Ring the Dinner Bell....

Here's the "secret recipe" for the worlds best fishfry:
Shake filets in flour to dry them
Dip them in beaten egg (half egg, half water)
Roll them in crushed saltines
It's a three step process, but it's absolutely the best.
Plus...it's tradition

Fry filets in about 1/2 inch of hot oil. Make sure the oil is hot, but not smoking. The best way to get the right temperature is to toss a kitchen match in the oil when you pour it in the pan. Have the fish ready to go. When the kitchen match flares up the fish go in.

Ready for seconds?
Mike is cooking up another batch.

The stove is my dual fuel coleman Feather 442.It's been a good dependable stove.
The frypan is one of those heavy black aluminum teflon coated pans with the folding handle. I'm not sold on it yet, it's pretty slippery and hard to keep on the burner.
The rest of the pots and pans in the photo are the remnants of an aluminum cook kit I've had for nearly thirty years. The white plastic Tupperware container is my spice kit. I take salt, pepper, lemon pepper, and cinnamon on my trips. Never had a need for anything more.

A dinner of freshly caught fish is always a special treat

July 2001-Baker Lake Entry

Page Two

Page Three

Page Five

Back to main Album