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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.
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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*

​

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

4 Servings

Ingredients - Pasta & Sauce

  • 1 lb penne pasta

  • 2 tsp sea salt

  • 1 tsp Bayside Mariner’s Medley seasoning

  • 1/2 tsp freshly ground black pepper

  • ½ cup shallots (or yellow/white onion), chopped

  • 4 cloves garlic chopped

  • ¼ tsp crushed red pepper flakes

  • 3 Tbsp tomato paste

  • 2 oz vodka

  • 1 (15oz) can fire roasted diced tomatoes

  • ½ cup reserved pasta water

  • 1 cup heavy cream

  • ½ cup freshly grated Parmesan plus more for serving

  • 1/3 cup fresh basil leaves cut Julienne

Ingredients - Shrimp

  • 1 lb large shrimp peeled and deveined, tails on or off

  • 2 Tsp Bayside Mariner’s Medley seasoning

  • 1 cup Bayside Batter Mix (dry)

  • ¼ cup extra virgin olive oil

  • 2 Tbsp salted butter

Preparation Instructions

  1.  Bring a large pot of water to a rapid boil, then season with about 2 Tbsp of sea salt. Add pasta, stir, then cook until al dente, about 10 minutes. Reserve approximately ¾ cup of pasta water.

  2.  Add 1 cup Bayside Batter Mix (dry) to medium plastic bag

  3.  Add shrimp to batter mix and toss to thoroughly coat

  4.  Heat ¼ cup of olive oil in cast iron skillet or heavy bottom nonstick pan over medium heat. Add 2 Tbsp salted butter being careful not to burn.

  5.  Add shrimp and cook through until golden brown, about 2 minutes on each side

  6.  Set aside on a plate with paper towels, cover with foil to keep warm.

  7.  In the same skillet, add chopped shallot and cook 4-5 minutes over medium heat, until softened and translucent (but not browned), stirring occasionally. Add chopped garlic, ¼ tsp crushed red pepper flakes, and remaining ¼ tsp sea salt, 1 tsp of Bayside Mariner’s Medley then cook about a minute more.

 

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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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Bayside Chicken & Broccoli

Ingredients

  • 1.5+ lb boneless, skinless chicken thighs cleaned of fat and cut into 1”-1 ½” pieces

  • 2 tsp ginger, peeled and finely grated

  • 2 medium/large heads broccoli, cut into bite-sized florets

  • 1 cup low-sodium chicken broth

  • 1/3 cup reduced-sodium soy sauce

  • 3 tbsp honey

  • 1 tbsp oyster or hoisin sauce

  • 1 cup Bayside Batter Mix (dry, separated)

  • 2 tsp toasted sesame oil

  • 5 cloves garlic, finely chopped

  • ½ cup vegetable oil

  • Cooked brown or white rice and toasted sesame seeds, for serving​​

Preparation Instructions

  1.  In a small bowl, whisk broth, soy sauce, garlic, honey, oyster/hoisin sauce, 2 tbsp Bayside Batter Mix, and ginger until batter mix is dissolved.

  2.  Place chicken chunks into plastic bag with remaining Bayside Batter Mix, toss well to coat all sides.

  3.  In a large skillet or wok over high heat, heat oil. Cook chicken, undisturbed, for 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown on all sides and just cooked through, for about 4-5 minutes more. Transfer to a plate.

  4.  In the same skillet over medium heat, toss broccoli in broth mixture. Cover skillet and let broccoli steam until crisp-tender, for about 4 minutes.

  5.  Uncover and return chicken and any accumulated juices to skillet. Add sesame oil and cook, stirring occasionally until sauce is thickened and chicken and broccoli are well coated, 1 to 2 minutes more

  6.  Divide cooked rice among plates or bowls, add a few dashes of soy sauce and spoon chicken/broccoli over the top. Garnish with toasted sesame seeds.

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4 Servings

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Bayside Blackened Mahi Mahi

2 Servings

Ingredients

  • 1lb fresh/thawed mahi mahi filets cut into 8oz portions

  • ¼ cup extra virgin olive oil, divided

  • 2 Tbsp salted butter

  • 2 Tbsp Bayside Blackened seasoning (or more to taste)

  • 2 garlic cloves – finely chopped

  • 1 lemon – wedged

Preparation Instructions

  1.  Add 3 Tbsp extra virgin olive oil to medium/large cast iron skillet or heavy bottom non-stick pan, bring oil to medium heat just before it starts to smoke – being careful not to burn.

  2.  Pat dry filets with paper towel, brush all sides with olive oil

  3.  Generously sprinkle filets on both sides with Bayside Blackened seasoning and pat with hands to coat thoroughly

  4.  Add seasoned filets to hot skillet and cook undisturbed until nearly cooked through.

  5.  Flip filets and add 2 Tbsp of butter and finely chopped garlic to edge of pan.

  6.  Cook for the final minute and tilt the skillet toward you, allowing the sauce to pool at the edge closest to you. Using a large spoon, baste fillets with the butter/olive oil and garlic sauce several times.

  7.  Remove from skillet and plate. Spoon the remaining sauce over filets and serve with a fresh squeeze of lemon juice.​​​​

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Chef’s tip: We love this recipe with rice pilaf and roasted asparagus!

 

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Bayside Harbor Herb Mashed Potatoes

Ingredients

  • 2 lbs Yukon Gold Potatoes, peeled and cut into ½” cubes

  • 6 tablespoons of salted butter

  • ½ cup of whole or 2% milk

  • ½ cup heavy cream

  • 1 1/2 tablespoons Bayside Harbor Herb s seasoning

  • Salt and Pepper to taste​

Preparation Instructions

  1.  Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes with the lid on.

  2.  Meanwhile, in a small saucepan, add the butter, milk and cream and bring to a low simmer. Add the Harbor Herb seasoning and turn heat to low to keep warm.

  3.  Once the potatoes are cooked, drain in a colander and put them through a potato ricer, masher or electric mixer immediately while hot and return to the pot.

  4.  Pour the seasoned butter cream sauce into the potatoes and mix well. Season with salt and pepper to taste and serve hot.

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4 Servings

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Bayside Blackened Scallops with Creamed Corn & Pancetta

2 Servings

Ingredients

  • 10 large scallops (side muscle removed)

  • 8oz French style green beans, trimmed

  • 3 tablespoons of salted butter

  • 2 teaspoons Bayside Blackened seasoning

  • Sea salt and ground black pepper (to taste)

  • 1 teaspoon of Harbor Herb seasoning

Ingredients - Creamed Corn

  • 2 ears of fresh sweet corn (if in season), if not use 1 can of unsweetened corn

  • 3 oz pancetta (or thick cut bacon), finely diced

  • 1 tablespoon extra-virgin olive oil

  • 1 large shallot, finely diced

  • 2 garlic cloves, minced

  • ½ teaspoon Bayside Blackened seasoning

  • 2 fresh thyme sprigs (leafs picked)

  • ¾ cup heavy cream

  • 1/3 cup water

  • 3 tablespoons freshly grated Parmesan cheese (divided)

  • ¼ cup sour cream

  • 2 tablespoons fresh parsley (divided) chopped

Preparation Instructions

Creamed Corn

  1.  Using a medium skillet over medium heat, add pancetta. Cook for 2-3 minutes until fat is rendered but not completely cooked through, set aside. 

  2.  Heat a saucepan over medium-high heat and add the olive oil. Once shimmering add the shallot and cook for  2-3 minutes or until softened, stirring often.​​​​

  3.  Cut corn kernels off the cob and add approximately ¼ of the corn to the pancetta skillet and cook for 2-3 minutes or until the pancetta is brown and crispy. Remove pancetta and drain on paper towels but keep remaining grease in the skillet.

  4.  Add the garlic to the shallot and cook for 1 minute, stirring often until fragrant. Add Bayside Blackened seasoning, heavy cream, thyme leaves, water and remaining corn. Stir and cook over medium heat for
    approximately 10 minutes or until corn has softened and the sauce has thickened.

  5.  When the corn has softened, stir in 2 Tbsp of Parmesan, sour cream and chopped parsley. Keep warm on low heat.

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Green Beans

  1.  Boil a pot of salted water and blanch green beans for 2-3 minutes, drain and place into a bowl of ice water. Once cool, heat the pancetta skillet to medium heat. Add green beans and sauté for 2-3 minutes, sprinkle with sea salt and/or Bayside Harbor Herb seasoning.

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Blackened Scallops

  1.  Remove muscle tags from scallops and lay on a plate with paper towels to pat dry. Rub scallops with olive oil and sprinkle both sides with Bayside Blackened seasoning and a pinch of sea salt. Heat a large nonstick frying pan or cast-iron skillet over medium-high heat, add the scallops and cook for 1-2 minutes on one
    side, flip over and add the butter to the pan, cooking for an additional minute or two. Baste the scallops with the butter and remove from the heat. Scallops should be browned on each side and cooked through.

Plating

  1. Spoon the creamed corn into shallow bowls. Top with scallops and sprinkle with the pancetta and corn mixture and the remaining parmesan and parsley. Add green beans to the side and serve immediately.

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