At 8:30 in the morning, after several sputters, our rental boat’s motor was completely dead.
On Lake Minnetonka, my dad and I sat floating halfway between Casco and Locke Point.
I kept quiet while my dad, a mechanic, fumbled with the motor. The complexity and frequency of his expletives grew with every minute spent stagnant. Continue reading “Build Flavor One Step after Another: One-Skillet Panfish Fry with Guinness Tartar Sauce”
I thought I knew a good fish fry, until I moved to Minnesota, where the state fish, the ever-famous walleye, was a game changer. I had fried everything from bass to cod to trout during my years in the Pacific Northwest. While I thoroughly enjoyed those suppers, nothing quite beats a walleye—the way it melts in your mouth, how its flavor balances perfectly with spices inside a golden-brown crust. Continue reading “A Belated St. Paddy’s, Lenten Feast: Fried Walleye with Irish Colcannon”
During ice fishing season, when a frozen walleye could double as a crowbar, there are important steps to making sure fish always tastes great, no matter how long it has been petrified. Continue reading “Tips for Making Certain Frozen Fish Don’t Ruin Your Fish Fry: Walleye Po-Boy”
Celiac disease—the autoimmune disorder where the ingestion of gluten leads to damage in the small intestine—affects an estimated one out of 133 people. Those afflicted by the disorder can’t consume anything containing wheat, rye or barely. Consuming gluten would cause abdominal pain, diarrhea and/or fatigue (or more severe consequences in some circumstances).
That means, based on the number of fishing license holders in 2015 (published by the U.S. Fish and Wildlife Service), which calculated 28,463,499 people owned a fishing license in that year, 214,011 of anglers in this country suffer from Celiac disease and therefore can’t safely enjoy a good fish fry.
Continue reading “Gluten-Allergy Suffers Rejoice: This Beer-Battered Walleye Recipe is Just for You”