There is nothing more native to my home in Minnesota and to my childhood than “Shore Lunch.” Typically, this is made by fishing all morning and catching enough walleye to go to shore (hence the “shore” bit) build a camp fire, heat your iron skillet, fillet and batter your fresh catch and pan fry it. Throw in a few rough-cut potatoes and onions and you have yourself a slice of heaven and northwoods tradition. Here’s my slightly more urban take on this classic…
I found this kohlrabi at a Hmong famers maket in Saint Paul, MN last week. My first go with them, I had to experiment. Thought they may make a nice “chip” if you will….and they did!
My cousin Derek took me fishing on Lake Vermilion last weekend. Here I am practicing some sustainted living. I spared you my lesson in filleting our catch. Have to say, this was the highlight of my summer.
My basic breading technique…a bit of egg wash, and some flour mixed with seasoning. Sometimes I’ll add chopped nuts or cornmeal for a bit of crunch. This time I used crushed wheat crackers and fresh parsley.
- 2-3 kholrabi
- ½ tsp cumin
- 4 walleye fillets
- ½ c flour
- ⅓ c crushed wheat crackers
- 2 tbsp chopped fresh parsley
- 2 eggs whisked
- 2 tbsp butter
- 2 tbsp
- sea salt
- cracked black pepper
- For Kohlrabi- peel and thinly slice, drizzle with 1 tbsp olive oil, add cumin, salt & pepper. Spread onto greased or non-stick cookie sheet. Bake at 350 for 40 min. Turn once first side begins to brown. Finish under broiler for desired crispness. Remove and season with sea salt flakes.
- For Fish- Heat iron skillet over med-high heat, melting butter and adding 1 tbsp olive oil. Dredge each fillet in egg, then flour mixture, place in skillet and brown first side, then flip (about 3 minutes each side.) Crust should form and go golden brown. Remove onto paper towels to soak up residual oil.
- Ready to plate! Serve with kohlrabi chips & and a nice Savignon Blanc or ice-cold beer.