Fried Fish "Kish-Style"
In summer, my husband and I like to spend weekends in the Canadian wilderness north of Minnesota, casting our lures for smallmouth bass. The eating, though, is almost as important as the fishing. The camp’s dinner bell always signals a mad rush to the table.
The traditional “shore dinner” at Lake Kishkutena is fried fish, roasted potatoes with green onions, baked beans, creamed corn and always a great dessert. This menu has not changed for at least 30 years, through two generations of cooks.
The recipes for the fish, potatoes and zucchini fudge cake are easy. The baked beans and creamed corn are even easier; they come out of the can. Add coleslaw if you wish. These recipes can be doubled or tripled to serve a crowd.
Combine eggs, salt, Cajun seasoning and pepper in shallow pie plate or soup bowl. Mix with fork until frothy. Put crumbs in another shallow plate.
Dip 1 filet at a time into egg mixture, then coat with crumbs. Place in single layer on baking sheet covered with piece of wax paper. Chill at least 30 minutes or up to 2 hours.
Heat 1/2 inch shortening or oil in large skillet over medium-high heat. When hot (test with cornflake crumb; it should sizzle), fry filets until very brown, about 3 minutes each side, longer if fish is thick. (Fry in batches if necessary to prevent crowding.) Transfer to paper-towel-lined baking sheet. To keep warm as rest are fried, place in 225-degree oven. Serve hot with tartar sauce and/or ketchup.
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