Since we catch and keep a lot of great tasting fish it’s good to keep them from going to waste. One way to do that is to hold a backyard summertime fish fry to empty the freezer.
Some years back my dad would have one on Labor Day. He rented a tent, at one time we had five fryers going and two kegs of beer on ice in order to host up to 100 people. It was an event many friends and relatives looked forward to. But some people didn’t like fish so my mom insisted on grilling burgers, brats and hot dogs too. Her intent was to please everyone.
Well then some people didn’t like fish, burgers, hot dogs or brats so my mom insisted on frying shrimp. Well, some people…all I can say is it came to be much more work than was necessary.
We gave up trying to please everyone as my mom desired. I insisted we just fry fish and if a friend or relative didn’t like that they could just stay home. Fu•kem. So we gave up on the big Labor Day fish fry but we didn’t stop having a party.
The bro hosted this year’s event at his place on Father’s Day. Me and his bro-in-law Harold fried fish, shrimp and onion rings while bro grilled a few five pound walleye fillets on the Weber.
The fish were mostly walleye and northern pike with some bass and perch thrown in.
Bro discovered an outstanding way to make onion rings by slicing them very thin, soaking them in Tabasco sauce followed by a dusting in flour.
Dipped into 375 degree peanut oil these fried onions are the best I ever tasted.
The fish were as good as ever.
Now we must hit the water again. Labor Day at my place? We better get busy.
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1 comment:
Home made tartar sauce?
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