The potatoes, the beans, the fish all together. It is as good to eat as it is to go fishing. Every recipe has a history, every taste a memory. The largemouth bass that Dad fried in the cottage kitchen on Pleasant Lake, a flying squirrel sitting on his shoulder. Bass is still my favorite fish 50 years later. It was also the first fish I learned to catch with proficiency, thanks to Dad; Live frogs in those days. The walleye at Balsam Grove Lodge on the Gunflint Trail, caught by 9 yr old twin boys with an old timer guide, Carl Brandt Sr, the owner of the resort. Mom hated fish, but she sure cooked it good that time. Innumerable walleye at Headquarters Lodge at all times of the day with family and friends all those years. Come on down, we'd say, we caught some and we're cooking walleye. Fried potatoes and corn relish, hush puppies. Tarter sauce. Broiled with Jamaican spices. Blackened. Deep fried crispy in a wine batter. Later I would learn to saute' the filets and finish them off with reduced wine and butter and herbs in the French way, the best of all.
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