My good friend Ross and I will get together tomorrow and cook and eat his North Dakota walleye and jumbo yellow perch caught thru the ice last wk about 20 miles south of Bismarck .
We will cook and talk of old times 40 years ago or so when we were boy scout camp counsellors together.
It will be a traditional shore lunch to which we add onions, garlic and jalapenos to the beans and fried potatoes. We will season the fish fillets with salt,pepper and garlic and flour and fry them in olive oil till they are golden about 3 minutes and flip and do 2 minutes,remove from pan, pour off excess oil, add white wine, reduce, add butter and chopped parsley and tarragon and pour over fillets when plated. Add garlic and red pepper as desired to the pan.This is exquisite and memorable.
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