off the excess flour. Add the oil to the heated pan, then add the fish fillets to the pan. Cook over medium heat for 4 – 5 minutes, then flip over. Add additional oil to the pan if needed, and cook for an additional 4 – 5 minutes or until golden brown and delicious looking. Serve with the fresh lemon on the side. Accompany with Red Potatoes and Tartar Sauce.

Shore Lunch Red Potatoes

4 cups par cooked, sliced red potatoes
Salt & Pepper to taste
4 TB cooking oil
1 TB Butter Chopped herbs to garnish

Heat a cast iron skillet over medium heat. Add the oil to the pan to coat well. Add the potatoes to the pan, spreading out to distribute the potatoes evenly. Season with Salt and Pepper to taste. Cook potatoes for approx. 5 minutes, shaking the pan occasionally, then flip the potatoes, season again and turn heat to low, cover and allow to cook 5 more minutes. Remove the cover, add in the butter, toss potatoes around well to coat and cook uncovered until browned nicely. Garnish with the chopped herbs, and remove from pan. Serve alongside Walleye fillets.

Quick & Easy Tartar Sauce

1 cup Mayo
¼ cup Sweet Pickle Relish
1 tsp Lemon Juice

Combine all ingredients together and mix well.