Everywhere I go I find a pal

Peter Weinschenk, Editor, The Record-Review

I wait all year to see if I can handle my morning two-mile run when the weather turns to what the weather people call “bitterly cold.”

Today was the day. I completed my two-miler at an official temperature of minus 21 Fahrenheit.

The truth be told, I did not bounce out of bed, raring to put my running shoes on. Instead, I lingered under the warm covers.

Yet, I did the two miles with no problem. I dressed with double everything: hats, mittens and socks. A balaclava was key to withstanding the cold. I returned to my front porch with big, frosty eyebrows. Otherwise, I was in good shape.

Running in the cold is alright except it is a little lonely. I get the occasional stare from motorists wondering if I haven’t been taking my medication.

I get plenty of company on my running route in the summertime. Today, I had the whole thing to myself. Where, I asked, is everybody?

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I have finally figured out who has the best fish fry in our area.

I do. I am not in the hospitality business, but I do weekly cook up a Friday fish fry that, slowly improving over the years, is, in my humble opinion, the best you can get anywhere.

Is this an outrageous statement? Maybe, but you should see what I throw together for a Friday spread. It is pan-fried walleye with sweet and sour German-style coleslaw and convection oven roasted French fries. I don’t mess around with tartar sauce. The fish is served with fresh lemon.

This is a highly evolved meal that has gotten better and better over the course of years.

There are so many important details. The fish needs to be partially frozen so that it just barely cooks when fried. I used to fry the fish in just white flour, but, after a while, I included a thin egg wash. Later, after much experimentation, I added a little corn flour to the white flour. It adds a certain dimension. I use a lot of pepper in my fish coating. The fish is best when the batter is barely brown. Overcooked fish is a bummer.

I am equally finicky about the cole slaw. I have little patience with typical restaurant slaw drowning in a sea of mayo. I use oil and white vinegar with salt and sugar. That’s it. I dress up the thinly sliced (on a kraut cutter) cabbage with just a few dots of shredded carrots. Too much carrot is an abomination.

The potatoes are a recent innovation. I used to make German fries with shredded potato. Good, but not really classic fish fry potatoes. I then learned that I can use my convection oven as an air fryer and make very delicious French fries. I cook the potatoes on a silicone Silpat laid on a baking sheet. I coat the unpeeled potato slices with a little bit of olive oil and Kosher salt. They are better than any restaurant French fries I’ve ever had.

The overall meal is a heap of fried food offset by the cole saw. You have the crunchy fish in combination with the sweet-sour succulence of the slaw. Can’t really beat that.

My advice? Take a favorite meal and slowly perfect it year over year. You’ll be amazed what can come out of your kitchen.