Here fishy, fishy, fishy

Ahh, fishing.

Those who know me, know I love to go boating and fishing. It’s basically what my family, the boyfriend (who I’ll refer to as Dean, because well, that is his name) and many of my friends live for all year round. We all have to endure all the bull sh*t of living in Cleveland during the winter months, so it at least gives us a glimmer of light at the end of the long, snowy tunnel.

My favorite fishing trip of the season so far took place when Dean’s dad took us out for a Friday excursion (talk about a nice day out of the office). Dean’s two college friend’s joined us, one visiting from San Diego one hailing form Westlake, Ohio. As always, Ranger Randy was in tow.

Dean, Jeff and Bryan and a walleye. And Ranger peepin' through on the swim platform.


We may not have limited out on walleye, however we did enjoy great company, summer tunes, cocktails and the sunshine. Jeff and Bryan reeled in a few walleye and a steelhead while I had the honors of bringing in the monster steelhead of the day. Catching a steelhead isn’t like catching anything else on Lake Erie; they run (swim) far and fast from the boat, jump out of the water and spin until they can manage to spit the lure out of their mouth. It can be tough but they eventually become exhausted and give up the fight. Of course, there was no pressure from the guys to not lose this fish.

Come on fishy...

After 20 minutes of battling what felt like a small shark, I got the bad boy onto the boat. The sucker weighed in at almost 10 pounds! My left arm wanted to fall off and it was quite sore the following day.

Jeff and I with the catches of the day. The steelhead in my left hand.

Since there were some out-of-towners visiting, we decided to have a walleye fish fry that Sunday evening at our place. We stunk up the garage, jammed to tunes, drank Paisano and enjoyed the freshly caught Lake Erie fish.

Here’s the best evah recipe for fried walleye:

Serves 4
2-3 pounds walleye filets
6 eggs
Flour
Panko breadcrumbs
Canola or vegetable oil for frying
Sea Salt

Completely dry the filets with paper towels. Dredge the filets in egg wash, flour and then breadcrumbs. Drop into your bubbling oil for 5-7 minutes depending how big the filets are and how crisp/dark you like your coating. Remove and salt generously with sea salt. Enjoy!

Unfortunately, the fish was devoured so quickly I didn’t have the chance to snap a photo. This recipe is so simple, yet so delicious.

What is your favorite way to eat fish?

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One response to “Here fishy, fishy, fishy

  1. Pingback: (An almost) Perfecto holiday weekend | The Dawg's Dish

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