Page 6 - Lake Front News June 20 2019

Page 6/LAKE FRONT NEWS/June 20 - 26, 2019
Cooking Lake Erie Fish Continued from page 2
beer, two eggs, and a half cup of milk in a bowl, enough for a couple of pounds of fillets. One of my favorite meals is perch chowder, and it’s easy to make. Chop up potatoes, carrots, and celery, cover with water and simmer until nearly tender. While the vegetables cook, fry 4-5 strips of smoky bacon fairly crisp, then fry a pound or so of perch fillets in the grease. Crumble bacon and fish into the vegetables, add a can of cream of mushroom soup, and let it simmer a few minutes. Then eat. You’ll find it delicious, and the recipe works just as well
if you’re using walleye, or even other species like white bass or panfish from some backwater or marina.
Seafood chowder is an equal favorite, and it’s as quick and easy to make as perch chowder. Again, I start by simmering potatoes, celery, and carrots until nearly tender, and fry up a pound or so of perch or other fish, and a few strips of bacon. Then I put it all together in a fair sized pot, add two cans of Campbell’s clam chowder, a package of very small shrimp or some larger ones cut up, perhaps
some fake crab, and if I’m really feeling generous, an expensive packet of scallops. Then when everything has simmered a bit, I’ll add a little milk, warm again, and serve. Again, quick and easy, and REALLY tasty.
Here are a couple of other cooking tips, one for sheepshead. People make fun of this silvery bottom feeder, and a boat rarely goes out on Lake Erie that doesn’t catch a few a least, and sometimes a lot. They’re almost invariably thrown back in disgust, but they shouldn’t be. A guide
I once fished with often would keep 1-3 pound sheepshead in a cooler of ice, fillet them, and cut the fillets into inch wide strips, then roll the strips into a ball and secure with a toothpick.
Next, he’d dip each in mayonnaise and drop them into boiling water which made them immediately fluff up. He often served them to friends with a nice cocktail sauce as “poor man’s shrimp”, and they invariably went quickly. I can personally attest that they tasted fine. Here’s a brief final thought. On
wrong with that. They’re excellent fried, and added to a sandwich with tartar sauce. But beginning fish cooks should know that there are a number of ways to fry a fish. Some just slather the fillets with flour and fry in hot olive or peanut oil. The secret is HOT, and those fillets should sizzle as soon as they hit the oil. A minute or two on each side will see them golden brown and ready to eat if the oil is properly hot. Never make
the mistake of overcooking fish. That’s a cardinal sin.
Some anglers prefer corn meal to flour, particularly for catfish fillets, and some mix corn meal with flour for breading. You might try something commercial too, like Shake’nFry, or mix up a beer batter. There are literally dozens of recipes for beer batter, so pick your own. I like to mix 1 cup of all purpose flour, 1 tsp salt, 1 tsp baking soda, 3/4 cup of
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