It’s hard to believe we are half way through July already -Where does the time go? This past weekend Alan and I took an opportunity to enjoy a little time off and regroup. We loaded up the mountain bikes and kayaks and headed east to our favourite bed and breakfast, Rossport’s Island Shores B&B. Rossport, ON is nestled in a sheltered bay about 2hrs east of Thunder Bay on Hwy 17 along the north shore of Lake Superior. Well known for its quaintness, theVillage of Rossport boasts several B & B’s, a gift shop, and the Serendipity restaurant locally referred to as the “Dip”. It has become an annual tradition of ours to escape there and just take some time to enjoy life. This year we decided to try our hand at sea kayaking. It is safe to say we are by no means kayaking experts, but we managed to get out for a few hours and survive the adventure.
The “Dip” is open daily for lunch and dinner and is a must for anyone visiting the beautiful Village of Rossport. Serendipity is famous for their generous portions of perfectly cooked prime rib, and of course fresh local lake trout. After enjoying another great meal at the “Dip”, it got me thinking about this week’s edition of Krista’s Corner.
Often, when we are preparing food, we are too concerned about what we are dressing it with. Take fish for example, there are hundreds of batters, dry mixes, seasonings etc. that we can coat our shore lunch fish with; Cajun, Buffalo, Italian, you name it, it is out there. Too often we lose sight of what we are eating and worry more about the bells and whistles accompanying it. Remember, the fish is the star of the meal. Instead of seasoning it to death, it can be simply seasoned with salt & pepper and rolled in cornflake crumbs. This is what I appreciate when eating at the Dip; you are tasting the fish-fresh and delicious.
Something to keep in mind, next time you are having your shore lunch, or just enjoying a fish meal at home. Thanks to those who sent me in fish recipes this past week, keep them coming!
Cornflake Crumb Fish
- 4 filets of fish, walleye preferred
- 1 cup cornflake crumbs
- 1 cup flour, seasoned with salt and pepper
- 3 eggs, beaten
- 1 tbs Butter & a little oil to cook in
- Season flour with salt and pepper, set aside in a bowl
- Beat eggs in bowl, set aside
- Place cornflakes in bowl.
- Set up your coating station- Make sure you keep one hand for the dry mix and one for wet or else you will have a gummy mess!
- Coat fish in flour mixture, tap fish to get excess flour off, dip in egg mixture and roll in crumbs
- Heat cast iron pan (best for pan frying) and add oil with a bit of butter to prevent burning the oil.
- Cook fish until it is golden brown