Northwoods Fish Fry

We had the pleasure to visit Oak Lake Lodge in western Ontario last August and believe me the experience was first-class all the way. It’s very remote, fly-in access only, and wonderfully pristine. Oak Lake Lodge is famous for its walleye fishing; catching 100 per day is possible and 50 is about average. Strict adherence to catch and release insures the fishing success – except for the few the guides fillet and prepare for shore lunches.

No doubt, fishing hard from daylight ‘til midday and being served a delightful lunch lakeside in the middle of the Canadian wilderness enhances the flavor of the meal, but the frying method also contributes mightily. Walleye is famous for its wonderful texture and flavor – but our Gulf coast speckled trout and redfish are also legendary in their own right.

Try this frying method and see if you agree – the secret is in the Kellogg’s Corn Flake Crumbs.

Ingredients:

2 pounds fresh speckled trout or redfish fillets
1 cup all-purpose flour
2 cups Kellogg’s Corn Flake Crumbs
Peanut Oil
Salt and Pepper

Method:

Mix flour and corn flake crumbs together.
Dip fillets in water, then dredge in flour-crumb mixture to coat evenly.
Heat oil to 350° and begin frying in small batches until golden brown.
Set aside on paper towels to drain

Serving suggestions:

French fries and pasta salad go well with fried fish.
Baked beans and coleslaw are always great compliments.
Cautionary Note: You might want to loosen your belt before you begin eating!