Shore Lunch

You can do this in the fish house or in your kitchen during winter. It involves the same recipe and methodology as a traditional shore lunch on the shore of your favorite Mn or Canadian lake. I like to keep it simple. Fish, fried potatoes, baked beans.

Season( Lawry's, or cajun seasoning, etc) and flour your filets and pan fry in oil that is half the depth of your fish. You do not need to deep fry.Add oil as necessary.

Add onions, garlic and hot peppers of your choice to taste to the potatoes, as well as salt and black pepper.

Add browned onions and jalapeno or cayenne peppers to taste to the baked beans.

I like to know that I am eating when I am eating. You will, too. Spice it up.

Re-invented Shore Lunch

Insead of the usual shore lunch of fried fish and fried potatoes and Campbells pork and beans, try it w/ beans and rice. First saute' onions and bell peppers in oil w/ lots of garlic and cilantro and either a jalapeno pepper or cayenne pepper( half tspoon for a can of beans), simmer till the onions are caramelized and peppers are soft, then add red or pinto beans( chili beans in sauce) and get hot.

Do rice in a separate pan - if you can find it, use Basmati rice - aged rice from India. It looks like regular white rice until you cook it, and then it transforms into long curly rice that has full rice flavor with a little tang to it. The beans will be quite spicy - serve them on the side so your guests can add appropriate amounts to the rice. Spoon the bean sauce onto the fried fish,too, and by God you know you are eating when you are eating this. Good for you too the garlic and peppers and beans.

It was a good idea to reserve some frozen fish from last fall, so we could feast accordingly on opener.