Fishing For Spring Elevating the Seasonal Fish Fry

Each year cottagers and locals alike anticipate fishing season opening. Or as my husband refers to it: Christmas! This means it’s time to oil reels, organize tackle and sharpen the filet knife. The spot where my salad dressing once sat in the fridge now becomes worm storage, and the quest for bait extends far into the summer. No matter your level of expertise, fishing in the Kawarthas is second to none even if you just make it a spectator sport.

The Fry
The coveted fish fry – a hallmark dish that has expanded over the years. When it’s time for a fish fry, this means your catch met slot size and all systems are a go for a shore lunch that is sure to be a crowd pleaser. But what is most fun is elevating the humble pickerel to epic levels with batter options and a themed table setting.

To get started, a sharp knife is paramount for optimal filet results and also aids in the de-boning process. Once you have rinsed your filets, some claim an overnight fridge stay makes for a firm texture to meet your batter. Traditional fish fry batter is easy and makes every fishing enthusiast an overnight chef sensation. A basic mix of beer, flour, salt and pepper is all it takes. An alternate approach is to bread the filets in oatmeal and pancake mix. Either option result in a crispy golden and crunchy outcome. Tradition also calls for a cast iron fry pan to manage your oil especially when cooking over an open fire. Time will continue to season your cast iron pan, turning it into a family heirloom for generations to come. Between 4-6 minutes is all it takes for your filets to reach a golden brown.

The Set-Up
Now the fun begins when you consider serving options. Inexpensive department store paper napkins become next level when paired with a cocktail plate of bite-size fish

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chunks dipped in tartar sauce and garnished with lemon. Look for spring-inspired colours and patterns. Consider adding a serving tray to your collection on which you can creatively display your catch with lemon wedges positioned around the edge. Find themed items for your table top like old antique lures and bobbers. Spring garage sales always turn up a host of fish-shaped salt and pepper shakers and anchor candle holders; small tackle boxes cleaned out make great display vessels for cutlery and napkins.

There are many cocktail options to elevate your fish fry as well. Sparkling prosecco, Belgian-style white ales and crisp white wines with citrus notes are palette pleasers when accompanied by fresh pickerel. Additionally, you can build upon your pickerel base by adding hash browns, fruit slices and crisp coleslaw. This allows you to create an actual lunch around the catch of the day. Those who do not always have the opportunity to cottage on a regular basis will appreciate such an authentic food experience which can still maintain its rustic roots while being elevated by creative minds alike.

Continuing the Tradition
The modern fish fry tradition has long been a spring and summer ritual and continuing this historical past-time is the duty of many a local and cottager once spring rolls around. We are the stewards of a long legacy of knowledge when it comes to nature’s dynamic and evolving landscape. Make sure you have a valid Ontario fishing licence. You can find more information here on what you need to know before fishing: https://www.ontario.ca/page/fishing

Pickerel, also known as Walleye tend to bite early when the water is cooler and enjoy more shallow locations.  Pickerel season opens the second Saturday in May in the Kawarthas and bass season opens the third Saturday in June. Be sure to check your local zone regulations to be sure. Hopefully you’ve been inspired to hit the dock a little early this spring; after all, the early bird catches the worm!

By: Joanne Clark