This recipe comes from First Catch, LLC, a small tribal commercial fishing company based in L’Anse in Michigan’s beautiful Upper Peninsula. They showcased the dish at the 2026 Mi Fresh Fish Fry in Houghton.
Mi Fresh Fish uplifts all fish produced in Michigan—whether from farmed or wild harvests—and whether destined for food, bait, stocking, fee‑fishing, or ornamental markets. The goal is to educate and bring awareness to Michiganders the many values of our local fisheries: food, fun, finance, function, and fellowship. Learn more at Mi Fresh Fish.
This recipe uses a frymix from Drake’s Batter Mix Company, which has operated in Marshall, MI, since 1937. You can swap the Drake’s for a batter mix of your choice.
First Catch fish fry
Ingredients:
- Lake whitefish fillets
- 1 cup Drake’s crispy frymix
- Canola cooking oil (for frying)
- Tartar sauce (optional)
Instructions:
- Pat your fish fillets completely dry with paper towels. Cut into evenly sized pieces.
- Put the frymix into a bowl. Coat the fish pieces until every piece is heavily and evenly coated.
- Pour 1-2 inches of cooking oil into a skillet. Heat oil to 350-375F. Oil is ready when you drop a pinch of the dry mix in and it sizzles.
- Carefully drop the coated fillets into the hot oil. Fry in small batches, 3-5 minutes on each side, until golden brown and flaky.
- Remove the fish to a wire rack or a plate lined with paper towels to drain excess oil.
- Serve with tartar sauce and enjoy!
Freshwater Feasts 