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How to cook a shore dinner St Lawrence River |
While the fishermen enjoy the appetizer and a freshly tossed
salad, with a dressing of your choice of course, the guide
will dust their fish with breading and put it to fry in the
super hot fat-back grease. The flesh sears immediately,
preventing absorption of the fat. By the time the fish is
golden brown, the fresh coffee grounds that were dumped into
boiling water have settled for more than 30 minutes,
changing the river water into a true outdoor delight. The
potatoes have been at boil for nearly 45 minutes and the
fresh corn on the cob for ten. All comes to readiness at the
same time.
While the group digs into the freshest fish they
have ever eaten and the corn and potatoes, the guide begins
preparations for dessert. Eggs are broken into a bowl and
sugar and cream are added. The batter is used for bread that
has been drying in the sunlit breeze for about an hour.
Thrust into the rolling hot fat-back grease, the batter
immediately puffs up, making the French toast resemble the
finest French puff pastry. The French toast is served on the
clean bottom of the upside-down plates that were used for
the meal. It is topped with butter, a bottle cap of maple
syrup, a bottle cap of cream and bottle cap of brandy, with
strict directions "not to let your cap spill over."
While
this is devoured, a second issue is prepared for those
wanting another. All of this is topped off with the brew
locally known as "guides coffee". Strong and dark, it is a
necessity for those wishing to stay awake for the ride back
to the dock.
1½ pound smallmouth bass, filleted
5 tablespoons butter
salt and pepper
1/3 cup yellow cornmeal
1/3 cup flour
1 tablespoon vinegar
parsley for garnish
Dredge the fillets in a mix of cornmeal, flour, salt and
pepper. Sauté slowly in melted butter over medium heat
until well browned. Turn; brown the other side. When the
fish has turned opaque, remove to a warm platter and
garnish with parsley. Stir the vinegar into the fat and
crispiest, heat and pour over the fish.
2 pounds bass fillets
lemon juice
flour
salt and black pepper to taste
1/2 cup peanut oil
Batter
1 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup beer
Slice fillets into 2-inch strips. Sprinkle with lemon juice
and roll in flour seasoned with salt and pepper. Prepare
batter by combining flour, salt and cayenne pepper, then
gradually blend in beer until thoroughly mixed. Heat oil in
cast iron Dutch oven or fish fryer. Dip fillets in batter
and fry until golden brown (2 minutes on average). Drain on
paper towel to remove excess grease. Serve with hot sauce or
tarter sauce. |
