you’ve caught some nice plump walleyes, lake trout, perch
(or whatever ), pick a good site for lunch out of the wind, away
bugs, and on a rock if possible. Stay off of the beaches as sand
and shore lunches do not mix well. Get the wood and kindling gathered,
the fire started, the fish cleaned, and the meal preparation underway.
for that perfect shore lunch or fish fry:
- Gut and clean those fish right away and keep them as cool and
clean as possible. Small fish cook better and taste better than
- You'll need a good seasoned cast iron pan. Yes, a cast iron
pan. While the pan is cold, pour in a good amount of oil. Peanut
oil has no taste and doesn't create as much smoke as other cooking
oils can. Put the pan on the fire and get the oil really hot.
Test it with a piece of bread - if it sizzles and toasts almost
immediately, it's hot enough!
-Take a paper bag with a little corn meal or flour and a dash
of lemon pepper and shake 1 fillet at a time until well coated.
The moisture of the fish will collect the coating ( no need for
milk or egg dip ). Depending on your preference you can even forget
the bag and the corn meal and go for the "au naturel"
golden fried fillet.
- Place the fish in the hot oil very gently with tongs smooth
side down to prevent curling. Give each piece of fish lots of
room. When the first side is brown, roll it over. Fish is done
cooking when the flesh flakes apart with a fork. Basically, cook
it for 10 minutes for each inch of thickness. Don't overcook!
It should be crisp on the outside, tender and flaky on the inside.
Remove and lay the fillets on plate and paper towel and let them
- Fish should be served hot so prepare the rest of your meal before
you start frying and keep the fish part for last. Keep the lemon,
salt and pepper handy, too. Heap up those plates with hot beans,
fish, spuds and onions, rolls and butter. This fare is as fine
as you could find anywhere and better than exotic recipes that
compromise the flavour.