Once caught, walleye are prized for their thick, flaky, white filets, which are meaty and not overly fishy. It's also wildly versatile, able to be breaded, fried, grilled, baked, broiled ...

Fish and seafood such as grouper, lawyer (yes, really), frog legs and pike can be fried up and served on a Friday night on the Peninsula.

It serves deep-fried or pan-fried perch and walleye for specials on Friday and Wednesday nights, along with locally caught, broiled whitefish and fried or broiled cod. Its daily menu offers those ...