Two weeks ago I was watching a midday Twin Cities news/variety show. Now that’s not something usually on my plate but a promo teaser caught my eye. They were going to cook a Midwestern summer staple: panfish. Well heck yeah, I was in for watching that. I’m the head chef at my house when it comes to garage fish fries and I’m always willing to try something new, within reason. I put that qualifier on it because I’m not willing to try it if it doesn’t pass the sound test. In other words: if it doesn’t sound good, I’m not going to use my coveted fish on it. 

Growing up, fish were a huge part of my family’s weekly diet. From catfish to pumpkinseeds, we ate ‘em all. My dad was, and still is, pretty particular on how to cook fish. He is very critical of everyone who cooks fish with the exception of one person: himself. Phrases like “dust ‘em lightly” and “firm ‘em up” were heard a few thousand times. 

An unusual fish meal that took some getting used to was baked buffalo. We had it for all holiday family gatherings, complete with stuffing. For clarity, I’m not talking about tatanka or bison. I’m talking about the fish that looks like a carp but has a shiny silver paint job. While I thought baked buffalo was just okay, I would give about anything to have that specific family meal with everyone present just one more time. 

Where am I going with all this fish talk? To introduce my two favorite ways to prepare fish: Shore Lunch Beer Batter and Mies All Purpose Fish Batter. 

Here is the 411 on both. 

Shore Lunch Beer Batter is a thicker batter that marries well with Coors. If you budget the last part correctly, you end up with something to quench your thirst while you finish frying the fish. I’ve said this before and will again every time this subject comes up: another bonus to using Shore Lunch Beer Batter is that it makes my garage smell like a northern Wisconsin Supper Club on a Friday night. 

Mies All Purpose One Step Breading is made right here in Wisconsin. It is on the other end of the spectrum from the beer batter in that it is a light breading and requires nothing else but fish fillets. If you need a celebrity endorsement on this product, know that it is the only kind my dad uses.   

To circle back to the teaser promo I mentioned earlier that got me to tune in for a “great panfish recipe.” It started out fine but quickly lost me at, “Cover with wrap and refrigerate overnight to set up. Serve with your favorite crackers.” 

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