The traditional LOTW fish fry has many components, some of which are more complex than others. But this is it in a nutshell:
1. Catch the fish
2. Prepare the fish with Megnificent Crumbs (recipe on blog)
3. Serve the fish with:
i. Cavendish fries
ii. Mom’s Coleslaw
iii. Beans (from a can – very easy)
iv. House-made tartar sauce (see below)
Catching the Fish
When The Ol’ Trapper is in the boat it is always hammer time. He has more fishing days on the lake than anyone we know, has more secret spots and the fish can sense him coming. Rather than fight their eventual capture they basically jump into the boat for him - he is the Pied Piper of Pickerel. This is George’s method for catching pickerel. Bait your hook, drop it to the bottom, pull it up an inch, put the fish in the live well. Whenever asked where he catches fish, the answer is always the same – in the lip.
The amount of flour, egg wash and crumbs you need depends on the number of filets you do, so I start with the following and just keep replenishing as need be:
■ Put ½ c flour on a plate
■ Beat two eggs with two tbsp of milk in a shallow dish
■ Place some Megnificent crumbs on a plate
1. Dry your filets with paper towel if they were frozen or sitting in water
2. Dip each filet in flour – shake off excess
3. Dip each filet in egg mixture – shake off excess
4. Roll the filet in crumbs
5. Place on baking sheet
6. Drop into 350 degree oil and cook until golden brown
7. Once the fish is cooked, sprinkle lightly with seasoning salt
For a traditional fish fry dinner, we like to serve Mom’s Coleslaw, CAVENDISH fries (deep fried ofcourse), house-made tartar sauce and beans.
House Made Tartar Sauce
■ Mayonnaise
■ Capers
■ Finely chopped dill pickles (and a splash of pickle juice)
Gentlemen, try ONE test filet or piece to ensure the oil isn’t too hot before you drop a whole batch in!!!